Pan-Fried Brussel Sprouts with Bacon and Parmesan - My Gorgeous Recipes (2024)

FAQs

Should I boil my Brussels sprouts before frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

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.

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!

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot sheet. Use tongs! Move fast. Then they'll roast for 20-25 minutes, until deeply browned.

Or if after trimming and removing a few leaves there are still some aphids and it seems a waste to cut away more sprout to remove them, use a soft-bristle brush under a little running water to clean remaining aphids out of the crevices. I sometimes do this; I go back and forth.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Larger ones can be cut in half. To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance.

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

How many Brussels sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

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.

Add the Brussels sprouts and boil lightly for four to six minutes or until the sprouts are al dente, but still beautifully green. You can test with a sharp knife, but trying one is a surer way to tell. Drain off the water and serve immediatly with the butter and pepper if desired.

Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size. Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again. Drain and tip the sprouts into a bowl.

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Because the Brussels sprouts won't fully cook in the time it takes to grill them, it's best to pre-cook them. Either steam or cook in boiling, salted water until they are just fork-tender, about 5 minutes.