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Brussels Sprouts start appearing in the Northeast/Mid-Atlantic farmers markets in about October and often are available throughout the winter. They don’t mind a freeze and keep fresh in the fridge for at least a week.
Brussels Sprouts are often sold still on their giant stalk. While they may look slightly otherworldly, the stalk can help keep the sprouts fresh for longer (although finding room in your fridge for an extended period of time might be challenging.) Other farmstands sell already pruned sprouts by the quart or pint.
Regardless of how they are sold, always look for green leaves with minimal damage and bruising. Avoid sprouts with yellowed or damaged leaves or any large nicks.
Store
If you bought your sprouts on a stalk, use a small paring knife to remove. Remove only what you plan to use and keep the rest on the stalk to keep fresh longer. Start from the top and work your way down to keep the size of the sprouts consistent for easy cooking.
If sold in a quart or pint, place in an air-tight container or bag in the fridge until ready to use. They usually keep for at least a week, or more.
Prep
Remove any darkened bits at the end of the stem and any exterior damaged leaves. Rinse and dry with a clean towel just to remove excess moisture. If Brussels sprouts are large, cut an “x” in the bottom of the stem to help cook evenly when steaming or boiling. Most of the Brussels sprouts I find in the market are small (younger and fresher) so I find this unnecessary.
Roast
I find roasting is the best way to enjoy Brussels sprouts and a good strategy for converting non-Brussels sprout people into believers. The caramelization of the leaves in a hot oven wrapped around the softened interior is an irresistible combination. Just before serving, toss with cooked bacon bits and/or blue cheese and Brussels sprouts become truly divine.
Preheat oven to 400 degrees. Trim or halve any large sprouts to ensure all are roughly the same size so they will cook evenly. Toss with olive oil and season with salt and pepper, to taste. (Keep in mind salt content. If you intend to toss with blue cheese and/or bacon after, go easy on the salt before roasting.)
Roast until outer leaves turn brown and center is tender. About 10-15 minutes, depending on the size of your sprouts. Better to be a little overcooked than under but keep a close eye.
Roasted Brussels Sprouts with Minty Lemon Creme Fraiche
Salad
For another option or to make good use of bigger sprouts, shred using your food processor or a sharp knife (less tedious than it sounds).
Place shredded sprouts in a large bowl and toss with olive oil to lightly coat. Squeeze with half a lemon, just to taste, add salt and pepper. Massage into leaves. Add 1-2 Tablespoons parmesan cheese, to taste.