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These miniature cabbage are grown on a single long stock. Size ranges from 1 -1 ½ inches in diameter. Brussels Sprouts don't often make the favourite vegetables list, however, when cooked properly they shine. Toss with butter and a touch of salt and give them another try.
Available all year but peak season is August thru March
Choose fresh Brussels sprouts with firm, dense heads and unfaded green leaves with no signs of yellowing.
Smaller Brussel sprouts are sweeter and more tender than their larger counterparts.
Wrap loosely in dry paper towel in a tightly sealed plastic bag for up to 3 days in the refrigerator. The paper towel will absorb any excess moisture. If stored longer than 3 days they will develop a strong flavour which is often undesirable.
Soak in cold water and remove any loose or damaged leaves.
Trim stem and score with an "x" before cooking to allow the stem and leaves to cook evenly.
Cook until tender-crisp by boiling, steaming, stir frying or microwaving. Do not overcook or a sulphur smell will develop.
When boiling, use lots of cooking water. This will reduce the strong and pungent flavour people often associate with Brussel Sprouts.
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