Brussels sprouts - FoodLink (2024)

Selection Info

Look for bright green, firm sprouts, and avoid sprouts with loose leaves. Brussels sprouts flavor should improve in cool weather and after a frost.

Selection Info

Look for bright green, firm sprouts, and avoid sprouts with loose leaves. Brussels sprouts flavor should improve in cool weather and after a frost.

Pairings

almond, lemon, butter, cheese, garlic, pecans, olive oil, white wine vinegar, thyme, onion

Preparation

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots.

Raw:Slice thinly and toss with other shredded vegetableslike cabbage, carrots, or beets. Add your favorite salad dressing.

Roast: Toss sprouts in olive oil, lay flat on a baking sheet, and roast in a 400°F oven for 40 minutes.

Stove Top: Boil a pot of water with a pinch of salt. Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

Or, steam in a pot with a steamer basket and aproximately 2 inches of water untiltender.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half. Put 1-2 tablespoons of olive oil in a skillet. Place the sprouts flat side down in the skillet. Add salt and pepper to taste. Cook on each side for about 5 minutes or until golden brown.

Storage

Short-Term Storage

Fresh Brussels sprouts are sold in two forms: attached to the stem and off of the stem.

Attached to the Stem: Remove Brussels sprouts from the stem and discard the stem. Store with a damp towel in a plastic bag in the refrigerator.

Off the Stem: Store with damp towel in a plastic bag in the refrigerator. Brussels sprouts can be refrigerated in a ventilated plastic bag for about a week. Do not wash or peel sprouts until ready to use.