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How to Cook Brussels Sprouts

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by Chez Fred

346 Likes

4.2k Views

Step 1 of 54

Buy some Brussels.

Buy some Brussels.

Step 2 of 54

You can use big ones. Or baby. They are the same.

You can use big ones. Or baby. They are the same.

Step 3 of 54

Whatever works for you.

Whatever works for you.

Step 4 of 54

Size check

Size check

Step 5 of 54

Clean the outer leaves

Clean the outer leaves

Step 6 of 54

All of them

All of them

Step 7 of 54

If you use the big ones, cut in smaller pieces.

If you use the big ones, cut in smaller pieces.

Step 8 of 54

They will cook faster. It's optional.

They will cook faster. It's optional.

Step 9 of 54

If using small just leave them whole. You can give them a good rinse after they are clean.

If using small just leave them whole. You can give them a good rinse after they are clean.

Step 10 of 54

First method. A pot of boiling water, seasoned with salt.

First method. A pot of boiling water, seasoned with salt.

Step 11 of 54

While you wait for the water to boil, make a vinaigrette.

While you wait for the water to boil, make a vinaigrette.

Step 12 of 54

Lemon juice.

Lemon juice.

Step 13 of 54

Mustard times two

Mustard times two

Step 14 of 54

Honey

Honey

Step 15 of 54

You can add spicy things, shallots. You're the chef.

You can add spicy things, shallots. You're the chef.

Step 16 of 54

Mix

Mix

Step 17 of 54

Add olive oil while whisking. Slowly...

Add olive oil while whisking. Slowly...

Step 18 of 54

You can also do it with a hand blender.

You can also do it with a hand blender.

Step 19 of 54

Texture.

Texture.

Step 20 of 54

Season with some salt and pepper.

Season with some salt and pepper.

Step 21 of 54

You have a vinaigrette to use in salads and other preparations.

You have a vinaigrette to use in salads and other preparations.

Step 22 of 54

Label it. Refrigerate until needed. Lasts about a week. Maybe a little more.

Label it. Refrigerate until needed. Lasts about a week. Maybe a little more.

Step 23 of 54

Get a bowl with ice and water.

Get a bowl with ice and water.

Step 24 of 54

Blanch your Brussels.

Blanch your Brussels.

Step 25 of 54

Check if they are cooked.

Check if they are cooked.

Step 26 of 54

Chill.

Chill.

Step 27 of 54

Dry. If you are looking for a healthy preparation just use them like that. (Not chilled)

Dry. If you are looking for a healthy preparation just use them like that. (Not chilled)

Step 28 of 54

Get a pan on the fire.

Get a pan on the fire.

Step 29 of 54

Some oil. And bacon pieces if you have any.

Some oil. And bacon pieces if you have any.

Step 30 of 54

A strainer

A strainer

Step 31 of 54

Roast.

Roast.

Step 32 of 54

Let them caramelize a little bit.

Let them caramelize a little bit.

Step 33 of 54

Don't be afraid of burning them.

Don't be afraid of burning them.

Step 34 of 54

It's about there.

It's about there.

Step 35 of 54

Take them off.

Take them off.

Step 36 of 54

Let them drip the excess of oil.

Let them drip the excess of oil.

Step 37 of 54

The other method. Add a good amount of oil to a deep pot.

The other method. Add a good amount of oil to a deep pot.

Step 38 of 54

Let the oil get hot. 350F it's good.

Let the oil get hot. 350F it's good.

Step 39 of 54

Deep fry. Careful. The oil jumps.

Deep fry. Careful. The oil jumps.

Step 40 of 54

Until golden.

Until golden.

Step 41 of 54

Make sure you are set up for success. You don't want to be fishing pieces of Brussels sprouts.

Make sure you are set up for success. You don't want to be fishing pieces of Brussels sprouts.

Step 42 of 54

Drain the excess of oil. You can also have the option of roasting them in the oven.

Drain the excess of oil. You can also have the option of roasting them in the oven.

Step 43 of 54

Mix both. Unnecessary if you just have one kind.

Mix both. Unnecessary if you just have one kind.

Step 44 of 54

Add some of your vinaigrette. And extra mustard.

Add some of your vinaigrette. And extra mustard.

Step 45 of 54

Mix

Mix

Step 46 of 54

Add your Brussels. You can also add just boiled Brussels sprouts.

Add your Brussels. You can also add just boiled Brussels sprouts.

Step 47 of 54

Salt, pepper, few drops of Tabasco if you have some.

Salt, pepper, few drops of Tabasco if you have some.

Step 48 of 54

Mix

Mix

Step 49 of 54

Serve hot.

Serve hot.

Step 50 of 54

Enjoy.

Enjoy.

Step 51 of 54

It's ok to add extra mustard.

It's ok to add extra mustard.

Step 52 of 54

Yummy.

Yummy.

Step 53 of 54

Or you can eat them raw. Might be too intense with no seasoning.

Or you can eat them raw. Might be too intense with no seasoning.

Step 54 of 54

Thank you for watching. Happy thanksgiving. Don't forget to send pictures of your thanksgiving feast to @frederico on twitter or Instagram.

Thank you for watching. Happy thanksgiving. Don't forget to send pictures of your thanksgiving feast to @frederico on twitter or Instagram.

You're Done!

Start over

This guide was made by:

Chez Fred

New York, NY

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Leave a Comment

Very cool Fred! Does the squirrel get paid residuals for each hit on Snapguide?

Bill Hayek 7 months ago

Phew! Intense work. I just throw them into the oven with lots of salt, oil, and some garlic. Never thought of deep frying them though. mmm, crispy bits.

Pearl Chen 7 months ago

squirrel! So cute :)

Ashley Rae 7 months ago

I miss Brussels sprout we don't have it over here :( this make me want it so bad

Cher Attakanwong 7 months ago

Brussels sprouts

Mustard

Lemon

Salt

Pepper

Olive oil

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