10 Ingredients to Pair with Roasted Brussels Sprouts (2024)

FAQs

What pairs well with roasted brussels sprouts? ›

Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts. A simple Dijon works wonders, but here whole-grain mustard lends that same flavor while also providing a little texture in the form of those crunchy mustard seeds.

What Goes with Brussels Sprouts? Apples, artichoke, broccoli, cauliflower, celery, eggplant, endive, fennel, garlic, ginger, orange, radish, zucchini. Basil, bay leaf, blue cheese, caraway seeds, nutmeg, parmesan cheese, parsley, pistachio, thyme.

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.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Onions and Garlic:

These pungent alliums are great companions for Brussels sprouts. Garlic and onions have strong scents are effective in deterring common pests like aphids and some beetles. Plus, they occupy a different space in the garden bed, ensuring efficient use of space.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

It is not necessary to stake Brussels sprouts at the time of planting. If you find that maturing plants are getting top-heavy and prone to flopping over, stake each plant individually with a thick bamboo stake, wooden stake, or piece of rebar and a loose piece of twine.

Brussels sprouts like a sunny location with fertile, well-drained, firm soil. They form quite tall plants, so choose a sheltered spot, where they won't be buffeted by strong winds. If your soil is very acidic, apply lime to raise the pH to at least 6.5.

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!

When not to use 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).

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.

Roasting Brussels sprouts caramelizes their natural sugar and mellows out bitter notes, providing rich flavor and a crispier texture. Brussels sprouts are a good source of fiber and vitamins C and K, notes the Harvard T.H. Chan School of Public Health.

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

How to Trim Brussels Sprouts Efficiently. No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant.

For the most part, Belgians parcook their sprouts in either steam or boiling water, then finish them off by sauteing them in butter. A shallot or onion sweetens the mix, while a really creative recipe will add some cream or lemon juice. Nearly all recipes include a pinch of nutmeg.

Don't be shy with oil when roasting veggies. Stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work fine too. Just make sure there's enough fat on the brussel sprouts (and the pan) to help them get crispy. A good rule of thumb is at least 1 Tbsp olive oil per pound of brussel sprouts.