Cheesy Brussels Sprouts Bread Pudding Recipe (2024)

FAQs

How do you make Brussels sprouts not mushy? ›

The easiest and best way I know is to roast at high temperature. Trim the woody ends off the sprouts, and if they're large, cut in half. Toss in a bowl with salt, pepper, olive oil. Spread out on a sheet pan and put in a 500°F oven for 20 minutes, reaching in with a spoon or spatula to turn them over at least once.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

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!

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

The longer you cook them, the stronger the smell will get. Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through.

What happens if you cook brussel sprouts too long? ›

For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.

Yes, according to the Los Angeles Times, Brussels sprouts inherited another gene that causes them to stink up your kitchen when you cook them. When you cook Brussels sprouts they give off a gas: hydrogen sulfide. And if you are the least bit sensitive to smells, it will make you want to hurl.

Although temperatures below 20°F will eventually kill Brussels sprout plants, these vegetables are hardy, and their flavor improves after a light frost. Picking sprouts after frost results in a sweeter and tastier crop of sprouts.

Add the Brussels sprouts and boil lightly for four to six minutes or until the sprouts are al dente, but still beautifully green. You can test with a sharp knife, but trying one is a surer way to tell. Drain off the water and serve immediatly with the butter and pepper if desired.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Rinse a couple of times a day to keep the seeds/sprouts moist. This also flushes away carbon dioxide and metabolic wastes that could cause spoiling. Use cool water when rinsing to ventilate and cool the sprouts to prevent overheating. Sprouts generate warmth as they grow.

Watering just right is key to preventing mushy Brussels Sprouts leaves. It's like a dance with nature—know the steps. Water thoroughly until it drains from the bottom, then let it be. Overwatering is a no-go; it's the fast track to Soggyville.

The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.

If you feel a slimy film or if your brussel sprouts have soft tender spots, then throw them away instead of eating them. Black or brown spots Brussel sprout leaves normally look bright green and have light green or white stalks.