This blanched and pickled Brussels sprouts takes less than 5 minutes to cook and has nothing in common with the sprouts you hated growing up.
Brussels sprouts seem to have had a scarring effect on many in their childhood. Luckily for me, I don’t remember eating it – probably because my parents wanted to protect me from a personal scarring experience. When I first tried this best Brussels sprouts method a few Thanksgivings ago, I was pleasantly surprised to find it totally delicious. (Another cruciferous vegetable to be inducted into the Hall of Fame!).
I fully appreciate the childhood memories that cause food phobias – I always recover from bananas. But I decided to challenge Alex to face his fear head on when we saw a pretty beak blade Indy Winter Farmers Market, a wonderful new local food market in Indianapolis (a must see if you’re local!). Also, I had seen an interesting appetizer recipe for crispy Brussels sprouts The Food Matters Cookbook.
This pickled Brussels sprouts recipe uses a cooking technique called blanching to prepare the vegetables. Blanching the Brussels sprouts keeps them from getting totally mushy and leaves a nice bite even after marinating. These sprouts won’t smell or taste bitter like the ones served to you as an adult, but they still have a slightly earthy flavor that I think you’ll really enjoy.
This easy Brussels sprouts recipe is a good place to start if you think you don’t like these vegetables, as Dijon mustard and vinegar easily mask Brussels sprouts’ strong “healthy” flavor. We recently served this crispy Brussels sprouts at a meal to celebrate local dishes, and there was nothing but praise for this underrated vegetable. Even Alex is a new believer!
How to make boiled Brussels sprouts
Blanching is one of the easiest cooking techniques you can learn. Blanching essentially means scalding a fruit or vegetable in boiling water, cooking it for a while, and then submerging it in a bowl of ice water to stop the cooking process. Blanching can be used to cook vegetables (like we did in this recipe) or to prepare fruits and vegetables for freezing.
The most important thing to remember when blanching Brussels sprouts is to have everything prepped and ready to go. Before you start cooking everything. Place a pot of water on the stove and increase the heat until it boils. While the water is heating, cut the Brussels sprouts into chunks and place in a bowl so you can easily drop them into the water (be careful not to splash!). Finally, place a bowl of ice water in your sink before adding the sprouts to the boiling water. You only need to blanch the Brussels sprouts for a few minutes, so it’s important to have your stations set up first.
How long to cook Brussels sprouts?
To blanch 1 pound of Brussels sprouts in boiling water until tender and crispy, all you have to do is boil them for 3 minutes. Cooking them longer will make the Brussels sprouts mushy. It is important that you drain the sprouts immediately and after 3 minutes place them in ice water so that they do not continue to cook.
Looking for easier Brussels sprouts recipes?
This recipe for pickled Brussels sprouts is…
Vegetarian and gluten free.
The description
This blanched and pickled Brussels sprouts takes less than 5 minutes to cook and has nothing in common with the sprouts you hated growing up.
- 1 Brussels sprouts pounds
- ¼ cup olive oil
- 2 tablespoons sherry vinegar (or wine vinegar)
- 2 teaspoons Dijon mustard
- 1 small red onion
- salt and pepper
- Bring a large pot of salted water to a boil. Prepare a large bowl of cold water and ice cubes. Cut the Brussels sprouts from the stalk (if necessary) and cut in half.
- Place the sprouts in boiling water and cook until soft, about 3 minutes. Drain the beaks and place in the bowl of ice water until cool.
- Finely chop the red onion. Whisk together ¼ cup olive oil, 2 tablespoons sherry vinegar, and 2 teaspoons Dijon mustard. Taste and add additional vinegar if needed, along with salt and freshly ground pepper.
- Mix the vinaigrette with the Brussels beak. Place in an airtight container and chill in the refrigerator for at least 30 minutes or up to 1 day. Serve with toothpicks. (We found it easier to give each guest their own toothpick than pick each sprout individually – but you can do both!)
Remarks
Inspired by the Food Matters cookbook
- Category: garnish
- Method: bleached
- Kitchen: American
Keywords: crispy Brussels sprouts
