- Look like little heads of cabbage with a similar but slightly milder flavor and denser texture.
- Best if picked after a light frost.
- Should be firm, green, not yellow, compact and about 1 inch in diameter. Best when fresh; store no more than 1-2 days.
- Store unrinsed in plastic bags in the vegetable bin of the refrigerator.
- Can be eaten as a side dish or added to soups, stew, casseroles.
- Select even size for cooking and perhaps cut large sprouts in half.
- Great steamed, braised, boiled, or microwaved.
- Remove bruised outer leaves and rinse well under running water.
- Cut an X in the bottom of the stem for even cooking as the core cooks more slowly.
- Do not overcook – this results in dull green color and loss of flavor and nutritional value (7-10 minutes)
Like it! Braised Brussel Sprouts with Mustard Butter
- 1 lb. small firm bright green Brussel sprouts
- ½ t salt
- ½ c water
- 2 T melted margarine
- 2 T Dijon mustard
- Ground black pepper to taste
- Check each head; peel off loose or discolored leaves.
- Using a paring knife, cut an X through core end of each head.
- Place sprouts, water and salt in 2 quart saucepan. Bring to boil over medium-high heat. Lower heat, cover and simmer.
- Shake pan once or twice during cooking to roll the sprouts. Cook until tender 8-10 minutes. Test for doneness by piercing with paring knife tip at stem end. It should enter sprout with slight resistance.
- Drain well. Melt butter in large skillet on medium heat. Stir mustard into butter until smooth. Cook, stirring constantly, until smooth and creamy, about 30 seconds.
- Add sprouts to skillet, coating well with the butter mixture.
- Season to taste with salt and pepper. Serve.
Yield: 4 servings
Nutrition Facts per Serving: Calories 140; Fat 8g; Cholesterol 0mg; Carbohydrates 16g; Fiber 6g; Sugars 3g; Protein 5g
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