Brussel Sprouts

Brussel sprouts, the bane of children everywhere who have only ever had them overcooked, are actually amazing little balls of good stuff.  They are essentially tiny cabbages that grow like dozens of round coat hooks up a tall central stalk.  They belong to the same family of vegetables as cabbages, broccoli, and so forth, which means they have many of the same cancer-fighting compounds found in those other vegetables as well.

Brussel sprouts are a good source of vitamins A and C, as well as folic acid (B9) and dietary fiber.  Most of the bad experiences with brussel sprouts can be tied to the fact that if they are over-cooked (especially when boiled), the cancer-fighting glucosinolate sinigrin compounds are released, giving them a very sulferous odor and flavor.  However if steamed or roasted just until they are tender, about 6 to 7 minutes, they can be very good, and very good for you.

 

Image credit - http://sfist.com/2006/01/03/sfist_in_the_kitchen_brussels_sprouts.php

Storage tips:

Brussel Sprouts are a cool weather crop, and can keep anywhere from a few days to upwards of 5 to 6 weeks, depending upon the temperature and humidity at which they are kept.  Ideal temperature is just above 32º F, in very high relative humidity (>95%).   However, you must be extremely cautious as they freeze and damage quickly at roughly 31º F.  At around 40º F, they will keep for about 2 weeks, and for only a few days at 50º F.

Waxy or shriveled outer layer(s) of leaves should be removed prior to preparing brussel sprouts.