How to Cook Brussels Sprouts
Brussels sprouts are versatile and lend themselves to a wide variety of cooking techniques.
Frequently Asked Questions
Wash and dry the Brussels sprouts (no need to soak them, but you should rinse them to remove any dirt; even bagged Brussels sprouts should be rinsed). Trim off the tough stem end and discard any brown or shriveled outer leaves. Slice and use as desired.
Absolutely! Just make sure your Brussels sprouts are very dry before you store them and store them in the refrigerator. You can clean Brussels sprouts up to 2 days in advance.
Brussels sprouts do have some natural bitterness. High temperature cooking, such as roasting and sautéing, will typically remove it. For raw preparations, use acid to temper the bitterness and if possible, let your Brussels sprouts marinade (such as the Brussels Sprouts Slaw). If your Brussels sprouts still taste bitter, try squeezing a little lemon juice over the top.
Best Pairings for Brussels Sprouts
Brussels sprouts go best with hearty proteins, especially meat and firm, flaky fish like salmon. If you’re serving a carb-heavy meal, such as pasta, add Brussels sprouts for a green side. Crispy Brussels sprouts are also a healthy alternative to fries and can be served with burgers and sandwiches.
- Chicken. Air Fryer Chicken Breast; Baked Chicken Thighs.
- Pork. Baked Pork Tenderloin; Smothered Pork Chops.
- Steak. Air Fryer Steak.
- Salmon. Baked Salmon in Foil; Grilled Salmon.
- Pasta. Chicken Cacciatore; Baked Turkey Meatballs.
- Burgers. Blue Cheese Burgers; Salmon Burgers.
- Sandwiches. Steak Sandwich; Pulled Chicken Sandwiches; Air Fryer Grilled Cheese.
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