	Common Names:	Brussels, Sprouts, Brussels Sprouts,
	Family:	Brassicaceae
	In Season:	July - Octoberï¿½ï¿½ (best)
	Buying:	If possible buy sprouts which are still on the stalk, as they keep longer. Choose sprouts which feel firm and which show little yellowing of the outer leaves
	Storing:	In the refrigerator for 5 days. Up to 10 days if still attached to the stalk.
	Allowances:	6-10ï¿½ Sprouts (150g/+5oz)ï¿½ per person

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General Preparation of Brussels Sprouts

Wash inï¿½ cold water. Cut off the base and any remaining stem then pull away and discard any leaves which have beenï¿½ loosened of which are yellowing. When boiling or steaming larger specimens,ï¿½ cut a cross in the base of the stem. This is not necessary for small button varieties.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	x	x	x	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	Y	x	Y	x	x	x

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Suitable Cooking Methods for Brussels Sprouts
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Wholeï¿½ -ï¿½ 30-35 minutes. Drizzle with oil and seasoning
Boil	y	Wholeï¿½ï¿½ 5-10 minutes depending on the size
Fry/Sautï¿½	y	Quarter ï¿½ and stir-fried for 2-3 minutes
Microwave	y	Wholeï¿½ ï¿½3-5 minutes
Steam	y	Wholeï¿½ 7- 12 minutesï¿½ depending on the size
Stuff	x	ï¿½
ï¿½	ï¿½	ï¿½

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