Don’t believe the negative hype—I promise I can make you like Brussels sprouts. Yes, I realize that Bsprouts are so universally hated they’ve become a cliché that sitcoms use to torture kids at the dinner table. But even if you’ve tried them before and thought they were not-so-delicious, please read on, I have faith in your relationship with sprouts!
There are two big reasons why most folks say they don’t like Brussels sprouts—mushiness and stinkiness—and both of those issues come from improper cooking. That’s not the way good Brussels sprouts should taste!
When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. When they are cooked perfectly, sprouts are sweet, a little crisp, and mildly-flavored. They are one of my favorite veggies in the whole wide world! Let me show you how to roast them perfectly (my preferred method of cooking).
Step 1: Pick good sprouts.
Not all Brussels sprouts are the same. For the sweetest, mildest flavor, you’re looking for sprouts with tight, compact, bright green leaves. If the leaves have started to open up or turn brown, your sprouts are older and will be even more sulphur-y when cooking. Brussels sprouts are excellent storage crops—they’ll store up to two months after being harvested—which means there is no rush for growers to get the sprouts to the grocery store. The sprouts you buy from your grocery store might be weeks or months old.Read the post »