Brussel sprouts are a controversial vegetable – some people love their nutty, bitter taste, while others can’t stand them. But prepared properly, brussel sprouts can be delicious! Roasting is one of the best cooking methods for brussel sprouts, as it brings out their sweet, nutty flavor and gives them a crispy exterior. But should you soak brussel sprouts before roasting them? Let’s take a look at the pros and cons.
The Case for Soaking
Here are some potential benefits of soaking brussel sprouts before roasting:
- Removes dirt and debris – Brussel sprouts grow close to the ground, so they can collect dirt, bugs, and other debris. Soaking helps remove this.
- Eliminates bitterness – Some of the bitterness in brussel sprouts comes from a compound called glucosinolate. Soaking may help leach out some of these bitter compounds.
- Softens texture – Soaking makes the brussel sprouts a bit more pliable and less likely to get overly crunchy when roasted.
- Shortens roasting time – Pre-soaked sprouts may cook faster since they are partially hydrated.
- Improves flavor absorption – Soaked sprouts may absorb seasonings and oil better during roasting.
Many recipes recommend soaking brussel sprouts in water, vinegar, milk, or broth before roasting. The acid or fat can help mellow bitterness and tenderize the sprouts. Soaking for 30 minutes to an hour is often suggested.
The Case Against Soaking
However, soaking brussel sprouts is not universally recommended. Here are some potential downsides:
- Nutrient loss – Soaking may cause some water-soluble vitamins like vitamin C to leach out.
- Texture changes – Too much soaking can lead to mushy sprouts if not properly patted dry before roasting.
- Doesn’t remove all bitterness – While it can help, soaking may not eliminate all of the bitter compounds.
- Dilutes flavor – If soaked in plain water, sprouts may taste more bland.
- Not always necessary – With proper trimming and cooking methods, soaking is not vital for good flavor.
Some chefs argue that you can achieve tender, sweet sprouts without soaking if you trim sprouts well, use high heat, and don’t overcook them. The drying time after soaking can also add extra prep time.
Key Considerations
Here are some key things to consider if you do want to soak brussel sprouts before roasting:
- Liquid used – Water alone can dilute flavor. Opt for milk, broth, vinegar, or citrus juice.
- Soaking time – Don’t oversoak. Usually 30-60 minutes is sufficient.
- Drying – Make sure to pat sprouts very dry before roasting. Remaining moisture can hinder browning.
- Seasoning – Season sprouts after soaking, not before, so flavor isn’t lost in the soaking liquid.
- Roasting temperature – Use high heat, 400°F to 450°F, to help caramelize and crisp soaked sprouts.
The Verdict
At the end of the day, whether or not you should soak brussel sprouts comes down to personal preference. Here’s a quick summary:
| Soak | Don’t Soak |
|---|---|
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For the best of both worlds, you might try soaking half the sprouts and leaving half unsoaked to compare the differences. Roasting some soaked and unsoaked sprout halves on the same sheet pan can let you experience the effects of soaking firsthand. Ultimately you can decide which method you prefer based on your tastes and preferences.
Tips for Roasting Brussels Sprouts
Whether you soak your brussel sprouts or not before roasting, here are some tips to get the best caramelized, crispy brussel sprouts every time:
- Trim the stem end and remove any loose or discolored outer leaves.
- Cut sprouts in half through the stem end for even cooking.
- Toss sprouts with 1-2 tablespoons oil to evenly coat.
- Season with salt, pepper, garlic powder, herbs, spices, or citrus zest.
- Spread in a single layer on a rimmed baking sheet.
- Roast at 400°F to 450°F for 20-30 minutes until browned and crisp-tender.
- Shake the pan halfway through for even browning.
- Finish with a squeeze of lemon juice and grated Parmesan if desired.
Roasted to caramelized perfection, brussel sprouts make a delicious and healthy side dish. With a few simple tips, you can bring out their very best flavor – whether you soak them first or not!