A relative of broccoli, cauliflower, and cabbage, brussels sprouts are the buds that appear at the base of each leaf (also edible) on the brussels sprout plant. They are usually harvested when they reach one or two inches in diameter and are still firm.
Braising and sautéing are great go-to methods for enjoying your sprouts. Additionally look for recipes that involve roasting, stir-frying, steaming, or shredding.
Store sprouts in the refrigerator in a bowl without a lid or sealed in a plastic bag. The outer leaves will shrivel and wilt a bit as they are exposed to the open air in the fridge, but they will help to preserve the inner leaves of the sprout, and you can remove the wilted leaves before cooking. The sooner you eat them, the less bitter they’ll be.