Best Way To Boil Brussel Sprouts

Ingredients To Boil Brussels Sprouts

The very first and most important thing is to recognize the best Brussels sprouts for consumption. The best ones to choose are firm, bright green, and plump with tightly packed leaves. Moreover, it can also be recognized with sizes; as the smaller they are the sweeter they taste.

Here are all the ingredients needed to boil a tasty and salivating Brussels sprout.

Water

Water is a universal liquid that is a transparent, tasteless, odorless, and nearly colorless chemical substance. It is an important ingredient as the Brussels sprouts will have to be submerged within the water level of the cooking vessel to boil.

The heat should turn up reaching 100 degrees Celcius for the water to reach the boiling point.

Salt and pepper

Salt and pepper is a basic seasoning that is used for the taste of the Brussels sprouts. Salt, while providing the taste, also makes Brussels sprouts turn soft, and tender and removes the bitterness.

As for the pepper, it adds a slight punch to the existing taste by stimulating the palate.

Paprika

The versatility of this spice reaches from one range to another to stimulate different flavors. It can be mild and sweet but can also be smoky and spicy. Adding these as a seasoning will stimulate the appetite and elevate the taste of the Brussels sprouts.

Butter

The use of butter is an optional step. It can flavor the Brussels sprouts with a creamy aroma. This can also give the Brussels sprouts a depth of aromatic blend with the seasoning, enhancing the flavor.

Brussels sprouts

The main ingredient that needs to be boiled. It looks like a miniature version of cabbage, grown in the stalks of a tall and leafy plant.

It is slightly bitter to taste but it can be worked by dipping it in salt water prior to cooking. Or by using sweetening agents like maple syrup or brown sugar to neutralize the bitterness. 

Aromatics and spices

Although optional, herbs and spices like sage, thyme, anise, rosemary, cardamom, oregano, clove, cilantro, cinnamon, basil, and parsley go extremely well to flavor the Brussels sprouts. It can be a great addition to complement the nutty flavor of Brussels sprouts if used.

Ice Water

Ice water is required to bathe the Brussels sprouts just after boiling them. It is done to cool them fast to prevent them from destroying their own texture and color's vibrancy by overcooking with self-heat after it is already taken off of the heat.

Equipment

1. Knife: It is a much-needed tool in the kitchen. To boil Brussels sprouts, it is needed to trim off the root ends and sometimes the base of the Brussels sprouts while preparing the Brussels sprouts for boiling, and also to check for doneness at last.
2. Induction or a stove: For providing heat to the cooking apparatus thus boiling the Brussels sprouts in the process.
3. A cooking vessel: An apparatus that will be placed on top of a running heated stove which will provide temperature to the vessel to boil the Brussels sprouts that are submerged in water inside the vessel.
4. Timer: To check the time and duration of the boil for the purpose of making sure that the Brussels sprouts are neither over or undercooked.
5. Tongs or Slotted Spoons: To grip and lift the hot Brussels sprouts safely without needing to hold them by hand.
6. Potholders: Pick the heated pot up to drain the water out after Brussels sprouts are boiled without burning the hands.
7. Colander or strainer: Used for the purpose of straining the water through after Brussels sprouts have been done being boiled.
8. Mixing Bowl: Will contain ice water that will be used to cool the Brussels sprouts by tossing it immediately in the bowl just after it is done boiling.

How To Boil Brussels Sprouts

After the Brussels sprouts are individually twisted off from the stalk, all the loose, yellow, and damaged leaves are trimmed away properly before diving into the boiling process.

Here is the step-by-step process to be followed to boil the 1 pound of Brussels sprouts:

1. Washing

• Wash hands thoroughly with soap water before starting the process.
• Run the Brussels sprouts under the cold water to rinse any debris.
• Remove any stubborn dirt or any spotted or wilted leaves by rubbing them with hands.
• If Brussels sprouts are not pesticide-free then soaking in cleaning liquids like vinegar water in the ratio of 1:3 is a no-skip step to take.
• It will take 10 full minutes of soaking to deep clean before rinsing again with cold water.
• But pesticide-free ones take only two to three minutes as they skip the soaking part.

2. Preparation

• Discard and outer leaves if they are discolored, tough, coarse, dried, insect-damaged, spotted, bruised, etc.
• Keep removing till appealing leaves come into view.
• Use a sharp knife and trim each sprout's root ends and cut them in half keeping the base in the bulb.
• Ready the seasoning mix with 1 tsp salt 1 tsp pepper, ½ tsp smoked paprika, and make a ground spice mix with 1 anise, 3 cloves, and 1 cinnamon stick.
• Make an aromatic mix by keeping two to three leaves of each type of chosen aromatic herbs together.

3. Boiling process

• Pour water into a cooking vessel with all the mixes of ground spices, aromatics, and seasoning.
• Add in the trimmed and cut Brussels sprouts, cover the lid, and bring it to a boil.
• As the water starts to boil, lower the heat and let it simmer until done.

4. Checking doneness

• To check if the Brussels sprouts are done boiling, pierce a knife through the base.
• If it's easy to pierce the base, with little to no resistance it is ready. Take it off of the heat.
• Use potholders to drain the water through a colander or use the tongs to take each Brussels sprout out of hot water individually
• Keep them directly in the ice water for the ice bath.

5. Ice Bath

• Take a mixing bowl and fill it with some cold water.
• Add ice to it, in the mass ratio of 1:1 to make ice water.
• Put the water-drained Brussels sprouts in the ice water to give a bath.
• This helps the just-cooked Brussels sprouts to cool down immediately and lock the taste still retaining the vibrant green color and the crispy texture.

How Long To Boil Brussels Sprouts

The preparation of Brussels sprouts will last for about five to seven minutes. All those bulbs will have to be cut individually and will also have to be discarded if needed like if it is damaged or gone bad.

It will then take a minimum of five minutes to a maximum of ten to boil the Brussels sprouts depending on the size and cut. If it's just trimmed in the bottom, and the size is also big and is also being boiled whole, it will take maximum time to boil properly. But if the bulb is cut in half and then boiled, it will boil faster.

Undercooked ones can be hard to chew but these can be recognized as they can't be poked through their bulb with ease.

However, it is very much of important for the Brussels sprouts not to be overcooked as they will turn into mush which will release excess Sulphur affecting the appetite. Therefore, keep checking within short time gaps. Once done, put them on ice water to stop it from cooking a little more with self-heat.

Tips For Boiling Brussels Sprouts

Brussels sprouts that are vibrant in color will capitulate the flavor and texture the best. Ice-bathing Brussels sprouts are very important to stop them from cooking it itself further with self-heat.

Once the Brussels sprouts are submerged in ice water, they can retain their color, flavor, and texture. Therefore, can be served hot again after being tossed in a pan a little to reheat by making another recipe with it.

When not wanting to dip in ice water, the Brussels sprouts can also be eaten hot by sprinkling salt and pepper and an added pat of butter. However, it needs to be done immediately otherwise the self-heating of the Brussels sprouts can change the taste and the experience.

How To Store Brussels Sprouts

While storing the Brussels sprouts, there are some things to keep in mind. Both raw and boiled Brussels sprouts can be stored and the duration of them to last differs.

However, the common thing between the storing methods of raw Brussels sprouts and boiled Brussels sprouts is that these must be stored uncrowded to avoid moisture accumulation to retain the crunch. 

If frozen properly, both of these can last for twelve months. And if undisturbed, it can last longer.

Raw Brussels sprouts

Brussels sprouts can be stored the best if it is whole as it prevents wilting. If the cut is not made yet, these can stay fresh for up to four days if kept loosely in an air-tight container and stored in a cool and dark place or inside the refrigerator.

However, if the Brussels sprouts are still attached to their stalk, they stay fresh longer. On the countertop, it stays fresh for over five days but it can stay crispy fresh in the refrigerator for more than 10 days.

Boiled Brussels sprouts

Boiled Brussels sprouts are usually stored to meal prep the vegetables. These can also be stored loosely in an airtight container for up to three days in the refrigerator. If frozen, the boiled Brussels sprouts can be used as a meal supply for the whole year. 

To make the frozen boiled Brussels sprouts last longer it is better to pack the Brussels sprouts in multiple meal-sized portions for use by extracting as much air as possible. It is best to vacuum seal the meal-sized portions separately and finish them as soon as possible once unsealed.

Boiled Brussels Sprouts Recipe Suggestions

Boiled Brussels sprouts recipes don’t take long to make if prepared in advance.

Once the Brussels sprouts are boiled and submerged in ice water, it is ready to be made for any of the recipes of choice some of those recipes that require boiled Brussels sprouts are here below:

1. Tempered Brussels sprouts

Stir-fry the boiled and iced Brussels sprouts in butter or olive oil with the seasonings.

Take a tempered pan with oil or butter and sizzle a little each of the mustard seeds, cumin seeds, carom seeds, fenugreek seeds and black sesame seeds altogether, and then add green chilies to pop.

Temper this oil over the seasoned boiled Brussels sprouts. Toss it well or give a thorough mix to spread it evenly. Serve this aromatic and flavorful tempered Brussels sprouts.

2. Brussels sprouts and vegetable Salad

Add chopped tomato, carrots, chives, red onion, cilantro, red bell peppers, green bell peppers, parsley, and garlic, and stir fry them in a little olive oil and put in a mixing bowl. Slice the boiled Brussels sprouts in an even sizes.

Toss them all together then add lemon juice at last before mixing it again. Seasoning can be done more if required. Once done plate it and garnish with greens of choice.

3. Brussels sprouts and boiled bean salad

Wash the different types of beans and soak them overnight or for 6 to 8 hours. Boil the soaked beans with aromatic spices and a little seasoning. Canned beans can be used too but they will have to be washed off of any juice and then boiled 

Slice the boiled Brussels sprouts and put them in a mixing bowl. Once the beans boil, drain the water and mix the beans in the bowl.

Blend lemon, salt, chives, cilantro, olive oil, mustard paste, minced garlic, and pepper altogether and mix it till they emulsify. Add this blend over the beans and Brussels sprouts mix as a dressing.

Refrigerate them for 15 minutes to chill, or let them sit on the countertop for half an hour to just cool them down. Serve and enjoy.

4. Shaved Brussels sprout salad

Slice the Brussels sprouts thinly in an even slice. Combine olive oil, chives, lemon juice, cranberries, pine nuts, cheese, and pinches of salt and pepper. 

Mix the salad well to even the flavors and let the salad sit at room temperature for about 15 minutes or so, check and adjust the seasonings. Serve it with the garnish of cilantro or parsley and a drizzle of oil.

5. Cheesy Boiled Brussels sprouts

Cut the boiled Brussels sprouts in halves. Put them in a mixing bowl. Adding the seasoning of kosher salt and pepper. Toss them well to coat evenly.

Make a cheese sauce mix with butter, cheese, and a hot sauce of choice, it is recommended to use Siracha sauce for the spiciness. Add a little brown sugar or maple syrup to neutralize the spiciness as though to not burn the mouth. 

Mix the seasoned boiled Brussels sprouts in the cheese sauce mix. and stir it well to spread the flavor evenly. Serve it hot with some garnish and enjoy.