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.
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Now, here is where a lot of folks make a mistake—don't you dare crowd those sprouts! You want enough space around each sprout for air to circulate. If they're packed in there, they won't roast and get caramelized, they'll steam.
One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.
Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to 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.
The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. ...
Bake in the preheated oven until tender, 30 to 45 minutes.
Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.
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.
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.
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.
To combat this, you can use gravy or sauce. Try shredding chicken and adding BBQ sauce to make a pulled chicken sandwich. Thinly sliced chicken can be revived with butter and chicken stock mixture brushed on. Also, try chopping or shredding it and using the overcooked chicken in a salad.
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 Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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