Guaranteed to evoke a passionate response – of either love or loathing – Brussels sprouts are undoubtedly one of the most misunderstood and maligned members of the vegetable kingdom. Like other brassicas, Brussels sprouts are an excellent source of vitamin C and also contain healthy quantities of fiber, iron, phosphorus, potassium and vitamin A.
Selection and Storage:
Choose firm, verdant green, uniform sized Brussels sprouts. The smaller the sprout, the sweeter and more tender they will be to eat. To store, loosely wrap them in absorbent paper, then place in plastic bag and refrigerate in the crisper drawer for one week. Their flavor intensifies the longer they are kept.
Roasting quickly as high heat renders crisp leaves and sweet flavor without cooking the sprouts to mush. Steaming and blanching until just tender are the best ways to parcook Brussels sprouts if you intend to saute them, bake them in a gratin or want to finish them in a creamy sauce.
Information from: The Produce Bible by Leanne Kitchen.