Whether you're cooking a fall weeknight dinner or preparing a full Thanksgiving spread, there is no seasonal green vegetable better than the Brussels sprout. These adorable little mini cabbages are easy to prepare and—did we mention?—absolutely delicious? If you think otherwise, perhaps you've experienced a Brussels sprout that had fallen victim to a cooking mishap. It happens. Give Brussel sprouts the treatment they deserve, and you'll feel the love again, we promise. Here are five common mistakes that ruin Brussels sprouts (and how to fix them).
Mistake to Avoid #1: Treating Small and Large Brussels the Same
Brussel Sprouts are found in different sizes and what you buy makes a difference. Larger Brussel Sprouts tend to have looser leaves and a strong cruciferous flavor (think the smell you get when you open a jar of sauerkraut). Smaller Brussel Sprouts are more compact and mild compared to their larger counterparts. Either version is fine, especially considering you often don't have the luxury of choice at the grocery store. But knowing that they're different will help your final product. Larger Brussels (about an inch around or larger) should be halved before cooking. Because they're somewhat dense, this will allow the inside and outside to cook at roughly the same rate. Smaller Brussels can be cooked whole.
Mistake to Avoid #2: Trimming too Much or Too Little
Brussel Sprouts are pretty low maintenance as far as vegetables go, but that doesn't mean they couldn't use a little TLC before you cook them. Trimming them helps eliminate part of the woody stem, but it can be tricky to trim them just right. Trim them too much and the leaves break away and burn during roasting. Don't trim them enough, and you'll be left with chewy ends that no amount of cooking can get rid of. So how do you know when enough is enough? Trim the very bottom of the stem right above where the first few leaves attach. If you lose a few leaves, that's ok. There should be plenty of core left to hold the Brussels sprout together while leaving the woody stem behind.
Healthy Brussels Sprouts Recipes
Mistake to Avoid #3: Choosing the Wrong Type of Heat
Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead. Toss them in a bit of oil with a sprinkle of salt to start them off and roast them in a single layer on a baking sheet in a 425° (or higher) oven. The outside will caramelize and give them a sweet note while their texture softens but remains toothsome. If they're cut in half, roast them with the cut side down to make the most out of their sweet roasted flavor. Sauteing, another dry heat method, is great for Brussels sprouts too. If you do opt for steaming, just be sure not to overcook the veggies—five to seven minutes should do it. You can also boil Brussels very briefly before sauteing them, as in this recipe for Sauteed Brussels Sprouts with Bacon & Onions pictured above.
Mistake to Avoid #4: Letting the Brussels Sprouts Dry Out
Pictured recipe:Brussels Sprouts Gratin
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife. If all else fails and you need moisture stat, then slather them in cheese sauce or cook them in a gratin.
Mistake to Avoid #5: Forgetting to Add Bacon (Just Kidding, Sort of)
Pictured recipe:
Despite your best efforts, Brussel sprouts are a tough sell for some folks. If simply roasting them plain isn't enough to inspire oohs and ahhs from your guests, consider taking your Brussels sprouts to a whole new level. You can shave them and eat them raw in salad, peel them apart and roast the leaves individually to make Brussel sprout chips or toss them with toasted nuts, dried fruit, cheese or—of course—bacon, which happens to make everything a little better and also happens to pair beautifully with Brussels sprouts.
For more on making the best Brussels sprouts, don't miss How to Cook Brussels Sprouts So They're Actually Delicious.
Sprinkle half of the bread crumbs in the bottom of a baking dish. Spread the sprouts over the crumbs. Pour the sauce on them, and then cover with a flurry of the remaining crumbs and the Parmesan cheese. You should warm this in the oven at 350°F, but since it's already overcooked, don't wait too long.
Sprinkle half of the bread crumbs in the bottom of a baking dish. Spread the sprouts over the crumbs. Pour the sauce on them, and then cover with a flurry of the remaining crumbs and the Parmesan cheese. You should warm this in the oven at 350°F, but since it's already overcooked, don't wait too long.
Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.
In exposed situations, support each plant by tying the main stem up to a stake or cane – if plants are shaken loose by the wind the root disturbance results in 'blown' sprouts or no sprouts at all.
The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell.
It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
Let me start by saying that many restaurants deep fry Brussels sprouts, and that's certainly a delicious (albeit sometimes greasy) option, but in my opinion, you can get equally tasty results from the oven. And it's a whole lot easier, too.
Add the brussel sprout halves to a bowl with 1-2 tbsp olive oil, garlic powder, oregano, red chilli powder and salt. 4. Spread them on a baking tray with no parchment paper, with the center FACE DOWN. Bake or airfry at 400F for about 20-25 minutes.
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.
First thing, brussels like it cold, around 30 degrees F, so you definitely want to keep them in the fridge. Secondly, it is best to prep them before storage. If any of the sprouts have yellow leaves, pull them off. Also remove any leaves that have black spots.
Some people cut a cross in the base to make sure they cook evenly, but with smaller ones it's not necessary, as it can cause them to go mushy. Larger ones can be cut in half. To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins.
Boil or steam them whole until you can pierce them with a sharp knife or skewer. Drain and place the sprouts in a large bowl of ice water until cool. Cut each sprout vertically in half through the stem and spread on dehydrator trays, cut side up. Dehydrate at 125°F for 12 hours until dry and crunchy.
Have you cooked your vegetables for too long and ruined your dinner? Don't throw them away. You can always turn your watery vegetables into a delicious soup by mixing them with cream or chicken broth in a food processor. Another great alternative is to prepare a nice chicken pot pie with them.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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