Remember: When shopping, look for Brussels sprouts that feel firm to the touch. Skip over sprouts that have leaves with holes or appear wrinkly or shriveled. If you spot a few yellowish or dry-looking outer leaves, that’s fine, but make sure the leaves look like they’re tightly layered. The best tool for prepping your Brussels sprouts is a paring knife—the small blade and lightweight handle give you full control and make removing the stem a breeze. Store them in the crisper drawer of your fridge in an airtight bag and (ideally) consume them within three days of purchasing for optimal flavor. Get the recipe. Get the recipe. Get the recipe. Get the recipe. Get the recipe. Get the recipe. Get the recipe. Get the recipe. Get the recipe.
