Discover a chefs top tips and tricks for how to cook Brussels sprouts like a true professional.
Plus, three mistakes to avoid at all costs.
Really, whatcantthese little veggies do?
may be because yourenotcookingand more importantly preppingthem correctly to unlock their full potential.
Ahead, Chef Lagoy shares expert-driven tips to master how to cook Brussels sprouts once and for all.
Set yourself up for success in advance by finding the freshest ingredients possible.
chef de cuisine atWatertableat theHyatt Regency Huntington Beach
When choosing Brussels sprouts at your market, look for bright green heads that are firm and tightly furled.
Avoid Brussels sprouts that have tender spots, yellowing, or dried leaves, Lagoy says.
Now, its time to prep your goods.
you might also quarter them if they are fairly large, Lagoy says.
But Lagoy says you simply cant go wrong with roasting them in the oven.
Start by preheating the oven to 425oF.
Next, arrange them on a baking pan lined with parchment paper, cut-side down.
Finally, roast your sprouts for 20 to 30 minutes or until golden brown along the edges.
Of course, you could stop right there and call it a day.
chef de cuisine atWatertableat theHyatt Regency Huntington Beach
(Itll be delicious nonetheless.
Chances are, the smaller ones will be done long before the larger ones.
As such, youll want to cut the Brussels sprouts in similar-sized shapes to ensure even cooking times.
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2.
Thats why Lagoy says using enough oil, especially when roasting sprouts at high heat, is beyond important.
So once you get the hang of basic roasting, dont be afraid to branch out.
it’s possible for you to dress them up in so many ways.
Try tossing them in your favorite vinaigrette, or make a cheesy cream sauce, Lagoy says.
In truth, the options are endless.
To get inspired, check out this Brussels sprouts recipe from Lagoy himself.
Removed from heat and let liquid cool completely.
Once cooled, pour over shallots, cover, and let sit overnight in the fridge.
Next, prepare the Brussels sprouts: Preheat the oven to 425oF.
Place them on a baking pan lined with parchment paper, cut-side down.
Roast them for 20 to 30 minutes or until golden brown along the edges.
Transfer to a container or squeeze bottle.
Let sit in the refrigerator for at least 30 minutes to firm up before using.
To serve, transfer the roasted Brussels sprouts to a serving plate or container.
Drizzle with bacon cream (optional) or date syrup and harissa spice, to taste (optional).
Garnish with chopped cooked bacon (optional) and pickled shallots.
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