What to do with brussel sprouts?
amusedmonkey
Posts: 10,330 Member
in Recipes
So I've bought a pound of brussel sprouts yesterday to try them for the first time. They're very expensive here (about $12 a pound) so I have never had them before. Curiosity finally won and I ended up buying a bag. What are some of your absolute best brussel sprout recipes? Calories are not an issue, I have a 2300 calorie allowance today.
Also, do they shrink? I mean do I need to use the whole pound for the recipe or would half of it be enough?
Also, do they shrink? I mean do I need to use the whole pound for the recipe or would half of it be enough?
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Replies
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They don't really shrink but they get soft. I like to put them in soup. Or risotto. And I love them just steamed and after add butter, salt and pepper as a side dish to my meat0
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Brussel sprouts are cheap and plentiful in the UK but they tend to be a 'love or hate' veg. I'm not keen, neither is daughter #2 but daughter #1 and husband love them. They are a traditional veg for Xmas day. I would serve 4-5 sprouts per person, and no they don't shrink. The traditional way of cooking them is by peeling the outer leaves and cutting any spare bit off stem. Cook them for between 5 - 8 mins in boiling salted water. Test them with a sharp knife. They are ready when cooked through but slightly resistant with a slight 'nuttiness'. Traditionally served with cooked chestnuts (NOT the sweet version). I do like them served like this: shred about 4-5 peeled sprouts per person in a food processor (or finely chop). For 4 people fry a finely sliced shallot in scant knob of butter/olive oil. Chop up two or three rashers of bacon or pancetta and fry off until crispy. Add the shredded brussel sprouts and a about half a cup of hot water to create steam to stir fry. You can add a squeeze of lemon juice to taste. Experiment with proportions and enjoy!0
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I hope you don't boil them!
They are best roasted in the oven at a pretty high temp. Toss them with some oil and salt, then roast until they start to caramelize and are cooked through. Something like this: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html
Now I want them!0 -
bake them in the oven with potatoes or fry them in olive oil and spices. I make brussel sprout, broccoli potato stir-fries a lot.0
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19gabriela01 wrote: »They don't really shrink but they get soft. I like to put them in soup. Or risotto. And I love them just steamed and after add butter, salt and pepper as a side dish to my meat
Same. Lightly steamed, salted, and peppered is how I prepare them.0 -
I trim the ends off and the outer leaves, cut them in half and put in a roasting dish with oil and some sliced leeks. 20 minutes later I have a bowl of deliciousness.
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I'm not worried that I won't like them. I have not encountered a vegetable that I didn't like, except for beets. It's great that they don't shrink. I guess I will roast half and boil the other. I like the idea of chestnuts and I love roasted vegetables, especially potatoes. How does their roasting time compare to potatoes? I mean do I put them in with the potatoes or add them later? I'm excited!0
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Roast them in the oven with garlic and evoo. You can also make a au gratin with them.0
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I get them frozen. I put some in a bowl with a little lime or lemon juice with both red and black pepper and salt. I add a tblspn water, cover lightly and steam for 5 mins. Really good. It would be better with butter, but I'm not willing to do that many cals.0
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I like to cut them in half and sauté in a little olive oil with minced garlic, sun dried tomatoes (reconstituted in a little warm water then drained and chopped - I use that water to flavor some rice or something but don't put it in the sprouts), salt and pepper. This mix could also be roasted. My absolute favorite way to eat Brussel sprouts. You could also add nice sliced mushrooms to it.
I agree with others when they say "NEVER boil them". They turn into sad little mushy balls when boiled.0 -
blankiefinder wrote: »I hope you don't boil them!
They are best roasted in the oven at a pretty high temp. Toss them with some oil and salt, then roast until they start to caramelize and are cooked through. Something like this: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html
Now I want them!
Agreed. We have them about once a week.0 -
I guess I do them differently. Family used to hate them until I made them. I trim the ends and peel the loose leaves. Drizzle some olive oil, season with Johnnys or whatever you like and seasoned pepper. Shake them up to coat them and throw on the barbeque. Toss them on the grill every 2 minutes or so until soft or to desired consistency. Pull from Grill and eat.0
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Trim them and cut them in half. Toss with evo and some walnuts. Roast in a 400 degree oven. When brown and carmelized up to 40 minutes depending on size of sprouts toss with some chopped turkey bacon and some goronzola crumbles. Drizzle with balsamic reduction and top with a fried egg sunny side up. Warm and delicious salad loaded with fiber and protein!0
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oven baked with oil or pan roasted with bacon like this:
http://www.foodnetwork.com/recipes/sunny-anderson/pan-roasted-brussels-sprouts-with-bacon-recipe.html0 -
Steam them or boil them till al dente, about 5mins you do not want to overcook these babies. I love mine with a little bit of butter and some crispy bacon. Butter and fresh chopped garlic also works well. Butter can be replaced with oil.0
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Roasted is by far my favorite. I also like to finely shop or shred them and sauté in olive oil and garlic then toss with pasta and parmesan. Or chop them with carrots and onions and sauté for a bit, then crack an egg or two over the top and cook until the egg is done.
I hate them boiled. This is how my mother always cooked them so for all of my childhood I thought I didn't like them. Now I eat them weekly.0 -
This recipe is absolutely delicious! It makes the outside a little crispy!
Oven-roasted Brussel Sprouts
3/4 lbs brussel sprouts
1 tsp. olive oil
black pepper to taste
Preheat oven to 375 F.
Trim ends and remove any old outer leaves.
Cut in half and place in bowl.
Drizzle olive oil and stir until evenly coated.
Lay cut side down on baking sheet.
Cook for 20 minutes or until golden brown and soft all over.0 -
Grilled: trim, peel, microwave for 3 minutes to steam a little and soften. Season EVOO, salt, pepper, paprika Then kabob them and throw them on the grill to char.
Roasted: trim, peel, half. Toss with EVOO, salt, pepper, paprika and roast for 30-ish minutes. shake pan periodically. Add in a cubed sweet potato and this is delicious!
Brussels Sprouts 'hash browns': trim, peel and throw in food processor to shred. Or shred on mandolin. Pan fry with evoo, salt, pepper, paprika. They will be crispy and have the taste/texture like hash browns
Basalmic Glaze: trim, peel, half, throw in crockpot with a little water. 2-3 hours on high. Make basalmic, honey, white wine reduction for glaze after they're cooked.
Braised with bacon and onions - yum!
Salad - trim, peel, thinly slice on mandolin. toss with vinaigrette and season to taste. This work better if you let it sit in the fridge overnight so that the dressing really flavors the sprouts.
fry - trim, peel and remove as many leaves as possible. fry leaves in cooking oil and remove to paper towel. lightly salt - crispy and awesome!
Steamed with butter, salt, pepper
Steam lightly, wrap with bacon, secure with toothpick, fry or roast until bacon crispy. enjoy!
Sorry - we really love Brussels sprouts and they keep for a long time in the fridge!0 -
I love brussels sprouts. I steam them for a quick meal, or sautee them. Here's a recipe: http://www.joyfulhealthyeats.com/pan-sauteed-brussels-sprouts-caramelized-onions-bacon/0
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I steam them until they still have a bit of crunch, I personally hate them overcooked. I toss them in crispy bacon lardons or chorizo and serve with toasted pine nuts. About 8 per person.
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If calories are not an issue ...
Wash, peel off any damaged outer leaves, trim bottoms. For larger sprouts, I cut in quarters, smaller in halves.
Toss with olive oil and pepper.
Add 3-4 ounces of uncooked pancetta, about 1/4 inch dice.
Spread on a sheet pan.
Roast at 400 degrees, checking in at about 7-minute intervals to shake the pan and turn the sprouts until they are as crispy as you like.
Wait until the end to add any salt, after the sprouts and pancetta have cooked together.0 -
PS: I second those who say not to boil! This was also how my mother made them, so I hated them growing up!!! Boiled, served with vinegar. Gross.0
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This is a very simple recipe and low calorie. It does call for pancetta, I think bacon can be used in its place.
http://www.skinnytaste.com/2011/11/sauteed-brussels-sprouts-with-pancetta.html
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So boiling is out. My plans have changed for today due to an unplanned dinner, but I will be cooking them tomorrow. I was sent a recipe to my inbox which looks interesting (stuffed brussel sprouts). I think I'm going to do that with half (and add chestnuts to the stuffing), roast half, and stir fry the scooped middles left after stuffing then eat with pasta. This would allow me to experience them in several ways. Thank you everyone!0
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Is everyone afraid of bacon? hahahahah...
My favorite is to pan fry some bacon till crisp, remove from pan, halve the sprouts and cook in the grease till browned...add some chicken stock(just enough to cover the bottom of the pan) salt and pepper and cover and cook until sprouts are tender and have soaked up the stock..add bacon pieces back to pan to warm and serve. So delicious!
I also put them as the top layer when cooking a roast dinner. They steam in the pan and are great with a little of the gravy
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frankiesgirl21 wrote: »Trim them and cut them in half. Toss with evo and some walnuts. Roast in a 400 degree oven. When brown and carmelized up to 40 minutes depending on size of sprouts toss with some chopped turkey bacon and some goronzola crumbles. Drizzle with balsamic reduction and top with a fried egg sunny side up. Warm and delicious salad loaded with fiber and protein!
Holy crap, that sounds amazing!0 -
frankiesgirl21 wrote: »Trim them and cut them in half. Toss with evo and some walnuts. Roast in a 400 degree oven. When brown and carmelized up to 40 minutes depending on size of sprouts toss with some chopped turkey bacon and some goronzola crumbles. Drizzle with balsamic reduction and top with a fried egg sunny side up. Warm and delicious salad loaded with fiber and protein!
I strongly dislike Brussels sprouts, but this sounds awesome. I might have to try it.0 -
frankiesgirl21 wrote: »Trim them and cut them in half. Toss with evo and some walnuts. Roast in a 400 degree oven. When brown and carmelized up to 40 minutes depending on size of sprouts toss with some chopped turkey bacon and some goronzola crumbles. Drizzle with balsamic reduction and top with a fried egg sunny side up. Warm and delicious salad loaded with fiber and protein!
Holy crap, that sounds amazing!
Yep, it does! It will actually be my choice of recipe for roasting sans the bacon (I don't like bacon)0 -
amusedmonkey wrote: »frankiesgirl21 wrote: »Trim them and cut them in half. Toss with evo and some walnuts. Roast in a 400 degree oven. When brown and carmelized up to 40 minutes depending on size of sprouts toss with some chopped turkey bacon and some goronzola crumbles. Drizzle with balsamic reduction and top with a fried egg sunny side up. Warm and delicious salad loaded with fiber and protein!
Holy crap, that sounds amazing!
Yep, it does! It will actually be my choice of recipe for roasting sans the bacon (I don't like bacon)
It'd probably still be amazing even without the bacon.0 -
blankiefinder wrote: »I hope you don't boil them!
They are best roasted in the oven at a pretty high temp. Toss them with some oil and salt, then roast until they start to caramelize and are cooked through. Something like this: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html
Now I want them!
^^^^ THis is how we do them in my house!! We use olive oil, salt, pepper, and garlic.
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