Cheesy Brussels Sprouts Bread Pudding Recipe (2024)

FAQs

Do you need to blanch brussel sprouts before baking? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

I like to cut the brussel sprouts in half and then blanch and shock them in salted boiling water. After that I get a frying pan and fry them cut side down in some neutral oil till they are nice and crispy brown. I do them cut in half lengthwise in a cast iron pan, with coconut oil, on a fairly high heat.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of 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.

Brussels sprouts, like many cruciferous vegetables, contain certain compounds that can be challenging for some individuals to digest. These compounds include fiber, raffinose, and sulfur-containing compounds.

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

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.

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Roast the Brussels Sprouts at high heat

Check the brussels sprouts about halfway through and add more olive oil as needed. 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!

Why do brussel sprouts smell bad when cooking? ›

Yes, according to the Los Angeles Times, Brussels sprouts inherited another gene that causes them to stink up your kitchen when you cook them. When you cook Brussels sprouts they give off a gas: hydrogen sulfide. And if you are the least bit sensitive to smells, it will make you want to hurl.

Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them in the air fryer, or on a plate in the microwave for 30 seconds to 1 minute, though the texture will be soggier than if they are reheated in the oven.

Side Effects of Brussels Sprouts:

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Effects of consuming sprouts:

They are extremely hard to digest especially for people having vata dosha. Sprouting increases the concentration of protein, fibre and other nutrients and usually higher protein and fibre is considered hard to digest. 2. Regular consumption of sprouts can lead to diarrhea.

Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.