Brussels Sprouts

Brussels sprouts don't just look like miniature green head cabbages. They are head cabbages. 

They are one of the most adorable vegetables to look at. However, I couldn't get pass the odor of cooked Brussels sprouts for years, despite the fact that these cute little cabbages are very healthy for me. 

Can something look this cute, and be so healthy for me, also taste good?! 

Recently, I found out that it can be done with Brussels sprouts. You can bake Brussels sprouts with carrots, olive oil and salt, covered with tin foil for about 25-30 minutes in a 400 degree (Celsius) oven. These Brussels sprouts can come out taste fresh and sweet, and most importantly, no yucky odor. =)

Brussels sprouts can be found in loose form, or as a stalk that cab be about 2-3 feet tall. I heard it's much economical to get a stalk than buying them by the pounds in loose form. Now that I have successfully converted myself and my hubby into eating Brussels sprouts, I can't wait to buy one of those stalks.

HOW TO PICK FRESH BRUSSELS SPROUTS

LOOK FOR THESE:

• Rich and bright green color throughout
• Tightly packed leaves that feel firm when squeezed gently
• Heavy for its size

AVOID THESE:

• Yellow leaves
  
• Loosely packed leaves that feel puffy when squeezed gently
• Tiny holes and brown/black spots

HOW TO STORE FRESH BRUSSELS SPROUTS

IN THE FRIDGE: Feel free to pick off the Brussels sprouts off the stalk before refrigeration. Fresh Brussels sprouts can last for weeks when refrigerated in an open container. It is okay if the top leaf becomes yellow and wilted, as long as the leaves underneath it are still green and fresh once it is peeled off.