Yes, you can see the picture, and yes, I’m going to talk about Brussels sprouts. It is one of the most nutritious vegetables you can eat. They are hearty, flavorful, and very versatile. There are several studies that have been done on Brussels sprouts, all demonstrating the power of their nutrition. They are extremely high in vitamins C and K, among other nutrients. Please visit my Favorite Links page to read in depth about their detoxifying properties, fiber, sulfur, and antioxidants. You don’t hear many people talking about Brussels sprouts for breakfast but they go wonderfully with many dishes because they cook well in the oven or in the steamer. You can even pan sauté them. They make a great snack, too: easy to pack and cary. Most Brussels sprouts are about the size of a quarter and these should be cut in half before cooking. Because they are so dense, it is important that you cut them into smaller pieces so they cook evenly. Overcooking them releases more of the sulfur smell that some find less appetizing. Always trim the thick root-like base before cutting in half. If steaming, bring your water to a boil first, then add your Brussels sprouts for no more than 5 minutes. You’ll notice they turn bright green, stay crunchy and full of flavor. In the oven, toss with walnut oil for a nutty flavor and cook for about 15 minutes at 400 degrees. Eat more Brussels sprouts!