Brussels sprouts are the cutest of the brassica species that people have cultivated into vegetables as diverse as cabbage, kale, broccoli, cauliflower and gai lan. Growing as wee cabbage-like buds vertically up the stem, Brussels sprouts are usually only disliked by folks who haven’t tried preparing them to let their natural sugars caramelize.
If you receive them on stem, cut them all where the bud and stem meet, and discard the stem. Store in a plastic bag in your fridge crisper for up to 2-3 weeks.
Peel off the outer layer of leaves if they’ve been in your fridge so long that they look a bit sad. If they are fresh, all they need is a quick rinse. Brussels can be treated like cabbages and plain steamed, but are far tastier roasted, when their natural sugars can shine. They pair well with balsamic glaze, a mix of fruits and nuts, or both!