No more mushy sprouts.
Learn how to pick the best Brussels sprouts and keep them green and delicious until you cook them.
Avoid those with leaves that have holes or are shriveled, wrinkling, or withered.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together.
Smaller Brussels sprouts are more tender and sweeter than the larger ones, which can taste more like cabbage.
When Is Brussels Sprouts Season?
Credit:Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Although readily available year-round, mid fall to early winter is when you’ll find the best Brussels sprouts.
How To Store Brussels Sprouts
Remove any damaged or loose outer leaves.
If you happen to find Brussels sprouts on the stalk, buy them!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprouts on the stalk stay fresher for a longer period of time than loose sprouts.
Keep Brussels sprouts on the stalk as long as possible to help retain their volume and plumpness.
But there are some best practices to know first, namely blanching them before freezing.
This helps the sprouts retain an optimal (not mushy) texture and a vibrant green color.
Read our guide onhow to freeze Brussels sproutsfor more.
Like their larger cabbage cousin, Brussels sproutscan be eaten either rawor cooked.
Here are a few of our favorite ways to prepare the vegetable:
