How do you prepare brussel sprouts for cooking?

How to Cook Brussels Sprouts First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. ... Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. ... Finally, it's time to bake!

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.

Should brussel sprouts be steamed or boiled?

Not to mention, a quick steam is the perfect way to cook the sprouts and keep their vibrant-green hue intact. For results that aren't too mushy, here's how to steam Brussels sprouts. 1. Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.

How should sprouts be cooked?

Steamed sprouts Steam halved sprouts in a steamer set over a pan of simmering water, or in a microwave for 5 mins (longer if needed). Season and dress with butter and a squeeze of orange if you like.

Do you need to cut the ends off Brussels sprouts?

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

What is the healthiest way to eat Brussels sprouts?

Roasting Brussels sprouts caramelizes their natural sugar and mellows out bitter notes, providing rich flavor and a crispier texture. Brussels sprouts are a good source of fiber and vitamins C and K, notes the Harvard T.H. Chan School of Public Health.

Why are restaurant Brussel Sprouts better than homemade?

The combination of techniques, searing then roasting , is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

How long do sprouts take to boil?

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins . They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance. They should still feel firm to the touch.

What happens if you don't wash Brussels sprouts?

It's important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria . Luckily, it's easy to wash these delicious vegetables.

Do you cook Brussels sprouts cut side up or down?

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

How do you know when brussel sprouts are cooked?

Cook the Brussels sprouts for 10-12 minutes, stirring occasionally, until lightly browned on the outside and tender on the inside .

Do you peel brussel sprouts before cooking?

Do you need to peel Brussels sprouts? If your Brussels sprouts are very young you might not need to peel them. Usually however, it is a good idea to remove the outer leaves.

Should you blanch brussel sprouts before cooking?

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!

Do you cook brussel sprouts face up or down?

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Brussels sprouts : how to cook them (2024)

What if we all agreed on Brussels sprouts for once? It’s easy to enjoy the slight bitterness of this tiny cabbage. They retain as much nutritional benefits as they have leaves. So here’s the story on Brussel sprouts, their virtues and mostly, our favourite recipes that kids and grown-ups alike will finally enjoy.

Click here to go directly to our favourite recipes

The origin of Brussels sprouts

The history of the Brussels sprout starts in the 17th century. At that time, the population in Brussels, Belgium, was growing strong. Veggie farmers in the region were trying to figure out how to feed everyone. So naturally, they turned to planting a new variety of wild cabbage that had the advantage of growing tall. This new profitable and nutritious crop was completely adopted by Saint-Gilles, a commune in Brussels. That’s where Brussels sprouts come from.

Did you know?

To pass on the history of Brussels sprouts, the inhabitants of Saint-Gilles created Kuulkappers Order, a brotherhood of cabbage cutters.

Brussels sprouts season in Canada

Brussels sprouts are a cruciferous veggie, a plant whose flower has 4 petals that make a cross. It belongs to the same family as broccoli, cauliflower and spinach. A bi-annual veggie resistant to the cold, Brussels sprouts are planted in March and April (sheltered), bud a few months later, and are harvested from the end of August to the end of December.

In Canada, Brussels sprouts are grown mainly in British Columbia, then Ontario and lastly, in Quebec.

Nutritional value of Brussels sprouts

Made up of 90% water, so low calorie (about 43 kcal for 100 g), Brussels sprouts are suitable for all diets.

Brussels sprouts have a lot of nutritional benefits.

Here are the 5 main benefits :

1 — Fibre : They slow digestion and strengthen the intestinal barrier. This lowers the rate of fat and carbohydrate absorption, therefore, reduces the feeling of hunger.

2 — Vitamin C: This well-known anti-oxidant prevents cardiovascular disease. In fact, the large amount of vitamin C in Brussels sprouts helps keep arteries healthy. It also helps absorb iron better and strengthens the immune system.

Preparing and cooking Brussels sprouts

Everything starts with choosing these tiny cabbages. Firm, compact, shiny, green and no yellowing leaves, this is THE perfect Brussels sprout.

Ideally, choose ones still on the stalk, they’ll keep longer. If you can, take them off the stalk and cut a few millimetres off the core.

Tip for digestion :

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking. This makes them easier to digest.

You can also freeze them after blanching. This will preserve their flavour and health benefits.

Frozen Brussels sprouts are already blanched making them a quick and healthy solution before roasting or mashing. Arctic Gardens offers a big 1.75kg format so the whole family can enjoy them.

Roasted / Mashed / Pan-fried

Roasted Brussels sprouts

Preheat the oven to 425°F.
Halve the Brussels sprouts.
Toss with a drizzle of olive oil and salt.
Put them face down on a metal baking sheet.
Bake for 10 to 15 minutes.
Turn and continue to bake for 10 minutes.
Season to taste.

Pan-fried Brussels sprouts

Halve the Brussels sprouts.
Toss with a drizzle of olive oil and salt.
Heat a large pan to medium, sauté the Brussels sprouts, then when they start to brown (about 5 minutes), enjoy.

Mashed Brussels sprouts

Boil Brussels sprouts in salted water for 15 minutes.
Drain and season.
Mash, then serve as a side.

Zero-waste tip :

The best Brussels sprout combos

Le chou de Bruxelles est un légume qui se marie parfaitement avec d’autres légumes et aliments, dont les suivants:

Brussels sprouts are a veggie that goes perfectly with other food and veggies like:
Potatoes, carrots, mushrooms
Onions and garlic
Squash
Nuts (almonds, cashews, pine nuts, hazelnuts)
Apples, pears, apricots
Pasta, rice, polenta
Cream
Meat and white fish

Our favourite recipes

Sides

The Recipe Critic / Once Upon a Chef / The Kitchn

Roasted Brussels Sprouts with Lemon and Garlic

Creamy Parmesan Garlic Brussels Sprouts recipe

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Dishes that put Brussels sprouts first

Trois Fois par Jour / Dels Cooking Twist / Naturally Ella

Brussels sprout pizza with goat cheese

Maple Balsamic Brussels Sprouts with Feta, Pomegranate and Pecans

Orzo, Roasted Brussels Sprouts & Bacon salad with Almond Butter Vinaigrette

Roasted Brussels Sprouts With Pears & Pistachios

Recipes perfect for kids (tested and approved)

Super Healthy Kids / The Fitchen / Once Upon a Chef

Kid-Friendly Brussels Sprouts Recipe

Brussels Sprout Fritters

Brussels Sprouts Gratin

From Belgium to Canada, this little veggie has come a long way to delight of young and old. Whether sweet or savoury, roasted or baked, we hope you’ll enjoy the way they taste.

But first, tell us how do you prefer them?