Brussels Sprouts with Bacon: Easy Do-Ahead Side Dish for Thanksgiving (2024)

FAQs

Can you prep Brussels sprouts ahead of time? ›

Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance. Stop treating the squash like a tuber and start thinking of it like a melon.

To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.

You can prep it hours in advance.

The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Here's How to Do It

It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

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).

Onions and Garlic:

These pungent alliums are great companions for Brussels sprouts. Garlic and onions have strong scents are effective in deterring common pests like aphids and some beetles. Plus, they occupy a different space in the garden bed, ensuring efficient use of space.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Do you roast brussel sprouts face up or down? ›

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.

Keep washed Brussels sprouts in the fridge for 2 to 3 days.

If you're not cooking the sprouts right away, place them in an airtight storage container or plastic sealable bag. Then, set the container in your refrigerator's crisper drawer.