Brussels sprouts belong to the cabbage family and they're grown for their tiny edible buds. They look like miniature cabbages and they have been popular in Brussels for years - which is where the name might have originated from. Sprouts as we know them have been grown since the 13th century, making them one of the oldest varieties of veggies that we still eat today. Brussels sprouts are classically eaten at Christmas as traditionally, they can only be grown at cool temperatures - but thanks to new growing technologies, we can now eat sprouts year-round. Learn how to love the humble sprout with one of these fantastic recipes.

Brussels sprouts have a sweet, mild flavour and although they have a bit of a bad reputation for causing flatulence, they're actually incredibly good for you. They contain sulforaphane, a compound that is thought to reduce your risk of cancer. Although boiling reduces the quantities of this compound, frying and steaming does not significantly reduce the amount of sulforaphane, meaning that you take in more nutrients.

Although sprouts are typically eaten at Christmas, they're low in fat and calories and they're nutritious and delicious, making them an excellent choice for eating year-round. We have a range of brussels sprouts recipes here, including traditional sprouts with bacon and chestnuts, zingy sprouts with lemon and pine nuts and surprisingly spicy Indian-flavoured sprouts.