Trim the fibrous end from the Brussels sprouts.

Remove and discard any dark green, discolored or blemished outer leaves.

For whole, boiled sprouts, cut an "X" into the stem end.

The "X" should be about 1/4-inch deep to ensure even cooking.

For coins, lay the sprout on the side and begin slicing slivers of the sprout through the stem end.

Cutting the sprouts this way will help hold the leaves together for stir-fry.

To add Brussels sprouts to quick cooked dishes (like sautes), the leaves may be used. The outside leaves take longer to cook than the inside leaves, so add them before the pale inside leaves or just use outside leaves only.

The inside of the Brussels sprouts are the most tender. This makes them perfect for roasting. They can be halved through the center.

For quicker roasting, the sprouts can be quartered through the stem end.