Roasted Maple Bacon Brussels Sprouts Recipe - The Cookie Rookie® (2024)

FAQs

Should I parboil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture.

The Bottom Line

Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.

Place cooked roast Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To Reheat. The best way to reheat roasted Brussels sprouts is in the oven.

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.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!

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.

Alternaria Leaf Spot and Blackleg are the fungal party crashers ruining your Brussels sprouts' vibe. These fungi love a moist environment and will exploit any weakness in your plants, be it a tiny wound or just the plant's natural openings.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Can dogs have brussel sprouts? ›

Yes, dogs can eat Brussels sprouts, but they should be cooked and served in moderation. Brussels sprouts are rich in vitamins K, A, and C beneficial for dogs. Some dogs may not like the bitter taste of Brussels sprouts. Never feed your dog raw Brussels sprouts as they can cause digestive issues.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.

There will usually be a sour odor and the brussel sprouts might be extra liquidly, mushy, and there could be mold. Cooked brussel sprouts should typically be eaten within 2-3 days once cooked.

They are rich in antioxidants, high in fibre and can help maintain healthy blood sugar levels. Should you parboil Brussels sprouts before frying? Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Bearing in mind that the aim of parboiling foods is to only partially cook them, it takes very little time at all to parboil Brussels sprouts. Just three to four minutes is all you'll need to soften them and you can tell when they are ready to drain because they will turn bright green.

Blanch the large sprouts for 5 minutes, the medium sprouts for 4 minutes, and the small sprouts for 3 minutes. Step 5. Remove Brussels sprouts from the heat and immediately transfer to ice water to halt the cooking process. Let them cool completely in a colander.