A quick glace at your favorite restaurants' menus tells the story: Brussels sprouts have reclaimed the spotlight and not just because they're healthy. It's because they're darn good, especially if you prepare them the right way. We'll show you how.


Smaller sprouts are tender and more flavorful. Choose firm, brightly colored sprouts with tightly closed leaves. Yellowing or loose leaves indicate an older, less favorable sprout.


Store unwashed sprouts in a sealed plastic bag in your refrigerator up to 3 days.


Different recipes might call for different prep, but here are the basics: Trim the stems with a paring knife, particularly if they are dry or yellowed. If leaves are discolored, peel those off too. Cut the sprouts in half from top to bottom.