It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized. With a bit of butter, salt and pepper, they are great on there own, but can also be tossed with a bunch of other ingreidents. But before you cook them, you have to clean them. Fortunately cleaning a Brussel sprout is not all that hard.
- Look for Brussel sprouts that have tight heads; avoid those with loose leaves
- They should be firm without any soft spots
- Avoid Brussel sprouts with surface gashes or significant blemishes
- To clean your Brussel sprout, rinse them off in cold water to remove any dust or dirt
- Using a small knife, take off the tip of the stem and discard it
- Remove any of the outer leaves that do have blemishes; don’t worry if a few more just happen to fall off
- Place the cut stem on your cutting board and slice the Brussel sprout in half from top to bottom
- The route end should still hold the most of the outer leaves together
- Depending on the size, you may want to cut them in half again, so that you get bit size pieces
Now you should be good to go for whatever cooking method you want to use. Hope you enjoy them sprouts!!