Buzz
Brussels sprouts are a nutritious and easy-to-prepare vegetable. They are rich in vitamin C, vitamin K, and packed with antioxidants. This article will guide you through various methods to cook Brussels sprouts.
Ingredients
Boiled Brussels sprouts
- Approximately 1kg of Brussels sprouts
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons (30g) of butter
Pan-fried Brussels sprouts
- Approximately 1kg of Brussels sprouts
- 1/4 cup (60ml) of olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons of lemon juice
Roasted Brussels sprouts
- Approximately 700g of Brussels sprouts
- 3 tablespoons (45ml) of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Braised Brussels sprouts
- Approximately 700g of Brussels sprouts
- 2 tablespoons (30g) of butter
- 1 teaspoon of salt
- 1 clove of minced garlic
Steps
Boiled Brussels sprouts
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 for the water to come to a boil.
Wash the Brussels sprouts. Rinse about 1kg of Brussels sprouts under running water and remove any yellowed leaves.
Place the Brussels sprouts in boiling water and cook for about 10-15 minutes. Boil until the Brussels sprouts are tender – meaning you should be able to easily pierce them with a fork.
Drain the Brussels sprouts and season. Once the Brussels sprouts are soft, simply season them with salt, pepper, and butter. It's best to enjoy them while they are still hot.
Pan-fried Brussels sprouts
Wash and cut the Brussels sprouts. Rinse the Brussels sprouts under cold running water and discard any yellowed leaves. Then, cut the sprouts in half from top to bottom and make a 1cm slit in the stem. This helps the heat distribute evenly inside the Brussels sprouts.
Heat ¼ cup of olive oil in a pan over medium-high heat. Make sure the pan is large enough to accommodate all the Brussels sprouts.
Place the Brussels sprouts in the pan with the cut side down and season. Season the Brussels sprouts with salt and pepper to taste.
Pan-fry the Brussels sprouts. Fry one side of the Brussels sprouts for about 5 minutes until golden brown, then flip to fry the other side.
Pour 1/3 cup of water into the pan and complete the cooking process. The water will cover the surface of the pan. Continue cooking the Brussels sprouts until the water evaporates and the sprouts are evenly cooked. Then, toss the Brussels sprouts with lemon juice and serve while hot.
Roasted Brussels sprouts
Preheat the oven to 200ºC.
Wash and trim the Brussels sprouts. Rinse the Brussels sprouts under running water and remove any yellowed leaves. Then, trim the stems to make the cooking process easier.
Place the Brussels sprouts in a bowl and season. Sprinkle some black pepper, ¾ teaspoon of salt, and drizzle with olive oil.
Toss the Brussels sprouts to coat them evenly with the seasoning and arrange them in a single layer on a baking tray. This ensures the Brussels sprouts absorb the seasoning and cook evenly.
Roast the Brussels sprouts for about 35-40 minutes or until tender. After 30 minutes, check if the Brussels sprouts are tender by piercing them with a fork. Shake the baking tray several times to ensure even roasting.
Enjoy. Sprinkle the remaining ¼ teaspoon of salt over the Brussels sprouts and serve while still hot.
Braised Brussels sprouts
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 for the water to boil.
Rinse the Brussels sprouts. Wash the Brussels sprouts under running water and remove any yellow leaves.
Cut the Brussels sprouts. Cut the Brussels sprouts in half from top to bottom and make a 1cm slit at the stem.
Boil the Brussels sprouts for about 5-10 minutes. The Brussels sprouts will begin to soften. Then, drain the water and remove the Brussels sprouts.
Add butter, salt, and garlic to the pan to braise. Add 2 tablespoons of butter, 1 teaspoon of salt, and 1 clove of minced garlic to the pan. Let it heat for 1-2 minutes to release the garlic's aroma.
Braise the Brussels sprouts for about 3-5 minutes or until browned. Gently stir the Brussels sprouts to mix them well with the other ingredients. If the pan becomes too dry, add an additional tablespoon of butter.
Tips
- The pan-frying and braising methods are quite similar in execution, but the results differ. Pan-frying is a quick method, similar to stir-frying, done in a pan with a small amount of fat to brown the Brussels sprouts and cook them evenly. Braising uses more liquid, in this case, melted butter, which the Brussels sprouts absorb, ensuring they cook evenly. Therefore, the braising liquid is absorbed completely into the Brussels sprouts.
- Brussels sprouts can also enhance the flavor of crepes.
What you’ll need
- Olive oil
- Salt
- Pepper
- Baking tray
- Large pot
- Pan
- Butter
