There’s so much flavor potential tucked away in brussels sprouts. The buds’ tightly packed leaves have an abundance of an enzyme called myrosinase and sulfur-rich compounds called glucosinolates. When the leaves are cut, their damaged cells release the two chemicals, which transforms the glucosinolates into the crucifer’s distinctly pungent, bitter, mustardy compounds called isothiocyanates.
Depending on how you cut and cook brussels sprouts, their pungency can be dialed up or down or even coaxed into nuttier, sweeter, deeper, and darker savoriness. Here’s everything you need to know to get the best out of brussels sprouts plus some of our favorite recipes that show off their full potential.
THREE TIPS FOR CONTROLLING FLAVOR
MORE CUTTING = MORE
The more the sprouts’ cells are damaged,
