Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (2024)

FAQs

Why aren't Brussels sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, Brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

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).

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.

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.

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.

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.

Side Effects of Brussels Sprouts:

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

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.

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

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.

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.

Cook the sprouts in boiling salted water for about 5 minutes, then drain and dunk them into very cold water. Drain again and store in the fridge overnight. Fry up some bacon lardons or pancetta until crispy, then add some chestnuts.

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.

Syngenta began a breeding programme to develop milder tasting Brussels varieties in the early 1990s.

In 1999, the scientists published their findings. Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said.

It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.