Named for Brussels, Belgium where it was cultivated, Brussels Sprouts are the newest members of the brassica family having come into existence around 500 years ago.
Brussels sprouts will last 1-2 weeks stored loosely packed in a paper bag or plastic tupperware placed in the refrigerator drawer.
Remove sprouts from the stalk if still attached. Remove the first layer of leaves and trim the ends. Soak sprouts in cold salted water to remove any cabbage worms or soil. Cut an “x” in the end of the sprout to help cook more evenly. Brussels sprouts can be steamed, coated in olive oil and roasted, or shaved thinly and added raw to salads and they taste much better than they smell!