Here is everything you need to know to prepare Brussels sprouts before cooking.
Serves4
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Remember when everyone hated Brussels sprouts? Remember when everyone started to love them again? These small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelized nuggets of goodness when cooked. But before you get to cooking them, you need to prep them.
If these green orbs are new to your dinner rotation (or hey, you just need a refresher), here is everything you need to know to prepare these wondrous vegetables before cooking.
The Essentials for Preparing Brussels Sprouts
Brussels sprouts come in two market varieties: on the stalk or loose by the pound.
On the stalk: If you find Brussels sprouts on the stalk, snatch them up, as this variety stays fresher for longer. Store them in fresh water, like flowers, and use a paring knife to remove them from the stalk before preparing.
Trim the stem. Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed.
Remove yellowed or blemished outer leaves. Peel off and discard any outer leaves that are yellowed or blemished.
Cut the sprouts in half. Cut the sprouts in half lengthwise through the stem.
Separate leaves for Brussels sprout chips. Save any nice leaves that came off for roasting alongside halved Brussels sprouts to make crispy sprout chips.
Recipe Notes
Storage: Refrigerate Brussels sprouts for up to 1 week.
Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance.
Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.
Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.
In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.
Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.
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.
There isn't a lot of published evidence out there that sprout cuttings will regrow into a full Brussels sprout plant. In some experimental gardening, some amateur gardeners noticed that individual Brussels sprouts can develop a root system on their own. You're welcome to give it a try!
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.
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.
Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.
It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.
Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.
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.
Brussels sprouts usually last for about a week in the fridge when stored properly. If you're looking to extend the lifespan even more, freezing is a great choice. Brussels sprouts last for up to a year when blanched and stored in the freezer.
Inspect the outer leaves of each sprout as well. If they look dried, bruised, insect-damaged, or otherwise undesirable, remove them until you reach the more appealing leaves underneath.
Doing so allows for the cut side to caramelize perfectly while the outer leaves crisp up. Follow this tip: Place halved Brussels sprouts cut-side down on the baking sheet before roasting then toss them halfway through.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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