Shredded Brussels Sprouts Recipe w/ Pistachios, Cranberries & Parmesan (2024)

FAQs

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.

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.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top.

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).

There are 2 magical ingredients that will bring your brussels sprouts to the next level. Salt, and oil. That's pretty much all there is too it! A nice olive oil will give them a dose of healthy fats, which will keep you feeling full and satisfied even longer.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

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.

Veggies have a much better chance of crisping up when placed directly on a metal baking sheet. Don't overcrowd your pan. As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.

What season is best for brussel sprouts? ›

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

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.

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. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

Broccoli and Cauliflower:

As fellow members of the cruciferous family, these vegetables share similar growth requirements with Brussels sprouts. Broccoli and cauliflower can coexist harmoniously, allowing for a diverse yet compatible planting scheme.

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

Brussels sprouts should be kept unwashed until use; any excess water or moisture can cause molding. If your vegetables come home moist because they were spritzed in the grocery store, pat them dry with a paper towel.