AUTUMN’S SHINING STAR: BRUSSELS SPROUTS

THESE doll-size cabbages are not as sturdy as the larger variety and benefit from more gentle care. Here’s how to choose and prepare them, whether it’s for a holiday feast or a week-night dinner.

CHOOSE

If buying a whole stalk, check the spaces between the sprouts and the stalk for mould or dampness. On or off the stalk, look for sprouts that are compact, with tight leaves. You can tell how freshly cut sprouts are by examining the stem end: It should look dry, but not brown.

STORE

Chef, culinary activist and author Preeti Mistry notes that if you buy them on the stalk, you can keep them in a dry, cool place for a few days. Once off the stalk, keep them in the fridge. To freeze, first blanch washed and trimmed sprouts in boiling water for 3 – 5 minutes,chill on ice, drain and allow to dry. Cook from frozen.

COOK

Brussels sprouts can be eaten raw, shredded and dressed or marinated, especially when fresh. If you’re buying them from the grocery store, or you know they’re more than a few days old, blanching, steaming, roasting, grilling or sautéing will temper their strong flavour.

Halved sprouts can be tossed in oil, salt and pepper and roasted. Cutting a small crosshatch into the trimmed ends before steaming or blanching helps their firm cores cook more quickly. Steamed sprout petals can be added to soups as a garnish; add blanched, quartered or halved sprouts to soups or stews in the final few minutes of cooking. Or cut them in half and slice into thinner pieces before sautéing quickly.

SEASON

Sprouts pair well with stronger seasonings and sauces.