Brussels Sprouts Gratin Recipe on Food52 (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.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

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!

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.

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.

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.

Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Preheat oven.

There is no need to soak brussels sprouts before roasting. To prepare them, simply wash brussels sprouts, peel outer (dirty) leaves, and trim bottoms. Discard these extra leaves and pieces. Halve clean brussels sprouts and place them onto a baking sheet.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

What season is best for brussel sprouts? ›

They taste best when harvested after several frosts. Availability: Brussels sprouts are mainly grown in California and are available year-round in grocery stores. The peak season is October through December. Selecting: Pick firm sprouts that are bright green in color.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well. Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. 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.

Try a drizzle of balsamic vinegar. Temperature makes a difference. Roasted Brussels sprouts will be cooked at a higher temperature than steamed or boiled versions. Yes, olive oil, salt, herbs, and then somewhat blackened.

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.

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.

In a pot with 1 inch of water and a lid, a steamer, or a microwave, steam sprouts for 5 – 8 minutes, or until bright green. In a medium pan, melt coconut oil over medium heat. Add Brussels sprouts, salt and cook, stirring occasionally, for 5 – 10 minutes, or until outsides are a deep, rich brown.