Selection and storage
Choose firm, small, compact sprouts with a good green colour and stem ends that are clean and white. Do not wash or trim Brussels sprouts until you are ready to use them. Store in an open bag in the crisper section of the refrigerator.
Brussel Sprouts are available all year round. Peak season is autumn-winter.
Remove torn or discoloured leaves, and trim the base of the brussel sprout and remove the core if desired. Wash thoroughly and drain. Brussel sprouts should be eaten still slightly crisp, test for doneness by inserting the tip of a knife or fork into the stem end, which should be barely tender. Brussel sprouts are best boiled and buttered. They are good with bacon, butter, feta and parmesan cheese are anchovies.
Brussels sprouts provide vitamins C and A, folic acid, potassium, fibre and protein.