They may have never made headlines the way broccoli did when then-President George H.W.
Bush declared:
"I'm president of the United States and I'm not going to eat any more broccoli."
...but surveys have identified Brussels sprouts as one of the vegetables that people most
love to hate on.
Brussels sprouts may be a divisive vegetable, but it all comes down to how you're cooking
these bite-sized cabbages. While a number of home cooks admit that Brussels sprouts
can be bitter, that phenomenon doesn't extend to sprouts as a whole because, as writer Vered
Guttman explains in Slate, they appear to be temperamental things that fight back by
tasting bitter when they are harvested at the wrong time.
"Nobody likes Brussels sprouts."
"I felt sorry for 'em."
Because Brussels sprouts already face odds on the flavor front, they can only diminish
in appeal after they are cooked. Online vegetable grocer Misfits Market explains that boiling
or steaming them can create an end product that's mushy, flavorless, and rather unpleasant
overall. No wonder they have so many haters! The secret to irresistible Brussels sprouts
is simple — high, dry heat.
Roasting Brussels sprouts allows the vegetable to become caramelized, which brings out more
of the good flavors. You don't necessarily need to add much more than oil, salt, and
pepper to a pan of roasting sprouts, but as The Kitchn reports, don't be stingy with the
oil. You want a proper coating of oil in order to get the sprouts crispy in the oven.
You should also be mindful of the size of Brussels sprouts you're working with. Smaller
Brussels sprouts are a bit milder in flavor, so you can simply leave them whole and trim
off a bit at the bottom. Larger ones, though, should be cut in half, if not quarters, in
order to cook properly. Of course, you can absolutely halve smaller sprouts as well — that
simply adds more surface area for roasting.
Before you're tempted to just toss them onto a sheet pan and into the oven, take a moment
to set yourself up for success by placing them cut-side down. They'll get crispy no
matter how you place them if they're coated with enough oil and the oven temperature is
high enough, but putting them cut-side down allows the flat surface to get irresistibly
caramelized.
If you've got perfectly roasted sprouts as your base, you can create a wide variety of
absolutely amazing dishes by adding a few additional elements, according to The Cookful.
Bacon is always a crowd-pleaser for an extra hit of salt and fat. Cheese might also make
the vegetable more palatable. The options are endless since Brussels sprouts have a
hearty enough flavor to stand up to bolder additions while allowing the extra ingredients
to shine. Add some zip with balsamic vinegar or citrus, or a hint of crunch with some nuts.
Even something like sautéed onions or shallots swished together with the sprouts can give
the vegetable an added boost.
If you've done all you can to make these little puppies a palatable side dish for everyone
and they still aren't satisfied, it could well be that you're up against more than just
a bunch of particularly picky eaters. Scientists say there is one gene related to taste sensitivity
— the TAS2R38 gene — which governs our ability to taste the specific compound that
makes Brussels sprouts seem bitter.
"Well what's so freaky about you?"
"I enjoy Brussels sprouts."
The Guardian says that the gene, which was discovered nearly 100 years ago, actually
works with a chemical that is similar to the one present in the divisive sprout. This gene
is likely what pushes the borderline-flavor vegetable over the edge, making it taste unpleasant.
Although it was discovered nearly a century ago, it wasn't until 2003 when scientists
were able to definitively say that the combination of this particular gene with that particular
compound was what drove some folks to dismiss Brussels sprouts in the way that they have.
As an added bonus, Science Focus says that as much as 50 percent of the world's population
have this genetic quality.
So the next time you encounter resistance to Brussels sprouts at dinner after you've
tried everything to make them enjoyable, you might be better off making a smaller portion
of the tasty roasted sprouts for those that actually enjoy this much-maligned veggie.
Check out one of our newest videos right here! Plus, even more Mashed videos about cooking
tips are coming soon. Subscribe to our YouTube channel and hit the bell so you don't miss
a single one.