Brussels sprouts are part of the cabbage family, and are not sold by variety.
Choose small Brussels sprouts, with bright, tightly-closed leaves.
Store in the crisper and use within two days.
It’s best to cook Brussels sprouts before eating. Peel off any tough outer leaves and trim the stem. Plunging them into boiling water for no more than five minutes should do the trick. Don’t overcook them though, as they’ll develop an unpleasant sulphur smell.
4 quick ways with Brussels sprouts
This side dish is quick, simple and a great accompaniment to a Sunday roast: Sauté Brussels sprouts in a frying pan with reduced-fat spread and chopped garlic. Before serving, sprinkle with pepper and finely grated parmesan cheese.
Add more flavour to your next stir-fry by tossing some trimmed, finely shredded Brussels sprouts into the wok.
Finely chop an eschalot and fry for 1 minute over medium heat. Add 4 carrots, roughly chopped, and 12 Brussels sprouts, halved lengthwise. Cook until they start to brown. Add 1/3 cup water, cover and simmer for 10 minutes. Drain and season with pepper, nutmeg and grated parmesan.