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Brussels Sprouts

How to prepare Brussels Sprouts and

How to cook Brussels Sprouts

 

Brussels Sprouts  Recipes  |  Growing Brussels |  What's In Season 
More Vegetables -  Prep & Cooking times

 

 Common Names: Brussels,
Family: Brassicaceae
In Season: July - October   (best)
Buying: If possible buy sprouts which are still on the stalk, as they keep longer. Choose sprouts which feel firm and which show little yellowing of the outer leaves
Storing: In the refrigerator for 5 days. Up to 10 days if still attached to the stalk.
Allowances: 6-10  Sprouts (150g/+5oz)  per person
 

General Preparation of Brussels Sprouts

Wash in  cold water. Cut off the base and any remaining stem then pull away and discard any leaves which have been  loosened of which are yellowing. When boiling or steaming larger specimens,  cut a cross in the base of the stem. This is not necessary for small button varieties.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x Y x Y x x x

 

Suitable Cooking Methods for Brussels Sprouts
     

Bake/Roast

 y

Whole  -  30-35 minutes. Drizzle with oil and seasoning

Boil

 y

Whole   5-10 minutes depending on the size

Fry/Sauté

 y Quarter   and stir-fried for 2-3 minutes

Microwave

 y Whole   3-5 minutes

Steam

 y Whole  7- 12 minutes  depending on the size

Stuff

 x  
     

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