When you buy Brussels sprouts at the grocery store, they’re often sold whole or sliced in half. If you’d like to eat them shredded, it’s simple to do this at home with a knife, food processor, or mandoline.
To cut brussels sprouts, start by trimming off the dry, brown tip of their stems. Next, remove any leaves that are yellowish or wilted.
Remove the leaves
Brussel sprout leaves can be eaten as a side dish or added to a sauce or soup for additional flavor. However, the leaves on the stalks can be very stiff and tough so it is best to remove them before sauteing or frying.
Brussels sprouts can be overwintered in the garden, right on the stalk, to reduce thaw/freeze rot (which can lead to fungus infections). You can mulch the plants with straw or hay or cover them with a structure like a cardboard box or burlap before the first hard freeze.
The lower leaves on the brussel sprout plant can be yellow and start to decay so they are best removed during harvest. This allows the plant to put more energy into the sprouts and less into the leaves, helping them mature faster.
You can also roast brussel sprouts with the leaves intact to make a beautiful side dish that is infused with a roasted and caramelized flavor. Toss the Brussels sprout leaves with a little oil and seasoning then bake until the leaves are crisp and have browned edges, about 3-4 minutes.
Trim the stems
Brussels sprouts are a cultivated variety of wild cabbage, Brassica oleracea, which is the same plant species that produces cabbage, broccoli, cauliflower, kale, and other popular foods.
They are a cool-weather crop that grows well in Minnesota’s soils, with harvest beginning around mid October. They can go through a mild winter, but they must be mulched or covered with a structure before hard freezes occur.
You can eat Brussels sprouts raw, or cook them for added texture and flavor in salads, stir-fry, or a quick saute. They are best eaten when they’re young, tender, and fresh, with any yellowing or browning on the leaves indicating that they have passed their peak.
Trim the stems of your brussel sprouts before you use them to encourage further sprout development and extend their shelf life. Cut them no more than 1/4 inch off the tip of the stem to preserve their core and avoid overcooking.
Cut in half
Brussels sprouts, or brussels, are a vegetable that look like baby cabbages but are actually members of the mustard family (Brassica oleracea). They were first cultivated in Belgium in the 16th century and got their name from the city of Brussels.
They’re an excellent source of dietary fiber, folate, manganese, and vitamin K. They also contain antioxidants, such as carotenoids, which are beneficial for the eyes.
A good way to prepare brussels sprouts is by roasting them on a baking sheet or in a skillet. They’ll get crispy on the outside and tender on the inside.
To cut brussel sprouts in half, remove the outer leaves and trim the bottoms of each half. These outer leaves can be used to make brussels sprout chips, which are a fun and healthy snack or addition to a salad.
If you want to cook brussel sprouts in soups or stews, save the inner core of each leaf and peel it off before slicing in half. This will help avoid the mushy, bitter flavor that can develop when cooking them under water.
Shred
Shredded Brussels sprouts add crunch, a bit of sweetness, and texture to recipes. They can be tossed into a salad or roasted to make a savory side dish.
They’re also great in soups, stews, and roasted meat dishes like roast chicken or braised short ribs. If you don’t have a food processor, you can grate them by hand with a cheese grater or mandolin.
But before you do that, take the time to rinse them well in a colander and remove any brown or discolored stems from the base of each one. This helps them stay sturdier while you’re slicing and dicing.
Then, either use a knife to cut the sprouts into thin shreds or use a food processor with a slicing disc (or even just a grater attachment on your kitchenaid mixer). Just be careful to not let any of the sprouts fall off the blade!