Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Why do you soak Brussels 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.

first soak them 20 minutes in cold salted water. softens your sprouts. making them come out tender in the center. and crispy on the outside.

The trick is to simply know how to cook them properly and what flavors work with them. Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness.

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).

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

Other Ways to Flavor 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.

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.

Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

How do you get bugs out of Brussels sprouts before cooking? ›

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and letting them soak for about 10 minutes — this will flush out the dirt and any lurking pests. Give these crispy air fryer parmesan Brussels sprouts a go, once you do.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

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.

However, the minimum time required for germination can vary depending on the growing conditions and the quality of the seed. Some sources suggest that as little as 2-3 hours of soaking may be sufficient for germination, while others recommend soaking for at least 12 hours.

Soaking too long can waterlog seeds and Soaking in hot water can "cook" them, so it is follows that if you can get all of your seeds soaked in 12 hours they are much better off. If you are in a pinch for time you can use 90-100° water to cut the soak time down.