Our 17 Best Brussels Sprouts Recipes for Thanksgiving (2024)

FAQs

Why do you soak Brussels sprouts before cooking? ›

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.

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.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Blanching is optional, but it allows you to roast at a higher temperature to crisp up the edges. I blanched my Brussels sprouts for just a few minutes before shocking them with cold water. Toss the Brussels sprouts with olive oil, salt, and pepper until well coated. The key, actually, is to add quite a bit of salt.

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.

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).

You have an "aphid" infestation. Brussels sprouts are in the Brassica family, and this is a very common ailment for that family of vegetables. Most plants can tolerate some aphid infestation but yours has reached a moderate level so you will want to take action.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

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.

What do you put on top of Brussels sprouts? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. 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.

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.

However, keep in mind that roasted brussels sprouts get a little smelly the older they get. So maybe make these a day ahead of time at most. Reheat in the oven, in a skillet, or in the microwave. The microwave is the fastest but will leave them a bit soggy while the skillet and oven work best for warming.

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting. Skim off any non-seeds that are floating on the water*.

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!

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.