Cheesy Brussels Sprouts Bread Pudding Recipe (2024)

FAQs

How do you make Brussels sprouts not mushy? ›

The easiest and best way I know is to roast at high temperature. Trim the woody ends off the sprouts, and if they're large, cut in half. Toss in a bowl with salt, pepper, olive oil. Spread out on a sheet pan and put in a 500°F oven for 20 minutes, reaching in with a spoon or spatula to turn them over at least once.

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.

Brussels sprouts, like many cruciferous vegetables, contain certain compounds that can be challenging for some individuals to digest. These compounds include fiber, raffinose, and sulfur-containing compounds.

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.

The longer you cook them, the stronger the smell will get. Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through.

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.

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!

What temperature kills brussel sprouts? ›

Although temperatures below 20°F will eventually kill Brussels sprout plants, these vegetables are hardy, and their flavor improves after a light frost. Picking sprouts after frost results in a sweeter and tastier crop of sprouts.

Yes, according to the Los Angeles Times, Brussels sprouts inherited another gene that causes them to stink up your kitchen when you cook them. When you cook Brussels sprouts they give off a gas: hydrogen sulfide. And if you are the least bit sensitive to smells, it will make you want to hurl.

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.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Adding even just one or two servings of Brussels sprouts to your diet a few times a week can help you meet your vitamin C needs. Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

Rinse a couple of times a day to keep the seeds/sprouts moist. This also flushes away carbon dioxide and metabolic wastes that could cause spoiling. Use cool water when rinsing to ventilate and cool the sprouts to prevent overheating. Sprouts generate warmth as they grow.

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.