Green in color with balloon-shaped bulbs; typically come as individual loose buds but can also come attached to a larger stalk.
How to Prep
Trim the base of each Brussels sprout and remove any discolored leaves before slicing or shredding.
ROAST: Preheat the oven to 400°F. Cut the stems off the Brussels sprouts and then the bud in half, drizzle with olive oil, and roast for 35-40 minutes.
SAUTÉ: Cut buds in half lengthwise. Heat 2 Tbsp oil in a large skillet then add Brussels sprouts, cook until golden.
Store whole Brussels sprouts by first removing any yellow or brown leaves, then seal tightly in a plastic or compostable bag to prevent any moisture from building up. Keep in the refrigerator for up to a week.