You’re Cooking Brussels Sprouts All Wrong, Food Experts Explain Common Mistakes
No Christmas dinner is complete without the infamous accompaniment of Brussels sprouts. Whether you’re a big fan or avoid them as much as you can, food experts from recipe box delivery service Green Chef say you’re making them all wrong.
As Google searches for “how to cook Brussels sprouts” have increased by more than 5,000% across the UK in the last 30 days, it’s clear that Brits are eager to elevate their sprout game before Christmas.
Lily Keeling, registered nutritionist and recipe development manager at Green Chef comments,
“Brussels sprouts are an underrated veggie. Not only are they packed with vitamin K, vitamin C and antioxidants, but when cooked correctly, they can taste delicious.
“Before you turn your nose up at them this Christmas, try my top tips for cooking the perfect sprout and watch as your family all come back for seconds!”
Lily’s top tips for cooking Brussels sprouts
Fresh vs frozen
At Christmas, when you’re cooking for a group of friends and family, it’s easy to opt for frozen vegetables, and there are good reasons to do so as they often retain more nutritional value. However, Lily recommends using fresh sprouts if you’re aiming for the best taste and texture. Choose ones that are firm, vibrant in colour, and have tightly packed leaves, as these tend to have a natural sweetness and pleasant flavour.
If you do opt to cook from frozen, Lily advises that frozen sprouts can be watery if not properly thawed and dried before cooking. Make sure to fully defrost before cooking to ensure the sprouts maintain their tender texture.
Cook to perfection
Because of their shape and size, a common mistake people make is overcooking their sprouts. With most green veg, you’ll want to cook until they are soft throughout, but with sprouts, Lily says the optimum texture is tender, but still bright green in colour. If you’re steaming or boiling first, five to seven minutes should be plenty. If you’re planning to roast, you shouldn’t need to cook them for more than 25 minutes at around 200°C.
When roasting, make sure to evenly spread out your sprouts on a tray to ensure even cooking. Lily comments,
“Once cooked, I always saute quickly before serving. This adds a nice caramelised layer to the sprout and helps to create a crispy exterior, while maintaining the tender, juicy insides.”
Perfect pairings
While a fresh sprout will have its own sweet and earthy flavour, complement and enhance with the perfect seasoning.
Lily recommends tossing the sprouts in garlic, balsamic, lemon, and honey. This combination of flavours balances their natural sweetness and bitterness with savoury elements.
Help keep news FREE for our readers
Supporting your local community newspaper/online news outlet is crucial now more than ever. If you believe in independent journalism, then consider making a valuable contribution by making a one-time or monthly donation. We operate in rural areas where providing unbiased news can be challenging. Read More About Supporting The West Wales Chronicle