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Respected Contributor
Posts: 3,357
Registered: ‎03-23-2010

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.

Esteemed Contributor
Posts: 6,889
Registered: ‎03-13-2010

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

Kiss

Super Contributor
Posts: 605
Registered: ‎06-11-2010

Yes, they are much better if you can get them still on the stalk. {#emotions_dlg.thumbup1}

Respected Contributor
Posts: 2,802
Registered: ‎03-10-2010

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.

Frequent Contributor
Posts: 149
Registered: ‎03-14-2010

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

Honored Contributor
Posts: 12,029
Registered: ‎03-09-2010

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.

Respected Contributor
Posts: 2,326
Registered: ‎10-21-2011

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.


Honored Contributor
Posts: 9,216
Registered: ‎06-10-2010

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

Honored Contributor
Posts: 24,246
Registered: ‎10-03-2011

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.

Frequent Contributor
Posts: 103
Registered: ‎03-27-2010

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.