Season: This month our Brussels Sprouts will be coming from either Mexico or California
Flavor: Raw or lightly cooked Brussels sprouts have a mild, sweet, almost nutty flavor. But they’re very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell.
Storage: Store unwashed and untrimmed in a closed container in the refrigerator.
How to use: Look for bright green Brussels sprouts. Black spots or yellow leaves are signs of decay.
To cook, rinse your sprouts well to remove any dirt. Slice off the bottom (which has a tough texture, even when cooked), and remove any outer, wilted leaves. I like to cut mine in half length wise. It helps me to keep from overcooking them. You can steam them, sauté or toss with oil and roast them. You can add raw, shaved Brussels sprouts to soups and salads.
Don’t boil your Brussels sprouts. This can lead to the mushy, bitter taste that many people hate. It also wipes out many of this veggie’s nutrients.
Nutrition: They are rich in Vitamin C, Vitamin K, Folate, Calcium, Iron and Potassium.