Brussels sprouts should be cleaned thoroughly but simply: trim the stems, remove any loose or yellowed outer leaves, rinse well under cold water, then dry before cooking. Here’s a straightforward approach you can trust.

Quick cleaning method

• Trim the stem end lightly.
• Peel away any yellow or damaged outer leaves.
• Rinse each sprout under cold running water, rubbing gently to remove dirt.
• Shake off excess water and pat dry with a clean towel or use a salad spinner.

Alternative cleaning methods

• Soak and agitate: Soak in a bowl of cold water for a few minutes, then swish and rub each sprout between fingers to loosen dirt.
• Baking soda soak (optional for extra thorough cleaning): Dissolve 1 teaspoon of baking soda per quart of water, soak a few minutes, then rinse well.
• Drying: After washing, drain in a colander and pat dry; drying helps with browning if roasting.

Storage tip

• Store unwashed sprouts in the refrigerator in a breathable bag or container for up to about a week. Wash just before using.

Quick prep notes

• If you plan to roast, you can halve or core larger sprouts during prep.
• For sautéing or steaming, washing and trimming are typically sufficient.