Prepared Brussel Sprouts

For many years, sprouts have been a Christmas dinner staple. However, this does not imply that everyone adores them.  

We show you how to make Brussels sprouts so delicious that even sprout haters will want seconds.

Sprouts are a member of the cabbage family and are thought to have been cultivated in Brussels as early as the 13th century, hence the name.  

Sprouts have become synonymous with Christmas dinner, owing to their availability from October to March.  

They're also a hardy vegetable, surviving harsh winters and frost. The frost even'sharpens the flavor,' according to celebrity chef Delia Smith.

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Top cooking techniques for Brussels sprouts

When shopping, look for sprouts that are firm, tightly wrapped, and bright green with unwithered leaves. Smaller sprouts are said to be more flavorful and sweeter.

After being picked, the ends of sprouts can turn slightly yellow, but not black, so avoid those. Buy sprouts while they are still on the stalk if possible to ensure freshness.

Smaller sprouts are said to be more flavorful and sweeter.

If you purchased them on the stalk, simply twist them off. Remove any damaged or discolored leaves, trim the base (particularly where it has turned black/yellow), and wash the plant.

Many people believe that putting a cross in the bottom will help them cook more evenly. However, an equal number of people say it makes no difference and just adds to the amount of time you'll spend cooking rather than celebrating Christmas.

Larger sprouts should be cut in half so that they are all roughly the same size and cook evenly.

Alternatively, you could try chopping your sprouts even finer. Shredded sprouts are not the soggy sprouts that detractors complain about because they are sautéed rather than boiled. Furthermore, they only take a few minutes to prepare.  

Using the shredder attachment on your food processor, shred the sprouts and add them to a frying pan with bacon chunks and chopped chestnuts.  

Find the best food processor for you, one that will help you avoid those that prep vegetables unevenly, are difficult to use, and are difficult to clean.  

Sprouts roasted and fried

Depending on the recipe, you'll need to add oil or butter to the pan when roasting or frying your sprouts. Frying can take two to fifteen minutes, and roasting takes 25 to 30 minutes.

Some recipes (such as Delia's recipes below) recommend boiling or steaming the sprouts first so they're partially cooked before frying. This can be done for as little as 30 seconds or as long as five minutes and will reduce the amount of time spent in the frying pan.

Roasting or frying sprouts allows you to experiment with different flavors.

Check them with a skewer because undercooking sprouts can be just as bad as overcooking them. They should be tender but still crunchy.

Sprouts can be boiled or steamed.

Sprouts are traditionally cooked by boiling. Boiling takes only about five to ten minutes. The same is true for steaming. In either case, season the pan or steamer with a pinch of salt (and pepper if desired) and check them halfway through to ensure they don't overcook and become mushy.  

To make your dish stand out, top it with butter or even flavored butter (try combining a pat of butter with some grated parmesan).

Whether you decide to boil, fry, steam, or roast your sprouts, you'll need a dependable stove and oven. Did you know that we have discovered hobs and ovens that heat unevenly or that do not adhere to the temperature set?

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What do you serve with Brussels sprouts?

What you put in your sprouts depends on how you cook them. Brussels sprouts can be boiled, steamed, fried (as described above), or roasted. They are crisper after frying and roasting than after boiling.  

It also means you can add other foods and flavors to them, such as the bacon and chestnuts mentioned above, or other delicious combinations like parmesan and chili. Scroll down to see recipes for Brussels sprouts from Jamie Oliver, Delia Smith, and Nigella Lawson for more information.

Chefs' recipes for Brussels sprouts

How long can sprouts be stored and frozen?

Uncooked sprouts will keep in an airtight container in the fridge for four to seven days, but may last up to two or three days.  

They should be good after three days if cooked, but this depends on whether you have added other ingredients to them. For example, if you've added pancetta, check the packaging to see how long you should keep the meat.

Cooked sprouts can be frozen for 10 to 12 months, depending on what they're cooked with.  

What makes some people dislike Brussels sprouts?

There is science to explain why some people dislike sprouts. The chemical isothuocynates, which is naturally broken down in Brussels sprouts when cooked, is thought to make food appear bitter to some people, while it makes no difference to others.  

They might also be turned off by a bad experience with overcooked sprouts.

Why are sprouts healthy?

Sprouts are high in nutrients such as vitamin C, B, and A, as well as fiber, protein, and potassium. They're high in vitamin K, which is good for healing injuries and regulating blood clotting but may not be as beneficial for people taking anticoagulants like warfarin.  

Some believe they may also help lower your risk of cancer and protect/maintain your DNA.

However, overcooking will reduce many of these benefits.

How do they aid in weight loss?

Sprouts are a member of the same vegetable family as broccoli, kale, and cauliflower. These vegetables are high in nutrients while being low in calories. Many of the same health benefits are attributed to other cruciferous vegetables as sprouts.

Why do Brussels sprouts give you gas?

We've all experienced various family members becoming uncomfortably gassy after Christmas dinner and blaming it on the Brussels sprouts. And there is some truth to their allegations.  

Brussels sprouts contain components that can be difficult to digest, such as farrinose, a sugar. As a result, they must be processed by bacteria in the large intestine rather than the small intestine, which is where most gas is produced.

However, this is also true for other vegetables such as broccoli, cabbage, and cauliflower, so you can't blame everything on sprouts.