Easy Brussels Sprouts and Bacon Recipe (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.

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.

Serve alongside roasted chicken, fish or pork.

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

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.

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.

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.

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.

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.

Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

Do you eat brussel sprout stems? ›

Yes, you can eat the stalk. Slice off the Brussels sprouts when they're fork tender, and return the stem to the oven. Let it roast for another 15 minutes. Test for tenderness, and then split the stalk with a sharp knife.

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!

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.

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.

Consuming raw sprouts can cause food poisoning. This may happen because for germinating the seeds for making sprouts, they need to be kept in warm and moist places. These conditions also favor the growth of harmful bacteria such as E.