Since we were kids, Brussels sprouts have been the butt of many food jokes. Today that is changing. Dan is here to show you the most flavorful way to prepare them by way of understanding their scientific make up.
Get our Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked Almond recipe:
Get our Skillet-Roasted Brussels Sprouts with Gochujang and Seasame Seeds recipe:
Get our Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano recipe:
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My therapy is necessary due to forced eating of Lima beans and succotash! Icky
I love BS. Always have, even as a kid. I can eat them raw. However, my wife does not agree. I’ll be cooking them Dan as you illustrated. 😎
noting beats fresh boiled & buttered sprouts.
When science can make Brussel sprouts taste like fried chicken and waffles let me know. Till then, Brussel sprouts can go extinct. Which may make it difficult to make them taste like fried chicken and waffles, but I'm prepared to make that sacrifice.
The problem isn't the way brussels sprouts taste. The problem isn't how you cook them. The problem is that the modern (especially US) palate isn't educated to accept any bitterness at all. Everything should be either sweet or salty. The current "great gourmet idea" therefore, is to caramelise everything that looks like a vegetable.
My great-grandmother shared her technique and recipe. Always choose tiny Brussel sprouts as opposed to large. Then, cut them in half and snip out center (v shape). Then, placed them on a flat stone (like those used to make pizza) that was brushed with olive oil. Finally, broiled them in the oven until they turn brown, sprinkle with salt and pepper and tiny dollop of plain yogurt.
I guess I am the odd one out. I don't mind boiled/steamed sprouts. Now I will try Dan's method and see how it is.
It also depends on the time of year you buy them. Sprouts finished off in cold weather, before harvesting, are sweeter.
LOVE your channel, Dan!! Just started watching it! Everything you talk about turns out to be very informative, and so easy to follow! Don’t stop!
86 the oil and go for bacon grease!
Brussels Sprouts are the best what are you talking about-
"Just fry them in 5 tablespoons of oil LUL" Yeah well that would make anything taste good.
This got my husband to eat brussel sprouts. He enjoyed the nerd aspect of this discussion.
Amazing video, amazing tips!
I add a couple of extra minutes to each step and a little chix stock in the final and get perfect Brussels every time. Ty Dan.😊
Dan! Love these and your presentations! Perfect blend of good food, science, and geek (#GeeksAreSexy, #ScienceIsSexy, #FoodIsSexy).
What is your recipe (what are the ingredients measurements) for your Skillet-Roasted Brussels Sprouts with Brown Sugar, Dijon, White Wine Vinegar, and Cayenne??? Thanks!!
cut brussel sprouts in half, lay flat side down in a cold pan, add enough oil that its slightly up the sides of the sprouts. cook for 5 mins covered. take off lid and cook for another 3 mins.
This is the way to make it ! And I am doing it for a long time and love it .
Actually really like Brussel sprouts, but would get mixed results. Thanks for explaining the need for more olive oil
Science can discover/create some amazing things…..but making Brussel Sprouts edible??????????
You are expecting science to do the impossible.
Great Video!
Another really great way to cook brussel sprouts I discovered is:
– Cut sections along the root and then
– Toss in oil and salt, and put it in Air Fryer for around 10-11 mins with 350F.
I think I heard that the actual brussel sprouts plant has been changed from what it was 3 decades ago. Is this true?
I've had chillies with just about everything — but I've never thought to try it with mint. Intriguing…
First time watcher here, and I appreciate the tubes are short, succinct, entertaining and, hopefully, delicious. Thanx!
Get rid of that audio!!!!!!!
Brussels sprouts taste good. I like them for almost 60 years…. Science is not even
needed
Brussels Sprouts don't just have to be browned, as far as I'm concerned. The way I cook them is very simple and they taste awesome. I cut them in half, put them in a bowl with maybe a half cup of water, some pats of butter, some granulated garlic, onion powder (or minced onion), and some cayenne powder, and steam them (covered) in the microwave for 6-8 minutes. They come out nice and tender, and very tasty with a little kick of heat from the cayenne powder. I just happen to like them cooked this way since they turn out more tender and there's no burned taste to them at all. 🙂
Fabulous. Yes, gagged on Mom's overboiled, whole, soggy brussels sprouts. Thanks, Dan.
Hated Brussel sprouts growing up. My mom would just boil them. They were little bitter cabbages. Now it's a family favorite. I still tend to the oven method for large gatherings. It's just easier to make a big batch.
too much oil… too much oil
D'oh! You just explained why this recipe, which is so simple, makes Brussels sprouts taste very different than when sprouts are cut – and people who say they don't like them will eat this:
Remove the leaves from 1 lb large Brussels sprouts – tedious, but worth it for the change of taste
Cook on medium-high heat with 2 to 3 cloves of crushed or sliced garlic and a little olive oil just until wilted.
Cover and cook on low heat just until soft. Stir / mix with tongs once or twice to cook evenly.
Toss with 1/4 tsp red pepper flakes.
What, no bacon on your brussel sprouts?
I always loved brussel sprouts. Hearing they taste bitter is a first for me. My mum used to cook them in a pressure steamer, with potatos in the water at the bottom and the sprouts in a sieve above. The always had this sweet and melty taste they were absolutely delicious!
brussel sprouts are literally yummy??????
I’ve heard that you can cut the stems from out of the sliced Brussels making them look like little Pac-Men and it greatly reduces the amount of bitterness
As a Brit, this feels like some sort of heresy. Sprouts must be boiled and you'll like that bitter taste or go to bed without anything!
My method is to place uncut brussel sprouts into a fry pan with some chicken broth with the level up to their middle. Put the lid on and poach them at medium low. Check them with a fork to determine their tenderness and when they seem to be very tender, place a salmon steak or filet into the middle of the pan and put the lid back on. You should season the salmon with salt and pepper at the very least. You should also add what seasoning you prefer to the salmon before cooking. The fat from the salmon cooking with the Brussels Sprouts are a perfect combination. I like the Brussels sprouts to be melt in my mouth tender. Ground black pepper is perfect here. Salmon and tender sprouts together in the mouth is excellent.
If I don't have the nonstick skillet would it be best to use a stainless steel or a cast iron pan instead?