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I am not sure if this is too lame a question.
Can brussels sprouts be eaten raw, or do I need to boil them for 20 minutes or use some other form of cooking?

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4 Answers 4

up vote 6 down vote accepted

I think you mean "Can brussels sprouts be eaten raw?" as in without cooking. The short answer is yes, though they will be a lot like little cabbages. You don't need to boil them, either. I like to sauté them in butter in a skillet, then cover them, and let them steam a bit; I serve them with salt and pepper.
Cook them until they are bright green, but not too long to make them grayish green.

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they are not "like" little cabbages, they "ARE" young cabbage buds.en.wikipedia.org/wiki/Brussels_sprout –  Cos Callis Aug 29 '11 at 19:45
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No, they're not young cabbages ... they're not young, and they're not the main head. They grown with multiple sprouts per plant : allotment.org.uk/vegetable/brussels-sprouts/index.php –  Joe Aug 29 '11 at 20:31
    
@Jennifer S Sorry, one more question: do you chop them before to sauté' them in a skillet ? Can I use olive oil as well ? –  Patrick Aug 30 '11 at 18:40
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I usually cut them in half, or in quarters, depending on size. It'll be fine with olive oil, too. I just personally like the taste of them with butter. –  Jennifer S Aug 30 '11 at 19:00

They can be eaten raw, but they are fairly firm so you'll probably want to either thinly slice them or break them down into separate leaves.

A local sandwich shop thinly slices them on a mandoline, lightly dresses them with mustard seeds and vinegar, and puts them on a pulled-pork sandwich. The result has a much finer texture than typical cole slaw.

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Yes, you can eat them raw, but the real question is "how do they taste raw?". The answer to that is that, the taste, well, let's just say it's not the best thing I've ever eaten. How I know this: I'm eating raw brussels sprouts right now!

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Yes, they can be eaten raw, and I do so frequently when they're in season.

I find them much more convenient for sandwich greens and salads when cooking for one than a whole large cabbage; I just chop up what I need (1-2, depending on size), and add 'em to the sandwich, or whatever I might be making.

...and I agree with Jennifer -- don't boil them. (I like quartering them, and saute in bacon fat 'til they've browned, then a heavy dose of salt.)

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And of course they're better with BACON! :) –  Jennifer S Aug 30 '11 at 12:15
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I couldn't agree more that they are much better with bacon. When I'm cooking them at Christmas I also like to add chestnuts to the saute pan for an extra festive taste. –  1796foods Sep 2 '11 at 8:57

protected by Aaronut Feb 6 '13 at 1:31

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