Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (2024)

FAQs

Why are Brussels sprouts so hated? ›

A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation. A full 95 percent of people in the U.S. don't eat enough fiber.

Therefore, those who suffer from irritable bowel syndrome (IBS) can be found to be suffering painfully from consuming Brussels sprouts due to aggravated symptoms of gas and bloating.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout. Serve hot or cold.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.

Can I prep Brussels sprouts ahead of time? ›

Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance. Stop treating the squash like a tuber and start thinking of it like a melon.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Eating fiber-rich foods such as fruits, vegetables, and whole grains can promote healthy digestion and regular bowel movements. Hydration is also crucial. Drink plenty of water to soften the stool and aid in its passage.

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

America's least favorite veggies:

Radish (23 percent) Brussels sprouts (21 percent)

What are genetically engineered foods? The new brussels sprouts varieties were developed through conventional plant breeding.

These veggies are full of nutrients and beneficial plant compounds. Like other cruciferous veggies, Brussels sprouts contain sulforaphane. This has been studied for its anti-inflammatory, antioxidant, anticancer, and antimicrobial benefits.

Add a splash of lemon juice. This helps to give the sprouts an amazing flavor, but it also counteracts the bite and aftertaste of the brussels. Now they're easy to eat and enjoy!