How to Make Brussels Sprouts Less Bitter (2024)

FAQs

What takes the bitterness out of Brussels sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Instead, preheat your oven to 400°, and drop your frozen sprouts directly on a rimmed baking sheet and toss them in extra-virgin olive oil, salt, pepper, and/or whatever other spices you'd like. No need to let them thaw—we're just going to go right ahead and hit them with a blast of heat.

All it takes is a sprinkle of salt and pepper and a drizzle of good olive oil to prepare brussels sprouts in the oven. Once they are cooked, you can mix 'em with a little cheese or some balsamic vinegar. Pair with bacon. Everything is better with bacon, including brussels sprouts.

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

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.

Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.

Do not thaw the sprouts. This will just make them mushy and watery. Instead, roast them from frozen. Avoid parchment paper if you can.

Check out my post about the nutritional differences between fresh and frozen veggies to learn more. From a taste perspective, however, roasted frozen brussels sprouts are not as good as roasted fresh ones. They will always be a little bit softer.

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.

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.

How do you take the bitterness out of brussel sprouts? ›

In the case of Brussels Sprouts, sauté with a little bit of raw brown sugar and finish with a splash of white wine: the sugars and subtle tartness of a refreshing white wine will offset the bitterness but also help steam through the vegetables.

“Sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. Around 50 per cent of the world's population have a mutation on this gene.

Tip for digestion :

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking. This makes them easier to digest. You can also freeze them after blanching. This will preserve their flavour and health benefits.

In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill. A cross cut into the base of the sprouts was thought to drive the evil spirits away.

You can toss Brussels sprouts with olive oil and roast them until browned, or steam them in a pot with a few inches of water. They're also easily sautéed or microwaved. You can add raw, shaved Brussels sprouts to soups and salads. Don't boil your Brussels sprouts.