Brussels sprouts — some people love them, some people hate them. However, for many, brussels sprouts are becoming standard fare (especially around the holidays), as home cooks move beyond the sad, boiled Brussels sprouts you may have grown up with, to more palatable recipes like roasted Brussels sprouts with garlic or roasted Brussels sprouts with cheese and bacon (because everything’s better with cheese and bacon).
But what if you’ve tried some of these much-improved Brussels sprouts recipes and still just find the veggie too bitter for your taste? Well, it might have to do with your genes.
According to a 2011 study, brussels sprouts contain a particular chemical that tastes bitter, but only to a portion of the population (it’s kind of like how some people love cilantro but others think it tastes like soap). The study estimated that about 50% of people have this gene mutation that makes Brussels taste bitter.
That said, before you chalk your general dislike for this ingredient up to science, consider that you may have just been making a few, common Brussels sprouts mistakes. There are some tried-and-tested ways you can reduce Brussels sprouts’ bitter notes, for better noshing, no matter your gene pool.
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.
Caramelization is key.
When it comes to Brussels sprouts, the best flavors are made possible via caramelization. Because of this, as you’re cooking, try to create a cooking environment ideal for caramelization without burning. Cook on high heat, use enough cooking fat or oil, and choose a cooking style that’s going to lend itself to caramelization — such as roasting rather than boiling.
Buy your Brussels sprouts fresh and at the right time.
If you want the best Brussels sprouts, timing is key. The sweetest Brussels sprouts can be found fresh and ideally locally grown in late fall or early winter. This is because Brussels sprouts improve in taste after being exposed to a few light frosts, which causes them to convert starches to sugars, resulting in a sweeter (and less bitter) flavor. You’ll be able to taste these sugars after you cook the sprouts.
If it’s just not feasible for you to pick up the freshest Brussels sprouts at just the right time, though, there are other things you can do.
Brussels Sprouts, Easy How to Cut & Steam to Remove Bitterness
FAQ
How do you cut the bitterness out of brussel sprouts?
Why do some people find brussel sprouts bitter?
What does soaking brussel sprouts in salt water do?
When did Brussels sprouts stop being bitter?
How to reduce bitterness of Brussels sprouts?
One of the most effective ways to reduce the bitterness of Brussels sprouts is by blanching them in boiling water for a few minutes before cooking. This helps to mellow out the bitter flavor and makes the sprouts more palatable. After blanching, you can proceed to cook them using your preferred method, such as roasting, sautéing, or steaming.
Why do Brussels sprouts taste bitter?
Brussels sprouts contain natural compounds called glucosinolates, which contribute to their bitter taste. Additionally, overcooking can also intensify the bitterness. To reduce the bitter flavor, it’s important to use proper cooking techniques and pair the sprouts with other ingredients that can balance out their taste.
How do you make Brussels sprouts taste better?
“Add a pinch of sugar, pepper flakes, olive oil and lemon to reduce the bitter taste,” Montiel says. He recommends this as a way of incorporating elements of sweetness, spiciness, fat and acidity, which all help to balance the bitterness in the sprouts. Cooking Brussels sprouts with a source of healthy fat can be a game-changer.
How to get rid of glucosinolates in brussel sprouts?
If you want to get rid of the glucosinolates and the components that actually make the Brussel sprouts taste bitter, you will have to make sure that you do it before the enzymes are released. To do this, one of the best things that you can do is make sure that you cook the sprouts in lots of water.