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The Brussels sprout is a cool season crop, belonging to the cabbage family, and closely related to cauliflower, broccoli, kale, collards, etc.

Do not wash or trim Brussels sprouts before storing them, but yellow or wilted outer leaves may be removed. If you have purchased sprouts that have been packaged in a cellophane covered container, take off wrapping, examine them, remove any that are in bad condition, return them to container, re-cover with cellophane, and refrigerate. If the sprouts are not fresh, return them to the store. Place loose sprouts in perforated plastic bag. Fresh sprouts will keep for 3 to 5 days.

When you are cooking Brussels spouts, add a few pieces of white bread to the cooking water to reduce the odor.

Brussels sprouts are one of the better vegetable protein sources. Approximately 30 percent of their calories are from protein.

It is best to refrigerate Brussels sprouts or the leaves will turn yellow quickly. Brussel sprouts should be a bright green color.

Use one cup water for every cup of Brussels sprouts. Bring water to a rapid boil in a large pot, add sprouts, and quickly return the water to a boil. Cook sprouts until just tender then drain sprouts.

Place 1/2 pound of sprouts in a microwave safe dish; add 1/4 cup water, cover and cook. Cook medium sized sprouts 4 minutes and larger ones 8 minutes.

Sprouts can be steamed rapidly in a small amount of water. This will minimize the odors created when Brussels sprouts are cooked too long, and will also minimize nutrient losses. There are two ways that they can be steamed. Sprouts can be added to an inch of already-boiling water or can be placed in a covered vegetable steamer. After steaming for 1 to 2 minutes, uncover pot for 10 to 15 seconds to disperse the strong-tasting sulfur compounds. Re-cover pot, and continue cooking sprouts for 5 to 10 minutes in boiling water or 6 to 12 minutes in a steamer. Check them periodically by poking them with a fork to test for doneness. Cook them until they are just tender.

Brussels sprouts can be too strong-flavored and chewy to eat raw, especially if they have been stored for a while. Steam them briefly or blanch them in boiling water, then drain them quickly, dunk them in ice water to keep them from cooking further, and drain again.

See also:
Good Eats: Sprouts

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