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Things You Should Know
- Boil 1 lb (0.45 kg) of halved Brussels sprouts for 5 minutes until crisp-tender and bright green. Toss with salt, pepper, and 2 tablespoons (30 mL) of melted butter.
- Sauté 1 lb (0.45 kg) of halved Brussels sprouts cut-side down in oil for 2 minutes, then flip and cook for 5 minutes. Toss with butter, minced garlic, and Parmesan.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350 °F (177 °C) for 10 minutes to keep them crispy.
Ingredients
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1 lb (0.45 kg) Brussels sprouts
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1.5 cups (0.35 L) water
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1 tsp (5 g) salt (for boiling)
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Salt and pepper to taste
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2 tbsp (30 mL) melted butter
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Grated Parmesan cheese (optional)
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1 lb (0.45 kg) Brussels sprouts
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2 US tbsp (30 mL) olive oil
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1 tsp (5.7 g) salt
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¼ tsp (1.4 g) pepper
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2 tbsp (28 g) butter (optional)
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2 tsp (5.6 g) minced garlic (optional)
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¼ cup (20.8 g) grated Parmesan cheese (optional)
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1 lb (0.45 kg) Brussels sprouts
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3 US tbsp (44 mL) olive oil
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1 tsp (5 g) salt
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1/2 tsp (1.5 g) pepper
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1 lb (0.45 kg) Brussels sprouts
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2 tbsp (30 mL) olive oil or butter
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Salt and pepper to taste
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1 cup (237 mL) heavy cream (or vegetable broth)
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Lemon juice to taste (optional)
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1 lb (0.45 kg) Brussels sprouts
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2 tbsp (30 mL) butter
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Salt and pepper to taste
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Dried or fresh dill to garnish (optional)
Steps
Method 1
Method 1 of 6:
Boiling
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1Bring 1.5 cups (0.35 L) of water to a boil and add 1 tsp (5 g) of salt. Choose a pot or a saucepan that’s deep enough to accommodate all of your Brussels sprouts and cover them in water. The exact amount of water can vary as long as your halved sprouts are submerged.[1]
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2Wash the Brussels sprouts and slice them in half. While your water is heating up, rinse the sprouts under cold water, then peel off any yellow or brown leaves. Chop off the tough end at the bottom of each sprout, then slice them all in half to speed up the cooking time.[2]
- Sprouts can be boiled whole, but it will take longer to cook them all the way through (10-15 minutes instead of 4-5 minutes).
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3Dump your sprouts into the boiling water and cook for 4-5 minutes. Boil the Brussels sprouts until they’re crisp-tender (tender but still a little crunchy) and bright green. Spear a sprout with a fork and taste it to make sure it’s cooked all the way through.[3]
- Try not to overcook the Brussels sprouts. If they boil for too long, they’ll start to release a sulfuric compound which can make them taste bitter.
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4Drain the sprouts and season with salt, pepper, butter, and Parmesan. Drain the cooked sprouts as soon as they’re tender to avoid overcooking them. Then, transfer them to a large bowl and sprinkle them with salt and pepper (to taste). Melt 2 tbsp (30 mL) of butter and toss.[4]
- For extra flavor, top the sprouts with some grated Parmesan cheese and serve![5]
- For extra flavor, top the sprouts with some grated Parmesan cheese and serve![5]
Method 2
Method 2 of 6:
Sautéeing
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1Wash and cut the Brussels sprouts in half lengthwise. Run your sprouts under cold water, then remove any yellow or brown leaves. Trim off the tough ends, then slice each sprout in half longways.[6]
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2Heat 2 US tbsp (30 mL) of olive oil in a skillet over medium-high heat. Heat the oil until it’s runny and shimmering in the pan. Make sure your pan is wide enough to fit all of your sprouts in a single layer.[7]
- If you have more sprouts than your pan can fit, sautée them in 2 batches.
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3Lay the sprouts cut-side down in the pan and season. Sprinkle 1 tsp (5.7 g) of salt (or to taste) and ¼ tsp (1.4 g) (or to taste) of black pepper evenly over the sprouts.[8]
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4Sauté the sprouts until the bottoms are golden brown, then toss. Let the sprouts sit undisturbed in the pan for about 2 minutes until the bottoms look crispy and browned. Then, give them all a good toss with a wooden spoon or another utensil to flip them over.[9]
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5Sauté the sprouts for another 4-5 minutes, tossing occasionally. Continue cooking the sprouts until they’re crisp-tender and a deep golden brown. Flip and toss them a few times so they cook evenly and don’t stick to your pan.[10]
- For minimal seasoning, remove the sprouts from the heat at this point. Toss with salt and pepper to taste and serve!
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6Add 2 tbsp (28 g) of butter and 2 tsp (5.6 g) of minced garlic to the pan. Stir until the butter is fully melted and the garlic is fragrant. The extra fat and flavor will make your Brussels sprouts extra crispy and appetizing.[11]
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7Stir in ¼ cup (20.8 g) of grated Parmesan cheese and serve. Toss in the cheese and stir for another 1-2 minutes until it’s melted and evenly covering the sprouts. Serve straight from the pan and enjoy![12]
- For some next-level flavor, add a drizzle of balsamic glaze to your cheesy sprouts. Delicious!
Method 3
Method 3 of 6:
Roasting
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1Preheat your oven to 400 °F (204 °C). Preheating the oven first saves you time since you can rinse, chop, and prep your Brussels sprouts while the oven heats up.[13]
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2Rinse, trim, and slice your Brussels sprouts in half. Run the sprouts under cold water, then pluck off any yellow or brown leaves. Chop off the tough ends of each sprout, then slice them all in half lengthwise. Try to make each piece about the same size so they all cook evenly.[14]
- Halving the sprouts helps them cook all the way through without burning, and the extra surface area gives you more delicious, caramelized bits to enjoy.
- If you have frozen sprouts, skip the rinsing and slicing. Just season them and throw them on the baking sheet!
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3Season the sprouts with olive oil, salt, and pepper in a large bowl or bag. Combine the sprouts with 3 US tbsp (44 mL) of olive oil, 1 tsp (5 g) of salt, and ½ tsp (2.5 g) of pepper and mix well so each piece is evenly coated. Mix with a large spoon or your hands in a big bowl, or dump the ingredients in a sealable bag and shake.[15]
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4Place the sprouts in a single layer on a baking sheet. Don’t worry about placing them all cut-side down. You’ll be shaking the pan and tossing them several times while they bake, so they’ll get evenly cooked.[16]
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5Roast the sprouts for 35-45 minutes until they’re brown and tender. Shake the pan about every 5-7 minutes for even browning.[17]
Smaller sprouts might be done closer to 30 or 35 minutes while larger ones may take around 45.[18]
- If you notice any burning, turn the heat down for the remainder of the roasting time.
- Test for tenderness by sticking a few sprouts with a fork. The prongs should glide right in.
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6Serve your perfectly roasted sprouts right away. Eat them as they are or adjust the seasoning to your liking with extra salt or olive oil. To take things up a notch, squeeze some fresh lemon juice or drizzle a balsamic glaze over them, or sprinkle some panko bread crumbs and Parmesan cheese on top.[19]
Method 4
Method 4 of 6:
Braising
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1Rinse and slice your Brussels sprouts in half. Run your sprouts under cool water, then pluck off any yellowing leaves. Trim the stems off and slice the sprouts in half lengthwise for even cooking. If you’ve got any extra large Brussels sprouts, slice them into quarters.[20]
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2Add 2 US tbsp (30 mL) of oil or butter to a skillet on medium-high heat. Heat olive oil until it’s shimmering in the pan, or butter until it’s completely melted. Choose a large skillet (at least 12 in (30 cm) across) that has a tightly fitting lid.[21]
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3Place the sprouts cut-side down in the skillet and add salt and pepper. Once your fat of choice is nice and hot, arrange your sliced sprouts in a single layer in the pan. Then, sprinkle them evenly with salt and pepper to taste.[22]
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4Sauté the sprouts until they begin to brown (about 5 minutes). Let your Brussels sprouts sizzle and cook in your oil or butter, flipping or stirring occasionally to keep them from burning or sticking to the pan. You’re ready for the next step as soon as they start turning golden brown in a few spots.[23]
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5Pour 1 cup (237 mL) of heavy cream into the pan and reduce the heat. Stir the cream with your fat, salt and pepper, and sprouts, then put a lid over the skillet to begin braising. Reduce the heat to a slow simmer.[24]
- For a lower-calorie vegan option, swap vegetable broth for heavy cream. The braising time will be much faster, too (5-10 minutes instead of 30).[25]
- For a lower-calorie vegan option, swap vegetable broth for heavy cream. The braising time will be much faster, too (5-10 minutes instead of 30).[25]
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6Simmer the sprouts and heavy cream for 30-35 minutes. Check the sprouts for tenderness after 30 minutes. If they’re done, the tip of a sharp knife should slide into them easily. The heavy cream will have mostly evaporated and turned a light tan color.[26]
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7Remove the lid, simmer until the cream thickens into a glaze, and serve. Squirt a generous amount of fresh lemon juice into the pan and take a test bite. Adjust the flavor with more salt, pepper, or lemon juice as desired, then let the dish keep simmering for a few minutes with the lid off until the cream thickens into a rich glaze that coats the sprouts.[27]
- Once the glaze thickens, it’s time to dig in!
Method 5
Method 5 of 6:
Steaming
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1Clean and trim your Brussels sprouts, then slice them in half. Rinse off your sprouts in cool water, cut off the tough stems, then slice each sprout in half lengthwise (or into quarters if they’re extra large). Remove any brown or yellow leaves from the outside.[28]
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2Place a basket steamer in a medium pot and fill with water. Add water until there’s about 1 in (2.5 cm) of space between the bottom of the basket and the top of the water.[29]
If you don’t have a basket steamer, throw your sprouts right into the pot and fill with water until they’re about half covered.[30]
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3Add your sprouts to the basket, cover the pot, and boil for 5 minutes. The sprouts will begin steaming as soon as the water heats up. Keep the sprouts over the water for 5-8 minutes once it’s boiling (or until they’re fork tender).[31]
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4Remove the steamed sprouts and toss in butter, salt, and pepper. Combine your hot sprouts, 2 US tbsp (30 mL) of butter, and salt and pepper (to taste) in a large bowl. Mix until the butter is melted and the sprouts are evenly coated. Then it’s time to dig in![32]
- For extra flavor, sprinkle dried or fresh dill on top of your buttery Brussels sprouts.[33]
- For extra flavor, sprinkle dried or fresh dill on top of your buttery Brussels sprouts.[33]
Method 6
Method 6 of 6:
Storing & Reheating
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1Refrigerate leftover Brussels sprouts for up to 4 days. After your meal, allow the extra sprouts to cool to room temperature (spread them out on a baking sheet to cool them faster). Then, transfer them to an airtight container and throw them in the fridge. They’ll last for up to 4 days (although it’ll be hard to resist them for that long!).[34]
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2Reheat sprouts in the oven for 10 minutes at 350 °F (177 °C) for crispiness. If you roasted or sautéed your sprouts and want to enjoy those crispy leaves for round 2, spread them out in a single layer on a baking sheet while you preheat the oven. Warm them for 10-12 minutes or until they’re hot all the way through, then enjoy![35]
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3Microwave sprouts in 30-second intervals until they’re heated through. For a fast reheat, throw your sprouts onto a microwave-safe plate or microwave crisper pan and heat them for 30 seconds. Give them a good stir so they warm up evenly, then continue heating in 15-30 second intervals until they’re piping hot and ready to eat.[36]
- It should take about 1 minute to reheat 1-2 servings of Brussels sprouts.
Sample Mix-ins and Food Pairings
Brussels Sprouts Mix Ins
Foods to Pair with Brussels Sprouts
Video
Tips
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Substitute frozen sprouts for fresh ones in any cooking method. Just allow a few extra minutes for them to heat all the way through.⧼thumbs_response⧽
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Warnings
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Reheat Brussels sprouts to an internal temperature of 165 °F (74 °C) to eliminate any potential bacteria that grew during storage.[37]
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Things You’ll Need
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Sharp knife
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Cutting board
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Measuring cup
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Measuring spoons
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Strainer or sieve
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Large mixing bowl
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Large spoon
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Baking sheet
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Large pot with lid
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Sauté pan or skillet with lid
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Airtight storage container
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Source link : https://www.wikihow.com/Cook-Brussels-Sprouts
