Brussel sprouts are a favourite Fall vegetable (okay, that may be an unpopular opinion). Brussel sprouts could be so disliked they either turn out soggy or bitter. A good recipe will help to limit this! The bitterness in cruciferous vegetables comes from a natural component called glucosinolates. The internet tells me there are a few tricks to help minimize that bitterness, including: peeling the outter layer, blanching, cutting the sprouts before baking, and baking at a higher temperature. So, I employed all of them for this recipe and I’m happy with the result.
Start out by peeling the outter layers of the Brussel sprouts (2 leaves or so), then drop them whole into boiling water and boil about 45-60 seconds. Then rinse under cold water to stop the cooking process (or use an ice bath). Once cooled, cut off the bottom end of the sprout and slice them into half, lengthwise (and into quarters for the large ones). Leave the really little ones whole.
Here’s the full recipe. Enjoy!
Pre-heat oven to 425F.
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