Last week-end my wife bought some Sprouts. We were going to cook them right away but I think something else came up. Then we were going to cook them Monday night but we didn't - you get where this is going. It's been well over a week and we finally got around to cooking them. We made them according to the Sesame Sprout recipe here on this site
But they didn't cook all the way. We put them in for ten more minutes and they still didn't cook right. Another 20 minutes they were ok but they still didn't have that yummy soft insides that you get usually with fresh Brussels Sprouts. Then my wife made an astute observation that when we had cooked some old Sprouts at Easter they took longer and weren't as good.
They always seemed so hardy and almost indestructible but it looks like maybe these little guys are more fragile than I thought. so just a heads-up if you are going to make Brussels Sprouts from this site or any recipe, make sure they are fresh and they should come out all right.