Storage: Sprouts should be cut off stalks and stored in bags in the fridge. It is OK to leave outer leaves on the sprouts for trimming later as they protect the inner leaves. However, for using within a week, trimming any yellow or spotted outer leaves is preferable as it makes the sprouts easier to use.

Uses: Brussels sprouts can be steamed, sauteed, roasted or eaten raw. We like to halve or shred sprouts as it is easier to cook uniformly and to not overcook. Overcooked Brussels sprouts are the reason many people don’t like sprouts. Try eating them fresh and raw if you are one of those people. Brussels sprouts pair well with onion, garlic, bacon and lemon.

• Brussel Sprout & Almond Soup
• Fettuccini with Brussels Sprouts and Pine Nuts
• Marinated Brussels Sprouts and Mushrooms
• Poached Brussels Sprouts on a Parsnip Bed
• Roasted Brussels Sprouts with Browned Garlic
• Sautéed Brussels Sprouts
• Sweet Potato Hash with Brussels Sprouts