Brussel Sprout Salad Recipe - Dr. Monica Bravo (2024)

FAQs

Why do you soak brussel sprouts in cold water? ›

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets. Add your favorite salad dressing.

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Step 2: Soak in ample room temperature water in a roomy bowl 6 hours to (ideally) overnight. The seeds often sprout at different times, so I like to keep them separate.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up.

Adding even just one or two servings of Brussels sprouts to your diet a few times a week can help you meet your vitamin C needs. Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Alternaria Leaf Spot and Blackleg are the fungal party crashers ruining your Brussels sprouts' vibe. These fungi love a moist environment and will exploit any weakness in your plants, be it a tiny wound or just the plant's natural openings.

To clean the Brussels sprouts, you'll want to lightly trim the bottom of the bud off and remove any obviously discoloured leaves. Thoroughly wash them (we recommend allowing them to soak in a bowl filled with cold water for a few minutes).

How to cook: Brussels sprouts get an off-putting sulphur smell if they are overcooked through boiling or steaming. The most delicious way to cook them (and avoid that smell) is to roast or fry them.

Can I leave uncooked brussel sprouts in water overnight? ›

1. Trim the sprouts then cut ¾ through the top of the sprout, but not right through. 2. Place in iced water and leave overnight in the fridge if you can.

The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting. Skim off any non-seeds that are floating on the water*.

Soaking: Think of soaking as the initial step before actually sprouting a legume, grain, nut or seed. Many people soak beans before cooking to cut down on cooking time and reduce compounds that may cause gasiness in our digestive systems (although it's not completely necessary, it's definitely recommended).

Fill a large pan with cold water, add a little salt and bring to the boil. Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside.

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.