Brussel Sprouts

Markdjones83

Looking for some good recipes. I prefer them to be soft on inside. I've never really cooked them so tips would be great

cwolfman13

I just drizzle mine with some olive oil and roast them...I like to just cut off the little stem and roast them whole, but they go faster if you halve them.

annette_15

Roast them with a little olive oil, salt pepper or other seasonings at 380 for 25-30 mins mmmmmm

AlisonH729

I usually just roast them. And I don't know how you feel about this one, heck I'm not even sure how I feel about this one, as I haven't tried them, but a friend of mine said she made Buffalo Brussels Sprouts the other day. (She said she baked hers.) So, there's that...

Markdjones83

AlisonH729 wrote: »

I usually just roast them. And I don't know how you feel about this one, heck I'm not even sure how I feel about this one, as I haven't tried them, but a friend of mine said she made Buffalo Brussels Sprouts the other day. (She said she baked hers.) So, there's that...

Lol that looks like a little much work for brussel sprouts, but maybe i'll give it a whirl sometime.

I'll try the baking method. So about 30 min?

notnikkisixx

This is one of my favorite recipes for baking them: http://cookieandkate.com/2014/roasted-brussels-sprouts-and-crispy-baked-tofu-with-honey-sesame-glaze/

I also like them cooked over medium heat on the stovetop: just slice them in half and place them in a pan cut side down then cover and cook till they're tender (add a splash of water to the pan if it seems like they're burning). Any time I do this I'll toss them with salt, pepper, garlic, and a little hot sauce.

urloved33

Markdjones83 wrote: »

Looking for some good recipes. I prefer them to be soft on inside. I've never really cooked them so tips would be great

I just boil mine till the fork can enter them, tiny, tiny bit of butter and salt. I love em that way!!!

Mmattymoe812

I roast them with olive oil, diced onion, garlic, shallots, and any sort of diced nuts.

tat2cookie

I love them raw and shredded with kale and messaged with a good Cesar dressing and bacon. They are amazing sautéed with onions and bacon too!

AlisonH729

Markdjones83 wrote: »

Lol that looks like a little much work for brussel sprouts, but maybe i'll give it a whirl sometime.

I'll try the baking method. So about 30 min?

I didn't get the details but yeah, I'd imagine 30 min at about 350 maybe more like 400 would do it. I figure it's basically like roasting them except you toss them in some bread crumbs first and then throw some hot sauce on. They just have a fancy name.

But I bet the outer leaves would get crunchy if you deep fried them. Which I have to admit, now that I think about it, sounds like it would be good.

kayna1225

I shred them and sauté in olive oil with onions and (turkey) bacon

racheljonel

kayna1225 wrote: »

I shred them and sauté in olive oil with onions and (turkey) bacon

I like them this way too, except with real bacon. Red onions are the best with this!

ANewCrystal4Life

I boil them until tender then just sautee them in a pan with a spritz of EVOO and garlic then until they get a little brown coloring on the edges and sprinkle come Parmasean cheese on top once on my plate.

Need2Exerc1se

I agree with roasting. We toss them in olive oil, black pepper, red pepper and garlic powder, but the seasonings are totally up to you. Roast them until tender and browned. It's the only way I like them, but I LOVE them roasted.

AngellaHemi

I made them for the first time about a month ago - I'd never had them before. I used Rachel Ray's recipe and LOVE them. Made them again last night. Kids are still iffy on them, but they take a bite without making a face. http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe.html

Markdjones83

On the roasting in oven, temp around 300, 30 minutes? think I"ll try that one next

Markdjones83

AngellaHemi wrote: »

I made them for the first time about a month ago - I'd never had them before. I used Rachel Ray's recipe and LOVE them. Made them again last night. Kids are still iffy on them, but they take a bite without making a face. http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe.html

This looks decent, may cut bacon out!

JohnBarth

Roasted and then sauteed with a bit of pancetta, 1tbs of red wine vinegar and 1tbs of maple syrup.

enterdanger

This isn't healthy, but there is a bar by my house that deep fries them and covers them in sriracha and sesame.

fried BRUSSELS SPROUTS, sriracha mayo, sesame soy drizzle, cilantro

I have seen people lick the plate.

laurajo521

I saute mine with garlic, onion and some seasonings in olive oil. Sometimes I add a little balsamic vinegar or lemon juice.

JohnBarth

@laurajo521, +1 on the balsamic!

eseviour1981

Render down some bacon and remove it from the pan. Add the halved brussel sprouts to the bacon fat and saute for a few minutes, then simmer in either water or vegetable/chicken stock, depending on your preferences, for around 10 minutes, or until as soft as you like them. If the stock hasn't all been absorbed, pour out the remainder, then add back the bacon and let everything crisp up a little before finishing with parmesan cheese.

Joannah700

I toss the sprouts (after halving and cutting off the stems) with honey, balsamic vinegar, a touch of oil, a dash of salt and pepper and roast for 25 minutes at 375 degrees.

Delicious.

lisalsd1

Thinly sliced, sauteed in coconut oil, and seasoned with Thai seasoning salt.

maidentl

I saute some sliced purple onions and boil the Brussels sprouts for three minutes. (I cut them in half if they're big.) Drain the sprouts, add to the onion, a little salt, some balsamic vinegar and that's how we eat 'em!

blankiefinder

cwolfman13 wrote: »

I just drizzle mine with some olive oil and roast them...I like to just cut off the little stem and roast them whole, but they go faster if you halve them.

I do the same, and sprinkle generously with kosher salt, until they start to caramelize

wwells13

Half your Brussels sprouts and place cut side down in cast iron skillet until browned. Add butter to taste and bacon bits (2 tbs). Place in pre heated 350 degree oven until lightly browned and tender. Add some hot sauce and mix up. Ready to go. Enjoy!! A complete meal in one skillet.

mygnsac

My fav way to make them is roasted as mentioned above. I also like to shred them and add them to soups and beans when I heat them up.

amundson62

The suggestions above are all very good, but here is a recipe my whole family really enjoys.

Maple Roasted Brussel Sprouts

1 lb brussel sprouts -- cut off the stem and cut in half
10-12 cloves of garlic -- peeled and halved (adjust to your liking)
2 Tabs Olive Oil
2 Tabs Maple syrup (probably best with the real thing)
1/2 tsp salt
1/4 tsp pepper

Whisk oil, maple syrup, salt and pepper together. Toss in the brussel sprouts and garlic and toss well to coat everything. Spread out on a foil lined baking sheet and roast at 400 degrees for about 20 min, until the garlic cloves are browned and the brussel sprouts are lightly browned and crisp tender.

1/4 pound of brussel sprouts this way has about 130 cal.

Sarasari

Brussels Sprouts with Bacon + Pomegranate

(Adapted from Barefoot Contessa)
•1 pound Brussels Sprouts, trimmed and cut in half through core
•2 slices thick cut bacon, cut into 1/2” pieces
•1/4 cup olive oil
•Kosher salt and fresh ground pepper
•1/3 cup pomegranate seeds

Preheat oven to 375°. In large bowl combine the brussel sprouts, olive oil, salt and pepper until well coated. Spread evenly in cast iron fry pan and sprinkle with bacon pieces. Bake for 30 minutes or until tender and browned. Toss once during roasting. Remove from oven and top with pomegranate seeds on serving dish.

Garlic Parmesan Roasted Brussel Sprouts

1 - 1 1/2 Pounds Brussel Sprouts

5 cloves Garlic, minced

1/4+ cup Parmesan Cheese, freshly grated

2 T. Olive Oil

Sea Salt, to taste

10-20 cranks Fresh Ground Pepper







Directions

Preheat oven to 400 degrees.

Lightly spray a 9x13 glass baking dish with cooking spray.

Cut off the bottom of each sprout.

Remove the first layer of leaves, then wash the sprout.

For smaller sprouts, cut in half.

For larger sprouts, cut into quarters.

Either mince the five garlic cloves or use a garlic press.

Add the garlic to the olive oil, and mix.

Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,

Then add the fresh ground pepper.




Place in the oven uncovered for 40-50 minutes until the centers are tender.

I stirred mine occasionally so that some of the thinner pieces didn't car badly.




These were a success, and surprisingly good to everyone.

I will be making them again, and hopefully this time Matt will try them:)

sad_kitty

I do a variation on that Garlic Parmesan recipe, but I add a bit of fresh lemon juice to them after roasting, before I sprinkle with cheese. The recipe also works great with french beans/string beans (also add a dash of paprika for kick).