{"id":46339,"date":"2023-11-30T08:35:00","date_gmt":"2023-11-30T13:35:00","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=46339"},"modified":"2023-11-29T16:26:46","modified_gmt":"2023-11-29T21:26:46","slug":"brussels-sprouts-less-bitter","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/brussels-sprouts-less-bitter\/","title":{"rendered":"How to Make Brussels Sprouts Less Bitter"},"content":{"rendered":"\n

Brussels sprouts \u2014 some people love them, some people hate them. However, for many, brussels sprouts are becoming standard fare (especially around the holidays), as home cooks move beyond the sad, boiled Brussels sprouts you may have grown up with, to more palatable recipes like roasted Brussels sprouts with garlic<\/a> or roasted Brussels sprouts with cheese and bacon<\/a> (because everything\u2019s better with cheese and bacon).<\/p>\n\n\n

\n
\"Pan-roasted
George Dolgikh\/Shutterstock<\/figcaption><\/figure><\/div>\n\n\n

But what if you\u2019ve tried some of these much-improved Brussels sprouts recipes and still just find the veggie too bitter for your taste? Well, it might have to do with your genes.<\/p>\n\n\n\n

According to a 2011 study<\/a>, brussels sprouts contain a particular chemical that tastes bitter, but only to a portion of the population (it\u2019s kind of like how some people love cilantro but others think it tastes like soap). The study estimated that about 50% of people have this gene mutation that makes Brussels taste bitter.<\/p>\n\n\n\n

That said, before you chalk your general dislike for this ingredient up to science, consider that you may have just been making a few, common Brussels sprouts mistakes. There are some tried-and-tested ways you can reduce Brussels sprouts\u2019 bitter notes, for better noshing, no matter your gene pool.<\/p>\n\n\n\n

\n

Here are four ways to make Brussels sprouts less bitter.<\/p>\n\n\n\n

1. Buy your Brussels sprouts fresh and at the right time.<\/h2>\n\n\n\n

If you want the best Brussels sprouts, timing is key. The sweetest Brussels sprouts can be found fresh and ideally locally grown in late fall or early winter<\/a>. This is because Brussels sprouts improve in taste after being exposed to a few light frosts, which causes them to convert starches to sugars, resulting in a sweeter (and less bitter) flavor. You\u2019ll be able to taste these sugars after you cook the sprouts.<\/p>\n\n\n\n

If it’s just not feasible for you to pick up the freshest Brussels sprouts at just the right time, though, there are other things you can do.<\/p>\n<\/div><\/div>\n\n\n\n

\n

2. Prep them correctly.<\/h2>\n\n\n\n

Don\u2019t just throw your Brussels sprouts onto a roasting pan with a little olive oil and salt and expect great results. To cut down on some of that bitterness, take a few extra steps.<\/p>\n\n\n\n

When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.<\/p>\n<\/div><\/div>\n\n\n\n

\n

3. Caramelization is key.<\/h2>\n\n\n\n

When it comes to Brussels sprouts, the best flavors are made possible via caramelization. Because of this, as you\u2019re cooking, try to create a cooking environment ideal for caramelization without burning. Cook on high heat, use enough cooking fat or oil, and choose a cooking style that\u2019s going to lend itself to caramelization \u2014 such as roasting rather than boiling.<\/p>\n<\/div><\/div>\n\n\n\n

\n
\"Easy
Easy Garlic Roasted Brussels Sprouts<\/em><\/a><\/figcaption><\/figure><\/div>\n\n\n

4. Pair the right flavors.<\/h2>\n\n\n\n

If you\u2019re finding a certain ingredient is too bland, boring, or bitter for your tastebuds, it might just be the case that you\u2019re not pairing that ingredient with the right other<\/em> ingredients. Just like you need extra add-ons, mix-ins, and toppings to turn brown rice from boring to tasty<\/a>, you often need the same for Brussels sprouts.<\/p>\n\n\n\n

Try pairing your Brussels with brown sugar and butter, like you might a sweet potato, or go the savory route with cheese, bacon, chili flakes, and\/or garlic.<\/p>\n<\/div><\/div>\n\n\n

<\/div>
\n\t
\"Pan-roasted<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>
No ratings yet<\/div><\/div>\n<\/div>\n

Pan-Roasted Brussels Sprouts (That Aren’t Bitter)<\/h2>\n
<\/div>\n
Try these easy and flavorful pan-roasted Brussels sprouts as an amazing cool weather side dish. A quick blanching and caramelization process ensures a sweet, not bitter, taste. Enhanced with garlic, lemon juice, maple syrup, and Parmesan, it's a delightful side dish for any meal.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n
Calories: <\/span>210<\/span>kcal<\/span><\/span><\/div>\n\n\n