all about brussels sprouts
Brussels sprouts look like tiny, delicate cabbages and have become a Thanksgiving staple. They are a member of the cancer-fighting Brassica family of cruciferous vegetables, which also includes broccoli, cauliflower, and not surprisingly, cabbage.
What to Look For
Select small, bright green sprouts (the small ones are more tender than large ones.) They should have tightly formed leaves and no yellowing or brown spots. Best are sprouts still on their stalks, a sure sign of freshness.
easY storage anD preparatIon
Store your Brussels sprouts in a plastic bag in the refrigerator. Don’t keep them around for longer than a few days or they will develop a strong, unpleasant flavor. Before you cook them, cut an ‘X’ with a small paring knife into the core of each sprout so that the center cooks evenly with the leaves.
Fresh Brussels sprouts have a sweet and nutty taste that’s just delicious, making them a holiday favorite. Blanch them in boiling, salted water until just tender, 5 to 8 minutes, depending on the size. When ready to serve, roast them in the oven or sauté until browned on the edges.
good paired with…
- Cheese – especially blue and cheddar
- Mustard seeds
- Olive oil
- Vinegar – especially balsamic and sherry