Brussels sprouts are often cooked as a side dish, especially as part of a holiday meal like Thanksgiving. And if you think you don’t like them — AP food writer Katie Workman says you just haven't had them prepared well. She says to choose Brussels sprouts that are firm, bright in color, and as free as possible of wilted leaves and bruises.
This image provided by Cheyenne Cohen shows olive oil being poured onto Brussel sprouts. Brussels sprouts are often cooked as a side dish, especially during the cold weather months. They are particularly popular as part of holiday meals such as Thanksgiving and Christmas. And if you think you don’t like Brussels sprouts, I’m here to say AP food writer Katie Workman says you just haven’t had them prepared well.
Brussels sprouts can be a bit bitter. Larger sprouts are more bitter and take on the flavors of cabbage, while smaller sprouts tend to be sweeter and more tender. Much of the taste of Brussels sprouts, however, really comes from the way they are cooked. Roasting and sautéing bring out their sweet and nutty flavors, while boiling makes them “cabbage-y.”For any Brussels sprouts recipe, start by removing any outer leaves that are slightly browned or wilted.
Brussels sprouts are very versatile. Used raw, they are amazing when sliced thin and used in salads. They can also be steamed, boiled, sautéed, fried, roasted and even Add the broth and cover the pan. Let the liquid come to a simmer, then reduce the heat to medium. Steam the Brussels sprouts until you can easily slide a sharp knife into them and the broth is almost evaporated, 7 to 10 minutes more.
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