Easy Brussel Sprouts! Perfect Christmas Recipe - Easy Peasy Lemon Squeezy (2024)

FAQs

Do I need to boil Brussels sprouts before roasting? ›

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.

Brussels Sprouts

Sprouts are best started in a seed bed planting the seeds 1cm deep and at least 15cm apart. After around 6 weeks the plants should be growing well and be around 15cm tall, at this point they can be moved to their permanent position.

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.

Supermarkets sell approximately 750million individual Brussels sprouts at Christmas time, but if you estimate how many are eaten, it's only about half of that.

Tips for cooking brussels sprouts

Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through. Don't cut a cross in the base of your sprouts.

Brussels sprouts are cool season vegetables that prefer a sunny location and fertile, well-drained soil. Incorporate plenty of organic matter and a complete fertilizer into the area before planting. Plant seeds ¼-½ inch deep.

One of the reasons might simply be because they are so easy to grow. They need an average temperature between 7-24 degrees and can be ready for harvest 90-180 days after planting. What's more, in the cold winter when we lack sunlight, sprouts are actually good for you.

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.

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush. The goal is to caramelize the outside while maintaining a firm and nutty interior.

Generally speaking (and especially if aphids are not evident), you don't have to wash Brussels sprouts because you are already “cleaning” them by trimming off the bottom and then peeling away a few outer leaves.

Why won't my Brussels sprouts get crispy? ›

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!

Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.

Generally, dogs can eat sprouts and they can actually be a really healthy snack, similar to other veggies like cabbage, broccoli and cauliflower. The only time we wouldn't recommend feeding sprouts is if your dog has an extremely sensitive stomach, as you don't want the extra gas to cause any extra problems.

The good news is you can freeze Brussels sprouts. Start by blanching your sprouts to get them ready for freezing. Put them in boiling water for 3-4 minutes. Once boiled, drain them and place them in ice cold water; this stops the cooking process and makes them ready to freeze.

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!

Because the Brussels sprouts won't fully cook in the time it takes to grill them, it's best to pre-cook them. Either steam or cook in boiling, salted water until they are just fork-tender, about 5 minutes.

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.