How to cook Brussels sprouts

Video: How-To Roast Brussels Sprouts - Clean Eating Recipe

Content

Method 2 of 4: Roasted Brussels Sprouts
Method 3 of 4: Baked Brussels Sprouts
Method 4 of 4: Stewed Brussels Sprouts
Tips
What do you need

1 Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt and wait a few minutes until the water boils.

2 Wash the Brussels sprouts. Rinse a kilo of Brussels sprouts under running water and remove any yellow leaves.

3 Place the Brussels sprouts in boiling water and cook for 10-15 minutes. Cook the cabbage until softened. You can pierce the finished cabbage with a fork.

4 Drain and add spices to the Brussels sprouts. As soon as the cabbage is soft, you need to add spices, after which it can be eaten. Add 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons (30 g) butter to the Brussels sprouts. Serve hot.

Brussels sprouts can also be blanched. At the same time, the taste and color of cabbage are preserved better than with ordinary boiling.

Method 2 of 4: Roasted Brussels Sprouts

1 Wash and chop the Brussels sprouts. Rinse the Brussels sprouts under running water and remove any yellow leaves. Then cut it in half, starting at the stem, and make an incision about 1.5 cm deep in the stem. This will help the heat to penetrate the Brussels sprouts.
2 Bring 1/4 cup olive oil to a boil in a skillet over medium heat. Make sure the skillet is large enough to hold all of the Brussels sprouts.
3 Place the Brussels sprouts in the skillet, cut side down, and add the spices. Season the cabbage with salt and pepper to your liking.
4 Toast the Brussels sprouts. Roast it on one side for 5 minutes, until it turns golden brown, then flip it over to the other side.
5 Pour 1/3 cup water into the skillet and finish cooking the cabbage. The water should cover the entire bottom of the pan. Fry the Brussels sprouts until the liquid has evaporated and the cabbage is cooked through. Then add 2 Tbsp (30 ml) lemon juice and serve hot.

Method 3 of 4: Baked Brussels Sprouts

1 Preheat oven to 200 ºC.
2 Wash and peel the Brussels sprouts. Rinse the cabbage under running water and remove the yellow leaves. Then cut off the stems to make it cook faster.
3 Place the Brussels sprouts in a bowl and add the spices. Drizzle the cabbage with 3 tablespoons (45 ml) of olive oil and sprinkle with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
4 Stir the Brussels sprouts so that they are evenly covered with spices and place in a baking dish in a single layer. This will allow the spices to evenly saturate the cabbage during cooking.
5 Roast the Brussels sprouts for 35-40 minutes, or until tender. After 30 minutes, check that it is ready with a fork. Shake the tin from time to time to bake the cabbage more evenly.
6 Serve. Sprinkle with the remaining 1/4 teaspoon salt and serve hot.

Method 4 of 4: Stewed Brussels Sprouts

1 Bring a pot of water to a boil. Place a large pot of water on the stove, add a pinch of salt and wait a few minutes until the water boils.
2 Wash the Brussels sprouts. Rinse the Brussels sprouts under running water and remove the yellow leaves.
3 Cut the Brussels sprouts in half. Cut the cabbage in half from the top to the stem, and make an incision in the stem about 1.5 cm deep.
4 Boil the Brussels sprouts for 5-10 minutes. It should begin to soften. Then drain the water.
5 Put butter, salt and garlic in a skillet and heat. Place 2 tablespoons (30 g) butter, 1 teaspoon salt, and 1 minced garlic clove in a skillet. Wait 1–2 minutes for the ingredients to warm up and the garlic to flavor.
6 Simmer the Brussels sprouts for 3-5 minutes, or until brownish. Toss the cabbage gently and mix with the other ingredients. If the pan gets too dry, add another tablespoon of butter.

Tips

Frying and braising are similar, but you will get different results. Frying is a quick method of cooking with a little fat until the cabbage is golden brown. When stewing, the cabbage will turn out to be softer due to the fact that it is soaked in butter.
Brussels sprouts can be a great addition to pancakes.
After browning the cabbage, sprinkle with thyme and breadcrumbs, then brown. The taste will be indescribable!