Seasons/Availability
Brussels sprouts are available year-round.
Selection/Storage
Choose Brussels sprouts that are small and compact with tightly packed leaves, free from blemishes or signs of decay. Avoid sprouts with yellowed or wilted outer leaves. For optimal flavor, choose smaller sprouts as they will tend to be sweeter and more tender than larger ones. Store unwashed Brussels sprouts in a plastic bag in the refrigerator for up to 3 weeks. Depending on the size of the sprouts, they can be cooked whole or halved for quicker cooking time. Halved Brussels sprouts should be stored in an airtight container and used within 2-3 days.
Nutritional Value
Brussels sprouts are an excellent source of dietary fiber and antioxidants; they are a good source of vitamins A, C, E and K, as well as folate and minerals. Additionally, Brussels sprouts are high in omega-3 fatty acids.
Preparation/Serving Methods
Brussels sprouts can be eaten raw or cooked. When preparing raw Brussels sprouts, remove any wilted outer leaves and rinse. They can be thinly sliced and served in a salad or as part of a crudité platter. When cooked, Brussels sprouts should be washed thoroughly before cooking to remove dirt and any insects. Steaming is the preferred method when it comes to preserving their bright green color and most nutrients. Roasting, sautéing, grilling, or boiling are also popular methods of cooking Brussels sprouts. They can be served as a side dish, or incorporated into soups and stews.
To maximize flavor, Brussels sprouts can be cooked with herbs, spices, garlic, shallots, bacon, nuts, and other flavorful ingredients. When roasting in the oven or on the stovetop, season them with olive oil, salt and pepper. Brussels sprouts go great with other seasonal vegetables like cauliflower, broccoli, carrots, and beets.
Conclusion
Brussels sprouts are a delicious and nutritious vegetable that can be eaten raw or cooked in a variety of ways. They are an excellent source of dietary fiber and antioxidants; they are also rich in vitamins A, C, E and K, as well as folate and minerals. When preparing and cooking Brussels sprouts, remember to wash them thoroughly before cooking to remove dirt or insects. Also be sure to store leftover cooked Brussels sprouts in an airtight container for no more than 2-3 days.
