How to Cook Brussels Sprouts
The key to perfectly cooked Brussels sprouts is ensuring they don’t become overcooked. Overcooking can lead to loss of flavor, nutrients, and a dull color. The outer leaves cook faster than the inner core, so it's essential to cut an "X" in the bottom of the stem for even cooking when cooking them whole.
Servings: 4
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon sea salt
- 4 quarts or liter water
- 1/2 pound ice cubes
Instructions
- The key to cooking Brussels sprouts is not overcooking them. The leaves cook faster than the core. Cut an X in the bottom of the stem for even cooking when cooking the sprouts whole. As a rule, when Brussels sprouts have lost their bright green color, they are overcooked and have lost a considerable amount of nutritional value as well. Depending on size, cooking time should not exceed 7 to 10 minutes, whether you are steaming, braising or boiling. Select sprouts of even size for uniform cooking. Large sprouts should be cut in half.
- Over high heat, bring four liters of water and 1 tablespoon of sea salt to a rolling boil in a blanching pot. Blanch one pound of Brussels sprouts at a time. Refresh in ice cold water to keep them bright green. Start counting blanching time as soon as the water comes to a boil. Blanch small heads for 3 minutes, medium heads for 4 minutes and large heads for 5 minutes.
- To cool, plunge the blanching basket of Brussels sprouts into an ice water bath. Use one pound of ice per pound of vegetables in one gallon of water. Cooling should take the same amount of time as blanching, depending on the size of the heads. Drain, pack into zip-closure bags or freezer containers, label and date. Freeze for up to one year at 0°F or below.
Notes
The key to cooking Brussels sprouts is not overcooking them. The leaves cook faster than the core. Cut an x in the bottom of the stem for even cooking when cooking the sprouts whole.
Cooking Tips for Brussels Sprouts:
- Don’t Overcook Them: Overcooking Brussels sprouts leads to a mushy texture and an unpleasant sulfuric odor. Keep an eye on the cooking time to preserve their crispness and bright green color. Aim for a cooking time of 7-10 minutes for most methods—whether you’re blanching, steaming, or boiling.
- Cut an “X” in the Stem: To ensure even cooking, cut a small “X” in the bottom of the stem. This allows the heat to penetrate the dense core, cooking the sprouts more evenly. It also helps to reduce cooking time for larger sprouts.
- Blanching Before Freezing: If you’re prepping Brussels sprouts for future use, blanch them first. After boiling them briefly, plunge them into ice water to stop the cooking process. This method locks in their bright color and nutrients before freezing.
- Uniform Size: Choose Brussels sprouts of similar size to ensure even cooking. For larger sprouts, cut them in half to ensure they cook at the same rate as smaller ones.
- Don’t Skip the Ice Bath: After blanching Brussels sprouts, an ice bath is essential to preserve their vibrant green color and halt the cooking process. This also helps maintain a crisp texture.
- Seasoning: Brussels sprouts naturally pair well with savory seasonings like garlic, balsamic vinegar, and smoked paprika. For added flavor, sauté them with olive oil and season well with salt and pepper after cooking.
- Try Roasting for Extra Flavor: Roasting Brussels sprouts at high heat (around 425°F or 220°C) caramelizes their edges, giving them a crispy texture and a deeper flavor. Toss them in olive oil, season, and roast for 20-30 minutes, flipping halfway through.
- Freshness Matters: When choosing Brussels sprouts, look for firm, tight heads with vibrant green leaves. Avoid any with yellowing or wilting leaves, as this indicates they are past their prime.
By following these tips, you can ensure your Brussels sprouts are tender yet crisp, flavorful, and visually appealing.
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