Brussels Sprouts

Store unwashed in a plastic bag in the crisper drawer. Trim loose or yellowed leaves before storing. Freeze by blanching 3–4 minutes, then cooling and packing in freezer bags.

Rich in vitamin C, vitamin K, and folate

Roast at high heat (400°F/200°C) with olive oil, salt, and pepper for crispy, caramelized edges and sweet flavor.

Trim the stem end and remove any yellowed or damaged outer leaves before cooking.

Halving or quartering larger sprouts ensures even cooking.

A light shredding or slicing makes them excellent raw in slaws or salads with a tangy dressing.

Balsamic vinegar, garlic, and parmesan for roasted sides

Bacon, shallots, and cream for richer preparations

Lemon, mustard, and herbs like thyme for bright, fresh dishes

Asian flavors: soy sauce, ginger, and sesame oil in stir-fries

Overcrowding the pan when roasting—give them space for proper browning.

Cooking too gently; high heat brings out natural sweetness and creates crispy texture.

Not trimming the stem; it takes longer to cook than the leaves and can be woody.