15 Brussels Sprouts Recipes | Gimme Some Oven (2024)

FAQs

How many brussel sprouts do I need for 20 people? ›

Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

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.

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.

They grow larger as the season progresses, appearing small and delicate at the beginning of fall, but one size generally fits all. Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu).

Store any leftover crispy brussels sprouts in an airtight container for up to 4 days. Reheat them in the oven to crisp them back up! You can also reheat the brussels sprouts in a microwave but they won't be as crispy.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

If you want deliciously crispy brussels sprouts, you're already off to a good start with thoroughly drying them after they've been washed. You can achieve savory crispy brussels sprouts whether you're cooking them in the oven or on the stovetop in a pan.

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.

What makes brussel sprouts taste good? ›

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.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

Don't Overcook. Overcooked Brussels sprouts can burn, so be sure to keep an eye on them and toss them partway through baking. Rotating the pan 180°F halfway through will also help them cook evenly.

Yes, according to the Los Angeles Times, Brussels sprouts inherited another gene that causes them to stink up your kitchen when you cook them. When you cook Brussels sprouts they give off a gas: hydrogen sulfide. And if you are the least bit sensitive to smells, it will make you want to hurl.

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Nutritional analysis of brussels sprouts

An 80g portion (about eight brussels sprouts) counts as one of your five-a-day.

Over-cooked Brussels sprouts are probably the reason many people loathe them - they're mushy and they smell. A perfectly cooked Brussels sprout should be neither crunchy nor mushy, just tender enough for the knife to slide through. One serve is equal to about three Brussels sprouts.

Brussels sprouts are an excellent source of protein, and just 88 grams (g), or 1 cup, of raw Brussels sprouts meets the National Institutes of Health's (NIH) recommended daily requirements for vitamin C and vitamin K.