Lazy chefs, rejoice! Prepping Brussels sprouts is super-easy to do. Here’s how.
If you cut open a Brussels sprout, what do you see?
Brussels sprouts look (and taste) like mini cabbages. You normally remove the core of a cabbage while preparing it, so it seems logical to remove the core of a Brussels sprout.
You don’t have to though. In fact, the Brussels sprouts themselves would begin to break apart if you took away the core, leaving you with a bowl full of little leaves. Unless that’s what you were going for (think Brussels sprouts chips! Toss them with oil and bake until crispy. mmm).
Simply put: Brussels sprouts do not need to be cored to be enjoyed in a delicious gratin like this one:
Or even when raw in a simple slaw:
To prep Brussels sprouts:
Cut off the stem end.
If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces.
Some leaves will fall off. That’s ok. If they’re discolored, throw them out. If they’re nice, add them in with the bigger pieces. This is especially a treat if you’re roasting the sprouts. Those loose leaves get crazy-crispy. Seriously good.
(To make these beautiful roasted Brussels sprouts, trim them but leave them whole. All different sizes. Add any leaves that fell off when trimming. To 1.5 lbs. sprouts add 2 tablespoons olive oil and 1 teaspoon of coarse kosher salt. Toss them together and put them on a foil-lined baking sheet. Roast at 425ºF until very brown on the outside and very soft on the inside, 40-50 minutes).