What About Eating Them Raw?
Yes, Brussels sprouts can be eaten raw.
Thinly slicing or shredding them makes them particularly suitable for salads and slaws.
Raw sprouts have a crisp texture and stronger flavor, while cooking softens them and changes their taste.
If you find raw Brussels sprouts difficult to digest, lightly cooking them may make them more enjoyable.
The Secret Is Not to Overcook Them
This may be the biggest lesson of all.
Brussels sprouts shouldn’t have to be gray, mushy, or overwhelmingly sulfurous.
The goal is tender inside, browned and crisp outside.
Roasting, sautéing, steaming, and other relatively quick cooking methods can produce much better results than leaving them boiling until they’re completely soft.
Frequently Asked Questions
Why do Brussels sprouts taste bitter?
Their natural glucosinolates contribute to their characteristic bitter and sulfurous flavors. Some people are also naturally more sensitive to bitterness than others.
Why did Brussels sprouts taste so bad when I was a child?
They may have been overcooked. Prolonged cooking, particularly boiling, can produce the strong odor, bitterness, and mushy texture many people associate with old-fashioned Brussels sprouts.
What’s the best way to cook Brussels sprouts?
Roasting is one of the easiest ways to achieve browned, crisp edges and a tender center. Sautéing and steaming can also work well.
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