Brussels Sprouts Caesar Salad Recipe on Food52 (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.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Yes, you can eat raw brussels sprouts! Brussels sprouts are in the cruciferous vegetable family with broccoli, cauliflower, and cabbage, and are completely fine to eat raw.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

Just be sure there is some space between your sprouts on the roasting pan so they roast and don't steam. Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Brussel Sprouts

Brussels sprouts are another cruciferous vegetable high in sulfur. This sulfur is found in the form of compounds called glucosinolates. They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver.

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

Steam in a small pan on the stove with an inch (2.5 cm) of water. Bring the water to boil, add the Brussels sprouts, and cook covered for 5 to 10 minutes. Roast with olive oil on a sheet pan for 25 to 30 minutes at 400°F (204°C). Add a little salt and pepper, or other flavorings like red pepper flakes or garlic powder.

Which is healthier, raw or cooked Brussels sprouts? ›

Raw Brussels sprouts gives you the most folate and vitamin C. Like broccoli, steaming Brussels sprouts releases more indole than raw (but they admittedly taste best when roasted).

Soaking: Think of soaking as the initial step before actually sprouting a legume, grain, nut or seed. Many people soak beans before cooking to cut down on cooking time and reduce compounds that may cause gasiness in our digestive systems (although it's not completely necessary, it's definitely recommended).

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Transfer the sprouts into the bowl of water and baking soda, ensuring there's enough liquid to cover them completely. If there's not, add more water and baking soda until they're covered. Then, let them soak for up to 10 minutes. Use a vegetable brush to scrub each sprout.

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!