This delightful and nutrition-rich vegetable may look like cabbage, but has a denser texture and milder flavor. One of the few vegetables to originate in northern Europe, Brussels sprouts got their name from being cultivated near the Belgian capital in the late 16th century. After World War I, cultivation grew throughout Europe. They’re still hugely popular in Great Britain, where some consider it the national vegetable.
- Low in fat and sodium
- Good source of dietary fiber and cholesterol-free
- Contains high levels of naturally occurring vitamin C
- Pick bright green, evenly shaped and firm sprouts that feel heavy for their size.
- Avoid puffy sprouts with black spotting or yellow leaves.
- Choose similar-sized sprouts for even cooking times.
Storage and Handling
- Keep unwashed Brussels sprouts in a plastic or paper bag in the crisper section of the refrigerator for up to a week.
- Rinse with cold water and drain. Trim stem ends without cutting the base of leaves or the Brussels sprouts will come apart during cooking. Some chefs recommend cutting a shallow “x” in the base of sprouts, so the stems will cook faster.