To make Brussels sprouts look bright green and crispy and get rid of their smell, you can use Blanch & Shock method. Add Brussels sprouts to a large pot of boiling salted water and cook sprouts until crisp-tender, about 4 minutes. Using a slotted spoon, transfer Brussels sprouts to an ice bath. This stops the cooking process. Remove sprouts from ice bath after a few seconds. At this point you can freeze, sauté or roast your Brussels sprouts according to your recipe.
- 24 small Brussels sprouts
- 1 Tbsp olive oil
- salt, ground black pepper
- 1/3 cup water
- 1/4 cup grated cheese of your choice
Heat olive oil in a large skillet. Add Brussels sprouts, season them with salt and pepper. Cook for roughly 8 to 10 minutes or until caramelized. Stir frequently.
Add water and cook until evaporated.
Sprinkle with grated cheese and serve immediately.