topic Re: Brussel Sprouts in Recipes

Brussel Sprouts

coffee drinker — Fri, 21 Nov 2014 01:53:15 GMT

How do you make yours?

Re: Brussel Sprouts

Q4u — Fri, 21 Nov 2014 02:02:09 GMT

I'm sorry, but the only way I can eat Brussel Sprouts is to cover them with cheeze! LOL... my mother liked them and would make them occasionally and I was "encouraged" to eat at least half..... even with her wonderful cooking skills I never liked them, so I'm looking forward to reading the wonderful suggestions here....

Re: Brussel Sprouts

adeleag — Fri, 21 Nov 2014 02:04:55 GMT

I cut them in half, toss with olive oil salt and pepper and roast in the oven until they are soft and a little charred. Oh so good. Usually have the oven on about 425 degrees.

Re: Brussel Sprouts

HonnyBrown — Fri, 21 Nov 2014 02:08:25 GMT

I make an "X" at the core on the bottom, cut them (not all the way through) in quarters and roast them with carrots.

Re: Brussel Sprouts

lovesrecess — Fri, 21 Nov 2014 02:10:52 GMT

On 11/20/2014 adeleag said:
I cut them in half, toss with olive oil salt and pepper and roast in the oven until they are soft and a little charred. Oh so good. Usually have the oven on about 425 degrees.

I make them the same way but now I fry some bacon and crumble it over the the brussel sprouts a minute or two before they finish roasting......really good!

Re: Brussel Sprouts

Jtdmum — Fri, 21 Nov 2014 02:10:53 GMT

I crisp up a few pieces of diced pancetta in a braiser. I toss my halved sprouts into the pan then add a bit of chicken stock. By the time the stock cooks down the brussels are ready. Sometimes they need a bit of s&p, depends on the pancetta. Delish. You can sprinkle some parm cheese, add some pistacios (unsalted or watch the salt as you're cooking)

Re: Brussel Sprouts

SarahW — Fri, 21 Nov 2014 02:12:51 GMT

I steam them for a few minutes then toss with butter, salt & pepper. LOVE them.

Re: Brussel Sprouts

StylishLady — Fri, 21 Nov 2014 02:52:42 GMT

Funny that I just served some tonight for dinner. They were frozen in a bag and supposedly had butter sauce. After cooking in the microwave, the sauce seemed to have vanished. Extra butter was on hand.

Re: Brussel Sprouts

Dam Yankee — Fri, 21 Nov 2014 02:58:12 GMT

More often than not, I make them the same as adeleag. Sometimes, I'll also sprinkle them with lemon juice and/or parmesan cheese. Here are a few other recipes that we were very happy with:

http://www.notderbypie.com/brussels-sprouts-with-sriracha-honey-and-lime/

http://nutritionfor.us/2012/11/greek-roasted-brussel-sprouts-with-goat-cheese/ (I used feta)

http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html

http://tastykitchen.com/recipes/sidedishes/soy-sriracha-glazed-brussels-sprouts/

Just remember, there is a very good reason why brussels sprout scented air freshener does not exist.

Re: Brussel Sprouts

pineyriver — Fri, 21 Nov 2014 03:08:56 GMT

I make mine exactly like adeleag does. They are FANTASTIC!!!!!!!!

Re: Brussel Sprouts

Gooday — Fri, 21 Nov 2014 03:12:06 GMT

After making an X on the stem, I use my steamer. While they are in the steamer, I fry up some bacon and shallots, a splash of balsamic vinegar and then toss the brussel sprouts in.

When I am lazy and they are out of season, I buy the frozen ones that are very good and make them the same way.

Re: Brussel Sprouts

NYC Susan — Fri, 21 Nov 2014 03:22:56 GMT

I buy the stalks at TJ's, and I usually roast them. Or steam. I love them!!

Re: Brussel Sprouts

Dam Yankee — Fri, 21 Nov 2014 08:35:02 GMT

Yes, they are much better if you can get them still on the stalk.

Re: Brussel Sprouts

doglover3 — Fri, 21 Nov 2014 10:32:15 GMT

I too steam them till tender than put brown butter on them, a little salt than lay a slice of Swiss cheese over them and put the lid on till the cheese melts, only way DH will eat them.

Re: Brussel Sprouts

taquito — Fri, 21 Nov 2014 11:52:45 GMT

Roasted with some EVOO, salt, and Mural of Flavor (from Penzeys). Then sprinkle with balsamic vinegar when they come out of the oven.

Re: Brussel Sprouts

CalminHeart — Fri, 21 Nov 2014 12:29:09 GMT

I love fresh brussel sprouts! Cut them in half, cut of the stem, and sauté them in just a little olive oil with whatever spices you like. I've done it with garlic, lemon, Cookie's spice, and a whole host of different ones.

Re: Brussel Sprouts

Campion — Fri, 21 Nov 2014 12:57:44 GMT

Roasted all the way! Or hashed (my sister's recipe. We did that the last time both parents were alive and we had a holiday together.) So Brussels sprouts went from my hated vegetable to a favorite.

To roast you can leave them whole if small or halve them, after trimming off the base and a few of the leathery outer leaves. Then drizzle with good olive oil, sprinkle with a bit of sea salt and roast at 450deg in the oven in a heavy 13X9 pan pan for about a half an hour, stir a few times to make sure they don't burn on one side. They should have brown spots (these bring out the flavor.) You're caramelizing the surprising amount of natural sugars in the sprouts.

For hashed sprouts

INGREDIENTS

1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.

1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.

3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Re: Brussel Sprouts

jubilant — Fri, 21 Nov 2014 13:58:47 GMT

Love them steamed with a little butter. Actually, I use a butter/canola oil spread.

Re: Brussel Sprouts

JeanLouiseFinch — Fri, 21 Nov 2014 14:17:16 GMT

I used to simmer or steam them until fork tender, drain, toss with butter and a little S & P. Now, most of the time I oven roast them with a little EVOO, S & P - sometimes a little drizzle of balsamic vinegar right before serving.

Re: Brussel Sprouts

Katrin B — Fri, 21 Nov 2014 14:21:07 GMT

I also roast them, but half way through ( about 15 min) I add medium diced onion and fresh sage roughly chopped and mix them all up. Towards the end I add pecan pieces for crunch. If you like finish with lemon juice and parmesan cheese. I like the loose leaves to get pretty crispy. I'm asked for the recipe all the time, or to make the dish again for dinner partys.