What to do with brussel sprouts?

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!

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.

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.

Roast them in the oven with garlic and evoo. You can also make a au gratin with them.

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.

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.

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.html

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.

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!

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.

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.

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!

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.