Roasted Brussels Sprouts Recipe with Fish Sauce | White On Rice (2024)

FAQs

What do you put on top of Brussels sprouts? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.

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.

How to keep roasted brussels sprouts from getting soggy? ›

Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.

Brussels sprouts — Hold the bitter

Parboil them in salted water. Both Martha Stewart and Gordon Ramsay tout this cooking hack, advising us to trim and halve the Brussels sprouts, before tossing them in salted boiling water for 2 minutes and then roasting or sautéing them with their final flavors.

Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu). If you're charmed by the ones on the stalk at the farmers' market (a true oddity if you've never seen them), know that their yield may be smaller than you hoped for, and plan accordingly.

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

The ideal topping date window varied slightly for each cultivar and ranged from early to late September. “For those growing Brussels sprouts, topping them in mid-September is an easy practice that is likely to help increase the number of quality sprouts you harvest,” said Sideman.

The over the top Brussels sprouts. are made by adding Fresno chili oil, parsley, bacon, and lemon aioli to roasted Brussels sprouts. But these chaotic ingredients come together to make a. delectable and unique side dish.

Brussels sprouts need protection from pests such as cabbage butterflies and pigeons, so are best covered with fine-mesh netting. Water whenever the soil starts to dry out and support taller plants with canes.

Add Sweetness to Balance Bitterness

"To reduce the bitterness in Brussels sprouts, add a touch of brown sugar while sautéing them in healthy extra-virgin olive oil, garlic and a touch of chili," says Susy Massetti, a professional chef and restaurateur.