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Slicing brussel sprouts

Help~ Directions call to cut sprouts in half, put face down and slice as you would a mushroom. I figured I would do it in quarter inch slices BUT.. what about that core in the middle? It seems kind of tough. I'm going to sautee them ultimately. Thanks!

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  1. I don't even slice mine to sauté them - I just cut'em in half lengthwise, boil or steam them until they're crisp-tender, and then sauté. As long as you trim off the woody end of the core it'll cook just fine. Not seeing you recipe in front of me I'm assuming that it calls for some preparatory cooking.

    A good way to cook these things in one step is to braise them: slice in half as above, then I chop a little bacon and fry it in some olive oil in my big nonstick sauté pot, then toss the sprouts in that for a little while and then pour in some white wine or stock (about 1/3 cup), put the lid on, bring to a boil, cut the heat to low and let'em sweat for 15-20 minutes. Oh, and salt them while tossing. For non-pork persons or veggies you can forego the bacon - just olive oil is quite good too.

    1. The core isn't a problem at all. Cut away and cook.

      1. Personally I prefer them whole, I think they look better that way - cut up you might as well be using cabbage. I won't even bother buying them if they're too big (over about 1 1/4 inches diameter). Just cut off the stem end and remove loose outer leaves, boil them for 8 - 10 minutes (depending on size), shock them in cold water to keep them from getting overcooked, then saute 2 - 3 minutes with whatever flavorings you want. I like them simply finished in butter with a little bread crumbs, parsley, and lemon juice.

        1 Reply
        1. re: BobB

          I have (somewhere) a recipe which gives them the German sweet-and-sour treatment. This is very good on feast days (e.g. Thanksgiving) as a counterpoint to the heavier, fattier foods.

        2. knitterb, I wash the bsprouts well, remove any brown outer leaves and cut a small X in the top of each so they steam thru. Steam 2 doz for 15 mins and saute in a hot pan of pressed garlic and oil until lightly roasted. I never slice them.

          3 Replies
          1. re: HillJ

            The stem ends are cut off then the X is made on the *stem* end. That's the dense end of the sprout. I never slice them also but there are some recent recipes that call for thin slices. Roasting in the oven brings out the sweetness of this vegetable, although I steam as an alternative when I want a lighter side dish.

            1. re: Gio

              gio, I was *waiting* for somone to catch my method...I cut the stem off completely and X the head of the b.s.--to each their own :)

              1. re: HillJ

                Absolutely! Vive le difference.....

          2. depends how thin you want your slices. we've discussed this in other threads, and those of us who love super-crispy, thin, roasted or sauteed brussels sprouts have discovered that a mandoline or the food processor with shredding disc works wonders...

            1. I like them sliced - sauteed in some bacon. A friend of mine adds chestnuts as well. I slice them by placing them on the cutting board with the core to my left, then sliver them. You just end up with a bit of the core at the end.

              1. There was a post on these boards a while ago for a Lidia Bastianich recipe for brussel sprouts in a lemon sauce/ I love brussel sprouts, and usually trim the outer leaves, x the core and steam them. But I thought i would try her recipe. I served it to non brussel sprout guests, and everyone loved it. Will try to find the post. But- it involved taking off each leaf, sauteeing in oil, salt, red pepper flakes and garlic. Served with a garlic lemon sauce. Labor intensive, but so so good.

                3 Replies
                  1. re: goodhealthgourmet

                    Thanks. The recipe was so good. As I said, I made BS converts out of three people with this recipe.

                    1. re: macca

                      i remember thinking it sounded wonderful when in read the original post a few months ago, and now you've got me itching to try it! adding brussels sprouts to the shopping list right now...

                1. mrs jfood loves BSs. Jfood has a very simple fish dish that uses them.

                  - Preheat oven to 400
                  - season a fish fillet for 2 (use whatever fish you like
                  - chop some mushrooms, shallots, red/yellow/orange peppers
                  - take 5-6 sprouts and MV for 1 minute, slice in half the long way
                  - get a skillet hot and add evoo
                  - sear the fish over high heat
                  - flip, add the veggies, trying to get all the sprouts face down
                  - place in oven to temperature
                  - remove stuff from pan and deglaze with a little white wine

                  1. Go ahead and cook 'em with the core. They soften up just fine.

                    A quarter inch is pretty big for a BS. If its appearance you're after, you may need to cut them that way. If it's for cooking time, try simply quartering them. For me, the smaller the better with BSs, so just halving them may be sufficient. (Actually, when just roasting them I leave the little ones whole.)

                    What are you making?

                    1 Reply
                    1. re: Richard 16

                      It was a recipe for sauteed brussel sprouts , sliced, from a cookbook called Kitchen Sense . First some chopped bacon, then the brussel sprouts, some liquid, and after the bs are soft, added one tb. vinegar. Everyone liked it tonight! I was drawn to it because I could make it a few hours earlier , put in fridge and then reheated. With flank steak, roasted red pepper potato cakes and glazed carrots, a nice addition.

                    2. I love them in all preperations. If you have never tried them shaved, give it a try. If you have a mandoline it makes it very easy. Shave and saute with shallots and butter.

                      1. i keep them whole and roast the bejeezus out of them in a hot oven with olive oil and salt. i cut the bottoms off and let a few leaves fall into the pan for some crispy bs chips.

                        if i find the minis, i just leave them as is and do the same.

                        1. Nasty, horrible things.

                          But, if I am forced to cook them, then thinly sliced and stir-fried with garlic in a small amount of sesame oil. It makes them slightly less unpleasant.

                          3 Replies
                          1. re: Harters

                            You've probably just never had fresh ones. I used to think that way about them until I had them fresh from someone's garden.

                            Speaking of which, have you ever seen them grow? That itself is kind of disgusting, the plant has a stalk like broccoli but much taller and without the broccoli at the top, and the sprouts grow like pimples all up and down the sides of the stalk.

                            1. re: BobB

                              Not garden fresh, I agree. But my local greengrocer sells them on the stalk - much fresher than loose sprouts at the supermarket. I still hate them.

                              He also sells the top leaves separately to use like loose spring cabbage - love them thinly sliced and plain steamed. Also great sti-fried with juniper to go with pork.

                              1. re: Harters

                                To reduce bitterness soak them in *very* heavily salted water +/- a half an hour. Rinse extremely well and go on your merry way!

                          2. I usually roast them. Just cut in half (or quarters for the really big ones.) I just tried this recipe from Everyday Food and it's become a new favorite: Brussels Sprouts with Apples and Bacon.


                            1. I don't remember if I got the idea on this board, tv, or cookbook but I was going to try to take apart the leaves and that got way too tedious so I just sliced each one into thin slices and put all on a half sheet pan with EVOO, S & P and roasted at 400 for about 15 minutes
                              They stay green and are really good. Start checking at 12 minutes, maybe. Even better was when I bought them on the stalk -- much fresher.

                              1. I generally cut in half lengthwise too but this holiday I made them "hash style", sliced thin and sauteed in butter with a small handful of caraway. Very tasty.

                                1. I love Brussel sprouts halved to keep the bite and texture, but I also like to slice them super thin "hash style" and flash saute them with lots of garlic.

                                  1. i prefer them whole or halved. i generally cut the root down a bit, pull away the outer leaves, and slice in half, or score an X at the root so that they'll boil more evenly