Brussel Sprouts

Select. Look for sprouts that are green and firm with tightly closed leaves. Note that while yellowed leaves may mean the sprouts are a bit past their prime, they’re still edible and safe to eat. 

Wash. Briefly soak sprouts in a large bowl of cold water to loosen any dirt or debris. Transfer sprouts to a colander and rinse clean with cold water. Pat dry. Store in a resealable container or bag in the refrigerator for up to 1-1.5 weeks.

Cut. Trim ends of sprouts if desired. The entire sprout is edible when cooked, though some find the stem to be a bit less tender and flavorful. Halve Brussels sprouts lengthwise. If serving raw, cut into very thin slices – perfect for salads or slaws! 

Cook. One vegetable, multiple preparation methods! Try roasted, sautéed, steamed, gratin, or raw. 

How to… 

Roast: halve or quarter the sprouts. Toss with olive oil. Season and scatter each sprout on a baking sheet so they don’t overlap. Put in the oven at 400 degrees Fahrenheit. Toss every 10 minutes for 25-30 minutes or until browned and crispy. 

Steam: Halve sprouts. Fill a wide pot with a few inches of water and add a metal steamer basket. (Don’t have a basket? No worries! Visit steamer-basket-0161815 for ways to steam food without one). Bring water to a simmer, add sprouts, season, cover, and cook until bright green and tender, about 8-10 minutes. 

Gratin: Roast Brussels sprouts for 12-15 minutes with alliums like garlic, onion, or shallots at 450 degrees Fahrenheit. Remove from oven and top with cream, melty cheese like white cheddar or gruyere, and bread crumbs, then pop back in the oven for another 12-15 minutes or until golden brown. 

Raw: Great for slaws and salads! Halve sprouts lengthwise and cut into very thin slices. Top with olive oil, cheese, nuts, and maybe something sweet like dried fruit.

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