Remember: When shopping, look for Brussels sprouts that feel firm to the touch. Skip over sprouts that have leaves with holes or appear wrinkly or shriveled. If you spot a few yellowish or dry-looking outer leaves, that’s fine, but make sure the leaves look like they’re tightly layered. The best tool for prepping your Brussels sprouts is a paring knife—the small blade and lightweight handle give you full control and make removing the stem a breeze. Store them in the crisper drawer of your fridge in an airtight bag and (ideally) consume them within three days of purchasing for optimal flavor.
