Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Why do you soak brussel 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.

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

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!

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).

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

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.

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.

Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

What organs are brussel sprouts good for? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

While many older people prefer the classical bitter tastes, Van der Toorn notes that younger people tend to prefer the milder tasting varieties that have now become the industry standard. The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

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.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.