Easy Vegan Brussels Sprouts Recipe (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.

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.

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

These roasted Brussels sprouts are finished with a crispy panko topping, and are the perfect veggie side dish for any weeknight meal. Serve alongside roasted chicken, fish or pork.

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.

While many older people prefer the classical bitter tastes, Van der Toorn notes that younger people tend to prefer the milder tasting varieties that have now become the industry standard. The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains.

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).

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush. The goal is to caramelize the outside while maintaining a firm and nutty interior.

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. Blanching also softens them and preserves their beautiful bright green color.

Growing Brussels sprouts requires cool weather. They are a slow-growing, long-bearing crop that grows best in cooler regions, or in early spring or fall.

Why are my brussel sprouts still hard after cooking? ›

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

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.

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.

Roasting, steaming, or sautéing them can help break down some of the fibers and make them gentler on the stomach compared to consuming them raw. Moderation: Start with small amounts to see how your body reacts.

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.