Mmm, I've recently converted everyone in the family to Brussel Sprout believers. The fresh little ones are best. My recipe is similar to Steph3ns, but simpler: wash and trim off the woody base part (where most of the bitterness is), then cut into halves or thirds lengthwise. Heat a little vegetable oil in a skillet, fast stir fry the sprouts until just barely nudging a little sear on them maybe 3-4 minutes, then add 1/4 cup water and clap the lid on for 30-60 seconds for a quick steam, remove lid. While the remaining liquid is cooking off, add chopped green onion, a shake or two of red pepper flakes, 1/4 cup of chopped pecans, and a couple of teaspoons of brown sugar. Cook a bit longer until they start to caramelize. Yummy and a sweet-savory flavoring! I also sometimes do this dish in combination with firm tofu squares. Useful when you want to fast cook and not deal with an oven for roasting, or a grill.

Brussels sprouts are best in bubble and squeak. To make bubble and squeak you need boiled and mashed potatoes, mashed sprouts, seasoned and then fried in a pan. Add a little cider vinegar and wait till it starts to brown.

Eat with Branston pickle and cold cuts of gammon ham and turkey.

We've fallen in love with this recipe and now can't eat enough of them:

Toast about 1/2 cup of chopped pecans in the oven just until brown and nutty. Mix into about a tablespoon of melted butter and the same amount of maple syrup. Set that aside for a few minutes. You'll need about 5 or 6 sprouts per person. Slice the sprouts with a mandolin (or a knife if you have really fine knife skills). It should look like slaw. Stir fry them in melted butter in a large saute pan on medium heat until they're dark green and tender. That's about 5-8 minutes. Stir in a teaspon of cider vinegar and the pecan mixture. Snarf it down before anybody else sees you and asks for some.

At my Mother’s for Thanksgiving, my mom asked how I thought she should do the Brussels sprouts. Me, remembering this thread said, “I’ll take care of ‘em.” Remembered this post and duplicated it.

No offense, but yikes… def did not have a good taste. And I think of myself as a reasonably good cook capable of most all tasks in the kitchen. Let me put it this way- it’s been a GOOD while since I’ve smoked ‘that’ grass (like YEARS ago), but when I tasted the Brussels sprouts, it brought back immediate memories of that taste. Not that that taste is that off-putting, but just not good for a family dinner at Thanksgiving... nor for brussels sprouts.

I too tried the roasted/carmelized method after reading this thread, and didn't care for it at all. Steamed al dente then butter and salt, or steamed then marinated in an herbed vinaigrette like you would mushrooms and served cold are my favs. So far...

You what? :confused:

Bubble and squeak contains carrot and swede. And it should be served with sausages and pickled red cabbage :D

I quite like sprouts and some of these recipes do sound nice