Easy One-Pan Brussel Sprouts Recipe (2024)

FAQs

Do you have to boil brussel sprouts before frying? ›

However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. It also allows for good flavour as the salted water in which they are boiled seasons them and the pan frying in butter gives delicious nutty buttery flavour, of course.

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.

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of 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.

Method. Tip the brussels sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. 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.

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.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.

Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking. Cut each sprout in half and drain onto a tray lined with a clean tea towel or thick kitchen paper to get them as dry as possible, which will make it easier to caramelize.

Why are restaurant brussel sprouts so good? ›

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

In order to get the crispiest possible Brussel sprouts, you should blanch them quickly and then let them dry before frying them. As you know, oil and water do not mix. If you flash fry a wet Brussel sprout, you will have the oil spitting at you like crazy.

Your body might not be able to absorb all the nutrients of the seeds in raw form. So, its advised to cook sprouts as it makes the nutrients more accessible to the body.

While just blanching the Brussels sprouts can make them tender enough to be enjoyable, sautéing them in olive oil after blanching can help to lend flavor to these veggies.