<http://schema.org/articleBody>
"Earthy, nutty-tasting Brussels sprouts\u00A0get a bad rap because they are so easy to overcook, resulting in a mushy texture and pungent aroma. When cooked properly, these little cabbages are crisp-tender, with a pleasant crunch and a complex, slightly sweet flavor. They're also incredibly versatile.\u00A0You can pickle them into a spicy kimchi, bake them on top of a pizza, shred them into salads, and toss them into pasta. Just, please, don't overcook them like they did back in the day\u2014 this delicious green vegetable deserves so much more than that.&lt;strong&gt;\r\n&lt;/strong&gt;\r\nCheck out the slideshow for recipe inspiration, and read on for tips on buying and storing one of the hippest greens in the produce world.&lt;strong&gt;&lt;/strong&gt;\r\n\r\n&lt;span style=\"text-decoration: underline;\"&gt;&lt;strong&gt;How to buy&lt;/strong&gt;&lt;/span&gt;\r\n&lt;strong&gt;Look for small to medium sprouts&lt;/strong&gt; (the bigger ones often have less flavor). They should be bright green, with the leaves tightly wrapped.\r\n\r\n&lt;span style=\"text-decoration: underline;\"&gt;&lt;strong&gt;How to store&lt;/strong&gt;&lt;/span&gt;\r\nRefrigerate Brussels sprouts unwashed in an air-tight bag &lt;strong&gt;for up to a week.&lt;/strong&gt;                 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/columns/in-season-now/slideshow/buy-store-cook-brussels-sprouts-season-december>