To prepare the Brussels sprouts, trim off the very end, but not so much that the leaves fall off. Score the stem with an "X" to ensure the sprouts cook evenly.
Bring a pot of cold water to a boil and add the salt. Add the Brussels sprouts and simmer, uncovered, for about 7-10 minutes. You don’t want the water boiling too hard; otherwise, the sprouts will tumble into each other and the leaves will start to fall apart. Cooking the sprouts uncovered allows the gases to escape and also helps to keep them nice and green.
While the sprouts cook, prepare an ice bath. After about 7 minutes, test one of the larger sprouts for doneness. They should be cooked all the way through but still have a bit of firmness to them. Brussels sprouts are often overcooked, which is what produces that sulfurous smell.
As soon as they are done to your liking, place them into the ice bath and let cool for about 3-4 minutes. This will stop the cooking process, set the color, and remove most of the sulfurous smell. Remove the Brussels sprouts out of the water and drain well.
- 2 lb Brussels sprouts
- 2 tsp table salt