How To Cut Brussels Sprouts (2024)

FAQs

How To Cut Brussels Sprouts? ›

Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.

Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.

In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

How to prepare Brussels sprouts : You don't need to peel sprouts when you are cooking them, remove any discoloured leaves if there are some, otherwise leave them be and trim the bases.

Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.

It's important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria. Luckily, it's easy to wash these delicious vegetables.

How to properly clean Brussels sprouts? ›

Thoroughly wash them (we recommend allowing them to soak in a bowl filled with cold water for a few minutes). With your hands, work the Brussels sprouts around the bowl to dislodge any sediment and dirt that may be stuck in and on the leaves. Use your hands to rub off any particularly stubborn dirt.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.

Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.