Description
Storage
Dry the sprouts with a paper towel if they have any moisture on them. For longer storage keep in an airtight container and keep in the crisper drawer of your fridge. They should last up to 5-7 days but you should try to use as soon as possible as they lose their sweetness as they age.
Brussels sprouts can also be blanched and stored in the freezer for up to 6 months if in an airtight container
How to prepare
You can steam, boil and roast these little cabbages. I like to cut in half them in half, drizzle with organic olive oil, salt and our Samot Pepper and place in the oven for 20mins at 200C, tossing half way through. Then once they are cooked drizzle with balsamic and serve as a tasty side dish.
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