I hated Brussels sprouts. That’s probably because I’ve only ever eaten boiled or steamed foods. Then a friend introduced me to roasted bean sprouts and now they are one of my favorite vegetables.
According to farmers and chefs who know Brussels sprouts well, roasting is the key to delicious Brussels sprouts.
“Our preferred method is to cut them in half and roast them in a 375°F oven for about 25 minutes until nice and crispy. It’s important to roast them cut-side down,” says Lauren Hitchcock of Hitchcock Farms in Salinas, California. Brussels sprouts are a popular crop at the farm.
“The worst way to cook food is to boil it,” says Hitchcock. “This brings out the sulfur in the Brussels sprouts, making them bitter and often mushy. This is why many older people tend to dislike Brussels sprouts, because they used to be primarily cooked.”
Janet French of Lennox Farm in Melancon, Ontario, Canada, agrees that roasting is definitely the key. “We like to enjoy our Brussels sprouts just by roasting them with olive oil and salt and pepper. After they’re roasted, they’re also great with a drizzle of maple syrup or balsamic sauce,” she says.
How to dress up roasted Brussels sprouts
Roasting is best, but be sure to add pizza, says Emily Simmons, a health-centered cooking instructor and chef at the Institute of Culinary Education’s Los Angeles campus.
“I love roasting Brussels sprouts with Sriracha and honey,” Simmons says. “I start with a basic roast. I slice it in half, season it with salt, pepper, and olive oil. I roast it at 400°F for about 20 minutes, then add Sriracha and honey and continue roasting until it’s nice and brown and flavorful.”
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If you’re in a hurry and don’t have time to roast, Simmons cooks it on the stove. “I cut them in half, heat them in a cast-iron skillet on the stove with oil, add a mixture of apple cider and a little vegetable stock to the skillet, cover and steam them.”
Give Brussels some breathing room. “When roasting, don’t overcrowd the pan; give it space to brown instead of steam,” says Jen La Rocca, professional chef and owner of Two Cloves Kitchen. “Add a squeeze of lemon juice or a drizzle of balsamic vinegar at the end to enhance the flavor of the dish.”
Other clever tips for cooking Brussels sprouts
When preparing to cook Brussels sprouts, be careful how you cook them, Simmons says.
“Save the outer leaves,” she says. “If you cut Brussels sprouts in half, sometimes you’ll end up with a leaf missing, but just throw it in the pan and let it roast. If it burns, throw it away. But most of the time you’ll end up with little chips.”
And sometimes she thinly slices brussels on a mandolin and uses them in coleslaw like she would use cabbage.
Hitchcock also loves shaving raw Brussels sprouts or shredding them into salads. “We love trying different things with Brussels sprouts,” she says. “So we used them as pizza toppings and even vegetarian tacos.”
Simply Recipes / Alexandra Sitzman
Tips for cooking frozen Brussels sprouts
It’s convenient to keep frozen Brussels sprouts in the freezer so you always have them on hand.
“Fresh Brussels sprouts tend to cook faster, but the results should be about the same as frozen ones,” says Hitchcock. “It’s important not to thaw them before cooking, as this will introduce excess moisture and make them softer. Air frying is a great way to cook frozen sprouts.”
Fresh Brussels is great for roasting because of its crunch, La Rocca says. “If I use frozen food, I often fry it in a pan instead,” she says. “Frozen sprouts have more water content, so they can be evaporated in a hot skillet and still retain their delicious flavor.”
