Cooking Brussels Sprouts

The greener the Brussels sprouts,
the better they'll taste.

The secret to bringing out the best in Brussels sprouts is simple: Don't overcook them. Like all vegetables, crisp-tender is best. Another way to fix Brussels sprouts is to toss them with olive oil and coarse sea salt and slightly steam or oven-roast them. When shopping for Brussels sprouts, buy small, compact ones with a good green color. Store them in the refrigerator for up to three days; any longer and they'll develop a strong, unpleasant flavor.