Shaved Brussels Sprouts Gratin With Gruyere Recipe (2024)

FAQs

What is the best way to shave brussel sprouts? ›

To shave Brussels sprouts, you can use either a food processor, knife, or mandoline. A food processor works best for a large number of sprouts, while a mandoline produces the most thinly-shaved sprouts. A knife is a great option for those with less kitchen equipment.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

I like to cut the brussel sprouts in half and then blanch and shock them in salted boiling water. After that I get a frying pan and fry them cut side down in some neutral oil till they are nice and crispy brown. I do them cut in half lengthwise in a cast iron pan, with coconut oil, on a fairly high heat.

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

Packed into an airtight container, shaved Brussels sprouts will last up to five days in the refrigerator. Put them to use in recipes like the following: Shaved Brussels Sprouts Salad. Pasta with Shaved Brussels Sprouts and Pancetta.

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.

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.

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.

The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation, according to Harvard University's School of Public Health.

Roasted Brussels Sprouts Serving Suggestions

Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

What causes bitterness in Brussels sprouts? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

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.

Roast the Brussels Sprouts at high heat

Check the brussels sprouts about halfway through and add more olive oil as needed. 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!

This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. Without oil, Brussels don't brown and soften—they dehydrate.

To shred Brussels sprouts in a food processor, select the “High” speed setting on your appliance. Place your Brussels sprouts in the feed tube. Use the food pusher to press the Brussels sprouts into the blade. Repeat this step until you have shredded all of the Brussels sprouts you need for your recipe.

Because the base of each leaf connects to the core of the sprout, it's easiest to trim away the stem end just above the attachment points for the leaves you want to remove and discard. They'll often fall away on their own after that, or, if not, will be plucked off much more easily.

The easiest way to shred Brussels (besides buying them pre-shaved, of course) is in a food processor with a slicing or shredding attachment. But that doesn't mean you're out of luck if you don't have one. Want to be as hands-off as possible? Use a blender.