Harvesting Brussels Sprouts
Roasted, steamed or shredded into slaw, Brussels sprouts have gained greater appreciation over the past few years. But like any vegetable, proper harvesting, storage and preparation is key to obtaining the best flavor and nutrition.
Brussels sprouts have the best flavor when harvested in cool weather and even better after a light frost or two. The sprouts grow above each leaf along the stem. Harvest when the sprouts are firm and about 1 to 2 inches in diameter. Start from the bottom and work your way up the stem as younger sprouts reach full size. Or remove the whole stalk at the end of the season. Store in a cool location or the refrigerator.
I like them steamed and plain, but find most people prefer to dress them up a bit. Try sautéing or grilling to caramelize the natural sugars for a sweeter flavor that reluctant eaters may find more pleasing.
A bit more information
Roast or grill Brussels sprouts by tossing in olive oil, salt and other seasonings you prefer. Roast for 15 to 20 minutes in a 425° oven or in a grill basket, turning halfway through the roasting time.