Working in a restaurant kitchen, the food comes out perfect all the time. Whether it was roasted or sautéed to a lovely golden brown, it seemed like nothing could go wrong. Cooking at home is weirdly and totally a different story. Cooking in my home kitchen never seems to compare to cooking in a restaurant kitchen. My food does everything but what it’s supposed to do at home, and I hate it. Simple things like preparing vegetables, such as brussel sprouts, get different results in different kitchens. Do you roast them? Sauté them? Or blanch them and then roast them? We have the best tips for you to get restaurant-perfect brussel sprouts in your home.
The Perfect Brussel Spouts:
1. Start with fresh brussel sprouts. Whether on their original stalk or off the stalk, make sure the brussels are packed tightly and bright green.
2. Discard any bad or any leaves that are yellow or brown in color
3. Brussel sprouts vary in size, so cut in half or quarters for even cooking.
4. Trim the bottom stems, about 1/8th of an inch.
Sautéing is a great way to achieve that deep golden sear that you want when you think of brussel sprouts. Sautéing also caramelizes the brussel sprouts while cooking and provides a great sweetness and nutty flavor. Here are a few tips:
- Heat a large skillet over medium-high heat. You want a pan large enough so that the brussels can lay flat and cook evenly in a single layer.
- Heat oil in skillet. Using a oil with a high cooking temperature like canola, is best.
- Allow brussels to cook cut side down for a few minutes (5 minutes or so). This will help with caramelization. Shake pan to quickly cook other side, but don’t pierce them with a fork or knife (this will allow steam to come in and make your brussel sprouts mushy).
- Roasting is best in high heat. Having your oven at 400 degrees is ideal to achieve that golden brown color.
- Toss to coat raw trimmed brussel sprouts in oil, and season with salt and pepper. Remember, toss in a high heat friendly oil.
- Place your seasoned brussel sprouts in a roasting pan in a single layer. Over crowding the pan will result in steam and your veggies won’t roast properly and become mushy.
And once you’re done perfecting how to cook them, here are 5 recipes for brussel sprouts:
- Brussel Sprouts
- Garlic and Chili Brussel Sprouts
- Linguine with Roasted Brussel Sprouts and Lemon Buerre Blanc
- Chicken Katsu with Brussel Sprout Salad
- Garbanzo Beans with Brussel Sprouts and Vegetarian Sausage