Easy Roasted Balsamic Butternut Squash & Brussels Sprouts Recipe (2024)

FAQs

How do you roast Brussels sprouts so they are not bitter? ›

My favorite way is to just toss in some olive oil, salt and pepper and either roast or wrap in foil and throw on the grill. I find most fresh brussels to be fine and not bitter at all. Keep away from the frozen because most all seem to be bitter.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

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.

Cooking Method

Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking. Cut each sprout in half and drain onto a tray lined with a clean tea towel or thick kitchen paper to get them as dry as possible, which will make it easier to caramelize.

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

Blanch the brussels sprouts in boiling salt water. Boiling them deactivates enzymes that causes this bitterness flavor and improves the taste and texture at the same time. How do I make frozen brussels sprouts not mushy? To avoid mushy frozen vegetables, don't thaw them before cooking!

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Boiling brussel sprouts is ok, but smashing them and then roasting them with parmesan cheese is so good!

Why do brussel sprouts make you go to the bathroom? ›

“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation.

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).

In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.

Other Ways to Flavor Brussels Sprouts

After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.