Brussel Sprouts

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 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...

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.

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

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 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!

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.

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

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

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.

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

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

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.

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:)