The Brussels sprout is a cultivar of cabbages, grown for its edible buds. These are typically 1 to 1.5 inches in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels and might have originated there.

Brussels sprouts are a of a cultivar that includes cabbage and broccoli. They contain Vitamin A, Vitamin C, Folic acid and dietary fiber. They are believed to protect against colon cancer since they contain the beneficial chemical sinigrin.

Consumed in very large quantities, the goitrin present in them may interfere with the production of thyroid hormone. Normal amount eaten in the diet, does not interfere with the function of thyroid gland in humans.

According to the Economic Research Service of the U.S. Department of Agriculture, Brussels sprout per-capita consumption in North America has increased nearly 40 percent since 1997.

Brussels sprouts, along with broccoli and other Brassicas contain sulforaphane a chemical which is credited with potent anticancer properties. Boiling reduces the level of this beneficial chemical, the other modes of cooking such as steaming, microwaving and stir frying do no not cause any significant loss.

Brussels sprouts and other Brassicas are also a source of a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks make a single cut or cut a cross in the center of the stem to help the heat to penetrate. Overcooking makes them grey, soft and smelly.