Brussels Sprouts

Brussels sprouts have to be one of the most hated of all vegetables, but it’s not the little cabbage’s fault. We just take too long to cook them. The solution? Quick-cooking avoids the release of unpleasant sulfur compounds and preserves the vegetable’s delicate, nutty flavor.

When choosing, pick the sprouts up and hold them in your hand. You want the ones that are heavy for their size. If you are lucky enough to find Brussels sprouts still on the stalk, buy the smallest stalk; it will have the sweetest sprouts.

Soak the Brussels sprouts in cold salt water for 20 minutes when cleaning. This will loosen any debris that may be trapped in the leaves. Remove the stem and any loose leaves.

To cook Brussels sprouts evenly through, cut an X into the stems. Or cut the sprouts in half. Cook within 3 days of purchasing. Also avoid overcooking, which can cause bitterness as well as destroy the vitamin C. Overcooked Brussels sprouts could be salvaged. Just cut in half, spread across a baking pan, cover in a mixture of bread crumbs and Parmesan cheese, dot with butter, and place under a broiler until bread crumbs are toasty brown.

In order to quick-cook Brussels sprouts and help seal in the flavor, slice them thin and stir-fry them. Or steam individual leaves. you can also saute individual leaves, if preferred.

Chef’s Tip: To avoid the strong cooking odor of Brussels sprouts that are boiled or steamed, add a rib of celery or a sprinkling of caraway seeds to the cooking water.

Fascinating Fact: While many vegetables are destroyed by autumn’s first frost, Brussels sprouts are at their sweetest after the season’s first frost.