About Me: This cool-weather member of the brassica family grows mini cabbages or sprouts on tall, straight stalks that reach up to 20 inches high. They have high levels of vitamin C, A, folate, iron, and potassium. Brussels sprouts can be eaten raw but are usually steamed, boiled, braised, or baked.
To clean: Brussels sprouts store best unwashed so you will need to clean your sprouts before using. Slice the bottom off the brussels sprout, remove the outer few leaves then soak in water for 20 minutes. This will dislodge any dirt stuck in between the layers.
To store: Brussels sprouts keep best unwashed, in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper. They will last for about three weeks.
To Freeze: Remove outer leaves from sprouts then blanch washed sprouts for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.
Recipes: Coming Soon!