I Made Brussels Sprouts 8 Ways And One Result Was Easily The Best - Tasting Table

"I have since learned to adore roasted Brussels sprouts, especially when they're drenched in olive oil and balsamic vinegar, and crispy. Now, 13-year-old me wasn't exactly wrong about the pungency of boiled Brussels sprouts, but she didn't know just how many ways this vegetable can be prepared. Steaming, braising, roasting, air frying - they all turn out unique results in terms of flavor, texture, and aroma."

"Steaming vegetables is quick and easy once you figure out how to use the right equipment. As a bonus, it's not as water-intensive as boiling vegetables; in fact, you might be surprised at how little water you really need for steaming food. To prepare these Brussels sprouts, I added them to a steaming basket in a pot with boiling water, covered them, and came back eight minutes later."

A visceral middle-school memory of a teacher eating boiled Brussels sprouts created a strong aversion. Time and different preparations changed that opinion. Roasting Brussels sprouts with olive oil and balsamic vinegar produces crispy, caramelized results that often convert skeptics. Steaming is quick, conserves bright green color, keeps sprouts compact, and yields a slight chewiness adjustable by cooking time. Braising, boiling, and air frying each produce their own flavor and texture profiles. A light seasoning of olive oil, salt, and pepper enhances flavor across methods. Multiple techniques make Brussels sprouts versatile and approachable.

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