Brussels Sprouts
 

I'm a sucker for strong flavored vegetables. After asparagus and beets, my favorite is brussels sprouts. I cooked a recipe from the Feb 2011 issue of Food & Wine magazine this week that combined raw cabbage and roasted brussels sprouts and was surprisingly excellent.

I won't reprint the recipe, but will point out that it also had pine nuts, dried cranberries and a dressing of honey, lemon juice, dijon mustard, salt, pepper, olive oil, cayenne pepper and chili powder. Garnish with shaved Parmagiano-Reggiano cheese (I also added diced smoked pork).

I usually just steam my sprouts or saute with bacon. Any other suggestions?

To quote a famous 'merican, "just say no."

Roasted. Coat with olive oil, season with salt and pepper. Roast in 400F oven, shake every 10 minutes, for about 30 minutes or until the outsides start to caramelise.

I love sprouts, and almost everywhere now here is now selling them on the stalk, which makes a huge difference ^. Raw, fried with pancetta, roasted (with sweet chestnut - mmm), or just steamed with a little salt - it's all good.

Wasn't that the cast of Grange Hill?

Roasted til crispy, cut in half, face down, tossed with salt/pepper/balsamic/olive oil.

Saute with butter and bacon. Add some toasted pecans or walnuts. Top with crumbled blue cheese. YUM.

Ditto. (This is my go-to recipe for a lot of veggies, including broccoli and asparagus. You can also throw on some rosemary or other herbs. It's so simple, but people rave about the results.)

FWIW, brussel sprouts only sweeten after being exposed to a frost (or many). I suspect the sprouts one buys may be grown in frost-free areas so they never sweeten. A good reason to buy local (or grow your own) if you live in some place where there's frost.

Over in the Old Country where the sprouts originated, the same goes for Kale - a typical winter staple like the sprouts and tastes better with every frost.
My initial idea @:-) of a night in the freezer due (luckily) to lack of frost did not produce the same desired results as mother nature tho.

Prepared many times as main ingredient with Pancetta in a quiche ... mmmmmm :D

I LOVE them with pancetta and reduced chicken stock. This is the recipe. Surprisingly, I don't have to share them with anyone at home. :D

The only change to the recipe I make is that I buy frozen sprouts in the steamer bags and microwave them first. I could never get the fresh ones cooked enough following the recipe--and I do cook quite a bit. We use electric and that causes cooking times to very a lot.


http://www.foodnetwork.com/recipes/g...ipe/index.html

I am a novice cook at best and my handsome Italian husband does all the cooking. I took some advice and decided to start eating roasted vegetables. I took Ina Gartens recipe on Food Network to roast Brussel Sprouts and love them. Olive oil, S&P, 425 for 12-15 minutes. Yum!

I buy very young ones from the Santa Monica Farmers Market. I will either roast them alone with just salt , pepper and olive oil, 400 degrees for about 40 minutes or will roast them, as I did last night, with beautiful heirloom carrots (red, yellow, orange white). It's a very pretty presentation. Have also been know to throw a few tiny potatoes into the mix.
I ALWAYS add about 3 cloves of fresh garlic.

Sprouts are the way forward, to be sure, but don't go defiling them with minging dead animal products.

they go well with bacon, too bad my bf is kosher.

So I do this instead, cut up, add maple syrup (real maple syrup, not the corn syrup crap), some cayanne pepper and some soy sauce and saute.

I think that is overkill. Why not jut drizzle some Balsamic over the roasted veggies? The flavor of the young sprouts are so great that I don't understand the need for soy sauce and maple syrup. But, hey, that is just me. Enjoy what works for you.

Great thread!!! I love Brussels Sprouts! :)


As already mentioned, I cut in half and toss with sea salt, pepper, olive oil and place them face down on a roasting pan. Then drizzle the tops with good balsamic and roast for 40 min at 400 F. Easy and excellent!

But to make them sinfully yummy, I will cut them in half and set them face down in a cast iron fry pan with butter (already melted with fresh ground pepper). Sear them until they almost burn and then move the pan in the preheated 350 F. oven for about 25 minutes. Awesome!!!

We had a big foodie discussion about this before Christmas.

My tried & trusted recipe is...

Trim, peel & shred the sprouts. Steam for 2-3 minutes. Saute pancetta & shallots until it's starting to crisp up, add the sprouts & cook for another 2 minutes. Add the grated zest of an unwaxed lemon & a squeeze of lemon juice. Season with freshly ground black pepper & a TINY bit of salt.

Leftovers? Mix with leftover mashed potato, form into patties & fry 4-5 minutes on each side in a bit of olive/rapeseed oil until brown.

I like my Brussels Sprouts sauteed with butter and olive oil. ^

YES. My favorite way to eat brussels sprouts!

There is nothing sassier than a brassica.

Au naturel. Freshly picked (in the UK we can buy a vine and pick them just before cooking) and steamed.

I had a first this past weekend at a local organic breakfast/lunch joint owned by a friend of mine. Brussels Sprouts Benedict! Freshly baked and toasted English muffin split, topped with poached free range organic eggs (from her farm) topped with fresh picked BSprouts (about 8 or 10 also from her farm that morning) halved, sauteed in butter in cast iron till just softened, topped with a fresh parmesan cream sauce which featured a sprinkling of organic bacon. (yes, also from her farm) I think the best breakfast I've ever eaten in my life. I'm glad we went after a graduation ceremony and I was starving because there was no way I could have finished off this dish any earlier in the morning. (I think we ate at about 1:30pm) TO DIE FOR!

Cheers,

JB

I'll have the Brussels Sprouts Benedict sans brussels sprouts please :p

That's essentially my recipe, though I don't steam the shredded sprouts. If you do the sauteing in advance, and half-cook the sprouts, it's a good do-ahead recipe that microwaves well at the last minute without over-cooking the sprouts.

Good German-style bacon instead of pancetta adds an even more robust flavor.

Trim and peel the sprouts and cut in half. Sautee in olive oil, salt and pepper with small but thick chunks of bacon and potato chopped up very small. When they start to brown, roast in the oven for about 20 min (this is mostly to ensure the potatoes cook through). The potatoes neutralize the strong taste of the brussel sprouts and soak up the delicious grease at the same time. Yum!

Bet you never tried this!
 

Discovered by accident a few summers ago.. Was cooking pork steaks outside on the charcoal grill. Realized I had not thought about a vegetable. (other than a sweet potato roasting in foil alongside the meat). Anyway, Checked out the freezer in desperation. Grabbed a bag of frozen brussels. Threaded them on a skewer, brushed with melted butter and threw them on the grill. When I closed the lid on the grill to finish everything up, the charcoal smoke taste really kicked those BBs up a notch! Delicious!

They are excellent with bacon, if you hold the sprouts.

Quote simply sauteed in garlic and butter, then braised in chicken stock. Cross hatch the ends so they cook more evenly.

Can't get enough!

Yeh, cross hatching is the secret!!;)

Steamed with toasted almonds and chunks of pan fried chestnut mushroom.

The ones I picked up at the farmers market two weeks ago were particularly good.

HFW did a recipe a while back, deep fried in tempura batter with Black pudding


http://www.channel4.com/food/recipes...ecipe_p_1.html

I use olive oil rather than butter and LOTS of garlic.

We also prepare patties a la Babaduck, using olive oil again, but generally use Batata Baroa rather than potatoes.

Batata Baroa is a native Peruvian root vegetable popular in Brazil that grows only at medium to high altitudes. I have never seen it outside southern South America. Potatoes work too, but the tangy favor and smooth consistency of Batata Baroa compliments the Brussels Sprouts quite perfectly.

I like Brussels Sprouts any way at all except in butter or with bacon, both of which make them too fatty for my taste. I applaud all those among you who enjoy the fatty ones.

Eastbay 1K, your chosen recipe is quite popular here too, where bacon is added to almost everything.

My favorite recipe for Brussel Sprouts is from Tom Colicchio. I had this at his Craft Centurycity restaurant and it is one of my favorite veggie dishes.

http://www.mixingbowl.com/message/re...9768&m=4326661

Agreed. I've been doing this for years and it is delicious. I have converted a few non-brussel-lovers with this recipe.

My favorite veggie!

^ Moi aussi.

Olive oil, salt & pepper is all that you need. Roast them in a 425 degree oven for at least 20 minutes.

I usually combine them with turnips, jerusalem artichokes and cauliflower, all roasted together.

Sounds delicious but the visual not so much. Too monochromatic. Try roasting with heirloom carrots...they are beautiful right now and a riot of colors. I also like to throw some purple Yukon potatoes into the mix. If you get your vegetables from Farmer's Market, look for lovely herbs to toss. I like Italian parsley and Chervil. Instead of salt, I use a couple of anchovies.

You must try dipping them in garlic butter.

Like them plain steamed; love them with bacon; my first dog had a passion for cooked brussels sprouts. Mom cooked them for the dog and he followed her everywhere after that.