Brussels sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature. The flavor is bittersweet similar to cabbage. The younger the Brussels sprouts carry a sweeter, more palatable taste.
Brussels sprouts' traditional cooking methods include roasting, braising, or pan-frying them in butter with savory accouterments such as garlic, shallots, thyme, rosemary, and sage. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the sweeter and the less bitter tendencies it will have.
Store Brussels sprouts in a plastic bag in your refrigerator's crisper, where they'll keep for at least one week, if not a little longer.
Sauted Brussels Sprouts
1 pound Brussels sprouts trimmed and halved
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts
Chopped fresh herbs like parsley
A handful of Parmesan