Need good brussel sprout recipies

[spidey07]

I love cabbage and every thing that comes from that wonderful family of good eats. But why the hell don't I like brussel sprouts? I mean their like mini-cabbages so what gives? Hell, I love straight boiled cabbage with salt and pepper. I could eat raw cabbage all day long.

I've been told it's because I haven't cooked them properly, so what's the way to make really good brussel sprouts? I've got some I need to eat.

Roast? Pan fry? Stick in a pan of hot bacon grease, onions and garlic? I've heard a nice balsamic vinegar finish is good.

Why the hell don't I love these wittle mini-cabbages?

 

[momeNt]

steam them, salt and pepper to taste, eat.

 

[iamwiz82]

I like to pan fry them until they get a nice crust on the outside. Mmm...

 

[MagnusTheBrewer]

I like them sauteed with bacon, onion and, white wine.

 

[Ns1]

modify this recipe to taste and you will have a guaranteed winner:

http://www.food.com/recipe/roasted-brussels-sprouts-with-bacon-and-shallots-411367

 

[MagnusTheBrewer]

If only I'd thought of that.

 

[spidey07]

I like them sauteed with bacon, onion and, white wine.

I can see that. A real sautée, high heat and quick?

 

[Kelvrick]

I usually make them on thanksgiving. Baste them in some of the turkey drippings, dash of salt and fresh cracked pepper, then roast in the oven.

 

[Ns1]

If only I'd thought of that.

onions =/= shallots. you also sautee where this particular recipe calls for roasting.

that said, I'm curious about sauteed sprouts w/ the same accouterments.

 

[herm0016]

wash and cut in half. drizzle in olive oil, salt and pepper so each is somewhat covered.

put in hot skillet cut side down, covered and cook until the cut side is getting browned and they are getting tender. flip them and add cheese of our choice ( my fav. is smoked cheddar) let cheese melt onto sprouts while they finish cooking and serve.

 

[MagnusTheBrewer]

I can see that. A real sautée, high heat and quick?

Start the bacon first. Add a little oil or clarified butter. When browned, add the brussels sprouts, onion/shallots, S&P and, sautee. At the end, add the white wine and cover for a minute.

 

[MagnusTheBrewer]

onions =/= shallots. you also sautee where this particular recipe calls for roasting.

that said, I'm curious about sauteed sprouts w/ the same accouterments.

Onion refers to the entire family not, just yellow/white onions or whatever you think is 'normal.' Cippolini work very well.

 

[spidey07]

Start the bacon first. Add a little oil or clarified butter. When browned, add the brussels sprouts, onion/shallots, S&P and, sautee. At the end, add the white wine and cover for a minute.

Yep, got it. Keep them firm I suppose, the last bit of wine and steam should get them where they need to be.

 

[pISSANt]

This is one of my favorites. The sauce is super yummy.

 

[Ns1]

Onion refers to the entire family not, just yellow/white onions or whatever you think is 'normal.' Cippolini work very well.

Well if you told me to buy onions for a recipe I wouldn't buy shallots, and vice versa

 

[MagnusTheBrewer]

Well if you told me to buy onions for a recipe I wouldn't buy shallots, and vice versa

You either know how to cook or you don't. I can't teach anyone with a few sentences in a forum.

 

[Leros]

Cut in half. Put a little olive oil in a pan and cook them on the stove for a few minutes. Then throw them in the oven until they crisp up a bit.

 

[Ns1]

You either know how to cook or you don't. I can't teach anyone with a few sentences in a forum.

I can cook shallots. And I can cook onions. If you want me to cook onions, tell me to buy onions. If you want me to cook shallots, tell me to buy shallots.

Don't say "hey cook some onions" and expect me (or someone else) to decipher onions = shallots

 

[spidey07]

onions =/= shallots. you also sautee where this particular recipe calls for roasting.

that said, I'm curious about sauteed sprouts w/ the same accouterments.

I'm thinking shallots would be better. Can't go wrong with white wine and shallots.

But should I be getting any color on the sprouts? Mouth is watering already.

 

[MagnusTheBrewer]

I can cook shallots. And I can cook onions. If you want me to cook onions, tell me to buy onions. If you want me to cook shallots, tell me to buy shallots.

Don't say "hey cook some onions" and expect me (or someone else) to decipher onions = shallots

We're talking ideas here not, step by step instructions for a specific recipe. This is why I rarely post in recipe threads. Go get an Alton Brown cookbook if you are interested in that type of thing or, come to Tucson and I'll teach you to cook.

 

[spidey07]

Simmer down y'all. Just simmaj down now.

Both y'all know how to cook. And were talking ideas for sprouts.

Wife and I will be trying two ways. Roast Dijon and sautée.

There is no reason I shouldn't love brussels.

 

[spidey07]

Simmer down y'all. Just simmaj down now.

Both y'all know how to cook. And were talking ideas for sprouts.

Wife and I will be trying two ways. Roast Dijon and sautée.

 

[Howard]

http://www.seriouseats.com/2010/11/thanksgiving-sides-recipe-brussels-sprouts-vegetables.html

http://www.seriouseats.com/recipes/...ic-vinegar-thanksgiving-recipe.html?ref=title

 

[Miramonti]

Carmelized Brussels Sprouts

Cooks Illustrated:

Why this recipe works: Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize.

SERVES 6 TO 8

If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

INGREDIENTS

2 1/4 pounds Brussels sprouts , trimmed and halved
3 tablespoons olive oil
1 tablespoon water
Salt and pepper
3 tablespoons unsalted butter , melted
1 tablespoon lemon juice
1/3 cup finely chopped walnuts , toasted

INSTRUCTIONS

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.

2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter and toss with butter, lemon juice, and walnuts.Season with salt and pepper to taste, and serve.

--------------------

This is an awesome recipe, the only way I've come to eat these little bastages.

Two tips on cooking them successfully:
1. the first 10 minutes is with them covered. When you pull them out, make sure that they're really steaming and hot, or put them back in for a little bit more time covered. Otherwise they won't be cooked enough and after roasting, they will seem dry.

2. When you uncover and roast, make sure that you roast them long enough that they really do brown on the bottom.

 

[clamum]

steam them, salt and pepper to taste, eat.

This. Put a dab of butter on them once cut in half.