In Season: September to November
Brussel sprouts sometimes get a bad rap but when prepared in a way that showcases their flavour, they are truly delicious. To cook, remove older outside leaves and cut a shallow x in the bottom of each sprout to speed cooking. Sprouts can be steamed, roasted, sautéed or eaten raw. We cooking you want the sprouts to be tender but not so tender that a folk sinks right into them.
Store brussel sprouts in the fridge, on the stem if you can buy them that way. If you’re low on fridge space, break the sprouts off the stalk and store unwashed in a plastic bag in the vegetable bin of your refrigerator for over a week.
Brussel sprouts are very low in Saturated Fat and Cholesterol. They are also a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese.