Our 17 Best Brussels Sprouts Recipes for Thanksgiving (2024)

FAQs

Why do you soak brussel sprouts before roasting? ›

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.

Add the brussel sprouts and lightly sauté. Season with salt and pepper, add the arugula and orange zest and toss one last time. Lay the brussel sprouts in a roasting pan, sprinkle with the brioche crumbs and bake in a 350-degree oven until golden brown on the top. Serve in the roasting pan.

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).

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.

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.

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!

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.

What vegetable pairs well with Brussels sprouts? ›

Carrots. The sweetness and crunchy consistency of carrots is a great addition to Brussels sprouts. You can slice the carrots into thin rounds or chop them into small pieces and then roast them with the sprouts.

Soaking: Think of soaking as the initial step before actually sprouting a legume, grain, nut or seed. Many people soak beans before cooking to cut down on cooking time and reduce compounds that may cause gasiness in our digestive systems (although it's not completely necessary, it's definitely recommended).

Brining is the process of soaking food in a saltwater solution to enhance its flavor and texture. Brining brussel sprouts helps to infuse them with flavor and ensure they stay tender when cooked.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

Avoid mushy Brussels sprouts by making the most of your heat

Cooking your Brussels sprouts quickly will prevent them from releasing their characteristically foul odor and also ensure that they crisp up instead of turning mushy (via Kitchn). One way to do this is to also preheat your baking tray.