Bacon & Parmesan Brussels Sprout Skewers - My Fussy Eater | Easy Family Recipes (2024)

FAQs

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).

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!

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.

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.

Mushrooms are a great vegetable to pair with Brussels sprouts because they add a unique touch that opens up new flavors and nuances in the Brussels sprouts. Mushrooms are also a great source of protein and fiber, making them a healthy addition to any meal.

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.

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people. Also, those who have hypothyroidism may want to avoid them in large amounts due to their potential iodine-inhibiting compounds.

Other Ways to Flavor Brussels Sprouts

Before cooking, use seasoning blends in your chosen flavor profile to amp up the taste. After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.

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.

Do you cook brussel sprouts facing up or down? ›

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.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill. A cross cut into the base of the sprouts was thought to drive the evil spirits away.

Yes, brussels sprouts are safe for dogs in moderation. While pet food should comprise most of your dog's diet, brussels sprouts are a healthy supplement or snack since they're high in dietary fiber, rich in vitamins, and low in fat and calories.

Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.

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.

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health ( 2 ). They're also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function ( 3 ).