Recipe: Quick and Yummy Shaved Brussels Sprouts with Bacon (2024)

FAQs

How do you shave brussel sprouts quickly? ›

To shave Brussels sprouts, you can use either a food processor, knife, or mandoline. A food processor works best for a large number of sprouts, while a mandoline produces the most thinly-shaved sprouts. A knife is a great option for those with less kitchen equipment.

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!

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.

The trick is to simply know how to cook them properly and what flavors work with them. 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.

Shaved brussels sprouts can be purchased in a bag at the store, but it is so easy to do it at home and much less expensive. So save the money and do it yourself! It can be done simply with a knife and cutting board, with a food processor, or with a mandolin.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Cut in Half to Roast.

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).

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush. The goal is to caramelize the outside while maintaining a firm and nutty interior.

How do you get the bitterness out of roasted Brussels sprouts? ›

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.

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

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.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.

Cut the Brussel sprout in half and place the cut side on the cutting board. Carefully, holding the sprout toward the stem end and using your fingers as a guide for the knife, make thin slices crosswise.

The easiest way to shred Brussels (besides buying them pre-shaved, of course) is in a food processor with a slicing or shredding attachment. But that doesn't mean you're out of luck if you don't have one. Want to be as hands-off as possible? Use a blender.