If you were given boiled Brussels sprouts in your youth, it’s likely that you don’t remember it as a pleasant experience. However, when prepared properly, these vegetables can be both flavorful and nutritious.

According to Washington, D.C.-based dietitian Caroline Thomason, RD, CDCES, who spoke with YSL News, “Fall offers a bounty of nutrient-rich produce like pumpkin, squash, apples, and Brussels sprouts, all of which are at their most flavorful and nutritious right now. It’s nature’s way of providing us with optimal nourishment for the chilly months ahead. Seasonal fruits and vegetables usually taste fresher, are more economical, and are harvested at their prime. Moreover, the variety available in the fall makes it easy to create colorful plates, ensuring a diverse range of nutrients. Embrace the delicious, healthy options this season brings.”

Nutritionists have some important insights to share before you include Brussels sprouts in your fall menus.

Are Brussels sprouts healthy?

Brussels sprouts belong to the cruciferous vegetable family, which includes other greens like kale, broccoli, cauliflower, collard greens, and cabbage, as explained by the Harvard T.H. Chan School of Public Health. These vegetables contain a natural compound called glucosinolate that transforms into isothiocyanates when cooked and digested, contributing to potential “anti-inflammatory effects and cancer prevention,” notes Thomason.

Thomason refers to Brussels sprouts as “little cabbages full of nutrients,” highlighting their abundance of vitamins C and K, antioxidants, and fiber, which are all beneficial for supporting your immune system and heart health.

Can you eat Brussels sprouts every day?

Although Brussels sprouts are nutritious, moderation is key.

Thomason points out that “for some individuals, Brussels sprouts can lead to gas or bloating, particularly if you’re not accustomed to consuming a lot of fiber.”

To minimize potential digestive discomfort, she suggests roasting or air frying Brussels sprouts instead of consuming them raw. This method enhances their natural sweetness and avoids the bitter and sulfuric flavors often intensified by boiling.