20 Recipes to Convince You Brussels Sprouts Are Actually Delicious (2024)

FAQs

What gives brussel sprouts a better taste? ›

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.

Crispy roasted Brussels sprouts don't need much embellishment—they're good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts' bitterness.

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.

Place a non-stick pan over a medium heat, drizzle in some oil. Fry the sprouts flat side down until golden, then add the garlic butter to the pan. Toss well in the butter and cook until golden and crispy all over. Season with a little salt, pepper, and a squeeze of lemon.

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.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

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).

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and let 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.

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).

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.

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.

The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.

Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

You could try the following, at room temperature: Pour some water in a drinking glass, e.g. 2dl or 5-6 ounces. Add the problematic vegetable, 1-2 brussel sprouts, and blend with a handblender. Add a good amount of spittle, a couple tablespoons. Cover the glass and wait 10-20minutes.