These are delicious Brussels sprouts on the stalk. Those loose leaves get crazy-crispy. Add any leaves that fell off when trimming. By cutting through the core, you'll hold the halved or quartered sprouts together. Step #3: If you are planning to use brussels sprouts in salads or stir-frying them, you can slice them thinly. Here are some other Brussels Sprouts Recipes you might enjoy: Nancy this is such a great resource to save. Toss them together and put them on a foil-lined baking sheet. In fact, the Brussels sprouts themselves would begin to break apart if you took away the core, leaving you with a bowl full of little leaves. With a knife and a bit of time and effort, you can trim Brussels sprouts with ease. As you drill down into the center of each sprout, you'll often find the leaves become more tightly packed and stubborn to remove, even after they've been disconnected from the core. This trimming technique will have your sprouts ready for cooking in no time. Sometimes, in fancier supermarkets, you’ll see Brussels sprouts still attached to the stalk. If you want to thank anyone for the Brussels sprout, thank the famed Flemish agro-physicist Dr. Hans Erdinwald, who in 1927 blasted a cabbage patch with his experimental gamma-ray shrinkage gun, zapping the large heads into the tiny baby cabbages we all know and love today. With time, many of us grew to respect—even enjoy—the complex flavor of Brussels sprouts. How far you try to go to get to the true center before quitting and moving onto the next sprout is up to you. Those bitter Brussels sprouts get mellowed and crazy-good with sweet peaches, maple syrup and some salty bacon. References. As an Amazon Associate I earn from qualifying purchases. Also pull off a few of the outer layers. You’ll lose some leaves by removing the stem, but these are, more often than not, the very leaves you don’t want to keep. If they look dried, bruised, insect-damaged, or otherwise undesirable, remove them until you reach the more appealing leaves underneath. mmm). Roast at 425ºF until very brown on the outside and very soft on the inside, 40-50 minutes). The entirety of the Brussels sprout—the whole dang bud—is edible. NOTE: TheCookful may receive a commission on purchases made through Amazon or other affiliate links. This allows for heat to make its way into the core and cook it sufficiently throughout. You can also blanch the leaves beforehand by boiling them for less than 2 minutes and soaking them in ice water. Here are my tips on properly freezing blackberries for later. You tryna be tricky? We use cookies to make wikiHow great. Notify me of followup comments via e-mail. So many people seemed to have questions about them that I thought a little primer might be helpful! Research source. All different sizes. [1] I’m loving them too! How to Trim A Brussels Sprout: Cooking & Trimming. % of people told us that this article helped them. Image credit via Flickr Creative Commons: urbanfoodie33 and Lisa B. Check out the Bellemain Micro-perforated Stainless Steel 5-quart Colander at Amazon. lol. If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance, and store them in an airtight container in … If they are larger, however, you can slice them in half. (To make these beautiful roasted Brussels sprouts, trim them but leave them whole. Heat oven to 400°F. Understanding the anatomy of a Brussels sprout bud can help you figure out how to cut it into various forms for cooking. pan-roasted Brussels Sprouts with Balsamic and Pomegranate, Oven Roasted Brussels Sprouts with Honey Balsamic, Roasted Brussels Sprouts with Garlic, Parmesan Cheese, Hazelnut Brussels Sprouts with Brown Butter, Tender Eye of Round Roast with Herb Infused Oil, The Ginger Rogers|Gin and Ginger Ale Cocktail. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. wikiHow is where trusted research and expert knowledge come together. Check out the OXO Good Grips Mini Vegetable Slicer at Amazon. Replies to my comments Hope you and your family had a wonderful Thanksgiving… we definitely gobbled ’til we wobbled!! You can do this with a chef's knife by cutting each sprout in half first (following the above directions), and then cross-cutting each half latitudinally into thin slivers. This is done by removing the stem and peeling off the individual layers from each sprout. As with any vegetable, it’s important to thoroughly clean your Brussels sprouts. If they’re nice, add them in with the bigger pieces. Excess moisture shortens the storage life of brussels sprouts. The core is the most solid part of the sprout, which means it cooks more slowly than the rest of the vegetable. (A cut-resistant glove may be a worthwhile investment if you plan to do lots of mandoline slicing with your hands.). Add any leaves that fell off when trimming. Learn more in the Comment Policy section of our Terms of Use page. Cooked in a variety of ways—whether they’re boiled, steamed, grilled, or stir fried—the Brussels sprout is a dynamic vegetable indeed. Deeeelicious roasted sprouts, cream, cheese and crumbs come together in this remarkable easy gratin. Oven Roasted Brussels Sprouts with Honey Balsamic glaze are one of my favorites! 12 Brussels Sprout Recipes for Thanksgiving. Brussels sprouts’ tight little green leaves make it easy for little bugs like ants and caterpillars to lurk. You’re inevitably going to lose some leaves when cutting Brussels sprouts, but that’s okay! Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Brussels sprouts look (and taste) like mini cabbages. This will ensure you remove any dirt or dust that’s been lingering on the outer leaves. If your sprouts are small, you can leave them whole when cooking. TMI with Christine is a podcast where we give you way too much information about meal-planning and time-management. Brussels sprouts, it seems you either love them or hate them.If you reside in the latter category, you probably haven’t tried them fresh from the garden at their peak.