January 17, 2014 by · 51 Comments
Our family has long been a fan of the often maligned, little brussel sprout! I remember how my kids when they were just little, would beg me to make brussel sprouts for all of those special meals. Thanksgiving, Birthdays, Easter and Christmas; really??…what kids want brussel sprouts for their birthday dinner…lol.
When I began cooking brussel sprouts I knew very little about them, in fact, I am certain the first time we had them, they were frozen and from a bag. I guess I must have spied them in the frozen grocery section and decided they would be a nice change from peas! (I have not had good luck with the frozen version and prefer fresh.)
Did you know that brussel sprouts are actually the edible buds found on thestalk of the brussels sprout plant? I have only seen them in the form below at the Farmer’s Market. I usually buy them bulk in the produce aisle of the supermarket or in a bag from Costco.
{Photo attribution:Captmondo (CC)}
I wasn’t sure what to do with this somewhat foreign (to me) vegetable so I just followed the directions on the bag and either steamed or boiled them, with less than stellar results. Cooked either of these ways, I found them to be rather bland with a strong cabbage-like taste. But, they were a change from the regular vegetables, and for some unknown reason, my kids just loved them.
Over the years, my daughter and I have often experimented with the cooking of this vegetable and have finally come up with a winning recipe. My daughter, Shannon, is actually the author of this delicious recipe for Caramelized Brussel Sprouts. As much as I would like to claim this recipe and the accompanying photos as mine, they are all hers.
How to Cook Brussel Sprouts
When time permits, I have always found itmuch simpler to prepare a dish when you gather your ingredients and do all the prep work before beginning to cook. You may have heard French chefs refer to this process as,“mise en place” or “put in place”.
Caramelizing the shallots. If you don’t have shallots you could use a red or white onion, however, the onion flavour will be a bit stronger.
The brussel sprouts are beginning to caramelize, this process makes them taste a bit sweeter.
The tasty finished product!
How to Cook Brussel Sprouts (w/Recipe}
Ingredients
- 1½ - 2 pounds brussel sprouts
- 5 slices bacon, diced
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 shallot, diced
- ⅓ cup hot water (if needed)
- juice from ½ lemon
- salt & pepper to taste
Instructions
- Wash and remove the outer leaves from brussel sprouts, trim stem end and cut in half. If brussel sprout is smaller, you can leave whole & just cut an X in the bottom to allow heat to penetrate.
- In a large skillet, cook bacon until evenly browned, remove bacon from skillet, drain excess grease leaving a couple tablespoons of grease behind.
- Stir butter and olive oil into the bacon grease, add shallots and cook until translucent.
- Add the halved brussel sprouts and pan fry, stirring frequently until the brussel sprouts are golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn them or they will taste bitter. Add ⅓ cup hot water if pan is getting dry and sprouts aren't cooking).
- To re-heat bacon, add it back to the pan for the last 5 minutes of cooking time.
- Squeeze lemon juice over cooked brussel sprouts and season with salt and pepper.
If you have never had them, I hope you will give the little brussel sprout a try, they are actually quite delicious and a different taste from our regular green vegetables.
As always, if you have any questions or concerns, please don’t hesitate to ask and I or my daughter will do our best to answer them.
Do you like to eat brussel sprouts? Do your kids like them?
How do you cook them?
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FAQs
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.
Why do you soak brussel sprouts before cooking? ›
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Why aren't brussel sprouts bitter anymore? ›
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
What gives Brussels sprouts a better taste? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Why do my Brussels sprouts taste weird? ›
If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.
What is the trick with Brussels sprouts? ›
Before cooking, use seasoning blends in your chosen flavor profile to amp up the taste. After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.
When did Brussels sprouts stop tasting bad? ›
It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.
Are brussel sprouts better steamed or boiled? ›
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
Should you cut Brussels sprouts in half before roasting? ›
Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.
Should I boil Brussels sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Genius. In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.
How do I roast Brussels sprouts without bitterness? ›
- Brussels sprouts have a bad reputation for tasting horrible because very few people know how to cook them properly. ...
- But try cutting them in half, drizzling a bit of olive oil over the top, and roasting them with garlic and onion, and a pinch of kosher salt. ...
- When cooked well, they have a wonderful, nutty flavor.
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.
How do you make brussel sprouts less smelly? ›
"So the real secret to cooking these is to cook them less than five minutes." You can further reduce any unpleasant Thanksgiving Day odors, Corriher says, by precooking your sprouts a day ahead. Boil them for just under five minutes, she says, and then rinse them in cold water to stop the cooking.
Do brussel sprouts taste good reheated? ›
Leftover Brussels sprouts can be warmed up in the microwave, but if you want there to be some crispness to the caramelized edges, you can warm them in a skillet on the stove. Alternatively, you can spread the leftovers in a single layer on a sheet pan and warm in a 350°F oven until warmed through.
What happens if you don't cook brussel sprouts? ›
Brussels sprouts can be consumed raw. Unlike certain other vegetables, grains, and legumes, Brussels sprouts don't contain some of the common antinutrients that some people avoid. Yet, their glucosinolate content can be reduced through cooking.
