Whether you're cooking a fall weeknight dinner or preparing a full Thanksgiving spread, there is no seasonal green vegetable better than the Brussels sprout. These adorable little mini cabbages are easy to prepare and—did we mention?—absolutely delicious? If you think otherwise, perhaps you've experienced a Brussels sprout that had fallen victim to a cooking mishap. It happens. Give Brussel sprouts the treatment they deserve, and you'll feel the love again, we promise. Here are five common mistakes that ruin Brussels sprouts (and how to fix them).
Mistake to Avoid #1: Treating Small and Large Brussels the Same
Brussel Sprouts are found in different sizes and what you buy makes a difference. Larger Brussel Sprouts tend to have looser leaves and a strong cruciferous flavor (think the smell you get when you open a jar of sauerkraut). Smaller Brussel Sprouts are more compact and mild compared to their larger counterparts. Either version is fine, especially considering you often don't have the luxury of choice at the grocery store. But knowing that they're different will help your final product. Larger Brussels (about an inch around or larger) should be halved before cooking. Because they're somewhat dense, this will allow the inside and outside to cook at roughly the same rate. Smaller Brussels can be cooked whole.
Mistake to Avoid #2: Trimming too Much or Too Little
Brussel Sprouts are pretty low maintenance as far as vegetables go, but that doesn't mean they couldn't use a little TLC before you cook them. Trimming them helps eliminate part of the woody stem, but it can be tricky to trim them just right. Trim them too much and the leaves break away and burn during roasting. Don't trim them enough, and you'll be left with chewy ends that no amount of cooking can get rid of. So how do you know when enough is enough? Trim the very bottom of the stem right above where the first few leaves attach. If you lose a few leaves, that's ok. There should be plenty of core left to hold the Brussels sprout together while leaving the woody stem behind.
Healthy Brussels Sprouts Recipes
Mistake to Avoid #3: Choosing the Wrong Type of Heat
Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. 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. Toss them in a bit of oil with a sprinkle of salt to start them off and roast them in a single layer on a baking sheet in a 425° (or higher) oven. The outside will caramelize and give them a sweet note while their texture softens but remains toothsome. If they're cut in half, roast them with the cut side down to make the most out of their sweet roasted flavor. Sauteing, another dry heat method, is great for Brussels sprouts too. If you do opt for steaming, just be sure not to overcook the veggies—five to seven minutes should do it. You can also boil Brussels very briefly before sauteing them, as in this recipe for Sauteed Brussels Sprouts with Bacon & Onions pictured above.
Mistake to Avoid #4: Letting the Brussels Sprouts Dry Out
Pictured recipe:Brussels Sprouts Gratin
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. 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. If all else fails and you need moisture stat, then slather them in cheese sauce or cook them in a gratin.
Mistake to Avoid #5: Forgetting to Add Bacon (Just Kidding, Sort of)
Pictured recipe:
Despite your best efforts, Brussel sprouts are a tough sell for some folks. If simply roasting them plain isn't enough to inspire oohs and ahhs from your guests, consider taking your Brussels sprouts to a whole new level. You can shave them and eat them raw in salad, peel them apart and roast the leaves individually to make Brussel sprout chips or toss them with toasted nuts, dried fruit, cheese or—of course—bacon, which happens to make everything a little better and also happens to pair beautifully with Brussels sprouts.
For more on making the best Brussels sprouts, don't miss How to Cook Brussels Sprouts So They're Actually Delicious.
Problems most likely to be encountered include; Wilting young plants: Plants may wilt after planting due to lack of water. Adequate water at planting and subsequently is required. A 'starter fertiliser' can help (high phosphorus liquid fertiliser used at half strength).
Problems most likely to be encountered include; Wilting young plants: Plants may wilt after planting due to lack of water. Adequate water at planting and subsequently is required. A 'starter fertiliser' can help (high phosphorus liquid fertiliser used at half strength).
How do you fix soggy garlic brussel sprouts? If you do find that you've overcooked your sprouts, you can easily make them crispy again! Just drizzle them with a little bit of olive oil and make sure they are completely coated. Add a little bit of salt and pepper before you bake your roasted brussel sprouts with garlic.
Steam or simmer whole or halved sprouts for 3 mins, then heat a little oil in a wok and stir-fry for 3-4 mins until they colour a little.Season with salt, pepper and lemon juice. You can also stir-fry shredded sprouts in the same way, they'll cook quickly so keep moving them around the wok.
Or if after trimming and removing a few leaves there are still some aphids and it seems a waste to cut away more sprout to remove them, use a soft-bristle brush under a little running water to clean remaining aphids out of the crevices. I sometimes do this; I go back and forth.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
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.
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.
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.
Regularly inspect your Brussels sprouts for early signs of trouble. Cleanliness isn't just for kitchens; it's crucial in the garden too. Remove any debris or dead leaves that could harbor pests. A tidy plant is less inviting to bugs looking for a home.
Spray homemade insecticide soap solution to repel/kill the insects (add 1 tablespoon of cooking oil+ 2 tablespoons of baking soda+ few drops of Ivory soap in 1 quart of water). 4. Also you can spray biocontrol agents like Bacillus thuringiensis, or spinosad.
If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.
Lack of nutrients: Like other members of the cabbage family, Brussels sprouts are heavy feeders. Plant this crop in compost-rich soil and fertilize periodically throughout the growing season. Consider having a soil test to determine if nitrogen levels are adequate.
🐛 Spider mites and scale insects threaten Brussels sprouts; combat with neem oil or predators. 🌱 Fungus gnats, fruit flies, and mealybugs can be managed with traps or soaps. 🥦 Prevent pests with clean gardening, companion planting, and proper soil and water practices.
Blown Sprouts – if you start to see sprouts on your plants which appear 'open', rather than them being tightly closed leaves, then these are 'blown' sprouts and are an indication there has been a problem with the soil - remember, sprouts like firm soil and nutrient rich soil, poor, infirm soil could cause this ...
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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