Pan Fried Brussels Sprouts with Chestnuts and Pancetta (2024)

FAQs

Should you boil Brussels sprouts before frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe. To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise.

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

Is it better to steam or boil brussel sprouts? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

This fast growing fungus affects Brassicas, cucumbers, melons, peas and more. It may appear at any time of the season, but is most often a problem in humid areas, especially in cool (below 75 degrees F) wet weather (the spores need water to germinate and grow).

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).

For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Not to mention, a quick steam is the perfect way to cook the sprouts and keep their vibrant-green hue intact. For results that aren't too mushy, here's how to steam Brussels sprouts. 1. Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance. They should still feel firm to the touch.