Brussels Sprouts

Brussels sprouts are in the same family as cabbage, broccoli, collard greens and kale: those amazing plants that taste great and protect against the growth of cancerous tumors and DNA mutations. Unfortunately, brussels sprouts (like cabbage) have a bad reputation because people object to the odor produced if they are cooked for a long time. Luckily there’s an easy fix – just don’t over cook them! When purchasing brussels sprouts, look for those with tightly compacted and bright green heads. Once you bring them home, they will last for a little over a week when stored in the fridge. When ready to use them, slice off a bit of the bottom, then peel off any outside leaves that look tough or discolored and rinse them thoroughly in cold water. Prior to cooking cut an X in the bottom of the stem to help them cook more evenly and if they are especially large cut them in half or quarters to cut down on cooking time.