Brussels Sprouts

I’m pretty sure those of you who don’t think you like Brussels Sprouts has never tried them roasted they are tender on the inside and crispy on the outside and they’re so flavorful!!

Brussels sprouts are getting really popular these days with new ways to prepare: roasted until crispy outside and soft inside, sauteed with sausage or bacon, baked with cheese until bubbling and thick. We don’t eat raw Brussels sprouts like other greens because their leaves are a little tough. It is best to soften them and we will show you few methods to cook Brussels sprouts and they are simply delicious.

How to Cook Brussels Sprouts

It stays fresh in the refrigerator up to a week and a half so they are great to keep it handy for a quick meal prep.

Brussels sprouts are a part of the Brassica plant family, similar to cauliflower, kale, and broccoli. They grow on stalk-like tiny cabbage-like buds.

When selecting brussels sprouts, look for tightly closed, green leaves; any signs of yellowing indicate that they are most likely not fresh. When it appears initially on the stack it is very tiny and delicate then as the season progress, they grow larger. If you haven’t seen them here is how it looks like on the plant.

Rinse them in a big bowl of cold water to remove any dust or other particles. Trim the ends and let them dry in a colander before placing them in a resealable container. Store them in the refrigerator’s crisper or vegetable tray, where they will remain fresh for up to a week and a half.

Roasted Brussels Sprout

The easiest and most delicious way to cook Brussels sprouts is by roasting. They caramelize, soften just enough, and become nicely crispy when exposed to high heat.

One pounds of Brussels sprouts can serve to four to six people as side dish.

Optional: If you like a little salty and sweet taste then you can include one tablespoon honey, maple syrup, or light brown sugar before baking and it will caramelize even more.

Serving:

You can serve them as roasted and it tastes delicious or you can sprinkle with fresh scallion or shallot.

Sauteed Brussels Sprouts

You can sautee Brussels Sprouts with or without meat.

Sauteed Brussels Sprouts with Meat

It is important to have a big enough skillet, so the sprouts have a chance to brown on one side before steaming and turning to mush. Brussels sprouts taste well with the smoky flavor of bacon, sausage, or any other meat.

• You can use sausage, bacon, or other meats for the fat, start browning the meat in a large pan over medium-high heat. Once the meat is cooked remove it with a slotted spoon and set it aside.
• Use the same pan with fat from the cooked meat for cooking Brussels sprout. If there is not enough fat on the pan you can add 1 tbsp oil. Add sliced Brussels sprout to the fat. It is best to keep all cut side down on the pan (by shaking the pan), this way the cut side gets to caramelize. Now don’t disturb the pan at this point, otherwise, it won’t get caramelize.
• Cook on one side until they are brown, 5 to 8 minutes over medium heat. Then stir sprouts and continue to cook until they are nicely browned all over and slightly tender on the inside, for another 5 to 8 minutes.

Optional: Before take out from the heat you can add 1/2 of shallot, 2 garlic cloves, thyme springs, dried chilies etc. Toss again to combine them well and cook for another 2-3 minutes.

Serving

You can serve them with pickled shallots, fresh herbs like cilantro, parsley.

Steaming Brussels Sprouts

• Slice Brussels sprouts in half lengthwise
• Steam sprouts with salt and pepper for 8 to 10 minutes
• Add butter, crushed red chili pepper etc.

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