Mix currants, raisins or toasted nuts into tender-cooked sprouts for added flavor, or add a texturizing combination of both. Season further if required and serve immediately. The exact amount of pepper and spices you should add depends on your preferences. https://grillagrills.com/recipes/smoked-brussels-sprouts-recipe You can try adding salt and pepper to boiled brussels sprouts to make a plain and delicious dish. Season them off heat and voila! Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. How to Season Roasted Brussels Sprouts. Preheat your oven to 400°F (200°C), and mix the Brussels sprouts with 3 tablespoons (45 mL) of olive oil and a pinch of salt and pepper in a bowl. Growing brussels sprouts isn’t difficult but it does require patience as the plants take about four months to go from seed to harvest. Rate this recipe What is your star rating out of 5? She writes about food and cooking for various websites, including My Great Recipes, and serves as the copy editor for "Food Loves Beer" magazine. Beyond their taste, they pack a big-health punch. Brussels sprouts plant looks like a cabbage miniature, but the harvesting method is not like cabbages as it depends on the brussel sprouts season and climate. Store any leftovers in an air-tight container in the fridge for about a week. People who think they’re mushy or bitter will just say “pass” when they come across the holiday table. Brussel sprouts are generally ideal for planting in zones 3-10, depending on the variety, though you can even find some that will thrive in zone 2. Part of the cabbage family, Brussels sprouts can be grown in just about any home vegetable garden as long as you have patience—they are slow-growing plants that require a long growing season. Boil the sprouts for 2-3 minutes, then drain and reserve for later. While available year round, the peak growing season is fall through early spring. Cover and cook until just crisp-tender, 6-7 minutes. Plants that are in the cabbage family such as sprouts, broccoli, kale, etc. As with most fruits and vegetables, the smaller Brussels sprouts will be sweeter and and more delicious! Shallots are also excellent flavor enhancers for brussels sprouts. For a unique presentation, blanch fresh or frozen Brussels sprouts until the leaves are pliable and peel them into a bowl. In areas with a short growing season, brussels sprouts are planted indoors in potting soil and transplanted outdoors in the spring. For instance, try a sauce that has cheese, nuts, or anchovies in it. Test Kitchen tip : It’s important to not use any oil when first adding the shredded sprouts. [1] To give brussels sprouts a bit of heat, sprinkle a pinch of red pepper flakes or cayenne powder onto them before roasting or sautéing them. When to Plant Brussels Sprouts. As much or as little as you like. If you are nervous about trying to combine spices yourself, try using a pre-made spice blend, such as an Italian spice mix, a middle eastern spice mix or a seasoned salt mix. Sprinkle the brussels sprouts with salt and pepper. Brussel sprouts like soil that is constantly moist as well as rich and enjoy full sun. Cook 5 to 10 minutes, turning as needed to ensure browning on all sides. More knife skill tutorials: If you love this cabbage cousin as much as I do, read on to learn how to grow a bumper crop of crisp, crunchy brussels sprouts. Toss around to coat brussels sprouts well. Aim for blemish free Brussel sprouts that are all about the same size for even cooking. Then, trim the stem ends and make a shallow "X" in the sprouts; this allows the heat to penetrate more effectively and cook the veggies more evenly. We use cookies to make wikiHow great. Tip: This recipe doesn't require much water because you will leave the lid on, which will allow the steam created to cook the brussels sprouts through. Season. Arrange on the sheet pan. Put trimmed and cleaned brussels sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to … With these slicing skills, there is no reason not to make some tasty and nutritious Brussel sprouts today! With these slicing skills, there is no reason not to make some tasty and nutritious Brussel sprouts today! 1 star out of … We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. There are many ways to cook Brussels sprouts. Tip: There are a variety of pre-made marinades that you can use on brussels sprouts. The classic method of steaming uses a steamer basket or insert. You can add any toppings that you would normally put in a slaw or green salad. In most cases, the brussels sprouts will be done in exactly 5 minutes, but if you like your brussels sprouts on the firm side, check their tenderness with a knife after about 4 minutes. Make gourmet Brussels sprouts by tossing roasted sprouts with pomegranate molasses, topping them with lime and orange zest, then flavoring the dish with vanilla-enhanced sweet butter mixed with toasted pecans. How To Plant Brussel Sprouts. Using sauce for seasoning is especially good on raw brussels sprouts, as their firmness and bitterness can stand up well to a flavorful sauce. While they do taste better when harvested after a frost in the fall, unless they’re started indoors, it’s still hard to bring in a crop in our short 100 day growing season … (See local frost dates.) Crockpot Brussels Sprouts Cut off the stem and remove damaged outer leaves. Do not thaw first! All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. If you keep your sprouts simple, definitely add caramelized onions and chopped garlic (at the end to prevent burning). For variation, use Swiss cheese in the sauce or make the sprouts zesty by using pepper jack cheese. Brussels sprouts are small green edible buds, which look like mini cabbages, measuring around 2.5cm-4cm in diameter, and they are native to Belgium, around the city of Brussels – hence, the name. They are typically available at almost any grocery store. Due to Brussels sprouts’ need for a long growing season, plant them with a fall or winter harvest in mind. Transfer brussels sprouts to a serving dish and drizzle with apple cider vinegar, toss to coat. % of people told us that this article helped them. While over-steaming can bring out a soggy blah in these tiny cabbages, a delicate steam can highlight their nutty flavor. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. (If your nose is particularly sensitive to the scent of cooking sprouts, throw a stalk of celery or a couple of pieces of red bell pepper into the cooking water―but remember to … There are 20 references cited in this article, which can be found at the bottom of the page. Brussels sprouts are also great roasted with added herbs, spices, and sauces or cut up and served in a raw salad. Make sure to cut them in half lengthwise. Poor Brussels sprouts have developed a bit of a bad rap over the years. How to Buy Brussels Sprouts. Brussels sprouts crave acid; a splash will balance and perk up their flavor. Tip: Since seasoning tastes can vary widely, you need to decide what is the right amount for you. Alternatively, go for a slightly richer side dish by sautéing your Brussels sprouts. Shave hard cheese such as Parmesan, Pecorino or Romano on top of hot buttered Brussels sprouts to add texture and zip. Then go around and flip over each of the Brussels sprouts so that they are cut-side-down. This article has been viewed 11,317 times. Whisk together the maple syrup, butter, and thyme. Don't add one that is really salty to sprouts that are already salted. For a fancier balancing solution, stir some capers and balsamic vinegar into the sprouts. For roasted brussels sprouts that have a wonderful fall flavor, sprinkle them with a light dusting of cinnamon and nutmeg, in addition to olive oil and salt and pepper. Sprinkle the Brussels sprouts liberally with salt and pepper, to taste. Spread the Brussels sprouts out in an even layer on your sheet pan. But when prepared correctly, Brussels sprouts can be a spectacular side worthy of a spot in your Thanksgiving spread. Spread the Brussels sprouts out in an even layer on your sheet pan. … Some varieties even taste better after exposure to a freeze. Brussels sprouts can be bought on the stalk, loose, or prepackaged in a bag. Add Brussels sprouts to a steam basket and cook about 7 minutes. Because Brussels sprouts and other plants in the cabbage family (such as kale, collards, or broccoli) are susceptible to such a wide range of soil-borne diseases, it’s a good idea to rotate among various areas of the garden each season. To give brussels sprouts a bit of heat, sprinkle a pinch of red pepper flakes or cayenne powder onto them before roasting or sautéing them. Brussel sprouts are in season from early fall through early spring, which makes them perfect to enjoy during Thanksgiving and Christmas meals! EATING: First, wash each Brussels sprout and pat dry, removing any loose leaves. Seasonings and mix-ins added after cooking help infuse your sprouts with more flavor. How to Store Brussels Sprouts. Brussel sprouts are an excellent crop to grow in a succession planting schedule throughout the growing season. Mix currants, raisins or toasted nuts into tender-cooked sprouts for added flavor, or add a texturizing combination of both. Arrange on the sheet pan. Remove the outer leaves and trim the base of each Brussels sprout before cooking. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Place trimmed brussel sprouts, olive oil, salt and pepper in a large resealable plastic bag. You can cut your brussels sprouts with a knife or a mandolin. Meanwhile, bring a large pan of water to the boil, with a couple of pinches of salt to season. These are widely available at most grocery stores and can add a variety of complementary flavors to your brussels sprouts. However you’re not just any cook are you? Thanks to all authors for creating a page that has been read 11,317 times. 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