Why Prep the Sprouts?

• Because of how they're formed, Brussels sprouts often have dirt, sand, fertilizer and other unwanted substances deep inside their tightly packed little leaves. Small gray insects, called aphids, also sometimes invade the plants and bore holes through the leaves and stems, causing quite a bit of damage in the process. Signs of aphid infestation include discolored areas, small holes and what appears to be soft gray dirt in the folds of the sprouts. While not harmful, they are unappetizing and should be removed before cooking and eating, along with any part of the sprout that shows signs of aphid damage. Discard any sprouts that are beyond salvaging.

The Prepping Procedure

• Use a sharp knife to first trim off the dried stem end, but leave enough of it on so the sprout doesn't fall apart. Then, peel off any discolored or damaged outer leaves and check for the aphids or any other bugs that chose the sprout as a hiding place. A good rinsing in plenty of clear water should remove any impurities. As a final step, use the knife to slash a small X in the bottom of the stem to speed up cooking time. At this point, you can refrigerate the sprouts for later use or proceed with your recipe.

The Blanching Process

• Another preparation step shortens the cooking time if you plan on roasting or sauteing the sprouts. Called blanching and shocking, it involves boiling the sprouts for two to three minutes in a large pot of water, draining them, and then quickly chilling them in a bowl of ice water. This immediately stops the cooking, locks in the bright green color, and ensures more thorough pan-frying or roasting. Blanching and shocking are also used to prep the sprouts for freezing, and should be the final step after trimming and washing them. You can leave them whole or cut them into halves or quarters, depending on how you plan to use them later.

Presentation Variations

• Prepped Brussels sprouts lend themselves to several different cooking techniques, the simplest of which is to boil them in enough salted water to cover or to steam them. You can also saute parboiled sprouts in butter or olive oil, adding the seasonings of your choice or keeping things simple with a dash of salt and pepper. Cut them in half to speed up the cooking process, and to absorb more of the flavor of the cooking fat. Oven-roasting imparts a smoky flavor to the Brussels sprouts, and the dish can be enhanced with freshly cut herbs or a sprinkling of grated cheese added toward the end.