Lessen the Strong Taste of Brussels Sprouts

Brussels sprouts are healthy and delicious when not over-cooked. But for some, the taste is too strong and overwhelming. To get the nutritional benefits of these lovely veggies, as well as achieving a good flavor, here are some ideas.

Ingredients

 * Brussels sprouts (preferably smaller and picked after the plants have experienced a frost)

For Method 1
 * Lemon juice (freshly squeezed)
 * Salt

For Method 2
 * Olive oil
 * Salt
 * Pepper

For Method 3
 * Salt
 * Pepper
 * Juice of 1 lemon (you can also add 1/2 tsp. of the zest if desired)
 * 1/2 stick of butter
 * 1 clove garlic, minced
 * Parmesan cheese

For Method 4
 * Onion (1 chopped)
 * Soup Cube (1- Vegetable flavor)
 * Butter (1-2 tbsp)
 * water (just a bit)

For Method 5
 * Butter Flavored Powder (1 teaspoon)
 * Parmesan Cheese (3 tablespoons)
 * water (just a bit)

For Method 6
 * Chicken Stock
 * Sugar (1/2 - 1 tsp)

For Method 7
 * 3 cups water per cup of sprouts
 * 1 tsp salt per cup of sprouts

For Method 8
 * Olive Oil
 * Sea Salt
 * Fresh Ground Pepper

For Method 9
 * Red Wine Vinegar
 * Butter
 * Dash of pepper

For Method 10
 * Mayonnaise

Method 1

 * 1)  Boil some water with a touch of salt and just a little bit of freshly squeezed lemon juice.
 * 2)  With a paring knife, cut an "X" into the base of the sprout.  Then add the Brussels sprouts to the water. Do not over-cook - this is very important! They should still be crispy firm but tender.
 * 3)  Leave the lid off the saucepan for 5 minutes during cooking. This allows the vapor to dissipate, taking the less-desirable odors with it.
 * 4)  Serve. Your Brussels sprouts should now please even the fussiest of veggie eaters!

Method 2

 * 1)  Cut any dirty or brown looking leaves off while slicing off the hard bottom where the sprout is attached to the stalk.
 * 2)  Place into a roasting pan.
 * 3)  Sprinkle liberally with some salt, some fresh-ground pepper, and a little olive oil.
 * 4)  Toss to coat with all the above.
 * 5)  Roast in a slow oven until it's crisp-tender and lightly browned, stirring and lowering the temp if they brown quicker than they soften to your degree of liking.

Method 3

 * 1) Cut off the hard bottom and slice the brussels sprouts into shreds that resemble lettuce.  Make it fairly fine.
 * 2) Boil a cup of water with a teaspoon of salt.  Drop the shredded sprouts in for exactly two minutes - no more.  Any longer, and you will have smelly, slimy mush.  You just want to make them tender, slightly wilted, but with some snap left in them.
 * 3) Remove them to a bowl of ice water to stop the cooking and then drain, or drop them into a colander to drain, and run some cold tap water over them.  Let them drain while you do the next step.
 * 4) Melt 1/2 stick of butter.  Add 1 clove minced garlic and just heat until you can smell the garlic.  Mmmmm.  Remove from heat.
 * 5) Squeeze a lemon into the butter.
 * 6) Add the drained brussels sprouts, salt and pepper to taste, and turn on the heat again.  Toss the sprouts in the lemon, garlic and butter mixture, just until heated through - about one minute.
 * 7) Remove from heat and sprinkle with some shredded or flaked parmesan cheese.
 * 8) Enjoy!

Method 4

 * 1)  Heat the butter in a pan till melted and hot; add the chopped onion.
 * 2)  Clean the Brussels sprouts; take off any dried leaves and cross the base with a X cut at the bottom approx 1- 1.5 cm deep.
 * 3)  Once the onions have gone transparent, add the Brussels sprouts, soup cube, and water just sufficient to barely cover the spouts in a saucepan.
 * 4)  Allow the water to evaporate and serve.

Method 5

 * 1)  Trim vegetable ends. Cut in half to expose centers.
 * 2)  Steam the Brussels sprouts for about 10-12 minutes. They should retain some crispness.
 * 3)  Place the sprouts on a plate or in a serving bowl.
 * 4)  Sprinkle with butter flavored powder and Parmesan cheese, allowing the powder and cheese to melt around the sprouts. If using a bowl, toss lightly.

Method 6

 * 1)  Clean the Brussels sprouts; take off any dried leaves and cross the base with a X cut at the bottom approx 1- 1.5 cm deep.  You may also halve or quarter them.
 * 2)  Cover with chicken stock and sprinkle with a little sugar.
 * 3)  Simmer until tender and serve.

Method 7

 * 1) Cut off base and discard loose leaves
 * 2) Boil 3 cups of water for each cup of sprouts, with 1 tsp salt per cup of sprouts.
 * 3) With water boiling, drop in sprouts for 30 seconds. Remove and rinse in cold water.
 * 4) Now, cook using any method desired (roasting is best). This par-boiling removes most of the "ugh" flavors.

Method 8

 * 1) Trim vegetable ends and remove loose leaves. Cut in half to expose centers.
 * 2) Lightly coat heavy skillet with olive oil and turn heat to medium.
 * 3) Place sprouts cut side up and drizzle with olive oil and sprinkle with salt and pepper to taste.
 * 4) cook for about 5-8 minutes or until the bottoms start to carmelize, reduce heat to medium low and turn them cut side down using tongs and cook until carmelized.
 * 5) Be careful not to over cook or burn

Method 9

 * 1) Trim to your liking.
 * 2) Cook them like normal
 * 3) Add Red Wine Vinegar to taste.
 * 4) Add Butter and pepper to taste.

Method 10

 * 1) Trim to your liking.
 * 2) Cook them like normal
 * 3) Eat with mayonnaise

Tips

 * Brussels sprouts should never be over-cooked; once mushy, they are very undesirable vegetables.

Things You'll Need

 * Saucepan with lid

For Methods 1 & 3
 * Citrus juice squeezer

For Method 5
 * Steamer pot or appliance

For Method 8
 * Heavy skillet cast iron works best

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