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13 Ways to Eat Brussels Sprouts

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13 Ways to Eat Brussels Sprouts

 

It often seems that Brussels sprouts are more associated with how much people hate them than anything else. And sure, plenty of the biggest veggie lovers out there run the other way at the site of the bitter sprouts. Scientists have even theorized that humans have a mutated gene that determines whether or not we like their bitter flavor!

It’s time to give Brussels sprouts the respect they deserve. Prepared correctly, the sprouts will lose much of their off-putting flavor and turn even the biggest hater into their number one fan! Click through for 13 fantastic ways to prepare Brussels sprouts, and read some basic tips and info below.

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Nutritional Info:

The sprouts are packed with vitamins C, A, and potassium. They contain two different powerful anti-cancer properties.

How to Buy:
Sprouts should be no more than 1 inch in diameter, bright green, firm, compact, and without blemishes. They’re in season from late August until March. If you’re picking the sprouts out individually, make sure to get them in uniform sizes so that they will cook at the same rate.

How to Store:
They keep for up to 4 days in your vegetable crisper, 10 days if stored in a plastic bag. Make sure they’re unwashed and untrimmed.

How to  Wash:
Any discolored or yellowed leaves should be discarded. Trim the sprouts’ stems and rinse under running water.

Earlier: Which Health Drinks are Actually Healthy?

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Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Green Kitchen Tips, Side Dishes, Soups & Salads, Vegan, Vegetarian, ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

106 comments

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2:50AM PDT on Jun 15, 2014

Brussels sprouts, thinly sliced, make the most delicious and nutty tasting mayonnaise free slaw. Add some grated carrot, a little shaved red onion (paper thin) and use a simple dressing of lemon or lime juice, a small splash of olive oil and sea salt. If your brussels are a bit soft, do your slicing, then refresh them in iced water to crisp up, spin dry and use.

1:53PM PDT on Mar 13, 2013

Sharing

8:26AM PST on Jan 22, 2013

Totally agree with your suggestion.. Very nice post and good information here..Thanks for posting that.. http://smsill.com/

6:29AM PST on Jan 2, 2013

personally, i like them! it's best to harvest them after the first frost-or so i'm told and buying them frozen means you're not wasting the leaves etc from trimming. they also don't go well in a stew unless put in very late, otherwise they'll turn to mush!

11:29PM PST on Dec 17, 2012

Thanks for some new ideas, I like mine sliced, then sautéed in olive oil, garlic and salt, simple and delicious.

1:56PM PST on Dec 11, 2012

yum

2:46AM PST on Nov 29, 2012

Thanks

5:42AM PST on Nov 23, 2012

thanks

5:38PM PST on Nov 20, 2012

I'll eat them any way I can get them. Yum! I toss them in a lot of dishes.

1:32AM PST on Nov 19, 2012

My family loves them. Especially my 12 year old. We saute them, broil them in the vinegar stuff, our own version of stir fry, steamed with a touch of butter, salt & pepper, and in ramen soups.

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