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Brussels Sprouts:
Preparation & Handling
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| How to Store |
Keep unwashed Brussels Sprouts in a plastic or paper bag in the crisper section of the refrigerator. They will keep for up to a week.
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| How to Prepare |
Rinse with cold water and drain. Trim stem ends without cutting the base of leaves
or the Brussels Sprouts will come apart during cooking. Cut a shallow “x”
in the base of Sprouts, so the stems will cook faster. If you wish, cut large
Sprouts lengthwise in half for a “bite size” option.
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| How to Cook |
The key to delicious-tasting Brussels Sprouts is careful cooking. Be sure to follow
the cardinal rule: don’t overcook.
With all the cooking methods below, test for doneness by inserting the tip of a knife into the stem end, which
should be barely tender.
Microwave: This method preserves the most nutrients and is really easy. Put
sprouts in a microwave-safe bowl. Add 1 to 2 inches of water. Cover bowl with microwavable
plate or with plastic wrap.
For 12 ounces of Brussels Sprouts, cook on high for approximately 5 minutes.
Microwave cooking times will vary, due to size and quantity of Brussel Sprouts. It may be
necessary to heat an additional 1 to 5 minutes to completely obtain the preferred
tenderness.
Steaming: This is the best way to cook Brussels Sprouts because it preserves flavor
and nutrition. Steaming also keeps the sprouts intact, reducing the potential for strong flavors. Bring
1 to 2 inches of water to a boil in a pot. Arrange heads in a steamer basket, making sure the water
does not seep into the bottom of the basket. Cover and steam. Between 10 to 20 minutes should be just about
right, but it all depends on your steaming setup and quantity of sprouts. It’s always best
to experiment first with 1 or 2 sprouts to determine the ideal steaming time.
Sautéing: Some cooks like to cut off the base and then separate the
tiny leaves before sautéing. Place sprouts in a skillet or wok lightly coated with
olive oil. Cover and sauté slowly on medium-low heat for about 5 to 10 minutes, or
until tender.
Boiling: Cook Brussels Sprouts in a large saucepan with plenty of boiling
water just until tender, about 10 to 15 minutes.
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