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FAQs about Brussels sprouts
Brussels sprouts can last up to a week if stored properly — sometimes even longer. However, they tend to taste best when used within three to five days. When possible, buy Brussels sprouts on the stalk and store the stalks in water, breaking off individual sprouts when you're ready to use them. This will help your sprouts stay fresh as long as possible. Store loose Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator after removing any wilted or discolored leaves. Do not wash before storing, as the excess moisture can accelerate decay.
Alternatively, you can freeze Brussels sprouts. Frozen Brussels sprouts can maintain their quality for up to 18 months. Before freezing, be sure to wash the sprouts, trim off the coarse outer leaves, blanch them, and drain off excess moisture. Then store them in an airtight container in your freezer.
Although Brussels sprouts do look like baby cabbages, they are actually a distinct vegetable. However, Brussels sprouts and cabbage do belong to the same family of cruciferous vegetables. The biggest difference, besides size, is how they grow. With cabbage, we eat the head of the vegetable. Brussels sprouts, however, are harvested as the buds of a long, thick stalk.
As a cruciferous vegetable, Brussels sprouts offer several health benefits. For instance, they are high in fiber, antioxidants, and several vitamins and minerals: vitamins C and K, calcium, folate, potassium, and iron. A 1-cup serving of Brussels sprouts has only 56 calories, 0 grams of fat, and 11 carbohydrates but boasts 4 grams each of protein and fiber.