Even after years of buying and cooking veggies, I still get a disappointing batch every now and then. Brussels sprouts, in particular, have a reputation for being off-putting if you buy the wrong ones. Sometimes the cooking is to blame, but often it starts with the sprouts themselves. Thankfully, a quick check in the produce aisle can help you steer clear of the worst offenders.
Carla Contreras, a ServSafe food safety instructor and former chef with more than 28 years of culinary experience, says one of the most telling signs that Brussels sprouts won’t be tasty is dark spots on the leaves. They’re easy to overlook, and even she sometimes misses them when she’s in a rush or not paying attention.
Why Spots on Brussels Sprouts Are a Red Flag
Think of dark spots as a heads-up to take a closer look. They can look like pinprick-sized black specks or larger dark blotches, sometimes ringed in yellow. Contreras says, “Small black spots on the outer leaves can be from bugs,” and you can “trim and remove” the affected leaves. But since they can come from insects, fungus, bacteria, or a mix, what’s underneath (and how far the spots go) is the real test.
Things get trickier when the spots reach the core. That’s why, at home, she trims the stem and cuts each sprout in half. “This ensures that I can see what’s going on inside.” If the spots run deep, “this might be fungus or mold.” Discards those. Spots are “more evident for Brussels that are in containers or on the stalk,” but easier to miss in a bag. So give the bags a flip and check more than the top layer.
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Other Red Flags To Watch For
Yellow or loose leaves can reflect age, overwatering, or growing stress, says Contreras, which can make the sprouts bitter, rubbery, or spongy. A few yellow outer leaves aren’t always a dealbreaker. She says you can remove them, and if the sprouts are otherwise bright green and smell fresh, you’re good to go.
When shopping, she also avoids sprouts with “large cuts,” as physical injury can speed up decay. And, of course, she advises skipping any that feel mushy, spongy, or slimy, look moldy, or smell off.
How To Pick the Best Brussels Sprouts
You can find the best Brussels in the fall and winter months, says Contreras. Look for firm sprouts that are, as she puts it, “bright green and tight, like a rosebud that hasn’t opened.” She reaches for small to medium buds, saying they’re “more tender and have more flavor,” with fewer bitter compounds.
The next time you’re shopping for Brussels, look for small, tight, bright green sprouts and skip anything yellowing or heavily spotted. It only takes a few seconds and could save you some dinnertime disappointment.
Read the original article on Simply Recipes