How to Buy, Store, and Cook Brussels Sprouts, In Season in December

Tips on buying, storing, and cooking Brussels sprouts, in season in December

December 12, 2013

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Earthy, nutty-tasting Brussels sprouts get a bad rap because they are so easy to overcook, resulting in a mushy texture and pungent aroma. When cooked properly, these little cabbages are crisp-tender, with a pleasant crunch and a complex, slightly sweet flavor. They're also incredibly versatile. You can pickle them into a spicy kimchi, bake them on top of a pizza, shred them into salads, and toss them into pasta. Just, please, don't overcook them like they did back in the day— this delicious green vegetable deserves so much more than that. ____
Check out the slideshow for recipe inspiration, and read on for tips on buying and storing one of the hippest greens in the produce world.____

How to buy
Look for small to medium sprouts (the bigger ones often have less flavor). They should be bright green, with the leaves tightly wrapped.

How to store
Refrigerate Brussels sprouts unwashed in an air-tight bag for up to a week.

1/17
Brussels Sprouts with Bacon and Raisins
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
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2/17
Sweet-and-Sour Brussels Sprouts
White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.
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5/17
Shaved Brussels Sprouts with Currants and Chestnuts
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6/17
Grilled Brussels Sprouts with Chanterelles
Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.
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7/17
Brussels Sprouts and Steak Stir-Fry
The trick to a successful stir-fry? Prep everything before you cook.
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8/17
Brussels Sprouts with Fried Eggs and Spiced Yogurt
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9/17
Brussels Sprouts Kimchi
This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.
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10/17
Roasted Brussels Sprouts and Apple Salad
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11/17
Kale and Brussels Sprout Salad
This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.
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Yossy Arefi
12/17
Brussels Sprout Pizza
Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.
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15/17
Orecchiette Carbonara with Charred Brussels Sprouts
Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
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Peden + Munk
16/17
Stir-Fried Brussels Sprouts with Garlic and Chile
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17/17
Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
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Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More