Brussels Sprouts with Bacon: Easy Do-Ahead Side Dish for Thanksgiving (2024)

FAQs

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.

To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.

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.

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).

How do I reheat these Brussel Sprouts With Bacon? From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Brussels sprouts are best stored whole, but you can keep shredded brussels sprouts for up to 2 days in an airtight container in the fridge. If you shred too many, quickly blanch the shredded brussels and then freeze them in an airtight container or vacuum sealed bag.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Here's How to Do It

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

Do you need to parboil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

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.

Cook's tips. Prepare the sprouts the night before and store in a plastic bag. Brussels do not benefit from being kept warm, so cook them at the last minute and serve immediately, as they quickly lose both their colour and texture.

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

Storing Chopped Brussels Sprouts

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

1. Trim the sprouts then cut ¾ through the top of the sprout, but not right through. 2. Place in iced water and leave overnight in the fridge if you can.

Even though Brussels sprouts can last up to a week in the fridge, sometimes a little longer, their taste gets stronger and less sweet with time. They are at their best when prepared within three to four days of purchase. Avoid washing Brussels sprouts until you're ready to prepare them, as the moisture can cause decay.

If you are buying your sprouts chopped, sliced, shredded, or cut up, keep in mind, it is best to use these up the fastest. Unlike loose brussels or those on the stock, they will spoil the fastest. This is true of all prepped produce. For these, store them in an air tight container for best results.