Availability Chart

Care and Handling

Availability - Green Giant® Fresh Brussels Sprouts are available year round.

Selection - Choose Brussels sprouts that are fresh in appearance with good green color. Texture should be firm, leaves compact, and butt ends clean.

Storage - Do not wash or trim sprouts before storing them. Except for removing any that are yellow or wilted, do not remove the outer leaves, since these contain the most nutrients. If you have purchased sprouts in a cellophane-covered container, take off the wrapping and examine the sprouts, then return them to the container, re-cover with the cellophane, and refrigerate. Place loose sprouts in a perforated plastic bag. Fresh Brussels sprouts will keep for 3 - 5 days.

Preparation - Before cooking, drop the sprouts into a basin of lukewarm water and leave them there for 10 minutes as this step will eliminate any insects hidden in the leaves. Then rinse the sprouts in fresh water. Trim the stem ends, but not quite flush with the bottoms of the sprouts, or the outer leaves will fall off during cooking.

Many cooks cut an X in the base of each sprout. This nick helps the heat penetrate the solid core so that it cooks as quickly as the leaves.

Whichever cooking method you choose, test for doneness by inserting a knife tip into the stem end, which should be barely tender.

Cooking - To boil, use 1 cup of water for every cup of Brussels sprouts. Bring the water to a rapid boil in a large pot, add the sprouts, and quickly return the water to a boil. Cook the sprouts uncovered just until tender. Drain them, return them to the warm pot, and shake for a few seconds until dry. A little parsley added to the cooking water can reduce the cabbage flavor. Cooking time: 7 - 10 minutes.

You can braise the sprouts on the stovetop in a heavy covered skillet, or in the oven. For oven-braising, place the sprouts in a casserole or baking dish and pour in enough stock to cover them. Cover and bake in a 350°F oven. Cooking time: 25 - 35 minutes. If you cook sprouts slowly in stock, you can reduce the liquid after the vegetable is done and use it as a sauce, thereby conserving nutrients.

To microwave, place 1/2 pound of Brussels sprouts in a microwavable dish; add 1/4 cup of liquid, cover, and cook. Cooking times: for medium sprouts, four minutes; for large ones, eight minutes.

Sprouts can also be steamed in a vegetable steamer or steam-boiled in a small amount of water. These methods have the advantage of keeping the sprouts intact, minimizing the chemical interactions that cause the sprouts to develop a strong flavor, and maximizing the retention of nutrients. To steam-boil, add the sprouts to 1" of already-boiling water and cover. Steam or steam-boil for one to two minutes, uncover the pot for 10 - 15 seconds to disperse the strong-tasting sulfurous compounds that form when sprouts (and other members of the cabbage family) are cooking. Cover and finish cooking. Cooking times: steam-boiling, 5-10 minutes; in a steamer, 6 - 12 minutes, depending on size.

Freezing - To freeze Brussels sprouts, wash, trim, and blanch. For small heads, blanch 2 minutes; for medium, 3 minutes; for large, 4 minutes. Submerge sprouts in ice water immediately after blanching. Drain, pat-dry and store in freezer bags.