Cheesy Brussels Sprouts Bread Pudding Recipe (2024)

FAQs

How do you make Brussels sprouts not mushy? ›

I like to cut the brussel sprouts in half and then blanch and shock them in salted boiling water. After that I get a frying pan and fry them cut side down in some neutral oil till they are nice and crispy brown. I do them cut in half lengthwise in a cast iron pan, with coconut oil, on a fairly high heat.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

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.

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.

Brussel sprouts can be eaten raw, typically in a salad. But if you are cooking them then it is possible to undercook them as most people expect cooked Brussel sprouts to be firm but not crunchy. If they are still crunchy then they have been undercooked. Just don't overcook them as they are terrible when overcooked.

Tips for cooking brussels sprouts

The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell.

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.

America's Test Kitchen (What's Eating Dan YT link to avoid the ATK paywall) recommends skillet-roasting Brussels sprouts, though with enough oil that it's almost pan-frying. Serious Eats says to oven-roast at high heat in a sheet pan.

Should you cut brussel sprouts in half before baking? ›

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.

Brussel sprouts normally only smell after you cook them, so toss out any that have any strong odors while they're still raw. When you cook brussel sprouts, it's normal if they have a slight scent of sulfur. Compounds breaking down in the leaves during cooking release the smell.

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 best way to reheat roasted Brussels sprouts is in the oven. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350 degrees F for 5 or so minutes, until heated through.

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.

Rinsing is the process by which we add moisture to our sprouts. Draining is the process by which we regulate the amount of moisture our sprouts have available - until their next Rinse. Use high pressure water whenever possible. Rinse 2-3 times daily.

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.