Roasted brussel sprouts and butternut squash pioneer woman

Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.

You want to blanch the brussels sprouts and either microwave or steam them prior to roasting them. This will ensure crispy and tender brussels sprouts with a soft and delicious center.

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.