Brussels sprouts are small but mighty, containing a high amount of vitamin C and K. We believe that if you don't like these little wonders, it is because you either didn't know how to pick them or didn't know how to cook them.
How to pick the best of the best you wonder? Any yellowing or browning indicates that the sprout has passed its peak. Keep a lookout for bright green individuals with a white stem. Sometimes, you can find brussels sprouts that are still attached to the stalk, they do look pretty cool, and are guaranteed fresh. Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk.
You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil. Also, to ensure the best taste, be sure not to overcook them. We promise, when treated right, these cute little sprouts will make a believer out of anyone. Still not convinced? Try this Brussels Sprouts & Bacon pizza, which is sure to win over all the skeptics out there.
Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.
Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts.
Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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