Brussels sprouts – either you love them or you hate them. Use our guide to make the most of these nutritious and delicious winter veggies.
- Do not wash until ready to use.
- Store loose Brussels sprouts in a breathable bag in the high humidity drawer of the refrigerator.
- Brussels sprouts on the stalk will last longer than those off the stalk—wrap the bottom of the stalk with a moist paper towel and then plastic wrap and keep it in the refrigerator, or in a cold place.
- Blanch, drain and dry, then freeze in an airtight container.
- Roast or steam Brussels sprouts straight from the freezer.
Root to Fruit
- The stem only needs to be trimmed to remove tough bits – usually just a few millimetres.
- The outer leaves are edible.
- Stalks tend to be too tough and woody to eat (though the thinner end may be tender enough). They can be used in soup stock.
- Peel away the yellowing outer layers of sprouts; often there is still a significant and beautiful sprout inside.