Remove any dried or brown outer layers from the brussels sprouts. These leaves have lost their distinct taste and flavor. Thoroughly wash the sprouts with cold water to remove any dirt.
Cut an "X" into the ends of your sprouts. This is helpful if you need to cook them whole. The cut should be deeper for larger sprouts. Cut larger sprouts into halves or quarters, cutting vertically. Cut from the top to the bottom of the sprout through the core, creating wedges of all the sprouts. Slice sprouts thinly into strips to make cooking them faster and easier. Cutting them in half and laying the cut half face down makes it easier for them to slice.
You can prepare sprouts in many different ways. Toss a handful of the leaves into a coleslaw or salad for a great taste, place them in a baking dish with a little olive oil and season with salt, or saute the sprouts in a skillet or hot pan.
Notes
Make Ahead: Brussels sprouts can be trimmed and halved up to three days ahead of time.
Use a Food Processor: You can use a food processor to shred brussels sprouts and make cooking prep quick and easy
Trim and Rinse: Trim the ends before washing the brussels sprouts in a large bowl of cold water.