By Chelsea Fisher
Brussels sprouts may be the bane of many a child’s dining experience, but like their fellow cabbage-family members, these plants provide a plethora of nutrients.
The leafy, green buds provide riboflavin, iron, magnesium, phosphorus, and lots of fiber, important to keep the body as robust as possible during chemotherapy.
Sprouts should be bright green and very compact, without yellowing leaves, blemishes, or a strong scent. At greenmarkets, sprouts are often sold on the original stalk. Cut the buds off the stalk before cooking. If buying at the grocery store, try to purchase sprouts chilled so you know they are fresh. Pick buds that are all about the same size for uniform cooking time. Fresh sprouts should keep in the fridge for about four days.
Before cooking, remove the stems and any yellowing or damaged outer layers. If boiling, cut an X into the bottom of each sprout with a paring knife, this will allow for fast and even cooking. Sprouts can be boiled, steamed, or roasted.
Roasting Brussels sprouts is one of the easiest and most delicious ways to cook them. Simply wash them and mix them in a bowl with olive oil, salt, and pepper. Place them on a sheet pan and roast at 400 degrees or about 30 minutes until they are golden brown. Stir them occasionally while cooking, and make sure not to overcook them to avoid the olfactory offense. This Roast Brussels Sprouts recipe couldn’t be more easy or delicious. You can also try Brussels Sprout Pasta or Slaw for unique ways of serving this nutritious veggie.