The usual method of preparing a Brussels sprout for cooking is first to cut off the base together with any remaining stem, and then to peel away and discard the surface leaves that are loosened by this cut. When boiling or steaming, some cooks will cut a cross in the stem to aid the penetration of heat to the centre of the sprout. One method of cooking Brussells sprouts is: "placing the sprouts in a single layer in a saucepan, covering them in just enough water to cover the stalks and boiling with salt and butter until the water is absorbed". Microwaving, stir frying, roasting and steaming are also options.
Overcooking releases sulfur compounds in the vegetables that give it a distinctive smell commonly found unpleasant. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour.
In the UK, Brussels sprouts are a traditional winter vegetable, and are often eaten boiled with a roast dinner, particularly at Christmas. They can also be stir frying, roasted, or made into soup.
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Brussels sprouts are at their best and in season during the following months:
December, January & February.
Brussels sprouts: What portion size makes one of my 5 a day vegetables?
Select Brussels sprouts from the drop-down selector below to find out what constitutes one portion of your 5-a-day vegetable program.
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7 spears of tinned asparagus
5 spears of fresh asparagus
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3 heaped tablespoons of black-eyed beans
3 heaped tablespoons of broad beans
3 heaped tablespoons of butter beans
3 heaped tablespoons of cannellini beans
4 heaped tablespoons of French beans
3 heaped tablespoons of kidney beans
3 heaped tablespoons of pinto beans
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3 heaped tablespoons of shredded cabbage
3 heaped tablespoons of tinned carrots
3 heaped tablespoons of fresh carrot slices
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3 sticks of celery
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