Brussels sprouts (Latin Brassica oleracea) look like tiny green cabbages. They are a cruciferous vegetable.

Freshly harvested Brussels sprouts offer the best flavor. Choose young tender heads, no more than an inch in size, firmly packed, with no signs of wilt or yellowing.

Brussels sprouts are high in protein, and contain many vitamins and minerals, including potassium, folate and vitamins A and C. Cruciferous vegetables have been shown in modern research studies to have cancer-fighting properties.

From the ayurvedic perspective, Brussels sprouts offer the pungent and astringent tastes, and are wonderful for balancing Kapha. Cooked with ghee and cooling spices, they also help balance Pitta.

When cooking Brussels sprouts, pick heads of roughly the same size for a dish so that they cook uniformly. To prepare the vegetables for cooking, peel off any coarse outer leaves and cross-slit the bottom of each head with a sharp knife. Cut larger heads into half.

Brussels sprouts taste great braised, steamed, sautéed or boiled, but whatever the method you choose, remember: do not overcook Brussels sprouts. Nothing looks more unappetizing than discolored, mushy Brussels sprouts. But cooked to just the right degree and seasoned with zesty spices, Brussels sprouts can truly be a treat.

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