Brussels sprouts grow clustered thickly on a stalk. They’re ready for picking once firm and green. Cut from the stem, the buds’ loose leaves are peeled away and any extra stalk is discarded.
Shredded Shredded Brussels sprouts make for a great slaw or stir-fry. Changing up their texture gives these vegetables a whole different place at the table.
Sautéed Sauté Brussels sprouts with a bit of oil and garlic. Get the kids cooking, too; let them peel the leaves off first.
Microwaved Microwave Brussels
sprouts with water and a sprinkle of salt until tender. This simple method will let you make your greens in a pinch.
