What takes the bitterness out of brussel sprouts?

1) Do: Add fat. Brussels sprouts are known for having a bitter flavor. Using a bit of fat either when cooking or just before serving can help remove some of that.

What flavors compliment brussel sprouts?

Basil, chives, dill, flat-leaf parsley and thyme all pair wonderfully with Brussels sprouts, bringing a punch of freshness to liven up the dish. Either roast or steam and sprinkle generously with your herbs of choice.

How do you get the sulfur taste out of brussel sprouts?

The longer these sulfur compounds cook, the more they break down and the stinkier they get, so to minimize offensive odors, you have to minimize cooking. Try a fast cooking method such as sautéing, steaming, stir-frying, or blanching, and cook just until the Brussels sprouts are crisp-tender—they’ll taste great.

How to cook Brussels sprouts with balsamic vinegar and sugar?

Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

How to make cranberry sauce with brussels sprouts?

Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

How long to cook Brussels sprouts in oven?

Heat oven to 400 degrees. Slice brussels sprouts in half through the core. Toss with olive oil and generously season with salt and pepper. Place on sheet pan and roast for 30-40 minutes or until golden brown and crispy turning once halfway through.

How long does it take to make balsamic reduction?

Making balsamic reduction is a snap and will keep in the refrigerator for a few weeks after you make it. Simply place ¼ -½ cup good balsamic vinegar in a small sauce pan, bring to a boil and reduce heat. Let simmer on stove for 15-20 minutes or until vinegar is syrupy and coats a spoon. It will thicken as it cools.