Don’t know how to cook Brussels sprouts to make them tasty?
Brussels sprouts do not enjoy an “enviable” reputation. They have such a bad reputation that most people make all kinds of grimaces when they hear about Brussels sprouts. Because not everyone knows how to cook and what type of food it suits, Brussels sprouts are often avoided in supermarkets. And it’s a shame because it is a vegetable full of benefits, rich in all kinds of vitamins and minerals, and good quality proteins and carbohydrates, an aspect not to be overlooked if you are on a diet.
Brussels sprouts are a vegetable from the cruciferous family, which also includes broccoli, kale, cauliflower, cabbage, and has a taste that somehow combines the aroma of walnuts with the taste of broccoli, with the difference that the texture is much creamier.
These mini-cabbages have maxi-beneficial effects on our health and figure, thanks to the vitamins, minerals, proteins, and carbohydrates in the composition.
According to the USDA National Nutrient Database, 100 grams of Brussels sprouts bring only 43 calories, 0 grams of fat, 9 grams of carbohydrates (including 2.2 grams of sugars and 3.8 grams of fiber), and over 3 grams of protein. Also, your body will receive 195% of the RDA (recommended daily dose) of vitamin K, 125% of the RDA of vitamin C, and over 10% of the RDA of vitamin A, vitamin B6, folate, potassium, and manganese.
Tips and tricks:
- What do you have to do to make Brussels sprouts bitter? If you follow when cooking Brussels sprouts, there are two tricks that will reduce their bitter taste.
First of all, it is advisable to cut the back of the Brussels sprouts and remove the two leaves on the outside. Secondly, the bitter taste will not feel as much if you cut the Brussels sprouts in half when you cook them.
- Freshly picked Brussels sprouts are much tastier than the ones we find in stores
- When you buy Brussels sprouts, choose smaller cabbages because they are sweeter than the larger ones
- Fresh Brussels sprouts do not taste bitter
- Make sure that the leaves are compact, strong, and intense green. This indicates that the Brussels sprouts are fresh
- If the leaves are scattered, yellowed, or withered and are soft, then they are not fresh and will not be tasty
- Brussels sprouts are stored in the refrigerator in a bag and can last 2-3 weeks.
if you know you don’t eat it right away, you can keep Brussels sprouts in the freezer
Here is my favorite and simple method that will help you get delicious Brussels sprouts every time!
Roasted Brussels Sprouts
- a large mixing bowl
- a medium skillet
- 1 lb of brussels sprouts
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon of Kosher salt
- 1/4 teaspoon black pepper to taste
- 1 tablespoon of fresh lemon juice
- Preheat the oven to 400°F (200°C).
- Wash and cut the brussels sprouts in half, lengthwise.
- Put the Brussels sprouts in a large mixing bowl. Toss them with one tablespoon of extra-virgin olive oil, red pepper flakes, garlic powder, and Kosher salt and black pepper. Toss well to coat over each sprout thoroughly.
- Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Then place the brussels sprouts in the skillet, cut side down.
- Cover with a lid and cook on medium heat for about 5-7 minutes.
- Remove the lid and transfer the skillet to the preheated oven.
- Roast the Brussels sprouts for additional 10 minutes.
- Enjoy them warm and drizzle with lemon juice if desired.
Even if you have never tried Brussels sprouts before, I encourage you to do it because this recipe is extremely simple but yet delicious.