Brussels sprouts are high in vitamin C & A. Also a good source of folate. Brussels sprouts can be braised, boiled, boiled, microwaved or steamed.

Look for compact, tight heads that are bright green and firm.  Buy evenly sized Brussels sprouts, the smaller the better.  Refrigerate in  aperforated bag for no more than 3 days.

Rinse well. Trim the stems and cut and "X" in each.  Remove any yellowed or whithered leaves. Heat 1/2 inch of water to boiling in a large saucepan.  App sprouts.  Boil, covered, for 8 to 10 minutes until crips tender.  (Check water during cooking time; if it evaporated, ad more boiling water.)  Stick a fork in the bottom of a sprout; it's done when it feels like a baked potto.  Do not overcook or the sprouts will be bitter.  Drain, coat with butter and season.