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. 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.
How should sprouts be cooked? ›
Heat some oil in a large frying pan over a medium heat. Put halved sprouts in, cut-side down, leave to sizzle for 5-10 mins, lifting them up every few mins to see how brown they are, then dot with butter, turn them over and cook for about 10 mins more until they are tinged dark brown all over.
Do I need to 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.
Do you need to soak Brussels sprouts before cooking? ›
Do you need to soak brussel sprouts before cooking? You don't need to, but it might help to soak them first. Do so for 20 minutes if you have time, prior to trimming them. If not, make sure you at least rinse them before you prep them for roasting.
What gives Brussels sprouts a better taste? ›
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.
Why soak Brussels sprouts in salt water? ›
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.
How long does sprouts take to cook? ›
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. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance. They should still feel firm to the touch.
Is it better to steam or boil Brussels sprouts? ›
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.
Do you cut Brussels sprouts in half before boiling them? ›
Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Place the Brussels sprouts in the water and boil them 4 to 5 minutes until they are crisp tender and bright green. Taste test as soon as possible and try to avoid over-boiling. Immediately drain the Brussels sprouts well.
Do you cook Brussels sprouts cut side up or down? ›
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.
How do you know when sprouts are boiled? Sprouts are boiled and ready to eat when they have been boiled for approximately 5 minutes. They are best when al dente -- soft on the outside but with a bit of bite. You can use a knife to see if they are cooked but the easiest way is to try one.
How do you take the bitterness out of Brussels sprouts? ›
To cut down on some of that bitterness, take a few extra steps. When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.
How do you know when brussel sprouts are cooked? ›
Cook the Brussels sprouts for 10-12 minutes, stirring occasionally, until lightly browned on the outside and tender on the inside.
What goes good on brussel sprouts? ›
Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.
When did Brussels sprouts stop being bitter? ›
National Public Radio reports that the sprouts began to change in the 1990s. A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter.
Why do brussel sprouts taste bitter to some people? ›
A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.
