Buy
Brussels sprouts are available year-round, but this cool-season crop really comes into its peak season starting in August or September and lasting until February or March. They should be firm and compact, with bright green color-don't choose any with yellow, discolored, or wilted leaves (holes are also a bad sign). Try to pick sprouts at about the same size so they cook evenly-and smaller ones can be sweeter and more tender.
Store
Remove any discolored outer leaves and then put the unwashed Brussels spouts loose in a plastic bag and store them in the vegetable drawer. Try to use the sprouts within the first three or four days, otherwise they develop a strong and somewhat unpleasant taste.
Prepare
Remove any loose, discolored, wilted, or yellow outer leaves. Rinse well and pat dry. Trim the stem ends (but leave enough so the leaves don't fall off). Some like to cut a shallow "X" in the base to allow for even cooking. Another option is to cut the spouts in half lengthwise for quick cooking (great for roasting). They can also be boiled or steamed (better method) or microwaved. Don't overcook or they lose their color-it's best to make sure they still maintain a little crispness. Test the stem for doneness with a fork.
Eat
Brussels spouts are delicious sautéed and browned in a pan, or roasted (especially alongside meats, like pork loin), or even grilled. They are an optimal side dish, pairing well with ingredients like lemon, olive oil, garlic, nuts (especially chestnuts), reduced sauces, cheeses, root vegetables (like carrots), and salty meats, like bacon or pancetta. They are also good in gratins, shredded into salads (blanched or roasted, but not raw), and casseroles.