We outline how to prepare brussels sprouts, all the cooking methods, some easy recipes, storage, and even tell you about brussel sprouts for dogs.
How to prepare brussels sprouts: overview
Commonly known as either brussels sprouts or brussel sprouts … Are brussel sprouts good for you? Yes, brussel sprouts are a real vitamin bomb for winter. Here you can find out how the healthy, vitamin-rich winter vegetable brussel sprouts is properly prepared and how you can use a little trick to soften the taste of brussel sprouts. How to cook eggplant correctly: preparation and cooking methods
They contain a lot of minerals and fiber as well as vitamin A, vitamin B2 and vitamin C.vitamin C. This makes Brussels sprouts a special fine vegetable of very special nutritional value in the autumn and winter months. Incidentally, in the first step for how to prepare brussels sprouts, you carefully pluck the florets from the stem from the bottom up.
Are brussel sprouts keto? Yes, and just look at these numbers: 100 g Brussels sprouts contain approximately: 85 g water, 0.3 g fats, 387 mg potassium, 31 mg calcium, 22 mg magnesium and 112 mg ascorbic acid (vitamin C). The calories for brussel sprouts are very low… around 151 kJ (36 kcal) for 100g – so super good for the figure! Brussel sprouts protein levels are quite good, at 3.4gm per 100gm.
If the cell structure is damaged by the cross-cut incision many people use when cooking them, sulphurous aromatic compounds are created together with enzymes. It is precisely these that provide the “brussel sprouts scent”. This smell, which is not pleasant for everyone, develops stronger the longer you cook the Brussels sprouts.
The resulting aromatic compounds are also responsible for the slightly bitter taste of the Brussels sprouts. But if you add a little milk and sugar to the cooking water, as already mentioned, you can bring Brussels sprouts to the table a little more digestible. How to cook zoodles: complete preparation and cooking guide
The main areas of cultivation in the northern hemisphere are the coastal areas of the Atlantic and North Sea in Great Britain, the Netherlands and France. Some early varieties can even be harvested from the beginning of September – but the actual harvest time is more likely in November and December. In very cold areas the whole plants are overwintered in a sheltered, shady area outdoors. Brussels sprouts are tasty as a salad and cooked as a vegetable and are great for freezing.
The cut florets, which have a greenish-white color and a diameter of 10 to about 40 mm. Incidentally, Brussels sprouts are biennial. If you don’t harvest all of the florets, they will sprout into sprouts in spring, which will then produce flowers in summer.
How to prepare brussels sprouts: cooking times and tips
Use a knife to remove the outer, withered leaves and wash the Brussels sprouts.
Cut the stalk straight off and score it crosswise with the knife if you are not cutting the sprouts in half. This way, the Brussels sprouts will cook evenly.
- Cooking: 12-16 minutes
- Steaming: 5-10 minutes
- Blanched Brussels sprouts: braise, bake in sauce at 175 degrees / gas mark 2-3, approx. 20-30 minutes
- Roasting in a pan: fry the halved or quartered heads of cabbage for about 7-10 minutes with the lid closed.
Tips: Add caraway seeds, aniseed or fennel, this makes the Brussels sprouts more digestible. A little sugar or broth in the cooking water will soften the severity. If the small cabbage is cut crosswise on the stalk before cooking, it cooks more evenly and faster.
How to prepare brussels sprouts: the best recipes
How to prepare brussel sprouts easy recipe: the classic way
Clean the Brussels sprouts, removing the 2 to 3 outer leaves (our rabbits like to eat them) and the stem base. By the way, I don’t cut it crosswise at the bottom. Why? We’ll get to that in a moment.
Brussel sprouts steamed
After cleaning, wash briefly in cold water, then steam in salt water – I always use a saucepan with a steamer insert. You can also boil Brussels sprouts in water, not “cover” it – this will keep it nice and green: but please only cook for about 10 minutes so that the florets still have a “bite”.
Tip: Add a sip of milk and 1 to 2 teaspoons of sugar to the cooking water – then Brussels sprouts won’t taste “bitter” either!
After the cooking time, I refresh the florets with cold water, so they keep their beautiful, light green color and do not look so green-gray overcooked. If Brussels sprouts are to be served with meat or game, they are seasoned with nutmeg, sage, basil or lemon and basted with melted butter or cream.
Brussel sprouts recipe roasted
One of the simplest ways to prepare brussel sprouts is to roast them. To do this, you can roast them whole, but it is quicker — and they get much crisper and soak up more flavors — if you cut them in half lengthways first. Then spread out on an oven tray and drizzle with olive oil. You can vary and change the seasoning for brussel sprouts according to how you feel on the day. I like to also add some lemon juice, or occasionally lemony sumac spice, a grind of black pepper and a sprinkle of salt. Roast in a fairly high oven until the edges just start to crisp. If you want them to be softer, cover with alfoil or baking paper (or put a lid on the tray) so they ‘steam’ a little while roasting.
Brussel sprouts pan fried
The frying time varies depending on how small you cut the Brussels sprouts beforehand. If you have halved it, 7-10 minutes covered in the pan are sufficient. If you have cut it into wedges of 6 pieces, you may be fine with just 4-5 minuites. Then it unfolds its nutty-sweet aroma, which goes particularly well with diced bacon, pasta dishes or various types of vegetables.
Brussel sprouts stir fry
Because brussel sprouts take a bit longer than the other vegetables in a stir fry, we recommend you follow the pan fried instructions above first, and then add your other vegetables, noodles etc, in the order of how long they take to cook. Pre-soaked noodles and leaves can go in last and just heat through.
Brussel sprouts microwave method
To cook brussel sprouts in a microwave, the first step to steaming in the microwave is to get a suitable container. If not included with the microwave, get a special microwave steamer These plastic containers contain a basket insert and a lid. Two or three glasses of water are put into the container to cook the food. The steam cooking in the microwave allows extremely fast and clean preparation of many healthy and delicious recipes. This preparation method is especially true brussel sprouts — simply set the microwave to about 500 watts and wait about two to eight minutes.
Pasta with brussel sprouts
Brussel sprouts pasta is easy and delicious.Try this Brussel sprouts pasta casserole with tortelloni
For 4 people
- 400 Grams of Brussels sprouts (frozen)
- 12 tomatoes (dried, 20 g)
- 400 Grams of Tortellonis (precooked, with cheese)
- 4 Eggs (size M)
- 2 Teaspoon food starch
- 600 Grams of Natural yoghurt (1.5% fat)
- 8 tbsp Pizza cheese
Preheat the oven to 200 degrees, circulating air 180 degrees, gas mark 4. Cook the Brussels sprouts in boiling salted water for 7 minutes. Add the dried tomato pieces and tortelloni and continue cooking for 1 minute. Drain, drain and put everything in an ovenproof dish (content 1/2 l).
Mix the egg, cornstarch, yoghurt, onion and garlic mix, cheese, spices and salt and pour over pasta and Brussels sprouts. Bake on the middle rack for about 20-25 minutes.
Brussel sprouts with pancetta
Try this tasty brussel sprouts pancetta recipe on friends or a date … everybody will want more!
Ingredients for 4 people
- 1.5 cup (s) white bread (freshly grated)
- 2 teaspoons of thyme leaves
- 6 tbsp olive oil (extra virgine)
- 4 tbsp butter
- 1000 g Brussels sprouts, small heads, washed, cleaned, large ones cut in half
- Salt / pepper fg
- 1.5 cup (s) pancetta cubes
- 3 tbsp shallots, very finely chopped
- 1 tbsp garlic, finely chopped
- 0.5 cup (s) of balsamic vinegar
- 0.5 cup (s) of beef broth or chicken soup
- 2 tbsp parsley (chopped)
- Mix together white bread crumbs and a quarter cup of olive oil and spread on a baking tray.
- Toast the mixture in the stove until the crumb mixture turns golden brown, about 10 to 12 minutes.
- Heat the butter and the remaining olive oil until the butter foams.
- Pour in the Brussels sprouts, toss them through, season with salt and pepper and sauté on a medium temperature until the outer leaves of the Brussels sprouts are lightly browned
- add the pancetta cubes for about 5 minutes and fry them, stirring often until the Brussels sprouts give slightly, are nicely browned and the pancetta cubes are crispy
- set the temperature to a very low for about 10 minutes, mix in the garlic and onions, sauté for 2 minutes.
- Increase the temperature again strongly, mix in the balsamic vinegar and clear soup, bring to the boil and stir, or stir back and forth until the Brussels sprouts are cooked, soft and shiny, about 10 minutes
- Season with spices, transfer to a preheated bowl, sprinkle with parsley, crumble the crumb mixture over it.
Recipe for brussel sprouts and bacon
- Finely dice 75 g smoked bacon, fry in a pan until crispy.
- Add 1 tbsp butter and melt.
- After cooking the Brussels sprouts, toss in them.
- Season with nutmeg.
Maple syrup, balsamic and honey variations
Brussel sprouts love honey or balsamic — or both together. Brussel sprouts with balsamic vinegar become tangy and earty, whereas maple syrup or honey adds sweetness that emphaises their nutty flavours. Try these variations of brussel sprouts roasted balsamic, brussel sprouts honey balsamic or Brussel sprouts with maple syrup.
Ingredients for 4 servings
- 800 g Brussels sprouts, cleaned, halved
- 80 ml olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey (alternatively maple syrup)
- Preheat the oven to 220 ° top and bottom heat.
- Mix the halved Brussels sprouts with the olive oil and 1.5 teaspoons of salt in a bowl.
- Then spread on a baking sheet with parchment paper. Place the cut sides down.
- Mix the balsamic vinegar with the spruce tip honey in a large bowl.
- Cook on the middle rack in the oven for 25-30 minutes, until the leaves turn brown and crispy.
- Take the roasted Brussels sprouts out of the oven and mix them with the balsamic spruce tip honey mixture in the bowl while it is still very hot.
- Then serve the glazed Brussels sprouts immediately.
Brussel sprouts parmesan
ingredients for 2 people
- 250 g Brussels sprouts
- 1 small onion
- 1 clove of garlic
- 50g Parmesan (piece)
- 2 tbsp butter
- Sea salt, coarse pepper, sugar
- Clean the Brussels sprouts, cut out the stalk, wash the cabbage and cut in half.
- Peel and finely dice the onion.
- Peel garlic and chop finely.
- Finely grate the parmesan.
- Heat the butter in a large pan.
- Fry the Brussels sprouts, onion and garlic in it over medium heat for about 7 minutes until golden brown, swirling the pan from time to time.
- Deglaze with approx. 3 tablespoons of water and continue steaming for approx. 2 minutes until the water has evaporated.
- Season with sea salt, coarse pepper and 1 teaspoon sugar.
- Remove the Brussels sprouts from the heat.
- Sprinkle with parmesan on top.
- A fresh salad or potato gratin or a juicy steak tastes good with it. Nutty extras: Smoked almonds, roasted hazelnuts or pine nuts give the Brussels sprouts and parmesan pan that extra bite and a wonderfully nutty aroma.
Baked brussels sprouts au gratin
Of course, you can also bake it au gratin. It’s not difficult and incredibly tasty. For 2-4 people you need roughly:
- 750 g Brussels sprouts,
- pepper, salt,
- 10 g butter
- 200 g creme fraîche
- 4 tbsp white wine
- 1 egg
- 60 g Emmental cheese
- 30 g breadcrumbs
- 20 g almond leaves
- 20 g butter flakes
- Cook or steam Brussel sprouts for about 10 minutes.
- After draining the water, season with pepper, salt and nutmeg.
- Then add 10 g butter.
- Now fill it in a baking dish.
- Put the creme fraîche in a bowl and stir together with the white wine and the egg until smooth.
- Then the cheese is mixed into the creme fraîche.
- Now spread this sauce over the Brussels sprouts and sprinkle with some breadcrumbs and almond leaves.
- Now distribute the small flakes of butter over the mixture and bake at 180 degrees for about 40 minutes until the crust has turned a nice, golden brown color.
Creamy soup with brussel sprouts and crispy chorizo
In keeping with the cold season, you can look forward to a creamy Brussels sprout soup. On top: crispy fried chorizo slices. A comfortably warm soup pleasure with a slight spiciness.
ingredients for 4 servings
- 30 Brussels sprouts
- 2 tablespoons of hazelnut oil (plus a little more for garnish)
- 2 shallots
- 3 cloves of garlic
- 3 tablespoons of butter
- 2 teaspoons of paprika powder
- 1/2 teaspoon mustard powder
- 1 liter of chicken broth
- 480 ml of cream
- 200 g chorizo
- 1 pinch (s) of cayenne pepper
- Salt pepper
- Cut back the stem of the Brussels sprouts, remove the outer leaves, halve the Brussels sprouts and wash them in a sieve under running water.
- Peel the garlic and shallots. Roughly chop the shallots, chop the garlic. Dice the chorizo.
- Heat hazelnut oil in a saucepan and fry Brussels sprouts for 3 minutes. Add butter, shallots, garlic, paprika and mustard powder and sauté with the Brussels sprouts for 1 minute. Season with salt and pepper. Deglaze with the chicken stock and simmer for 10 minutes until the Brussels sprouts are soft.
- Fry the chorizo cubes over a medium heat for 3 minutes. Remove from the pan and drain on kitchen paper.
- Remove the pan with Brussels sprouts from the heat and stir in the cream. Puree the soup with a hand blender and season again with salt and pepper.
- Serve the soup with fried chorizo cubes, a little hazelnut oil and a pinch of cayenne pepper.
Oat soup with Brussel sprouts
The whole thing not only sounds healthy – it is! All you need for oat soup with Brussels sprouts are:
- 300 g brussel sprouts
- 3 tablespoons of crushed oatmeal (oat groats)
- 1 small stick of fresh leek
- 1 potato
- 1 small parsnip (or a parsley root)
- 2 tablespoons of good butter
- 1 tablespoon of finely chopped parsley
- 1/2 teaspoon salt
- Cover and cook the oats in 3/4 l water for a good 5 minutes.
- Wash and clean the Brussels sprouts, cut in half lengthways and cook with the oats for another 5 minutes. In the meantime, you can wash, clean, and cut the leek into small pieces.
- Peel, wash and dice the potatoes. Now peel the parsnip or parsley root and cut into small cubes.
- Add the vegetables to the soup and finish cooking for another 5 minutes. Remove the soup from the heat, fold in the butter and parsley and season with salt as desired.
Brussel sprouts for dogs
Brussels sprouts would be great winter vegetables for dogs. Many dogs love the small Brussels sprouts because they taste very mild. However, it depends on your four-legged friend whether they are good for them. After all, vegetables are one of the types of cabbage that generally have a flatulent effect.
Some dogs like the taste. And they tolerate Brussels sprouts very well. How well can your dog digest other types of cabbage such as savoy cabbage or broccoli ? Then there is a high probability that it can tolerate Brussels sprouts well.
First, test with a small amount of Brussels sprouts. How does the stomach of your furry friend react to the vegetables? If your dog does not experience digestive problems such as diarrhea and stomach pain after eating the cabbage florets, Brussels sprouts are a good vegetable for him. It is healthy for him. And it makes a welcome change in his dog bowl.
Storing brussel sprouts
Now you know how to prepare brussels sprouts, all you have to do is worry about what to do if you have more than you can use. Brussels sprouts can be kept for about four days in the vegetable compartment of the refrigerator. Brussels sprouts react to ethylene, which acts like a ripening hormone. Therefore, be careful not to store the vegetables near apples, avocados or tomatoes, which release ethylene as they ripen.
If you do not process the purchased Brussels sprouts immediately, you can freeze them very well . Before freezing, cook the Brussels sprouts in salted water for 2-4 minutes and soak them in ice water. Now freeze the blanched Brussels sprouts next to each other on a tray, after about half an hour you can repack them in freezer bags. This will prevent the heads from sticking together in the freezer. After thawing, the small cabbage sprouts can simply be processed further.
Genevieve Dumas is a design, fashion, food and style writer who has worked on major magazines and mastheads in the United States and Europe.