Brussels Sprouts didn’t always have the best reputation, but the ways they are being cooked now would make any vegetable jealous. They are versatile and just as delicious as any other greens out there. Here are three simple methods for cooking brussels sprouts.
Buying & Cleaning Brussels Sprouts
Brussels Sprouts can stay fresh in the refrigerator for up to a week and a half so they are great to have on hand. Look for the cabbagelike buds on a large inedible stalk. They should be tightly closed with green leaves and shouldn’t smell cabbage-y or show any signs of yellowing.
To clean them, trim the ends and rinse them off in a large bowl of cold water. Pat them dry before storing in your refrigerator crisper or vegetable drawer up to a week and a half.
Raw Brussels Sprouts
Raw brussels sprouts leaves can give kale a run for its money. While the raw leaves tend to be a little peppery, they can be thinly sliced for a shredded slaw. Trim the stems off and halve them lengthwise. To thinly slice the entire sprout, lay the cut side down on the cutting board to prevent them from rolling around.
Roasted Brussels Sprouts
Roasting brussels sprouts may be the best and most delicious way to prepare them. They caramelize when exposed to high heat, soften enough but also become crispy. Half or quarter your cleaned brussels sprouts and distribute them on a rimmed baking sheet. Spray them with unflavored non-stick cooking spray and roast them at 450, tossing every 10 minutes or so until the outer leaves begin to char and the innermost part of the sprout is tender. Toss them with lemon or orange zest and finish them off with a sprinkling of pomegranate seeds.
Steamed Brussels Sprouts
Brussels Sprouts may have gained their bad reputation from cooks over steaming them to a mushy army-green death instead of preserving their bright color and tender texture. Fill a pot with 2 inches of water and place a metal steamer basket on top. Bring the water to a simmer, add the brussels sprouts to the basket and cover, steaming for 8-10 minutes or until they are bright green and just cooked through. Add lemon juice and fresh mint or other chopped herbs, chile flakes or ground spices of your choice.
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