The Best Brussels Sprouts Casserole | Easy Brussels Sprouts Recipe (2024)

FAQs

What gives brussel sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

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.

Add the brussel sprout halves to a bowl with 1-2 tbsp olive oil, garlic powder, oregano, red chilli powder and salt. 4. Spread them on a baking tray with no parchment paper, with the center FACE DOWN. Bake or airfry at 400F for about 20-25 minutes.

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.

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

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).

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.

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.

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.

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

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.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

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.

While I love fresh Brussels sprouts, I turn to frozen sprouts more often than not for so many reasons. Top one being they are super convenient as there's no need for prepping. They are also just as nutritious as their fresh counterparts, more affordable, and helps to reduce food waste.

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.

Other Ways to Flavor Brussels Sprouts

After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup. Sub in other cheeses while you're at it, like Gruyère, feta, or blue, depending on your mood.

Some people cut a cross in the base to make sure they cook evenly, but with smaller ones it's not necessary, as it can cause them to go mushy. Larger ones can be cut in half. 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.