A Fall-weather favorite Brussels sprouts contain excellent levels of vitamins C and K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6; essential minerals and fiber exist in lesser amounts.
Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. The best way (and easy!) to enjoy these veggies is roasted
Recipe:  Roasted Honey Mustard Brussels Sprouts
Recipe Source: Food Hero www.foodhero.org
Number of servings:  4
Time for preparation (including preparation and cooking): 20 minute
Ingredients:
2 cups Brussels sprouts, cut in half
2 teaspoons butter or margarine, melted
3 teaspoons honey
1 teaspoon prepared mustard
1⁄2 teaspoon onion powder
Directions:

• Preheat oven to 425 degrees.
• Mix butter, honey, mustard and onion powder in a large bowl. Set aside.
• Spread sprouts on baking pan and roast for 10 to 15 minutes or until tender.
• Add roasted sprouts to the mustard mixture and stir until evenly coated. Serve warm.
• Refrigerate leftovers within 2 hours.

Notes:
Honey is not recommended for children under 1 year old. Try brown sugar instead.