Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Do you have to boil brussel sprouts before frying? ›

However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. It also allows for good flavour as the salted water in which they are boiled seasons them and the pan frying in butter gives delicious nutty buttery flavour, of course.

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.

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.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

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!

Method. Tip the brussels sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

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.

Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.

Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking. Cut each sprout in half and drain onto a tray lined with a clean tea towel or thick kitchen paper to get them as dry as possible, which will make it easier to caramelize.

Why are my oven roasted brussel sprouts mushy? ›

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.

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

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.

In order to get the crispiest possible Brussel sprouts, you should blanch them quickly and then let them dry before frying them. As you know, oil and water do not mix. If you flash fry a wet Brussel sprout, you will have the oil spitting at you like crazy.

Boiled Vs Cooked: Which is Better? The raw sprouts are mostly linked with food poisoning due to the presence of harmful bacteria such as E. coli and salmonella. If eaten raw, these infected sprouts may lead to health hazards including diarrhea, upset stomach, vomiting etc, further affecting our overall immunity.

While just blanching the Brussels sprouts can make them tender enough to be enjoyable, sautéing them in olive oil after blanching can help to lend flavor to these veggies.