Here is everything you need to know to prepare Brussels sprouts before cooking.
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Remember when everyone hated Brussels sprouts? Remember when everyone started to love them again? These small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelized nuggets of goodness when cooked. But before you get to cooking them, you need to prep them.
If these green orbs are new to your dinner rotation (or hey, you just need a refresher), here is everything you need to know to prepare these wondrous vegetables before cooking.
The Essentials for Preparing Brussels Sprouts
Brussels sprouts come in two market varieties: on the stalk or loose by the pound.
On the stalk: If you find Brussels sprouts on the stalk, snatch them up, as this variety stays fresher for longer. Store them in fresh water, like flowers, and use a paring knife to remove them from the stalk before preparing.
How To Prep Brussels Sprouts
Here is everything you need to know to prepare Brussels sprouts before cooking.
Serves 4
Nutritional Info
Ingredients
- 1 1/2 pounds Brussels sprouts
Equipment
- Cutting board
- Paring knife
Instructions
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Trim the stem. Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed.
Remove yellowed or blemished outer leaves. Peel off and discard any outer leaves that are yellowed or blemished.
Cut the sprouts in half. Cut the sprouts in half lengthwise through the stem.
Separate leaves for Brussels sprout chips. Save any nice leaves that came off for roasting alongside halved Brussels sprouts to make crispy sprout chips.
Recipe Notes
Storage: Refrigerate Brussels sprouts for up to 1 week.
Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance.
