"Pot-Stuck" Dutch Oven Brussels Sprouts Recipe on Food52 (2024)

FAQs

What takes the bitterness out of Brussels sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

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.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. 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.

Since you didn't use any liquid to conduct heat while cooking, you probably overcooked the outside before they were done, which caused them to release sulfur - the same chemical released by horseradish when it is grated.

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.

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!

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.

Why do my Brussels sprouts get mushy in the oven? ›

When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.

And the truth is, if you cook Brussels sprouts too long, they turn into a stinky mess. Nobody wants to eat a vegetable that's been so badly mistreated. Unlike lengthy boiling, roasting brings out the best in Brussels sprouts.

Genius. In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.

To cut through the strong flavor of Brussels sprouts try adding lemon juice, a tangy Dijon mustard, a splash of dry white wine, cider vinegar, or a drizzle of your favorite salad dressing.

It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.