Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Do I need to boil brussel sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

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.

Boiling Brussels sprouts is a quick and easy way to cook them. Simply, bring a pot of salted water to a boil, toss in the sprouts and let them cook for 6 minutes or until tender.

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance.

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!

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

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.

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.

Can you cut off bad parts of brussel sprouts? ›

Using a chef's or paring knife, trim off the dried-out portion. 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.

Herb-roasted pork tenderloin is a tender, juicy, and flavorful meat option that pairs wonderfully with Brussels sprouts. The savory herbs and tender meat complement the earthy flavors of the sprouts, making for a delicious and satisfying meal.

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.

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!

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.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.