Why do brussel sprouts turn pink in the middle you steam them then serve with a lemon balsamic and little olive oil sauce they inside after day or two?

It's not likely that your Brussels sprouts are turning pink in the middle after being steamed and stored for a day or two. Here's why:

* Pink discoloration in vegetables is usually caused by oxidation. Oxidation happens when a food is exposed to air, and the natural compounds in the food react with oxygen, changing their color. However, this is more common with cut fruit and vegetables.

* Brussels sprouts are dense and hold moisture well. This makes them less susceptible to oxidation compared to something like an apple or a cut potato.

* The cooking process itself can cause some discoloration. Steaming may change the color of the Brussels sprouts slightly, but this is usually a change in shade, not a pink color.

Here are more likely explanations for the pink color:

* Variety of Brussels sprout: Some varieties have naturally pink or reddish hues in the center when cooked.

* Overcooking: If you steam the sprouts for too long, they can become mushy and slightly discolored.

* Light exposure: While less likely than other factors, storing the Brussels sprouts in direct light could contribute to discoloration.

Here's what you can do to prevent discoloration:

* Steam carefully: Cook the sprouts until tender-crisp, but not mushy.

* Store properly: Store the Brussels sprouts in an airtight container in the refrigerator, away from light.

* Use a different dressing: If you are using a balsamic vinaigrette, the acidity could be contributing to the change in color. Consider using a dressing with less acid, like a simple lemon-herb vinaigrette.

If you are still seeing pink discoloration, you might want to consider purchasing a different variety of Brussels sprouts or cooking them just before serving to minimize any potential color changes.