2. Brussels Sprouts
So they may be named after their origins in Belgium, but they grow beautifully in the U.S. during the fall season. U.S. News notes although some people shy away from these because they can be mushy, “when cooked right, can be a delicious and nutritious addition to any meal.”
The source explains Brussels sprouts are high in fiber (to aid in digestion and regulate blood sugar), and also contain generous amounts of Vitamin C and K (the latter for proper blood clotting and transporting calcium) as well as folate. The source also suggests slicing them thin, drizzling them with olive oil and roasting them.