Brussel sprouts are your one of your best sources of Vitamins K & C!
1. The Brussels sprout is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5 - 4cm, 1 - 1.5 inches diameter) leafy green heads, which resemble miniature cabbages.
2. Brussels sprouts grow in bunches of 20 to 40 on the stem of a plant that grows from two to three feet tall.
3. The sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an "X" in the bottom of the stem before cooking.
4. Overcooking releases sulphur compounds in the vegetables that give it a distinctive smell commonly found unpleasant.
5. Don't overcook sprouts or they'll taste bland. Steaming, rather than boiling, helps to preserve their sweet flavour.
Reference: Wikipedia, Cabbage Lore & Trivia, BBC, WHFoods, Organicfood.com.au