I realize that Brussel sprouts are so universally hated they’ve become a cliché that sitcoms use to torture kids at the dinner table. But don’t believe the negative hype—I promise I can make you like Brussels sprouts. Even if you’ve tried them before and thought they were not-so-delicious, please read on, I have faith in your relationship with sprouts!
There are two big reasons why most folks say they don’t like Brussels sprouts—mushiness and stinkiness—and both of those issues come from improper cooking. That’s not the way good Brussels sprouts should taste!
When they are cooked perfectly, sprouts are sweet, a little crisp, and mildly-flavored. They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what’s the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic. Even veggie haters gobble them up. Just ask my cauliflower hating husband who devoured a bowl of this Parmesan Roasted Cauliflower. Let me show you how to roast your Brussels sprouts perfectly so everyone will love them!
Moisture is the enemy of crispiness. There’s nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they’re serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
Step 2: Trim and cut.
Most store-bought Brussels will have the stem mostly trimmed off, but if you want to really make sure there aren’t any woody parts, take a sharp knife and just lop off the bottom of the sprout.
To make cooking time a little quicker (and thus avoid over-sulphuring up the place), I like to slice my sprouts in half. This has the added bonus of giving more surface area to brown, caramelize and get exponentially more delicious.
When you slice your sprouts in half, any loose leaves that tumble off should head straight to the compost—treat those like the outer leaves on a head of iceberg lettuce, just not good eats.
How should I store the leftovers?
Leftover Brussels sprouts will be good in an airtight container in the fridge for 3-5 days.
Once You Try Brussels Sprouts This Way There Is No Going Back
FAQ
How do you roast brussel sprouts without getting soggy?
Why did my brussel sprouts turn out mushy?
How do you keep Brussels sprouts from getting mushy?
Why are my brussel sprouts never crispy?
How to cook roasted Brussels sprouts?
If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won’t allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F. (425°F is even better.) 2.
What do Brussels sprouts and spinach have in common?
Both are dark green leafy vegetables, which give them rich in soluble fiber and high magnesium content. They are also rich in other vitamins and minerals, such as iron, calcium and phosphorus and vitamins A, K and the B complex. They help reduce blood pressure, help protect eye health, strengthen immunity and contribute to the well-being of the nervous system.
Why do Brussels sprouts taste better when roasted?
When you roast them, the natural sugars in them caramelize (that’s the brown goodness you see). This means they taste sweeter and more delicious. Crispy Goodness: Roasting Brussels sprouts at a high temperature transforms them into crispy, golden-brown bites. Each sprout becomes a tiny flavor bomb.
Can you eat Brussels sprouts in the oven?
Instead of throwing them in the trash or compost, save them and roast them right along with the Brussels sprout halves. They’ll become chip-like in the oven and extra irresistible. Follow this tip: Save the leaves that fall off the sprouts when you trim and halve them and roast them right alongside the sprouts. 5. Opting not to jazz them up.