Brussels sprouts are a cruciferous vegetable, related to cabbages, broccoli, and cauliflower. Looking like tiny cabbages, they grow along a stalk and are the buds of the plant. Their name comes from the city of Brussels, Belgium. Like other cruciferous vegetables, Brussels sprouts are high in nutrients . They are a good source of vitamins C and K as well as several minerals.
If on the stalk, they can be stored that way until ready for use. Or you can pull or cut them off the stalk before storing. Store Brussels sprouts in a plastic bag in the fridge. They will keep for a week or more. If stored on the stalk, they will last a little longer.
Trim the stem end off each sprout. Peel off and discard any outer leaves that are yellowed or blemished.
To cook or steam: For even cooking, sprouts should be about the same size. Cut larger sprouts in half as needed. You can also cut an X in the stem ends for even cooking. Add the sprouts to a pot with 1-2” of simmering water (or use a steamer basket). Simmer until tender, about 5 minutes.
To roast: Cut the prepared sprouts in half, toss them with oil, salt and pepper on a baking sheet. Roast at 400°F for about 15-20 minutes.
Shredded Brussels sprouts: Slice the sprouts thinly with a knife or with the slicing disk of a food processor.
Microwave: Place the Brussels sprouts in a microwave-safe dish and add some water. Cover and microwave on high for 6-8 minutes or until tender.
How to use Brussels sprouts
- Roast them alone or with other vegetables such as white potatoes, sweet potatoes, and/or carrots.
- Sauté them shredded or halved, alone or with other vegetables for a side dish.
- Make a salad or a slaw with shredded Brussels Sprouts.
- Steam them, then season with butter, salt, and pepper or with grated cheese.
Check out our Brussels Sprouts recipes