- Choose Brussels sprouts that are green, older sprouts will turn yellow.
- They should have a white stem end.
- Choose consistent sizes as they are easier to work with when cooking.
- Remove the stem ends before cooking.
- Enjoy both raw and cooked. Try our delicious recipes!
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.