Brussels sprouts are a low-calorie, low-carb vegetable brimming with fiber and protein. These baby cabbages can be prepared in a variety of ways, from side dishes to main courses, and even the simplest of preparations can yield flavor and texture. Pick firm, brightly colored sprouts, and store them up to 10 days in the refrigerator before cooking.
Preparation
Regardless of how you are preparing your Brussels sprouts, first remove any yellow, wilted, or loose leaves from the exterior. Trim off the stems and mark a shallow X in the base of the sprout, which will allow the whole sprout to cook evenly. Depending on the dish, you can leave them whole, cut them in half, or grate them.
Main Dishes
Use Brussels sprouts in risotto, large salads, stir fries, soups, stews or casseroles. If using in a one-pot or multivegetable dish, you may need to blanch the sprouts first. Brussels sprouts can take a longer time to cook than many other vegetables. They can be prepared ahead of time and then added near the end of your recipe so other ingredients don't overcook.
Side Dishes
Brussels sprouts can be a simple, easy side dish on their own. Toss them with olive oil, balsamic vinegar, sea salt, and pepper. Roast them in the oven or on the grill until the leaves are crispy and the sprout is cooked through. Serve with protein, like chicken or beef, and another side such as potatoes or rice. Brussels sprouts, with their sometimes overwhelming flavor, are best paired with other flavorful, seasoned foods, like beef, or sharp cheeses. Sprouts can also be grated raw onto salads as a side.
Cooking Methods
Brussels sprouts can be boiled, steamed, microwaved, roasted, blanched or served raw. How you prepare them will depend on what result you'd like. Roasted sprouts provide a crispy texture while steamed sprouts are more mild and soft. Regardless of your cooking method, avoid overcooking your Brussels sprouts, which results in a pungent smell and a mushy texture.
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