The misunderstood memory from childhood
Brussels sprouts…These misunderstood compact buds are in reality quite easy to prepare – and delicious too! Unlike other brassicas (think cabbage, cauliflower, and broccoli), Brussels grow in clusters along the stem of a central stalk, but share the same nutritional benefits – high in vitamin C, and also a great source of fiber, iron, phosphorus, potassium, and vitamin A. Brussels require cooler climates to grow which gives them a sweeter flavor, and mean that you can find them grown locally across most regions of the United States (and of course New England). When harvested during warmer temperatures Brussels take on a bitter flavor. When preparing them, you can boil or steam the sprouts if you plan to sauté them in order parcook them. They are done when just tender!
Look for firm, verdant green, and uniformly sized sprouts, with no splitting, browning or discoloration on the outer leaves. The smaller the sprouts, the sweeter and more tender! Wrap Brussels sprouts with a paper towel and keep in a plastic bag in the refrigerator. Use as quickly as possible, as the longer you keep them, the more intense the flavor.