Brussels sprouts may be the bane of some children’s dining experience, but like all plants in the brassica family, Brussels sprouts contain indole-3-carbinol, and sulfur compounds, that have been shown to help protect against some types of cancers.
Sprouts should be bright green and compact, with few yellowing leaves, blemishes, and no strong scent. At greenmarkets, sprouts are often sold on the original stalk. Cut the buds off the stalk before cooking. Fresh sprouts should keep in the fridge for about a week.
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, roasted, or shredded and eaten raw in a slaw or salad.
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 for 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.