How To Clean And Cook Brussel Sprouts

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Remember when everyone hated Brussels sprouts? Remember when everyone started to love them again? These small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelized nuggets of goodness when cooked. But before you get to cooking them, you need to prep them.

If these green orbs are new to your dinner rotation (or hey, you just need a refresher), here is everything you need to know to prepare these wondrous vegetables before cooking.

The Essentials for Preparing Brussels Sprouts

Brussels sprouts come in two market varieties: on the stalk or loose by the pound.

(Image credit: Bernd Juergens)

On the stalk: If you find Brussels sprouts on the stalk, snatch them up, as this variety stays fresher for longer. Store them in fresh water, like flowers, and use a paring knife to remove them from the stalk before preparing.

Our Favorite Brussels Sprout Recipes

Here is everything you need to know to prepare Brussels sprouts before cooking.

alcohol-free
egg-free
paleo
low-fat
peanut-free
pork-free
pescatarian
gluten-free
tree-nut-free
high-fiber
low-sodium
red-meat-free
dairy-free
fish-free
vegetarian
shellfish-free
vegan
sugar-conscious
no-oil-added
soy-free
wheat-free

Per serving, based on

servings. (% daily value)

Calories 73
Fat 0.5 g (0.8%)
Saturated 0.1 g (0.5%)
Carbs 15.2 g (5.1%)
Fiber 6.5 g (25.9%)
Sugars 3.7 g
Protein 5.7 g (11.5%)
Sodium 42.5 mg (1.8%)

Ingredients

1 1/2 pounds Brussels sprouts

Instructions

Trim the stem. Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed.
Remove yellowed or blemished outer leaves. Peel off and discard any outer leaves that are yellowed or blemished.
Cut the sprouts in half. Cut the sprouts in half lengthwise through the stem.
Separate leaves for Brussels sprout chips. Save any nice leaves that came off for roasting alongside halved Brussels sprouts to make crispy sprout chips.

Recipe Notes

Storage: Refrigerate Brussels sprouts for up to 1 week.

Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance.

Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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