Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar Recipe (2024)

FAQs

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes to clean & rinse. Cut stems off and halve the brussels sprouts vertically and place on a parchment lined baking sheet. Season brussels sprouts liberally with salt & pepper and coat with avocado oil.

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

Brussels sprouts can harbor bacteria and viruses like E. coli. Always wash your sprouts with cool water to help remove potentially harmful pathogens.

Fat and bitter really play off each other well. Fats to try with Brussels sprouts are butter, bacon fat, or olive oil. Or drizzle with some heavy cream just before serving.

Can you overcook Brussel sprouts? ›

For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.

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. The research found that around 50 per cent of the world's population have a mutation on this gene.

Leftover Brussels sprouts can be warmed up in the microwave, but if you want there to be some crispness to the caramelized edges, you can warm them in a skillet on the stove. Alternatively, you can spread the leftovers in a single layer on a sheet pan and warm in a 350°F oven until warmed through.

If you do find that you've overcooked your sprouts, you can easily make them crispy again! Just drizzle them with a little bit of olive oil and make sure they are completely coated.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.