- 2 days ago
Learn the secret to preparing the perfect Brussels sprouts! In this video, I walk you through the entire process—from proper washing and drying techniques to my signature 3:1 olive oil and balsamic vinegar marinade.
Follow along to discover how to achieve that golden-brown, crispy exterior while keeping the inside tender and sweet. This is the ultimate way to eliminate bitterness and transform this healthy vegetable into a favorite side dish.
In this tutorial:
Proper preparation tips for maximum crispiness.
My simple, delicious balsamic-oil marinade recipe.
Pan-frying method for a perfect, caramelized finish.
Follow along to discover how to achieve that golden-brown, crispy exterior while keeping the inside tender and sweet. This is the ultimate way to eliminate bitterness and transform this healthy vegetable into a favorite side dish.
In this tutorial:
Proper preparation tips for maximum crispiness.
My simple, delicious balsamic-oil marinade recipe.
Pan-frying method for a perfect, caramelized finish.
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LifestyleTranscript
00:00Hi guys, in today's cooking video we are going to be tackling an underrated vegetable that gets a
00:06little bit of a bad rap sometimes I think by people turning their noses up at it and that
00:11is Brussels sprouts. But today we're going to make them so delicious that even the fussiest eater
00:17is going to want to eat them. So Brussels sprouts are a cruciferous vegetable and experts do
00:23recommend having a large variety in your diet. So even if you're not going to eat them weekly,
00:28having them as part of your diet plan is still a really good idea. I mean Brussels sprouts have
00:35got anti-inflammatory properties, they're high in antioxidants, they're high in fibre, they've got
00:42really good levels of vitamin K and C in them, they can be protective for heart health because of
00:48their high antioxidant qualities and their high fibre content and research is ongoing but they
00:54do think that they can help be a bit protective about cancer too because some compounds in Brussels
01:01sprouts might be able to neutralise carcinogens in your body as well. So there's heaps of reasons
01:07to have them as part of your diet. So today we're going to, I'll show you how to, what we're
01:13going
01:13to do basically. So first step is we're going to be taking the bases off and cutting them in half,
01:20then we're going to give them a good wash, then we're going to dry them because drying them is
01:25going to let us get hopefully a nice caramelised crispy coating to them which is where these
01:32ingredients come in. So we're going to be making a sort of a sauce that we're going to be tossing
01:37them in and that's going to be with olive oil and balsamic vinegar, a little bit of salt and pepper,
01:43we're going to toss them in that then pop them in the frying pan and give them a really nice
01:49stir,
01:50sort of stir fry or fry in the frying pan and they are going to come up just really delicious.
01:57So step
01:57number one, we're going to be cutting the bases off these and cutting them in half. So I will get
02:05these off. Oh and another thing you can do with Russell sprouts is these are actually quite a
02:11really good lot but sometimes they've got sort of dry, you know, slightly withered leaves on the
02:18outside. So also I'm going to cut this now. So if that's the case you can then, I'm going to
02:24put them
02:24in here because I'm going to wash them. If that's the case you can then obviously just peel off the
02:29leaves on the outside but this is actually a really good batch. So I mean some of the looser leaves
02:36I do
02:37just peel off but basically we're going to put them in here because then we're going to give them a
02:43good wash.
03:27Okay
03:28so
03:29we've taken the bases off and chopped them in half so the next step is we're
03:33going to give them a wash.
04:05so
04:10so
04:11so
04:12so
04:12so
04:12so
04:24so
04:43Okay so we've washed our brussels sprouts so now we're going to dry them and the drying
04:47is a pretty important step because if they're wet you won't get them as crispy once we toss
04:54them in the frying pan. So we're just going to give them a gentle dry. I mean it doesn't
04:58matter if some of the leaves are coming apart that will be fine. We'll just give them a nice pat
05:04dry.
05:11This is going to ensure they're just nice and crispy and they get that beautiful sort of glazed
05:18coating that we're after.
05:30Now we're going to be making up the dressing that forms that delicious glaze that goes over
05:35these brussels sprouts when they're in the fry pan. So it's roughly about three parts olive oil
05:42to one part balsamic vinegar but that's a rough guide so you can obviously make it you know
05:49whatever ratio you prefer but that's sort of a ratio that works. So we'll pop in.
05:56I do like quite a bit like and I really love olive oil it's just the nicest thing to cook
06:03with and
06:04it's so healthy for you too. So I do go a little bit by just feel like we'll see how
06:10much I've got
06:10here and I'll toss them through the brussels sprouts and if there's not quite enough then you can
06:14always make up a little bit more but we'll see how much we've got here.
06:21Okay, I'm going to give this a little bit of a
06:27this is just going to be so nice and the smell of balsamic vinegar too I just
06:34I love it as an ingredient like I just use balsamic vinegar just I you know put it over salads
06:40over
06:40vegetables even just on its own it is delicious so see how much we've got here as to whether or
06:47not
06:47we need any more I'll just put these scraps here and then we've also got salt and pepper that we're
06:54going to be sprinkling over them so what we'll do is we'll pop these in here in the bowl and
07:00if I haven't
07:01made enough we can make some more but we'll see how we go
07:11and you can use this as a mixture together of salt and pepper
07:14and you can use as much salt and pepper as you want
07:22if you do have a little bit of extra salt and pepper in there it can make
07:26what some people will say are a bit of a bland vegetable or it can have a little bit of
07:31a bitter
07:32taste it can sort of really make the Brussels sprouts just that little bit tastier
07:45and then what we're going to do is we're going to give these a really good toss
07:50because you want them really nicely coated
07:56oh this is going to be so delicious it's the balsamic vinegar that really is the secret with
08:03with this recipe for brussels sprouts
08:24and then when I throw them in the fry pan I'm going to put a little bit of olive oil
08:28in the fry
08:29pan as well so this is kind of just the coating on the actual vegetables
08:37oh this just smells beautiful you can really smell that delicious balsamic vinegar
08:47and I do spend a little bit of time coating whatever vegetables I'm going to be coating if
08:53I'm using any sort of dressing or glaze because if you spend a little bit of extra time you will
08:59find that it's just a little bit better and obviously brussels sprouts have got those tiny
09:03you know gaps in the little mini leaves you know how they're like little mini cabbages really
09:11and so if you spend a little bit of extra time giving them a good toss you'll get a little
09:15bit of that
09:16marinade seeking in to the gaps and that's just going to be delicious
09:23all right I think that's that's beautiful so now we are going to take them over to the fry pan
09:30and start frying them
09:34so we're heating up our fry pan and I'm going to put a little bit of extra olive oil in
09:40the pan itself
09:41before I put the veggies in so I usually like to get the pan oh nice and hot before I
09:48toss veggies in
09:54but this isn't like searing a steak so you don't have to really like I that's just my personal
09:59preference but this is getting nice and hot now let's give it a little bit longer and then we'll pop
10:05the
10:05veggies in oh I love oil heating in a fry pan too because you can smell it as it starts
10:15heating up
10:16all right let's pop these in oh I love that moment food hits a hot fry pan
10:28I love the sound and yeah it's just great and I just love cooking things from scratch you know they
10:37just taste so much better and it's so good for you and the smells and the sounds and the experience
10:45of
10:45just moving food around we're losing a lot of that I think in modern day society when we're buying so
10:52much packaged food but this is also I think preparing food yourself really cost effective as well
11:01especially at the moment with the cost of living rising everywhere I think but this is just great
11:09it smells good it sounds good so basically what what you're now doing is just we're going to be
11:16tossing those fairly regularly I like to move them around and we're just going to be now cooking these
11:22in the pan and that balsamic vinegar is just going to give them that delicious crispy really nice caramelized
11:31glaze on them oh and and they really do smell good I can already smell the actual brussels sprouts with
11:47I like to keep them moving but you know you can you can let them sit for a little while
11:56as well
11:58depends a little bit on your fry pan how non-stick it is
12:04I think real professional chefs shy away from non-stick pans
12:11I think what the french chefs or whatever would all be using their cast iron pans which
12:16which is which there's a skill to using those as well but oh these are just gorgeous
12:25and the color too the color is just going to come up lovely with these
12:33so I've sort of got the heat um kind of medium to hide
12:40you don't want the pan really smoking but you don't want it too low either because you obviously do want
12:44them to crisp up
12:49and these are just lovely but this is going to make a really nice condiment as well like if you've
12:54got some sort of protein that you're cooking with meat fish whatever um chicken these can always
13:00be part of a really nice size with whatever else you're having for dinner
13:32okay well you can obviously cook the brussels sprouts to whatever um amount of sort of brownness or
13:39softness or crispiness that suits you but I think our batch here is pretty much
13:44done so I'm going to turn the heat off and we're going to bring them over to the plate to
13:50taste
13:51test them so these are I think these are just beautiful and it really is the balsamic vinegar
13:58that's the secret and also giving them a really good toss before you put them in the pan
14:02with that mixture of olive oil and balsamic vinegar and that way you can sort of it's a it's a
14:08quick
14:08marinade I mean marinating them for a long time would be just leaving them for ages but
14:14obviously this is a quick toss through but if you do a nice toss through you will get some of
14:19that
14:20beautiful flavor going in to those little mini leaves of the brussels sprouts oh yum
14:33oops oops we'll put a few here and we are going to taste them obviously you want them to cool
14:43for a moment but then you know it's just so nice to oh it they really smell beautiful you can
14:52smell that
14:52cabbagey smell or flavor that you do get in the brussels sprouts obviously but this also I think
14:59people can complain that brussels sprouts is a little bit that could be a little bit bitter or
15:03something this sort of a when you use balsamic vinegar to get that little caramelization or that
15:09glaze effect you really do combat I think the bitterness you bring out a real sweetness in the
15:15vegetable so um yeah it's delicious I think I'm gonna cut one in half now and taste oh they smell
15:24good
15:29oh that is so good that is so good honestly that is really good the balsamic vinegar has just given
15:39it
15:39that it really does it's given the vegetable just this sweetness and just this sort of coating that's
15:47oh and then obviously because we use the olive oil as well it's just got that beautiful mouth feel to
15:53it
15:53oh oh just delicious it really is good I do challenge anyone who doesn't like brussels sprouts to try this
16:04and then see if they if they can tolerate eating them because these are really good
16:11and then we've obviously got to the salt and pepper as well and it's just come together really beautiful
16:17and these are really delicious and um a really nice steak would go well with these but look they're a
16:24beautiful vegetable you can have them as a side with anything or to be honest you could just
16:29have you know you could just have these together um with a salad nice piece of crusty bread and look
16:38it it's just absolutely beautiful like these these really work
16:48and they're soft too and oh they're just these are really good
16:52these are really really delicious well I think the family's going to enjoy them
16:58I think the kids are going to enjoy eating them as well
17:02and you don't even have to tell your kids that they're brussels sprouts
17:05if you just serve these as a side as part of your dinner no one's even going to look down
17:11and go
17:11oh brussels sprouts they're just going to see a beautiful dish here that has come together so well
17:17and we're just going to be eating them before they know it
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