- Today, I'm going to show you how to take
the most hated vegetable in the world
and make it delicious.
(Carmen's Habanera plays)
I'm going to show you my favorite way
to make brussel sprouts that do not suck.
Tweaking some of the mistakes that most people make
when making this glorious vegetable.
And showing you how to make it truly delicious
and a craveable dish.
I grew up hating this vegetable.
Just truly hating it.
My mother would boil it and then serve it to us on the side.
It was mushy and it was just,
it looked like a little green brain.
And I hated it.
And I run into people all the time
that do not like brussel sprouts.
The key with brussel sprouts is that,
or any vegetable that you don't like,
is to roast it.
Roast it and flavor it with your favorite flavors
to make it delicious.
Any vegetable you don't like, toss it in olive oil,
garlic, salt, throw it in the oven.
I guarantee you, it will change everything for you.
These guys are delicious on their own,
in a big bowl, I've eaten them like that.
Or any side.
So neutral that it accompanies any dish as a side
really, really well.
Also great for holidays like Thanksgiving, Christmas,
those things.
I'm Candice, The Edgy Veg.
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you want me to make better.
All right, the first thing I'm going to do is
throw these guys into boiling hot water for two minutes.
All that does is it makes it a little bit soft,
opens it up so that we don't have to roast it as long,
and we get a nice soft crispy, or a nice soft inside
with a crispy outside without burning it.
(upbeat music)
All right guys, so the second key
to making delicious brussel sprouts is
you really wanna let this sit and drain
for about ten to fifteen minutes.
Until all the water has evaporated or drained off of them.
Because when you're putting them in the oven,
you want them to roast, and you don't want them to steam.
Or that will steam themselves if you have any moisture
on there.
And you really want that oil to be able to stick to it
and get a nice crispy brussel sprout as opposed
to a steamed soft brussel sprout.
The spiced oil, not even spiced, but seasoned oil
that I'm going to make, I'm just gonna make it
in a bowl here.
I'm going to add olive oil, garlic, salt, pepper,
and just crumbled up vegan bacon.
(upbeat music)
All right, I have the brussel sprouts here,
I have the seasoned oil and bacon here.
And I like to throw this King's Vegetarian Bacon
into the oil.
And like a Beyond Meat burger, or sausage,
it doesn't actually have any of its own oil,
so it'll just get really dry if you cook just as it is.
So then when, it's soaking up a little bit of the oil,
it will get nice and crispy
but have more of a bacon-y texture.
All right, before I add in the brussel sprouts,
I'm going to just slice them down the middle.
That way, the insides can get nice and roasted as well.
And it has more surface area to sit on the pan
to get more crispy.
So I've added the brussel sprouts to the bacon and the oil.
We are using the Beyond Meat sausage just after.
Because it does have that delicious meaty flavor to it.
So we're going to add that after and I'll explain
how to do that in a bit.
But for now, we're just going to mix
our little brussel halves with the bacon,
with the oil, with the garlic.
I can smell it already.
That beautiful garlic-y scent.
Who am I, Jamie Oliver today?
Using words like beautiful garlic-y scent?
She's poetic today.
Sometimes it's a lot easier to just go in with your hands.
And just really massage that garlic
and the oil into the veggies.
Is there anything better than the smell of garlic?
As long as it's not on someone's breath, I mean?
So, no I'm just going to transfer these
onto a lined baking sheet.
I'm just using a silicone baking mat.
You can also use parchment paper.
I just like the idea of being able to reuse the mat
over and over again instead of using the parchment paper
once and throwing it in the garbage.
Eco-friendly kitchen hacks.
Also if you can, do make sure that they are faced down.
So this little guy is face down.
That way, you're cooking the most surface area that you can.
And then you get a nice crispy brussel sprouts.
(upbeat music)
All right, we are going to toss these beautiful babies
into the oven for 15 minutes.
Then I'm going to take them out.
And I'm going to crumble, this is the Beyond Meat
Italian sausage, just the original, not the spicy,
sweet Italian, on top.
And give it a good toss.
And that way, you're getting as much browning
and caramelization as you can over all
of the brussel sprouts instead of just on one side.
Because the whole point of a delicious brussel sprouts is
that you do have that soft textured inside,
and that crispy outside.
So it's almost a little brussel sprout chips.
And I'm using the Beyond Meat sausage because
it has a high oil content.
It allows that flavor to run through the oil
and then cook into the brussel sprout.
And then crumbling up on top, half way through,
the reason I'm doing that, is because it does dry out
really quickly.
So if I was to keep this on top from the beginning,
these guys would dry out within 30 minutes.
As opposed to only 15.
We're going to put them in for 15 minutes,
take them out, give them a good toss,
crumble the Beyond Meat on top, throw 'em back in
for another 15 minutes.
So if you don't have King's bacon,
you can use whatever bacon is your favorite.
You can buy it from the store.
I know the Lightlife has a a good one.
There's a couple of different companies out there
that you can use.
You don't have to use the same one that I use.
Or, if you want to make your own, you can also use
my rice paper bacon.
The only difference in cooking method then,
would be that after you've cooked the brussel sprouts
for the full 30 minutes, toss it in afterwards.
So crumble it up, crumble it on top, give it a good toss,
and then serve it.
As opposed to putting it in the oven,
because it tends to burn.
(upbeat music)
All right friends, there you have it.
Delicious brussel sprouts.
They're crispy, they're charred.
They are covered and smothered
in beautiful vegan sausage and bacon.
I'm so excited.
I want a little charred piece.
You have to get a little of everything.
This is the perfect bite.
This is it.
(moans)
My god.
Can you hear that crunch?
Mmm, that crispiness?
I am truly channeling Jamie Oliver today
with these adjectives and describing words.
(moans)
Oh my God, this is so good.
Guys...
If you are steaming or boiling your brussel sprouts,
stop, it is a crime against humanity.
Make it like this.
Make it delicious.
You know, you could throw some maple
or tamari drizzle on here.
And it would be so tasty as well.
So easy and customizable.
All you need to know is to roast them with some oil,
some garlic, some salt, and some pepper.
And the rest is up to you.
All right guys, if you love these types of videos,
give this video a big thumbs up.
Let me know in the comments section below
what food people typically don't like.
And I'll try to make it delicious.
If you're new here, hit that subscribe button
and I'll see you next time.
Bye!