Botanically, the sprouts belong to the same brassica family which also includes cabbage, collard greens, broccoli and kale.
Brussel sprouts are incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers.
Brussel sprouts are cool season vegetables. In general, sprouts are harvested when the lower buds mature and reach about an inch in size. Fresh sprouts should feature firm, compact and dark green in color. Avoid sprouts featuring loose leaf, yellowish and light in hand.
Fresh sprouts keep well in the refrigerator for up to a day or two. Remove any damaged or discolored outer leaves and store fresh unwashed sprouts in plastic bags/zip pouches in the vegetable container of the refrigerator.
Before cooking, remove discolored and loosen outer leaves and the stems are trimmed. Wash in clean water and then, soak for few minutes in salt water to remove any dust particles and insect’s eggs.
Fresh sprouts are delicate in flavor, however overcooking results in the release of allyl isothiocyanates imparting sulphurous odour (pungent smell) to cooked recipes. Therefore, sprouts are generally blanched in boiling water for just about 5 minutes, cooled and then added to a little olive oil, garlic, sea salt and pepper...that's it enjoy! See other recipe on this site ... roasting brussel sprouts are delicious also!