Let's Just Call It Mini-Cabbage

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. –Wikipedia

Brussels sprouts may be the most disrespected and hated vegetable there is.  And certainly if someone likes brussels sprouts they don’t acquire a taste for them until they reach adult hood.  In our house we’ve started eating them on a semi-regular basis and coming up with different ways to cook them is fun.

One of the complaints about brussels sprouts is they can sometimes have a bitter aftertaste.  It’s probably the bitterness that leaves the bad taste in the brussels sprouts eater mouth (sorry, I had to say it).  If you search the internet for ways to remove the bitterness you’ll come up with a multitude of reasons for the bitterness and techniques for removing it. 

When selecting brussels sprouts try to select the smallest ones from the store.  It seems the smaller they are, the less likely they are to be bitter. 

After getting your sprouts home remove the ends.  It’s important when cutting off the ends that you cut off some of the bottom of the actual sprout.  Some people believe some of the bitterness comes from the bottom of the sprout.  Remove any loose leaves and those leaves that have yellow or brown in them.

Heat a large pan of heavily salted water to boiling.  While the water is heating get a large bowl and fill it with a 50/50 mixture of cold water and ice.  When the water is boiling cook the sprouts for five or six minutes.  After cooking, quickly put the sprouts in the ice water to stop the cooking process.  Again, some believe the par-boiling helps cut down on bitterness.

For grilling I cook the sprouts on skewers.  This makes it easier to turn a large amount of sprouts quickly.  Skewering them through the bottom of the sprout seems to work the best.

Make sure your brussels sprouts are dry and all moisture from the water bath has been removed.  Spray the skewers of brussels sprouts with non-stick spray or brush, sparingly, with olive oil.  Season them on all sides with what ever you want.  I like something heavy in garlic.

This time I used a great seasoning from Instant Gourmet called Butter Blast.  This seasoning is fantastic on veggies and gives you a nice garlic butter flavoring without the risk of burning butter.

Grill the sprouts on all sides until done.  Test for doneness by sticking a toothpick into the cut bottoms of the sprouts.  When the toothpick has little resistance they are done.  Some people like them a little firm, so you’ll just have to learn the timing to get yours to your liking.

Serve immediately.

4 Comments on Let's Just Call It Mini-Cabbage

  1. I love brussels sprouts, especially grilled and with a little salt. One of the real treats is to go out to the Castroville area and get them fresh on the stalk. Zero bitterness, sweet and nutty.

  2. Odin the Dog // October 17, 2010 at 8:19 pm //

    Those look perfect. Sometimes I slice them and saute, add a little stock to finish.

  3. Wow! Really Nice. I love Brussel Sprouts (usually with lemon pepper) and they are pretty good for you too.

  4. What great timimg Larry!
    I just bought a bunch of fresh Ontario Sprouts a couple of days ago so I will use you advice, you da man!

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