Slow Cooker Brussel Sprouts Recipe with Bacon and Chicken (2024)

FAQs

Why do you soak brussel sprouts before cooking? ›

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.

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!

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.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

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.

They taste best when harvested after several frosts. Availability: Brussels sprouts are mainly grown in California and are available year-round in grocery stores. The peak season is October through December. Selecting: Pick firm sprouts that are bright green in color.

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.

Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Why do you cut brussel sprouts in half? ›

Sizes and uses for different cuts

Halved: Halved Brussel sprouts are the classic cut for sheet-pan roasting or sautéing. Sliced: Crisp these guys up in the air fryer. They are also great for sautéing and roasting – especially if you start with the larger sprouts and want to cut them into bite-sized pieces.

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.

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.

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.