Q&A for How to Cook Brussels Sprouts

Definitely! You can sauté your sprouts in butter or toss them in butter after they're cooked. A big squeeze of lemon juice over the finished product will make them taste fresh, bright, and crisp.

Yes. Store your leftovers in an airtight container in the fridge for up to 4 days.

Absolutely! Any fat, like olive oil, butter, or bacon fat, will taste delicious.

Yes, but you won't be able to cut them in half if they were frozen whole. The best way to cook frozen Brussels sprouts is to roast them (just toss them in your seasonings and throw them in the oven).

Yes, Brussels sprouts can be eaten without cooking. Be sure to choose small, young and fresh ones for the best flavor. The sprouts can be cut into small slices and added to a salad or sprinkled over foods like baked potatoes. Just be aware that some people do not cope well with the uncooked sugars in raw Brussels sprouts and may experience discomfort from gas. If this happens to you, just cook them next time.

Brussels sprouts go well with quite a few different flavor pairings. In particular, here are some good flavor choices to pair with Brussels sprouts: Paprika, nutmeg, mustard, bacon, lemon juice, apples, onions, cheese, balsamic vinegar, walnuts, butter, fresh herbs and white sauce.

Yes, you can steam Brussels sprouts. Prepare the sprouts first, by trimming off the base and pulling off discolored leaves from the outside. Wash well. Place in the steamer and steam for about 6 to 7 minutes. Remove from the heat and serve immediately.

Brussel sprouts should look green, be round in shape and firm to the touch. This is the same whether they’re attached to the stalk still or as individual sprouts. The smaller sprouts are the best as they are the sweetest, especially if you’re steaming or boiling them. Larger ones are better for grilling/braising or soups. Avoid sprouts with yellowing leaves, blemishes or mushiness.

Yes, you can. Check for recipes online based on how many brussel sprouts you want to cook.

Yes, the whole thing is edible.

The best way to put cheese on the sprouts is after you just drain them and they are piping hot. Grate the cheese beforehand and set it aside at room temperature before putting it on the sprouts.

Roast Brussels sprouts at 400 degrees Fahrenheit for 35-40 minutes. Check with a fork for tenderness.

Like potatoes and onions, they love cold and dark places, so a dark, cool cabinet would be a good choice for raw Brussels sprouts.

Yes, or you can use butter or olive oil or lard or beef drippings. Any edible oil or fat can be used.

Yes. Cook the Brussels sprouts beforehand to ensure they soften (around 2 - 3 minutes). Then add broth and cook until tender (around 10 minutes).

Saute in brown sugar with a little bit of olive oil to add some sweetness before putting them in the oven. Season with salt and pepper.

Yes. You can pickle most vegetables.

It’s best to cook the sprouts without the vinaigrette and then drizzle them with the vinaigrette and some honey afterwards. Try this with the baked sprouts above. I love it!

Sauté fresh, sliced mushrooms in butter . Pour over roasted Brussel sprouts and sprinkle with Parmesan or Pecoreno cheese. These will go nicely!

Heat the skillet at a low heat. Then add 2 spoonfuls of butter. After the butter melts, add the Brussels sprouts. For a better taste, you can add 2 chopped up bell or chili peppers and serve warm.

Yes, you can still cut them in half and remove the loose leaves before boiling them, if that's what you prefer.

If they're to your taste (and were cooled quickly after cooking, rather than left at room temperature for several hours), then yes, absolutely.

Put some salt in the water when you boil them. And shock them by dipping straight into very cold icy water after they are cooked.