Leftover Brussels sprouts can be transformed into quick, flavorful meals by incorporating them into dishes like bubble and squeak, pasta, or breakfast hash. They remain good for 1–2 days in the fridge and can be easily revived by reheating in an oven or air fryer to regain their crispy texture.
Leftovers make delicious bubble and squeak. Mix the Brussels sprouts with mashed potato, shape into little patties and fry until golden-brown. Top with a poached egg for a simple brunch.
What Can You Do With Leftover Cooked Brussel Sprouts? - The Skillful Chef
Do Brussels sprouts go bad in the fridge?
Shortly after Brussels sprouts are harvested, they have a deliciously sweet flavor, and as time goes on, they take on a more bitter taste. If you're storing them properly, Brussels sprouts can last for about a month in your refrigerator.
If you end up with a load of leftover sprouts, you can freeze them, but bear in mind the texture will not benefit from being frozen. Cooked sprouts are best frozen when cut into pieces or sliced first.
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.
They're excellent value for money and shredded sprouts can be added into slaws or kimchi recipes too. If you don't fancy eating them raw, you can also sauté or roast the thinly sliced sprouts.
Why do I feel so good after eating Brussels sprouts?
Brussels sprouts are especially rich in a plant compound, called kaempferol. This antioxidant has been studied for its many health-promoting properties, including the benefits it has for heart health.
Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl.
Are there any downsides to eating Brussels sprouts?
The main downsides to Brussels sprouts are digestive issues like gas, bloating, and stomach aches due to their high fiber and raffinose content, especially for those with IBS or sensitive stomachs, and they contain Vitamin K, which can interact with blood-thinning medications like warfarin, so moderation and proper cooking are key.
How long will shredded Brussels sprouts last in the fridge?
Shaved Brussels sprouts can be stored in an airtight container in the fridge for up to 5 days. Use them for my Shredded Brussels Sprouts Salad with Dates, or saute them with olive oil, lemon juice, and parmesan for a quick side dish.
Can eating too many Brussels sprouts upset your stomach?
"Brussels sprouts contain a class of carbohydrates called fructans, which certain people, especially those with irritable bowel syndrome (IBS), have difficulty digesting," says dietitian and recipe developer Tia Glover, RD. "This can lead to gas, bloating and general discomfort."
Is it better to pan fry or roast Brussels sprouts?
Fresh Brussels work best for roasting because they crisp up so well, says La Rocca. “If I'm using frozen, I usually sauté them in a skillet instead,” she says. “Frozen sprouts hold more water, so a hot pan helps cook off the moisture while still delivering nice flavor.”
When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.
Restaurant Brussels sprouts taste so good because of superior cooking techniques (high heat, searing, proper fat use), the generous addition of fat and salt (butter, bacon), the use of modern, less-bitter sprout varieties bred by scientists, and flavor-enhancing additions like balsamic glaze, cheese, or pancetta, creating a sweet, savory, crispy, and caramelized flavor profile.
How to keep frozen Brussels sprouts from getting soggy?
To keep frozen Brussels sprouts from getting soggy, do not thaw them first, cook them at a high temperature (400-425°F) in a single layer on a hot baking sheet or in an air fryer, and ensure they have plenty of space to brown rather than steam, often by flipping or smashing them for more surface area and broiling briefly at the end for crispiness. Sautéing with a little water initially, then draining well, or a quick simmer followed by a crisping roast also works.
A vacuum sealer system works well with Brussels sprouts. Avoid overpacking bags. Instead, keep sprouts in a single layer for quickest freezing. Place bags into the freezer as flatly as possible until sprouts are frozen.
