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How to Dehydrate Brussels Sprouts

Welcome to our Brussels sprouts page on how to dehydrate these tasty miniature cabbages(!) - well, that's what I call them.

kid eating brussels sprouts

I know most of us enjoy these earthy sprouts at Thanksgiving or Christmas, but they are nutritious veggies you should enjoy any time of the year.

And when you cook 'em right, even kids love 'em! See the recipe in the FAQ section below.

TOP Frequently Asked Questions:

Q. Brussels sprouts and bacon recipe?
A. See my note at the end of the page on wrapping bacon around the sprouts.

Q. Can you dehydrate Brussels sprouts?
A. The answer is: Yes, you can dehydrate these tiny tasty veggies! Read on to find out how.

Q. Brussels sprouts with balsamic vinegar?
A. Here is a delicious recipe for roasted Brussels sprouts with balsamic vinegar:

Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss Brussels sprouts with olive oil until coated. Arrange in a single layer on a baking sheet.
  3. Roast for 15 minutes, then remove pan from oven.
  4. In a small bowl, whisk together the balsamic vinegar, maple syrup, mustard, thyme, and garlic powder.
  5. Pour balsamic mixture over the sprouts and toss to coat evenly.
  6. Return to oven and roast 10 more minutes until sprouts are caramelized.
  7. Season with salt and pepper to taste. Enjoy!

The sweet balsamic glaze pairs beautifully with the roasted Brussels sprouts for a flavorful side. Adjust the cook times as needed based on your oven.

Q. How Brussels sprouts grow?
A. More on how they grow further down this page.

Brussels Sprouts Nutrition Info.

Don't underestimate these tiny powerhouses.

VITAMINS: C, K, A, and B6, along with Folate.

MINERALS: Manganese, Potassium, Iron, Magnesium, and Phosphorus.

100 grams of sprouts provide just 45 calories. They have 3.38 g of protein, 3.80 g of dietary fiber (10% of RDA), and zero cholesterol.

Brussels sprouts are excellent sources of Vitamin C; 100 g sprouts provide about 85 mg or 142% of the RDA.

When steamed, they have a cholesterol-lowering benefit, according to The George Mateljan Foundation. The foundation says, "You'll want to include Brussels sprouts as one of the cruciferous vegetables you eat regularly if you want to receive the fantastic health benefits provided by the cruciferous vegetable family."

Peeled Brussels Sprouts in a white bowl

Easy Prep Brussels Sprouts

Rinse the sprouts first. If you need to peel the outer layers of the sprouts, just cut off a bit of the hard-stem base to make peeling off the outer leaves a little easier.

This gives you a nice flat bottom so you can safely cut the Brussels sprouts in half, then follow the dehydrating instructions below.

How to Dehydrate Brussels Sprouts

  1. Remove the small outer leaves and rinse if necessary under cold water. Slice them in half.
  2. Arrange on your food dehydrator trays.
  3. Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

How Long Does it Take to Dehydrate Brussels Sprouts?

  • Fully dehydrated sprouts will be wrinkly and crispy when fully dried.
  • Drying time: between 6-8 hours.
  • Please remember to rotate your dehydrator trays, for even drying.

If you choose to cut your sprouts into quarters, that will speed up the drying time too.

After Re-Hydrating...

After rehydrating the sprouts, consider baking them like this super cheesy quiche from a site called 12 Tomatoes!

Here's the Brussels Sprouts & Gruyere Quiche recipe link.

After rehydrating the sprouts, consider baking them like this super cheesy quiche from a site called 12 Tomatoes!

Try Frying Brussels Sprouts in a Pan with Ham!

Brussels Sprouts frying in a pan with sweet country ham

I know many folk turn their noses up at Brussels sprouts—yes, I know they are quite a pungent, bitter vegetable, but you can make them taste a little sweeter by frying 'em up in a pan with slices of sweet country ham.

I can only imagine how good the sprouts are with the sweetness of the ham!

I have one of Gordon Ramsay's excellent cookbooks. I was learning how to cook a turkey properly one Christmas. He had a brilliant suggestion: sauté sliced Brussels sprouts in a pan along with diced bacon. Now you're speaking my language. Bacon. Bacon. Bacon!

How to Grow Brussels Sprouts

Brussels sprouts are a type of cabbage that is typically grown in cool climates. They are planted in the spring and harvested in the fall. Brussels sprouts grow best in well-drained soil that is rich in organic matter.

The plants should be spaced about 18 inches apart. When the Brussels sprouts are about 2 inches in diameter, they are ready to be harvested.

To harvest Brussels sprouts, cut the stalk about an inch below the sprout. Be sure to leave at least two leaves above the sprout so that it can continue to grow. Brussels sprouts can be stored in a cool, dark place for up to two months.

How to Cook Brussels Sprouts

A pile of peeled Brussels Sprouts on a white backgroundCamtasia - Registered User

Cooking Brussels sprouts is easy. Simply wash them and remove any damaged leaves. Cut the sprouts in half and cook them in boiling water for 3-5 minutes.

You can also roast Brussels sprouts in the oven. Simply toss them with olive oil and seasonings, and roast at 400°F for 20-30 minutes.

To me, they can be very strong tasting. To combat that a tad, add crumbled-up bacon to them after cooking and slicing (as mentioned in earlier).

Another way to eat yer sprouts is to wrap them in bacon a la Gordon Ramsay (mentioned earlier). Get a bacon rasher (a slice) and cut it down the middle then wrap it around the sprout and tuck in the end to keep the bacon in place. Bake as above.

What's a Rasher?

If you're wondering (like I was) where the word "rasher" came from, I called on ClaudeAI to help me out. He said it derives from the Old French word "rasche" meaning "portion."

Claude added - and I really like this: A rasher is hastily cooked meat or burned meat - often cooked quickly in a pan over high heat. OK - like when we do something "rash" - in haste - it's usually done on the spur of the moment, i.e. "rashly" and often with regret!

I know I've eaten lots of bacon "rashers," Ha!

Where Did The Sprout's Name Originate?

As you may have guessed, Brussels Sprouts are named after the city of Brussels in Belgium. They were first cultivated there in the 13th century.

As a kid, I used to call them Brussel Sprouts without the last "s" in Brussels. It seems I never put "two and two together" back then - that they were sprouts from Brussels!

Why are They So Strong in Taste?

Brussels sprouts have a strong, cabbage-like taste because they are in the same plant family as cabbage. They also contain a compound called glucosinolate, which gives them their characteristic flavor.

So there you have it. Get busy dehydrating Brussels sprouts today and enjoy them year-round. They're not just for Christmas or Thanksgiving anymore!

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!