Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
11-20-2014 10:12 PM
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.
11-20-2014 10:22 PM
I buy the stalks at TJ's, and I usually roast them. Or steam. I love them!!
11-21-2014 03:35 AM
Yes, they are much better if you can get them still on the stalk.
11-21-2014 05:32 AM
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.
11-21-2014 06:52 AM
Roasted with some EVOO, salt, and Mural of Flavor (from Penzeys). Then sprinkle with balsamic vinegar when they come out of the oven.
11-21-2014 07:29 AM
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.
11-21-2014 07:57 AM
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
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.
11-21-2014 08:58 AM
Love them steamed with a little butter. Actually, I use a butter/canola oil spread.
11-21-2014 09:17 AM
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.
11-21-2014 09:21 AM
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.
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2025 QVC, Inc. All rights reserved. | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788