These adorable little mini cabbages are easy to prepare anddid we mention?absolutely delicious?
Give Brussel sprouts the treatment they deserve, and you’ll feel the love again, we promise.
Here are five common mistakes that ruin Brussels sprouts (and how to fix them).
Smaller Brussel Sprouts are more compact and mild compared to their larger counterparts.
But knowing that they’re different will help your final product.
Larger Brussels (about an inch around or larger) should be halved before cooking.
Smaller Brussels can be cooked whole.
Trim them too much and the leaves break away and burn during roasting.
So how do you know when enough is enough?
Trim the very bottom of the stem right above where the first few leaves attach.
If you lose a few leaves, that’s ok.
There should be plenty of core left to hold the Brussels sprout together while leaving the woody stem behind.
Give them the treatment they deserve by roasting them instead.
The outside will caramelize and give them a sweet note while their texture softens but remains toothsome.
Sauteing, another dry heat method, is great for Brussels sprouts too.
This could be resulting from using too little oil for roasting.
Without oil, Brussels don’t brown and softenthey dehydrate.
Its also possible that they simply need more time in the oven.
Cooking times vary depending on their size.
A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.
