Pan Fried Brussels Sprouts with Chestnuts and Pancetta (2024)

FAQs

Should you boil Brussels sprouts before frying? ›

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

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.

Add the brussel sprout halves to a bowl with 1-2 tbsp olive oil, garlic powder, oregano, red chilli powder and salt. 4. Spread them on a baking tray with no parchment paper, with the center FACE DOWN. Bake or airfry at 400F for about 20-25 minutes.

3) Don't overcrowd the pan.

Brussels sprouts need some breathing room on the pan, or they'll produce so much steam that they never crisp up. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan.

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.

Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

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.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

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).

Should I blanch brussel sprouts before pan frying? ›

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.

Not using enough 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. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Not to mention, a quick steam is the perfect way to cook the sprouts and keep their vibrant-green hue intact. For results that aren't too mushy, here's how to steam Brussels sprouts. 1. Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.

To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance. They should still feel firm to the touch.