Brussels sprouts best recipe
Hem / Mat, Dryck & Näring / Brussels sprouts best recipe
Put them back in for 5 minutes. Cut each sprout in half from the flat base through the top.
Step 3
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss in extras like goat cheese, chicken, or toasted nuts to make it a meal.
Get the Harvest Bowls with Brussels Sprouts recipe.
Giving it a go!”
Another said: “Always wanted to make these and with your great tips I’ll give it a try, [thank you]!”
Meanwhile, a third commented: “Thank you for these brilliant tips, I also always wondered why mine came flat”.
But one person pointed out the chef’s choice of seed oil - as well as some other points - wasn’t “quite right”.
She also says that smaller sprouts are usually sweeter and more tender, and you should go for sprouts that are around the same size so they're cooked at the same time.
This next thing is key.
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Maple Bacon Brussels Sprouts
Say hello to your new favorite side dish!
The leaves turn extra crispy, making this a quick side dish you'll want to put on repeat.
Get the Air Fryer Brussels Sprouts recipe. It works just as well for a weeknight dinner as it does on a holiday spread.
Get the Maple Bacon Brussels Sprouts recipe.
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Brussels Sprouts Tacos
Brussels sprouts aren't just for holiday sides!
I love to eat them straight off the pan."
The best thing about this recipe is how straightforward and simple it is; it doesn't require too many ingredients, nor do the sprouts "need much seasoning". Add roasted corn, jalapeno, black beans, and cilantro chimichurri for fun Tex-Mex dish.
Get the Brussels Sprouts Tacos recipe at Pinch of Yum.
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The 5-ingredient recipe that will leave Brussel sprouts tasting delicious
To begin, prepare your Brussels sprouts by washing them, removing any loose leaves and trimming the stems by cutting any tough ends.
Halve any large Brussels sprouts so all of them are roughly the same size and cut a cross through any smaller sprouts.
Erren explained: “The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.”
Once you are ready to cook, place some baking paper onto a large baking tray and then add your Brussels sprouts.
Arrange the Brussels sprouts until they are in a single layer and then drizzle the olive oil all over them.
Cut the garlic cloves into thin slices and add them to the baking tray so they are evenly spread.
Grate the Parmesan cheese over the Brussels sprouts as well and then season with salt and pepper.
Roast the Brussels sprouts at 200C for 20 minutes or until they are a golden brown colour.
Once they are fully cooked take out the oven, scatter some fresh parmesan cheese on top and your delicious Brussels sprouts are ready to eat.
The easy recipe for 'perfect' and 'irresistible' Brussel sprouts
Brussels sprouts aren't everyone's cup of tea, but the majority of people will agree that you can't have a Christmas dinner without the vegetables being part of the festive spread.
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Shaved Brussels Sprouts Salad
No need to stress about thin slicing—grab a mandoline or pick up a bag of pre-shaved sprouts to save time. They can also be shredded and sautéed in this vegetarian taco recipe.
Get the Shaved Brussels Sprouts Salad recipe.
No more soggy bottoms.”
Of course, you don’t have to include a Yorkshire pudding on your Christmas dinner but I think it adds an extra layer of comfort and nostalgia. Pair them with a tangy lemon dipping sauce and you’ve got an irresistible appetizer or side that disappears fast.
Get the Smashed Brussels Sprouts recipe.
Typically made up of a roast turkey with roast potatoes, stuffing, pigs in blankets, roast vegetables including carrots, parsnips, and Brussels sprouts, with generous servings of gravy as well as bread sauce and cranberry sauce.
Yorkshire puddings aren’t part of this traditional round-up but they are in my house - which may well be something to do with being from Yorkshire.
But when it comes to roasting your Brussels sprouts, there are a few things to remember if you want them to "turn out perfectly, every time".
Ms Taylor says you must choose your sprouts wisely - go for bright green sprouts that feel firm when gently squeezed. Slice off the nubby ends to give your sprouts "flat edges that will bake flush against the pan and caramelise".
Other things to remember are not to overcrowd the pan when cooking the vegetables, bake them at a high temperature for 17 to 25 minutes, and refrain from disturbing the cooking process.
Ideally, rest the batter for at least 30 minutes and up to two hours. Arrange the sprouts in an even layer with their flat sides facing down.
Step 4
Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes.