Brussels sprouts may have received a bad rap in the past, but they've really come into their own as of late—we have bacon (and fish sauce!) to thank for that. But you needn't sauté them in pork fat to make these brassicas taste good; they're great in salads and slaw—even on pizza.
Brussels sprouts grow on thick, woody stalks. The stalks are inedible (but they do make great dog chew toys). If your market sells them by the stalk, simply pop the sprouts off with a little tug. Look for sprouts that have tight, well-formed heads, and are at least as large as a quarter in circumference—smaller sprouts are a sign of under-development. Steer clear of sprouts that have been bored into by pests; you'll see a hole down to the sprout's center as proof.
Don't wash the sprouts until just before using them; otherwise, they will succumb to mold much quicker. If space isn't an issue, you can store them on the stalk (though we don't know many folks with refrigerators that large). Or, just keep them loose in an unsealed bag in the fridge. They'll keep for a couple of weeks.