Easy Brussels Sprouts Recipe with Kimchi and Pancetta (2024)

FAQs

Why do you soak brussel sprouts in water? ›

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.

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!

Don't be shy with oil when roasting veggies. Stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work fine too. Just make sure there's enough fat on the brussel sprouts (and the pan) to help them get crispy.

It's all in the seasoning

There's a reason why maple syrup has become such a popular ingredient in Brussels sprouts dishes. The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well.

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.

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Welcome to brussel sprout roasting 101! Step right up, we've got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well).

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Sprouts form at the base of each leaf stalk, up the stem. Early varieties can be harvested from autumn onwards, but the main cropping season is through winter, as the flavour of the sprouts is sweeter once they've been frosted.

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.

How to prep Brussels sprouts? ›

How to prepare Brussels sprouts. If the sprouts are still on the stalk, twist each one off, trim away any loose, yellow or damaged leaves and wash, then trim the base. Some people cut a cross in the base to make sure they cook evenly, but with smaller ones it's not necessary, as it can cause them to go mushy.

Is it better to roast Brussel sprouts whole or cut in half? You can technically do either, but we think that cutting them in half first gives you better roasted Brussel sprouts. It gives the sprouts more surface area for delicious caramelization and browning. Plus, it speeds up the roasting time.

Rich in antioxidants

Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6). Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.

Crispy Brussels Sprouts Method: Roast at Two Temperatures

These sprouts roasted at 400°F for 35 minutes, then at 450°F for 10 minutes. Results: There were a few outer leaves from some of the sprouts that fell off, and those got nicely crisped.

The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting. Skim off any non-seeds that are floating on the water*.

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.

Most sprouts generally require an overnight soak and then regular rinsing 3 times a day for about 4 days. You can reuse the sprouting water to rinse multiple seeds that are sprouting in different containers.

The soaked water contains B vitamins which get leeched into the water due to soaking. There is a common misconception that soaked water contains antinutrients and should be discarded. This is absolutely wrong. ”