A few years back, I did some research around this. Why is the mighty sprout so reviled?
I found out that Brussels sprouts contain two different bitter compounds – one that’s released with a short cook time, and one that’s brought out with longer cook times. I also learned that the fresher and smaller the sprout, the less bitter it tastes.
So, a few tips for making yummy sprouts:
- Get local if you can. If they’re still on the stalk, even better.
- Go for uniformly sized, small sprouts, about the diameter of a quarter.
- Toss them with olive oil and sea salt and roast at 375° for 30-45 minutes, tossing a few times.
And if all that fails, ADD BACON.
Brussels Sprouts with Bacon
Serves 10 • Prep Time: 20 minutes • Cook Time: 45-60 minutes
- 5 lbs Brussels sprouts, trimmed and quartered
- 1 lb bacon, cut sideways so you get little strips
- About 2 tbsp olive oil
- Salt and pepper
Preheat oven to 350°.
Heat a roasting pan on top of the stove on med high heat.
Toss in the bacon strips, and cook them down until they’re almost crisp. Remove and set aside.
Add the olive oil and mix in the sprouts to coat them with the oil.
Once they are all sizzling, put them in a 350° oven and roast until browned and tender (45-60 minutes). Toss the bacon back in and season to taste.