Brussels sprouts are packed with nutrients that benefit the heart, boost the immune system, and promote healthy, resilient skin.  A member of the cruciferous family, sprouts also contain a wealth of glucosinolates, thought to fight cancer. Isothiocyanates, a by-product of these sulfurous compounds, trigger the liver to produce detoxifying enzymes that aid in the elimination of potential carcinogens.

Eating cruciferous (cabbage-related) vegetables may help reduce the risk of premenopausal breast cancer. These baby cabbages are also loaded with vitamin A, which promotes a strong immune system, as well as fiber, vitamin C, and folate.

Sourced from:  http://www.wholeliving.com/photogallery/power-foods-book?xsc=whlmag_012011#slide_5

Preparation

Trim whole sprouts at the base and cut a 1/4-inch-deep X into the flat end so heat can penetrate evenly.  Cook the sprouts no longer than 10 minutes if steaming. 

Try roasting them for a special treat.  Spread trimmed and halved sprouts on a baking sheet and coat with olive oil, salt, and pepper; cook in a 425-degree oven until brown and tender, tossing occasionally, 20 to 30 minutes. The result will be a rich, caramelized flavor.

Sourced from:  http://www.wholeliving.com/photogallery/power-foods-book?xsc=whlmag_012011#slide_7

Long-term Storage

When stored at 32f and 90-95% humidity and they will keep for 3-5weeks.

Sourced from:  http://www.uga.edu/nchfp/how/store/wisc_vegetables.pdf

Freezing

For more information on how to freeze brussel sprouts - http://www.uga.edu/nchfp/how/freeze/brussel_sprouts.html

Brussels Sprouts with Pecans and Cranberries