Vegetables are a great source of vital nutrients. I know that’s not exactly a news flash but eating a variety of veggies is necessary to obtain a wide range of vitamins, minerals and other beneficial organic compounds.
One such group of veggies that Shannon and I try to each multiple times a week are cruciferous vegetables. The member of this veggie family, including the brussels sprouts pictured below, contain organic compounds known as glucosinolates that have been found to have anti-cancer, anti-inflammatory and anti-oxidative effects (source).
I love roasting them in the oven, but when I’m crunched for time, I simply boil them up, cover them in spices & butter and chow down. I want to point out that eating them with a fat source, like butter, helps you absorb the tremendous amount to of Vitamin K contained in these mini cabbages.