brussels sprouts question

[Anonymous]

I bought a bag of brussels sprouts today. I've never cooked them before, and I plan to roast them. How do I clean/prepare the sprouts before roasting? Do I need to cut off the root end? Wash just the outside, or are the sandy like leeks on the inside? Thank you.

[Anonymous]

I cut off the root end, a few of the outer leaves usually break off but if not, that's cool too. I run them briefly under water. Cut in half or quarters, depending on the size, toss with olive oil and salt and roast. No big soak needed like for leaks.

[Anonymous]

Upon seeing the topic, my first reaction was DON'T ROAST THEM! Unless you want to take a nice tasty veg and turn it into something charred and bitter and inedible, and stink up your house for the next three days. (I can smell last night's roasted brussels sprouts on other people's clothes. That's how bad it is.)

Clean as PP said, then steam, but only 3-4 minutes. You want them to stay firm and retain that clean nutty flavor. Too much cooking and they're the bitter mush we all hated as kids. Toss with olive oil and sea salt. Or, if you want to get crazy, toss in a little bacon grease (no more than you would use if it were olive oil) and crumbled cooked bacon.

[Anonymous]

Deep-fried are best, if you're feeling indulgent!

[Anonymous]

Anonymous wrote:Upon seeing the topic, my first reaction was DON'T ROAST THEM! Unless you want to take a nice tasty veg and turn it into something charred and bitter and inedible, and stink up your house for the next three days. (I can smell last night's roasted brussels sprouts on other people's clothes. That's how bad it is.)

Clean as PP said, then steam, but only 3-4 minutes. You want them to stay firm and retain that clean nutty flavor. Too much cooking and they're the bitter mush we all hated as kids. Toss with olive oil and sea salt. Or, if you want to get crazy, toss in a little bacon grease (no more than you would use if it were olive oil) and crumbled cooked bacon.

I respectfully disagree. Crunchy roasted sprouts are great.

[Anonymous]

MMMM i LOVE roasted sprouts

[Anonymous]

another vote for roasted but i pan-roast on the stove

they do not reek if you dont burn them

[Anonymous]

Sounds like little miss steamer doesn't know how to cook. Steamed are gross, and roasted are awesome. Maybe she isn't tossing frequently enough to avoid burning. Try e Rey ten minutes.

[Anonymous]

Roasted brussel sprouts are delicious.

[Anonymous]

I love roasted sprouts -- I add red pepper flakes, garlic, salt and pepper to the oil and toss.

It is easy to burn them, but I don't mind a little char.

You can also braise them in stock, if you like them a little mushy.

[Anonymous]

Cut off the ends, toss lightly in olive oil and kosher salt and roast them at 350 degrees for 15-30 minutes, depending on how crispy you like them. Yum!

[Anonymous]

Cook 2 pieces of bacon in a pan, or Canadian bacon if you are on a diet or pancetta if you have it.


I cut them in 1/2, blanch them (boil for 4 minutes,) pan fry with olive oil and the crumbled bacon.

[Anonymous]

Steaming makes them very gross.

I roast at 400 after tossing them with olive oil, salt and pepper.

[Anonymous]

Anonymous wrote:Steaming makes them very gross.

I roast at 400 after tossing them with olive oil, salt and pepper.

This is what we do, too and it is awesome. See also broccoli, cauliflower, asparagus, etc. etc.

[Anonymous]

One more vote for roasting, not steaming. The roasters here have it covered.

I like to do it with shallots, bits of bacon, cloves of garlic, red chili flakes, and a little on the generous side with the olive oil. I also make sure none are too big--if they are, I halve or quarter them.

For the ones that I leave whole, I make an "X" on the bottom with a sharp paring knife. I don't remember why. That's what the cookbook advised the first time I did them, a long time ago.