What takes the bitterness out of Brussels sprouts?

One technique for mitigating bitterness in Brussels sprouts is to blanch them . (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

How do you cover up the taste of brussel sprouts?

Other Ways to Flavor Brussels Sprouts After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup . Sub in other cheeses while you're at it, like Gruyère, feta, or blue, depending on your mood.

When did Brussels sprouts stop being bitter?

National Public Radio reports that the sprouts began to change in the 1990s . A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter.

Why do my Brussels sprouts taste weird?

Undercooked sprouts can taste even more bitter than the cooked variety. Overcook them, and they release more sulfur — which amplifies the cabbage smell.

What gives Brussels sprouts a better taste?

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.

Why do you soak Brussels sprouts?

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.

Why do some people think brussel sprouts are bitter?

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene .

When should I not eat brussel sprouts?

If any of the leaves have brown spots or are yellowing , it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Why do I feel weird after eating brussel sprouts?

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down . This can cause you to have belly pain, gas, and either diarrhea or constipation.

Are the bugs in brussel sprouts safe to eat?

You “can” eat them, as in they're not harmful (technically I suppose they'd be protein), so it won't hurt if you ingest a few — but they don't taste good.

Why are my bean sprouts bitter?

If the beans are exposed to light for a long time during sprouting , the sprouts may turn bitter. Make sure you place the beans in a dark and dry spot. When you rinse the beans, do it quickly and place them back in the dark spot immediately after rinsing.

How to make brussel sprouts digestible?

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking . This makes them easier to digest. You can also freeze them after blanching. This will preserve their flavour and health benefits.

Did they breed the bitterness out of brussel sprouts?

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

How to Make Brussels Sprouts Less Bitter (2024)

Kitchen / Cooking Tips

By Holly Riddle

November 30, 2023

This article may contain affiliate links. Please read our disclosure policy.

Brussels sprouts — some people love them, some people hate them. However, for many, brussels sprouts are becoming standard fare (especially around the holidays), as home cooks move beyond the sad, boiled Brussels sprouts you may have grown up with, to more palatable recipes like roasted Brussels sprouts with garlic or roasted Brussels sprouts with cheese and bacon (because everything’s better with cheese and bacon).

How to Make Brussels Sprouts Less Bitter (2)

1. Buy your Brussels sprouts fresh and at the right time.

If you want the best Brussels sprouts, timing is key. The sweetest Brussels sprouts can be found fresh and ideally locally grown in late fall or early winter. This is because Brussels sprouts improve in taste after being exposed to a few light frosts, which causes them to convert starches to sugars, resulting in a sweeter (and less bitter) flavor. You’ll be able to taste these sugars after you cook the sprouts.

If it’s just not feasible for you to pick up the freshest Brussels sprouts at just the right time, though, there are other things you can do.

2. Prep them correctly.

Don’t just throw your Brussels sprouts onto a roasting pan with a little olive oil and salt and expect great results. To cut down on some of that bitterness, take a few extra steps.

When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.

3. Caramelization is key.

When it comes to Brussels sprouts, the best flavors are made possible via caramelization. Because of this, as you’re cooking, try to create a cooking environment ideal for caramelization without burning. Cook on high heat, use enough cooking fat or oil, and choose a cooking style that’s going to lend itself to caramelization — such as roasting rather than boiling.

How to Make Brussels Sprouts Less Bitter (3)

4. Pair the right flavors.

If you’re finding a certain ingredient is too bland, boring, or bitter for your tastebuds, it might just be the case that you’re not pairing that ingredient with the right other ingredients. Just like you need extra add-ons, mix-ins, and toppings to turn brown rice from boring to tasty, you often need the same for Brussels sprouts.

Try pairing your Brussels with brown sugar and butter, like you might a sweet potato, or go the savory route with cheese, bacon, chili flakes, and/or garlic.

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Pan-Roasted Brussels Sprouts (That Aren’t Bitter)

Try these easy and flavorful pan-roasted Brussels sprouts as an amazing cool weather side dish. A quick blanching and caramelization process ensures a sweet, not bitter, taste. Enhanced with garlic, lemon juice, maple syrup, and Parmesan, it's a delightful side dish for any meal.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: 4

Calories: 210kcal

Equipment

1 large skillet

Ingredients

1 lb Brussels sprouts halved
3 tbsp olive oil
2 cloves garlic minced
salt & pepper to taste
1/2 tsp Smoked Paprika
1/2 lemon juiced
1 tsp maple syrup or honey
1/4 cup parmesan cheese grated
2 tbsp walnuts chopped (optional)
fresh parsley for garnish

Instructions

Remove the outer layer of the Brussels sprouts. Blanch them in boiling water for 3 mins, then plunge into ice water. Drain and dry, and then cut them in half.
In a large skillet, heat olive oil over medium heat until it shimmers. Add the garlic and sauté for about a minute, being careful not to let it burn (overcooked garlic will add bitterness of its own). Revmove garlic from the skillet and set aside.
In the same skillet, add the sprouts, cut side down, and cook until golden and starting to carmelize (5-6 mins).
Season with smoked paprika, salt, and pepper. Add sautéed garlic, lemon juice and maple syrup; stir well.
Sprinkle with Parmesan and nuts, if using. Cook for 2-3 more mins.
Remove from heat. Garnish with parsley and serve warm.

Nutrition

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