We didn't eat a lot of Brussels sprouts when we were young. They weren't very appealing to us then. Now, however, we are quite taken with Brussels sprouts, and, curiously, we like them now for all the same reasons we avoided them when we were young. That mini-cabbage cuteness, the delicate yet vibrant flavor. But we're still trying to avoid one more anti-sprout turnoff: that ugly dull brownish-green color.
Tip: Keep Brussels Sprouts Green With a Bath
That dark green color is a sure sign of an overcooked and bitter Brussels sprout. If your little cabbages are dark green, the color of an Army Jeep, tough luck. And yet when we cook our sprouts to just the right level of tenderness, it's hard to keep them from turning this unattractive color. We prefer that bright, vibrant green that makes them such irresistible targets for unusual holiday decorations.
There's an easy way, though, to keep that bright color in your sprouts -- even when they are fully cooked. Just plunge them into a cold water bath when you're finished cooking them.
This sounds fussy, I know. I usually ignore any steps in a recipe that call for ice baths, cold water baths -- any bath. What a pain.
But here it's truly worth it, and not hard. Just fill an extra bowl or pot with cold water and put it in the sink. Bring your steamed or boiled Brussels sprouts to the sink, drain them through a colander, then instantly dump into the cold water. This stops them cooking, so you don't have to worry about them getting any mushier, and it also preserves their color.
What's your favorite way to eat Brussels sprouts?
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i like shredding them and then toss them into basic vinaigrette
view reggiesoang's profile
I've always stir-fried Brussels sprouts, with a splash of broth at the end to steam them cooked, and I've never had problems with discolouration.
view Michelle of Montreal's profile
But don't you end up with cold sprouts when you want hot ones?
view Pixie's profile
I love them roasted; then I don't have to worry so much about discoloration. ;)
view OneWallKitchen's profile
Would boiling them with salt help?
view delecson's profile
I use a recipe from 101cookbooks that I've modified. Slice them in half, throw some olive oil in a pan, then but the sprouts in, cut side down. Spray some olive oil on top, and sprinkle salt & pepper. Cover & cook on medium for 5 minutes. Remove the cover, and flip them over and cook for a couple more minutes. (They should be a little browned/blackish on both sides). Then toss with toasted pine nuts and fresh grated parmesan (optional). So so so good. I made them last night. I LOVE brussels sprouts. They're also delicious in soups and stews.
view meganificent's profile
Pixie, I don't think they get completely cold. You just want a quick shock to stop the cooking. Plunging them for a few seconds does the trick and allows the insides to remain warm.
view bubble's profile
If anyone happens to live in LA, The Village Idiot makes their brussel sprouts with BACON!!!
view monkeymilk's profile
There is a fabulous restaurant in Cambridge, MA called Green Street that uses a ton of brussels sprouts (often with pancetta or bacon)...our absolute favorite is the baked macaroni & cheese with bread crumb topping & brussels sprouts baked in. DELISH!
view msfraust's profile
The plunging really works. THis Thanksgiving, my father-in-law who is a real anti-brussels sprouts person had second helpings of my bright green, fresh smelling sprouts. And to the person who is worried about them going cold, I tend to do them in advance and then either plunge them back in boiling water for a few minutes before serving or toss them in oil on a pan.
Long live the green sprout!
view gormanmcadams's profile
Brussel Sprouts and Cheesewiz...mmmm. Unhealthy, but delicious!
view KerryTay's profile