Tips and Tricks for Making Perfect Brussels Sprouts | Kitchen Conundrums with Thomas Joseph

Congratulations on the promotion to Culinary Director, Thomas!

It’s wonderful to see Thomas back! I usually cook sprouts by heating up olive oil, crisping up bacon, slow cooking onions with a little sugar and a ton of garlic until caramelized, and then either adding the sprouts to the frying pan or putting it all in the oven. It’s really delicious and doesn’t deep fry the sprouts. They’re not crisp but they are addictive!

Oh my god!! Thomas is back!!!!!

It's so great to see that Thomas is back 🥳

Thomas Joseph, I just about cried when I saw your face on the preview. I had forgotten got much I missed you! Can we get some variation on sweet potatoes before Thanksgiving? Mamaw made sweet potato balls with pecans and oats that I think would fit your format.

Welcome back, Thomas! You’ve been missed!

Missed you Thomas... looking good with the longer hair!

OMG! I love Brussel sprouts and never know the best way to cook them. Thank you 👌🏼🙌🏼

So glad to see you back Thomas! I have made many of your recipes and am a big fan of brussel sprouts. Great recipes as always!

Loved the recipes. Great presentation. Clear, precise and fun!!!!

Hey Thomas! Your vids are some if my absolute favorite! You give the best tips and tricks!

WOW! Thomas, you are tops! Thanks!

Welcome back Thomas! Love your videos!

Woo Hoo Thomas. Great to see you. Can’t wait to make the fried Brussel sprouts

Hello Thomas!! I really like your contents!! Thank you so much for good and detail teaching for me!! God bless you!! -from Korea

Thanks fam, looks really good

Glad to see you back Thomas, we missed you.

I like steamed or cooked Brussels sprouts, too! 😋👍🏼 (Just mix them in a light gravy. Awesome!)

Amazing❤️

These brussels sprouts look fantastic. I'll try both recipes for sure. My recommendation for brussels sprouts is to go for a deep brown caramelization. Don't be scared to let them go dark just as you would with steak. Just like steak they, they won't taste burnt nor bitter. They'll just taste way better. To achieve this, I roast them in the oven at 425F in a very large cast iron pan that have been preheated at least 10 minutes after the oven has reached its temperature. I place all the halves cut side down first and make sure there is some space between every pieces because I want them to brown not to steam. Before roasting them, I brown some onions in EVOO and add garlic and chopped bacon at the end. I always have cooked bacon in my freezer and use that. I strain the oil and set the onions, garlic and bacon aside until the end. I toss the sprouts in that infused oil and add salt, MSG and freshly ground black pepper. When the pan is ready, I distribute them on the pan and roast them 13-14 minutes. Then I turn them all one by one and roast them another 13-14 minutes. When they're cooked, I put them back in the mixing bowl and mix in some good quality syrupy balsamac vinegar and the onions, garlic and bacon. Sometimes I serve them with a strong garlic-harissa mayonnaise but this is totally optional because these brussels sprouts are so packed with flavor that they don't need a dipping sauce. If you haven't tried a similar recipe or technique, you should. I'm talking about eye-rolling decadence here. Cooking them like this is time consuming but the payoff at the end is more than worth it.