All About: Brussel Sprouts
This miniature relative of cabbage was named for Belgium's capital, where, it is believed, they were first grown about five hundred years ago. Although they are highly nutritious—they contain many of the nutrients found in other cruciferous vegetables such as broccoli and cauliflower—Brussels sprouts have gotten a bad rap for being bitter, mushy, and generally inedible when cooked. However, if you buy fresh sprouts and cook them just to the point of tenderness, they are a delicious addition to any meal and a nice alternative to other side dishes.
When shopping for Brussels sprouts, look for small, firm, compact sprouts with clean, white stem ends and unblemished, bright green leaves; wilted, yellow leaves and a strong cabbage-like smell are signs that the sprouts are too old and/or have not been handled properly. Don't wash or trim sprouts until you are ready to use them; place in a plastic bag and store in the refrigerator (they will keep three to five days). To prepare, first soak the sprouts in warm water for about ten minutes (this will remove any hidden insects), then rinse well. Trim stem end (but not too closely, or the leaves will fall off while the sprouts are cooking). A tip: Make a small "X" with the tip of a paring knife at the stem end to help the heat penetrate the core. Brussels sprouts can be cooked by a number of methods: boiling, braising, steaming, or microwaving. Cooking times will vary, depending on the method you use, but as a rule, cook sprouts until the stem end is just tender (you can check it with the tip of a knife).
Brussels sprouts are a good source of fiber, vitamin A, and folacin, and an excellent source of vitamin C, with one cup providing 142 percent of the recommended daily allowance for adults.