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Brussels sprouts are mini cabbages packed with vitamin K, C, and cancer-fighting glucosinolates. Roasting transforms their flavor from bitter to nutty-sweet, making them a popular side dish rich in fiber and plant protein.
High-heat cooking methods like roasting at 400°F+ caramelize natural sugars and reduce bitterness. Cutting in half, adding fat (olive oil, bacon), or a touch of sweetness also helps. Avoid boiling.
Brussels sprouts contain raffinose, a complex sugar that humans can't digest. Gut bacteria ferment it, producing gas. Cooking thoroughly and eating smaller portions can help reduce this effect.
Store unwashed Brussels sprouts in a plastic bag in the refrigerator for up to 1 week. If on the stalk, they'll last even longer. Remove yellowing outer leaves before cooking.
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