2

votes

How to cook Brussels sprouts so they taste really good?

Answered on September 12, 2014
Created April 08, 2013 at 6:10 AM

Please help me! Share your methods and recipes! I like them, but when I cooked 'em tonight they tasted very yuck!! So I would be very thankful for any tips/tricks!! :) Cheers

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 09, 2013
at 02:58 AM

Now I have to go to TJs tomorrow! lol

81feb1022a28f534867616b9316c7aa4

(638)

on April 09, 2013
at 01:16 AM

Yuuum Im cooking this for lunch with bacon and some mushrooms!! Im gonna add a bit of garlic too. I seriously can't wait for lunch now!!

Medium avatar

(10611)

on April 08, 2013
at 10:57 PM

Shoot that's what I was going to post. A couple variants to this - add some onions and garlic when you fry, and finish it with some heavy cream. Then pour it over whatever meat you're having...tonight I will be doing this to a cold smoked salmon fillet.

Ae3b7ea9f3755af32287825db8d98796

(2022)

on April 08, 2013
at 08:00 PM

It hadn't occurred to me either until I came across the recipe. I could eat it every day. Apparently Trader Joe's has pre-shredded brussels sprouts. Unfortunately, I don't have a TJs nearby, otherwise I'd be eating this salad every day. The shredding is the hardest part!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:50 PM

I might have to begin my brussels sprouts journey with the shredded recipe!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:49 PM

Those creamy brussels sprouts look yum!!!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:48 PM

Yummy, and I have a can of coconut milk in the cupboard too!! :)

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:46 PM

I missed the part about cutting them in half last night, I couldn't figure out the word I was looking for to describe how they tasted. Now I know... it's bitter!!! I think I must be more sensitive as I haven't eaten them often in my life. I had them at a restraunt buffet recently and they were sooo good, which is why I bought some! Thanks for all the tips, seems you must be a sprout fanatic!! :P

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:41 PM

Interesting, I like this method because it's different from all the others... think I will defiantly be trying this one!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:37 PM

Okay, now this sounds good!! Im at a loss for Which method will I try first!!!! Haha @txprimalgirl... my mum is the same, she never cooks them because she was forced to eat boiled ones as a child... glad that because of her experience I never had to go through that!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:35 PM

Wow, that sounds much better than the method I used of boiling for about 5 minutes... they were so hard I didn't even finish them!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:33 PM

Thankyou Pecan I will have to attempt roasting my next lot of sprouts! I can answer the nutritional info question... 100g of brussels sprouts has 42 cals/9g carbs/3.4 protein/0.3g fat.

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:38 PM

On a slightly seperate note, how much nutiritional value do brussels sprouts have?

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:32 PM

I'm very intrigued by this method as I can't stand broccoli or cabbage cooked but eat them both raw in slaws or salads all the time. It had not occured to me that you could eat brussels sprout raw.

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:29 PM

Deep fired maked everything better!

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:29 PM

I'm liking the idea of chorizo with Reacon's shreded/pan fry method!

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:27 PM

That seems like a really good intro way to eat them. Quite frankly I'm terrified to try them as an adult because I've only ever had them boiled as a kid and it was disgusting!

Ae3b7ea9f3755af32287825db8d98796

(2022)

on April 08, 2013
at 02:42 PM

Holy crap...that sounds delicious.

Eed7dabde3d61910685845e04605267f

(2934)

on April 08, 2013
at 12:56 PM

amen to parmesan. divine!

0b7c3e7fd96005f0b2dfd781e512fc2e

(1237)

on April 08, 2013
at 11:18 AM

They are much nicer roasted than boiled IMO. Smother them in coconut oil and roast for about 20-30 mins. Delish!

508a4ebd259022f415326f7a6baec00c

(482)

on April 08, 2013
at 06:38 AM

Agreed. Roasting is the way to go. The great Ina gives a simple recipe open for variations (such as Leah's above with garlic, which I endorse) http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

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19 Answers

best answer

6
8b7a8df04fc6fbf32709133538287125

(125)

on April 08, 2013
at 10:11 AM

Shred them in a food processor (or chop finely with a knife if you don't have one) then fry in a pan with bacon and butter. Season with salt and pepper. For an extra kick add a bit of fresh chilli.

You won't eat them any other way after!

81feb1022a28f534867616b9316c7aa4

(638)

on April 09, 2013
at 01:16 AM

Yuuum Im cooking this for lunch with bacon and some mushrooms!! Im gonna add a bit of garlic too. I seriously can't wait for lunch now!!

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:27 PM

That seems like a really good intro way to eat them. Quite frankly I'm terrified to try them as an adult because I've only ever had them boiled as a kid and it was disgusting!

Ae3b7ea9f3755af32287825db8d98796

(2022)

on April 08, 2013
at 02:42 PM

Holy crap...that sounds delicious.

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:37 PM

Okay, now this sounds good!! Im at a loss for Which method will I try first!!!! Haha @txprimalgirl... my mum is the same, she never cooks them because she was forced to eat boiled ones as a child... glad that because of her experience I never had to go through that!

Medium avatar

(10611)

on April 08, 2013
at 10:57 PM

Shoot that's what I was going to post. A couple variants to this - add some onions and garlic when you fry, and finish it with some heavy cream. Then pour it over whatever meat you're having...tonight I will be doing this to a cold smoked salmon fillet.

4
10121ac7b6beb99c0fbfbf1522c50adb

on April 08, 2013
at 06:22 AM

My favorite: take a bunch of brussels sprouts???how many is up to you???and place in a bag. Coat generously with garlic and oil (coconut is the best). Let mixture sit for five or so minutes, longer if you have the time and want a more intense garlicky flavor. Transfer to a lined baking sheet to make clean-up easier and try not to layer the sprouts. Cook at 350??F until fork tender, between 40-60 minutes, depending on size and quantity of brussels sprouts. Let cool and eat! They taste best fresh out of the oven and cold out of the fridge.

508a4ebd259022f415326f7a6baec00c

(482)

on April 08, 2013
at 06:38 AM

Agreed. Roasting is the way to go. The great Ina gives a simple recipe open for variations (such as Leah's above with garlic, which I endorse) http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:35 PM

Wow, that sounds much better than the method I used of boiling for about 5 minutes... they were so hard I didn't even finish them!

3
Ae3b7ea9f3755af32287825db8d98796

on April 08, 2013
at 02:45 PM

Do you have to cook them? I have a fabulous recipe for a brussels sprout salad. It's the recipe my friends always ask me to bring when we have parties... http://www.shutterbean.com/2010/brussels-sprout-salad/ When I make it, I toast pine nuts instead of walnuts and add slivers of red onion to the salad. I think it would also be great with crumbled bacon.

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:41 PM

Interesting, I like this method because it's different from all the others... think I will defiantly be trying this one!

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 09, 2013
at 02:58 AM

Now I have to go to TJs tomorrow! lol

Ae3b7ea9f3755af32287825db8d98796

(2022)

on April 08, 2013
at 08:00 PM

It hadn't occurred to me either until I came across the recipe. I could eat it every day. Apparently Trader Joe's has pre-shredded brussels sprouts. Unfortunately, I don't have a TJs nearby, otherwise I'd be eating this salad every day. The shredding is the hardest part!

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:32 PM

I'm very intrigued by this method as I can't stand broccoli or cabbage cooked but eat them both raw in slaws or salads all the time. It had not occured to me that you could eat brussels sprout raw.

3
68655ec9711d207d69a63ebf96b37573

on April 08, 2013
at 09:27 AM

Cut them in half, add bacon, roast in poultry fat or lard

Chorizo is a good alternative

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:29 PM

I'm liking the idea of chorizo with Reacon's shreded/pan fry method!

3
E565e11cf32b38ab1f45086c1e0205f7

(613)

on April 08, 2013
at 06:40 AM

Deep fried.

...

Ok, probably not the answer you were looking for, but freaking delicious.

On a healthier note, chop them up and separate the leaves as much as possible. Coat with roasting-safe oil of your choice and roast at 400, stirring frequently, until they start to get crispy. In the last 5 or so minutes, coat with a little lemon juice and tamari/braggs/aminos, add finely chopped ginger and sesame seeds, stir, and finish roasting.

91597fb7f6bb422bff222c03f0885d5b

(166)

on April 08, 2013
at 05:29 PM

Deep fired maked everything better!

2
37cc142fbb183f2758ef723a192e7a9d

(1353)

on April 08, 2013
at 12:44 PM

Fry the halves with bacon.

2
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on April 08, 2013
at 12:31 PM

I agree with all the roasting suggestions. My two other favorite ways:

Braised with chicken broth and thyme. I sometimes add a lil white balsamic near the end : http://mobile.eatingwell.com/recipes/thyme_braised_brussels_sprouts.html

If you do dairy, parmesan! http://www.bhg.com/recipe/vegetables/creamy-brussels-sprouts/

Eed7dabde3d61910685845e04605267f

(2934)

on April 08, 2013
at 12:56 PM

amen to parmesan. divine!

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:49 PM

Those creamy brussels sprouts look yum!!!

2
C5d5cfab77a26fa17a56f2c62b99b879

on April 08, 2013
at 11:45 AM

Boil them for 4-5 minutes, drain the water and saute in butter or lard with salt and pepper.

2
Dc8ce13adb908e6a3bd39553f9be4c6f

on April 08, 2013
at 11:21 AM

Fresh or frozen, put them in a frying pan with a lid and cook til soft with Kerrygold Butter.

2
C4ed6ba382aed2eefc18e7877999a5de

(1579)

on April 08, 2013
at 08:00 AM

Roasted with olive oil, garlic and onion (400 degrees for 25 min) with a balsamic sauce on top- shallot sauteed in olive oil, add a few tablespoons of balsamic vinegar and simmer for a few minutes; pour over the brussels sprouts.

1
B885dc10c6263f5a4492205d50560bee

(401)

on April 08, 2013
at 04:52 PM

Fry three strips of bacon cut into pieces and fry until crunchy; remove bacon and set aside. Cut sprouts in half or quarters and fry in bacon fat until lightly browned, adding a bit of salt. Add broth, beer, wine, or water and cover to steam; simmer on lower heat until tender. Splash with apple cider vinegar until delicious, and add bacon right before serving!

1
C2450eb7fa11b37473599caf93b461ef

on April 08, 2013
at 03:44 PM

I cut them in half and steam for several minutes. Then drain and toss with olive oil, salt, and pepper before roasting (usually in my toaster oven). Sometimes, I finish with a squeeze of lemon and some grated parmesan, if I'm doing the cheese thing at the time.

1
8f87879387f2a357db7c33008ff9a04a

on April 08, 2013
at 02:25 PM

I'm with you about the flavor. It doesn't seem to me that any of the above would cut that flavor. I recently saw a recipe that called for balsamic vinegar. I think that would do the trick! In the past I"ve found that if I shred them theres a better flavor ratio. I think next time I'll shred, and roast with vinegar, salt and oil.

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:50 PM

I might have to begin my brussels sprouts journey with the shredded recipe!

1
A9455370a2b3c16b81b30f521e26a04b

(10)

on April 08, 2013
at 01:45 PM

Cut them in half and pan-fry them in bacon grease with a little garlic, salt, and black pepper. They need to sit on one side till they're a little crispy ( preferrably the cut side) then on the other for about half as long. So amazingly good.

1
96d492bc621cf194ec53acd8084dadb0

on April 08, 2013
at 11:22 AM

  • Chop them in half

  • Sear them in your favorite oil for 5 minutes

option 1

  1. Add a can of coconut milk
  2. Add 2 tsp of curry, 2 tsp of mustard seeds, and salt and pepper
  3. Simmer until tender

option 2

  1. Add a 2 cups of homemade stock
  2. Add 2 tbs of dijon mustard, 2 tbs of maple syrup, and salt and pepper
  3. Simmer until tender

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:48 PM

Yummy, and I have a can of coconut milk in the cupboard too!! :)

1
Eed7dabde3d61910685845e04605267f

on April 08, 2013
at 10:05 AM

According to Harold Mcgee, it helps to reduce bitterness by cutting them in half. I prefer putting a twin nicks/cutting a 'cross' into the base of the stem, which seems to work well. I quite like bitterness anyway, you may be more sensitive at the moment, or more generally..

(nb: I know tasting is genetic in some ways supertasting etc, but to what extent an individual's taste-buds relate to what he/she etc eats generally I'm not sure of. I know in my experience find sweet potatoes, pumpkins etc very sweet after not eating a lot of fruit. Similarly reducing exposure to sweet foods also made me appreciate dark chocolate after a while. I don't really have it often but cocoa is pretty nice mixed with coconut cream etc (maybe berries or a banana).)

Anyway this is getting a little too tangential; here are some preparation suggestions.

With really any bitter food one (Arguably) can't go wrong by adding lots of salt. This applies both when cooking especially boiling or steaming or when eating.

I love sprouts in various ways. I agree with you who have posted before me: roasting til crisp is great (in any fat you've saved that has residual flavour, or new fat/oil.. Various herbs seem to go nicely- I'm partial to rosemary in particular. Try things you like and think would go!

Egg yolks stirred in with sprouts that have been well-boiled in a premade stock of some sort = divine I think. Don't need a lot of stock either, just enough to create enough steam. (If I have more and make extra if gelatinises the next day and yields a great 'sprout gelatin' type of thing that I'm even more partial to.. Relatively lightly cooked sprouts eaten with whole boiled eggs is another combo I like that you may have success with.

note- I'm pretty hungry while writing this, can you tell? ;)

Mcgee- http://books.google.com.au/books?id=bKVCtH4AjwgC&pg=PA323&lpg=PA323&dq=harold+mcgee+brussel+sprout&source=bl&ots=qWMHgdM4lh&sig=6yoP3zm4NE_D1p5sTJ2LZR4gm_0&hl=en&sa=X&ei=dZJiUe77IKPyiAfRqIHIDg&ved=0CC8Q6AEwAA#v=onepage&q=harold%20mcgee%20brussel%20sprout&f=false

81feb1022a28f534867616b9316c7aa4

(638)

on April 08, 2013
at 07:46 PM

I missed the part about cutting them in half last night, I couldn't figure out the word I was looking for to describe how they tasted. Now I know... it's bitter!!! I think I must be more sensitive as I haven't eaten them often in my life. I had them at a restraunt buffet recently and they were sooo good, which is why I bought some! Thanks for all the tips, seems you must be a sprout fanatic!! :P

1
142d7e06e608cff536ab78e6ca78ce38

on April 08, 2013
at 06:53 AM

they are really nice steamed too with garlic, i use a bamboo steamer, easy.

0
0334d143dae3bb0f30169e6ef31e3a4d

(104)

on April 09, 2013
at 02:14 AM

It's best for me to boil it up a bit with some other ingredients like coconut oil or maybe some garlic or perhaps chili?

I've never been a fan of Brussels sprouts but after going on the Paleo diet, it doesn't seem too bad anymore.

0
1edb06ded9ccf098a4517ca4a7a34ebc

on April 08, 2013
at 11:33 AM

Decrease your food reward set point via one or a combination of (a) starvation (b) eating bland foods for an extended period of time/avoiding hyper-palatable foods (c) diminish foods with higher reward values (added animal fats and fruit) (d) do not combine foods when you eat them (ex no soups, stews, multi ingredient salads, etc)...eat one food at a time (fish, then broccoli, then sweet potato).

Options B,C, and D are the most practical. And seriously don't knock these until you've tried they actually work. ALso, doing so will likely alter your body fat set point as well. At least, that's my experience.

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