Now available all year-round, Brussels Sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels Sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with roasted Sweet Potatoes and fresh herbs for a flavorful side dish.
How to select: Brussels Sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels Sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while.
How to store: Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days.
Try this recipe: Brussels Sprout Slaw or Sweet Potato Bake
CAULIFLOWER
