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Question about best way to cook brussell sprouts

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I recently created a recipe for brussel sprouts that finally almost matched my fav version of them I order from this little Italian place in Manhattan exactly—just one problem, they weren't fully cooked. I washed them, cut off the stems, halved them, tossed them in oil and the other delectable goodies I used (I'm happy to post the recipe if anyone wants) and put them in the oven on a baking sheet at 400 degrees for about 25 minutes. They were delicious, but it still seemed that the middle was a tiny bit undercooked. They couldn't have stayed in the oven any longer, though, because the outsides were about to burn. Should I have boiled them before baking them, and if so for how long? Any other suggestions? Thanks!!!

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  1. Par boiling works for me before roasting......my brother, who is quite the accomplished home chef, likes to nuke them for 4-5 minutes, then pan fry them in salt, pepper and olive oil to crisp them up......he swears by this method and it's a lot quicker than the traditional oven roasting.

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    1. re: fourunder

      That is an excellent way to do them -- but in my experience it requires vastly more fat than the oven method. Not a bad thing for a special meal, but more than I like to add to a vegetable side for everyday cooking.

    2. Yes, you want to precook them just a little. I prefer steaming in the microwave -- just enough to make them begin to get tender. I'd also bump that temperature up to 425.

      1. From your description, I'm thinking that your heat was too high by maybe 50 degrees. But much depends on what you mean by "about to burn." Black is no good, but I'd loo forward to well browned sprouts. Also, it might help to bring the sprouts to room temperature before cooking, if you didn't already do that. Less important for these little things than for bigger stuff, but still...
        While I normally cook sprouts whole in a covered skillet in about 1/4" of water (basically steaming them), I also like the approach of shredding them with a food processor and then sauteing them quickly over high heat (maybe in a wok) with whatever seasonings you fancy. That method cooks them very quickly, and you get little stink factor, which matters to some people (not me so much). Cheers!

        1. Yes, please post the recipe. I love brussel sprouts!

          1. I roast them in a 425 oven for at least 30 minutes (longer for really big sprouts). The outer leaves get dark brown, but they don't burn.

            1. As Bada Bing suggested, perhaps your heat was too high. I wash, dry, toss with olive oil, S&P, and roast at 350F for 40 minutes. At the 20-minute mark, I give the pan a shake to even out the cooking. The outer leaves are browned a bit but not burned, and the sprouts are cooked through.

              1. Even though others have already mentioned pan frying, I thought others might like to check out this link to Chef John at Foodwishes. No one in our family has ever liked brussel sprouts, but we all enjoyed these - even if it's more of a "brussel slaw".

                http://foodwishes.blogspot.com/2008/1...

                1. I don't parboil but I turned the halves face down. Some get brown but don't burn. But, the individual leaves that fall off and get crispy are the best. My kids fight over the brussel sprout chips.