Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Do you have to boil brussel sprouts before frying? ›

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

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.

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.

Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.

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!

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.

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.

Just be sure there is some space between your sprouts on the roasting pan so they roast and don't steam. Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet.

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Which is healthier broccoli or brussel sprouts? ›

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

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.

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

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.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

Not to mention, a quick steam is the perfect way to cook the sprouts and keep their vibrant-green hue intact. For results that aren't too mushy, here's how to steam Brussels sprouts. 1. Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.