Brussels sprouts are available fresh year-round; however, they're best from autumn to early spring. When choosing Brussels sprouts, look for those that are smaller in size, firm and dense. They should have bright-green leaves, no yellow or brown spots and no holes in them. You should pick Brussels sprouts of similar size so they'll be easier to cook evenly.
When you get your Brussels sprouts home, don't trim or wash them. Store them in a plastic bag in the refrigerator for up to 10 days. To freeze fresh Brussels sprouts, blanch them in boiling water for three to five minutes. They can be kept frozen for up to one year.
Before washing Brussels sprouts, trim any stems and yellow leaves from the outer surface. Wash Brussels sprouts under cold water or soak them for a few minutes. Before cooking, slice an "X" into the bottom of the sprouts to ensure even cooking.
Before you mix Brussels sprouts into a dish, you should blanch to refresh them. To do this, simply boil them in water for three to five minutes until almost fully cooked, then dunk them in an ice-water bath. The ice-water bath halts the cooking and helps the Brussels sprouts stay bright green. Be sure not to overcook them or these hardy little green gems will become mushy and tasteless and lose most of their nutritional value. Check out these great recipes even the pickiest eater will love.
Serves 4 - 6
Serves 4 - 6
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