FAQs
Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance. Stop treating the squash like a tuber and start thinking of it like a melon.
Can you roast Brussels sprouts ahead of time and reheat? ›
To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
When not to use brussel sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Why do you soak brussel sprouts before cooking? ›
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
How to avoid soggy roasted Brussels sprouts? ›
Recipe Tips and Tricks
- DO NOT CROWD THE PAN. This is the cardinal rule of roasted vegetables. ...
- Cut in Half to Roast. To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. ...
- Flip Cut-Side Down. ...
- Discard Any Yellow or Brown Leaves. ...
- Don't Overcook.
Make/prepare ahead of time:
Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.
Why won't my Brussels sprouts get crispy? ›
Roast the Brussels Sprouts at high heat
If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!
How to make Brussels sprouts crispy again? ›
Here's How to Do It
It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
How do you keep Brussels sprouts from drying out in the oven? ›
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.
What is one major side effect of eating Brussels sprouts? ›
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).
What is the black stuff on my brussel sprouts? ›
Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.
Do you roast brussel sprouts face up or down? ›
Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.
Is it better to parboil brussel sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
How do you get the bitterness out of brussel sprouts? ›
A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.
How to keep Brussels sprouts fresh after cutting? ›
Storing Chopped Brussels Sprouts
If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.
Can I leave uncooked brussel sprouts in water overnight? ›
Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.
Will Brussels sprouts turn brown after cutting? ›
While it may be more convenient to have pre-chopped Brussels sprouts on hand, they will spoil a bit quicker, so it's a good idea to enjoy them within three to four days. Once they take on a yellowish-brown or black color and develop a squishy texture, you know it's time to toss 'em.
How long can you keep raw brussel sprouts in the fridge? ›
Even though Brussels sprouts can last up to a week in the fridge, sometimes a little longer, their taste gets stronger and less sweet with time. They are at their best when prepared within three to four days of purchase. Avoid washing Brussels sprouts until you're ready to prepare them, as the moisture can cause decay.
Amy Nieporent says 
