Brussels Sprouts

Brussels sprouts are one of the more time consuming things for us to prep. We trim the woody ends, and remove the outer dark green leaves. We do that for two reasons. One is that there is often some bad leaves just under those couple tops leaves, and without going through them all you end up playing a bit of rotting-brussels-roulette. Second is that removing those green thick leaves yields sprouts that brown nicer and taste less bitter.