For Tender Brussels Sprouts, There's One Simple Tip You Need (2024)

Riya Anne Polcastro

·3 min read

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Texture is everything when it comes to vegetables. That can be especially true for Brussels sprouts, as the cruciferous veggie already elicits some pretty strong opinions. People either love them or hate them, and those feelings are often determined by how the sprouts are cooked. Boiling Brussels sprouts is considered an absolute no-no, as this can result in the soggy, tasteless sprouts that so many people detest. Recommended cooking methods such as roasting, air frying, or sautéing also have pitfalls when it comes to cooking Brussels sprouts because the sprout center takes longer to cook than the exterior leaves. Cooking for what seems long enough to finish the center too often results in sprouts that are charred or even burned around the outside. Pull them off of the heat before the outer leaves burn, and you're just as likely to end up with sprouts with raw, crunchy middles.

Fortunately, there's a tip that can help to ensure yourBrussels sprouts will have an optimally crispy exteriorand a soft, succulent center. It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.

Read more: French Cooking Tricks You Need In Your Life

Soaking Brussels Sprouts Is Simple, But It Has A Big Effect

For Tender Brussels Sprouts, There's One Simple Tip You Need (2)

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy. Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make yourBrussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

Make Way For Perfectly Tender Brussels Sprouts

For Tender Brussels Sprouts, There's One Simple Tip You Need (3)

Don't forget to give your Brussels sprouts a good rinsing to remove the salt, as well as any dirt or debris that might have been dislodged in the process. Thoroughly drain the sprouts after rinsing and, depending on how you're going to cook them, you may want to pat them dry as well. This is especially important if you're putting them in the air fryer since the fans will blow the moisture around, resulting in overly steamed sprouts instead of the fried texture you're going for. A good drying will also prevent splattering if you sauté or fry your Brussels sprouts.

A big reason Brussels sprouts are joked about as being a dinnertime torture had to do with preparation and indeed, boiling certainly leaves a lot to be desired in terms of texture and flavor. Another factor was the vegetable's reputation for bitterness, but thanks to improved farming techniques, most of that has beenbred right out of them. Between improved cooking methods, a sweeter flavor, and a quick soak in salt water, perfectly tender Brussels sprouts might become a guest of honor at your dinner table.

Read the original article on Daily Meal.

For Tender Brussels Sprouts, There's One Simple Tip You Need (2024)

FAQs

For Tender Brussels Sprouts, There's One Simple Tip You Need? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Why won't my brussel sprouts get soft? ›

Mistake to Avoid #4: Letting the Brussels Sprouts Dry Out

You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. Without oil, Brussels don't brown and soften—they dehydrate.

Why do you soak Brussels sprouts before cooking? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Why are my brussel sprouts still hard? ›

Not using enough 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. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

What does soaking Brussels sprouts in salt water do? ›

first soak them 20 minutes in cold salted water. softens your sprouts. making them come out tender in the center. and crispy on the outside.

Is it better to steam or boil Brussels sprouts? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

How long do you boil sprouts for? ›

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. They should still feel firm to the touch.

Is it better to roast Brussels sprouts whole or cut in half? ›

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).

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Which country eats the most Brussel Sprouts? ›

Did you know? Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches. It's fair to say that these days, no one loves sprouts more than the British.

Should I buy frozen or fresh Brussel Sprouts? ›

While I love fresh Brussels sprouts, I turn to frozen sprouts more often than not for so many reasons. Top one being they are super convenient as there's no need for prepping. They are also just as nutritious as their fresh counterparts, more affordable, and helps to reduce food waste.

Why did my Brussels sprouts come out mushy? ›

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

How to fix mushy Brussels sprouts? ›

How do you fix soggy garlic brussel sprouts? 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. Add a little bit of salt and pepper before you bake your roasted brussel sprouts with garlic.

Why are my brussel sprouts squishy? ›

Mushy or slimy texture Brussel sprouts feel firm and dry to the touch while they're fresh, but bacteria that cause spoilage will break down and soften the leaves.

Why are my brussel sprouts wilting? ›

Brussels sprouts can be a little tricky to grow. Problems most likely to be encountered include; Wilting young plants: Plants may wilt after planting due to lack of water. Adequate water at planting and subsequently is required.

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