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They look like miniature cabbages. Brussels Sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature.
Classic cooking methods for Brussels Sprouts include roasting, braising or pan frying them in butter with savory accoutrements such as garlic, shallots, thyme, rosemary and sage. It is high in viktamin K, fiber and also contains omega 3 fatty acids.
