Brussels Sprouts
#1
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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?
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?
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#5
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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?
Originally Posted by violist
To quote a famous 'merican, "just say no."
#8
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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.)
#9
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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.
#10
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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
#11
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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.
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
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
#12
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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!
#13
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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.
I ALWAYS add about 3 cloves of fresh garlic.
Last edited by obscure2k; Jan 27, 2011 at 7:07 pm Reason: forgot to add the garlic
#15
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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.
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.