How to Prepare Brussels Sprouts:
Before cooking, wash using cool water and a colander or salad spinner. Peel away any loose leaves and also trim the stem. Brussels sprouts can be left whole, halved, quartered or thinly sliced (shredded). If you leave them whole, use a sharp knife to mark an “x” in the stem end. This will help the thick core to cook at the same rate as the cabbage-like leaves.
Brussels sprouts can be enjoyed raw or cooked to any degree, such as slightly cooked, tender-crisp (bright green) or well cooked.
1 pound of fresh sprouts (20-25 sprouts) = approx. 3 cups cut up
To Roast: Wash and dry sprouts with a paper towel. Peel away any loose outer leaves and cut in half lengthwise. Toss lightly with olive oil and season to taste with salt and pepper. Place prepared sprouts on a baking tray (you may like to line first with parchment paper for easy cleanup). Roast in a preheated oven at 400ºF/200ºC for 30-40 minutes. Check after 10-15 minutes to turn them over. They are done when they are slightly crispy on the outside and tender on the inside.
To Steam: Bring about an inch of water to a boil. Add Brussels sprouts to the steamer insert, and cook for about 6-8 minutes until sprouts are bright green. Toss about halfway through cooking process to promote even cooking. Serve with a nob of butter and some salt!
To Grill: There are two ways you can grill sprouts. You can quarter or half sprouts and cook them with olive oil, salt and pepper in an aluminum foil pouch and grill for 15-20 minutes until tender.
Alternatively, get that gorgeous, charred grilled flavour by steaming sprouts for about 1 minute, and then spearing them whole, trimmed sprouts on a skewer. Lightly toss in olive oil and grill, turning to cook evenly. Season with salt and pepper, and enjoy!
To Shred: Trim the stem of sprouts, then half them. Lay them on the flat, cut side and chop across to shred. We love this tutorial from PopSugar that shows you how easy it is!
To Sauté: Trim and quarter or half Brussels sprouts while preheating a skillet over medium heat. Melt a tbsp. of butter with a tbsp. of olive oil over the skillet. You may want to add a clove or two of garlic (minced). Add the prepared sprouts, cut-side down and cook over medium-low heat for 10 minutes, or until sprouts are fork-tender and bottom is caramelized. If you prefer your sprouts softer, it is advised to cut them into quarters rather than halves for this cooking method.