There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.
"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.
If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
12-28-2006 @ 8:39PM
Laryssa said...
I love brussels sprouts any which way, but especially oven roasted. My boyfriend hates them, but my roommates and I cook them all the time. I just think they have a bad reputation, but to me brussels sprouts are wonderful vegetable jewels. Yum. We even had them on Christmas.
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12-28-2006 @ 9:03PM
FoodieBride said...
They're not popular because they're often gritty and have to be drowned in other flavors to taste decent. Some things weren't meant for anything but livestock to eat.
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12-28-2006 @ 9:22PM
calamari said...
What is the benefit of eating a vegetable if you have to drown it in bacon and cheese?
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12-28-2006 @ 9:24PM
Pam said...
I just experimented with Brussels Sprouts for the first time and loved them as I talked about in my recent blog post (http://www.projectfoodie.com/blog/foodie-talk/on-ttrying-rather-than-avoiding....html). I'm already planning to make more things with them. Yum!
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12-29-2006 @ 1:29AM
Chef JoAnna said...
ok, so if you don't like to cook your brussels sprouts with bacon, simply use some nice lean pork:
sear the pork in a smoking hot cast iron pan, get it good and brown and crusty. turn over and repeat. Don't worry about cooking through, put them in a 250º oven until 140º internal temp. (don't lecture me, it's NOT unsafe!) Deglaze the pan with a bit of white wine, add a little hot water, toss in the brussels sprouts (slice an "X" 1/3 of the way through the base to cook faster) and cover, but toss every few minutes. swirl in some butter, add salt and fresh pepper. serve with mashed potatoes....
......and a side of bacon.
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12-29-2006 @ 9:43AM
John said...
I, for one, love brussels sprouts. Most people make that involuntary "yuck" face whenever I mention that I'm going to be preparing sprouts, but I'm proud to say that I've changed many peoples' minds.
One of the "big" secrets to cooking good brussels sprouts is to always purchase them "loose", by weight, and to always go for the tiniest sprouts you can find. The tinier the sprout is, the more tender it is, and the sweeter it is. If a sprout's diameter is much more than an inch-and-a-half, leave it in the bin. I don't buy the frozen ones, and I also avoid the fresh ones that are pre-packaged in the shrink wrap (if these are all I can find, then I'm having broccoli for dinner).
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12-29-2006 @ 10:44AM
Kassie said...
Brussel Sprouts are by far my favorite vegetable. In addition for looking for the smallest ones, it is best to trim off all the outside leaves, they tend to be bitter.
Oven roasted are my favorites, no bacon or cheese needed, just a little olive oil, salt and pepper.
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12-29-2006 @ 11:13AM
bdw said...
I like them cut in half, them fried in an iron skillet at a high temperature until browned, then drizzled with butter or olive oil, and salt. They're also great nuked with a light aoli. The real trick is not to overcook them. Cook until a bright jade green appears; they are overcooked when they turn olive drab.
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12-31-2006 @ 1:25PM
Alanna said...
For Christmas dinner, two BS newbies and three BS don't-like-em's went back for seconds! I quick-cooked small quartered fresh BS in butter til just starting to caramalize, then braised in cream for 30 minutes or so. Gorgeous.
And FWIW, I think that under-cooked BS are just as much to blame as over-cooked for people not liking them. I have great luck with cooking them well past al dente.
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