Brussels sprouts are sometimes portrayed as one of those foods parents have to force their children to eat. From a health perspective, at least, eating them or consuming their juice is well worth it. Brussels sprouts are a part of the cruciferous family, which includes broccoli and cabbage. These vegetables are known for their anti-cancerous and immunity-enhancing properties, according to JuicingBook.com. Brussels sprouts are a good source of calcium, sulfur, potassium and vitamins A and B-1. However, they contain less calcium and vitamin A than broccoli.
Choose Brussels sprouts with dull-green-colored leaves that show no wilting. Remove the outer layer of the Brussels sprouts if yellow or wilted.
Wash the Brussels sprouts thoroughly. Cut them up so they will fit into a twin-gear-type juicer. These juicers usually have a smaller opening than a centrifuge juicer, but are better equipped for juicing greens and grasses.
Put the Brussels sprout pieces into the juicer and push them through slowly. Make only about 1/4 cup of Brussels sprout juice at a time. Add carrot or another juice that has a more palatable taste to make the Brussels sprout juice easier to drink.
Drink the juice immediately. Sitting in the open air can cause juice to lose healthful properties.
Wash your juicer immediately after use to decrease chances of mold growth.