Some people love brussels sprouts; others avoid them altogether. But these little nutrition-packed, low-calorie, green bundles have been a part of the human diet since Roman times. Some cooks say they dislike that people have for brussels sprouts is due to the cooking method. Traditionally, people boiled them until they were squishy and tasteless. Instead, try roasting, sauteing, frying, steaming, pan-searing, or braising them for a delicious side dish, a mouth-watering appetizer, or a tasty main attraction.


1. Choosing Brussels Sprouts

Brussels sprouts grow on a long stem. The buds are the edible part of the plant. In most cases, they are removed from their inedible stems before they reach the supermarket. This cold-weather vegetable requires a longer growing season than many other vegetables. Its season runs from late-September through February, but they shouldn’t be picked until after the first frost.

  • Check for a healthy green color, and avoid buds with any yellowing leaves.
  • Choose only those that are firm and hard when you squeeze them.
  • Choose equally sized buds that are one to two inches in diameter. The larger sprouts are more cabbage-like in flavor. The smaller ones are sweeter.
  • Each pound-and-a-half of buds makes a good side dish amount for four to six people.
buds brussels sprouts fcafotodigital / Getty Images


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