By James Collier - Nutrition Consultant

Brussel Sprouts are a traditional Christmas vegetable, so much so it's like it's almost compulsory to eat them! The reason why it's traditional to have Brussel sprouts with a turkey Christmas dinner is simply that they are in season from November through until February, and they are a nutrient-packed green vegetable which are easy to prepare and cook.
They are one of many vegetables of Brassica oleracea, specifically the Gemmifera Group. Interestingly, they originated in Afghanistan, Iran and Pakistan, and were brought West by the Belgians (hence why their capital city is used in the name of this vegetable) and were cultivated widely in Belgium. Brussels grow on long thick stalks and are picked by hand, and when loose will store for about 3-4 days in your fridge.
They are rich in fibre vitamin A, vitamin C and folic acid, along with good amounts of other B vitamins. Each sprout is about 8 calories and, due to their bulk, they are a good filling up food.
They can be cooked by boiling, steaming, blanching or even light frying, and in surveys have been voted as Britain's most hated vegetable! Personally I love them only briefly cooked so they are still slightly crunchy and nutrient-rich.
Brussel sprouts are a very nutritious vegetable, so if you like them, do include them regularly in your diet. However, if you're not a fan, don't feel you have to eat them, just make sure you have plenty of other green vegetables instead.

Source: The Muscle Talker Issue 56, 2006