Brussels Sprouts Au Gratin - The Defined Dish Recipes (2024)

FAQs

Why do you soak brussel sprouts before cooking? ›

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.

Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.

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.

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.

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

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.

These yellow eggs in clusters on the underside of brassicas leaves turn into very hungry caterpillars who then munch everything in sight so your plants will just look like a stalk. The last time I grew Brussels sprouts I didn't realise they had to be netted. Caterpillars started eating everything.

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

Have you ever wondered why those pretty white butterflies hang around the garden? These are one of the culprits that are doing in your cabbage, broccoli, cauliflower and brussels sprouts. These happy white butterflies (actually Imported Cabbage Worms) are laying eggs on your plants.

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

Are Brussels sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

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.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

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.

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

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.

Make sure to use fresh, firm brussels sprouts. If they're too soft, they may be bad and won't crisp up in the oven. Trim the ends of the brussels sprouts slightly. You just want to remove the “stump”.