Overview

• CHIP.de, in cooperation with KUKKSI, consolidates practical guidance showing that technique determines whether sprouts taste bitter or develop a mild, aromatic profile.
• Natural bitter compounds protect the plant, and frost converts some into sugars, a process home cooks can mimic by freezing store-bought sprouts for a few hours.
• Remove outer or yellow leaves and trim part of the stem, then cross-cut the base or halve the sprouts to reduce bitterness and ensure even cooking.
• Blanch briefly in unsalted water and discard the water to leach bitter substances, with optional additions like a pinch of sugar, a squeeze of lemon, or butter or cream to soften remaining bitterness.
• For a very crispy texture, roast halved sprouts with oil and spices at 200°C using top-and-bottom heat for 45–50 minutes to develop a sweet, nutty aroma.