ideas on how to cook Brussels sprouts

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Replies

  • maryannprt
    maryannprt Posts: 152 Member
    Slice and saute in a touch of olive oil, finish with a sherry dijon vinaigrette. If I'm feeling fancy, I throw in a little diced panetta. It takes a few minutes to slice the Brussels sprouts but only a minute or 2 to saute them. So yummy.
  • Burton_Bmc
    Burton_Bmc Posts: 35 Member
    Carve them in like crosswise, cook them till they are soft as butter and add a little nutmeg. Simplicity :)
  • Lillymoo01
    Lillymoo01 Posts: 2,865 Member
    JaydedMiss wrote: »
    am i the only one who literally just boils her veggies and has a big veggie bowl and is perfectly fine with that xD ?

    I can not stand those suckers boiled but love them roasted. Life would be boring if we were all the same.
  • sgt1372
    sgt1372 Posts: 3,997 Member
    There are a lot of recipes for brussels sprouts, some of them somewhat involved and complicated, which seem designed to mainly cover or "improve" the flavor of the sprouts w/bacon, cheese, balssmic vinegsr or whatever.

    I prefer to simply clean and cut them in half, steam them for a couple of mins in the microwave and then season them w/salt and, if I have the cals available, top them w/some unsalted butter.

    That's all you need to do if you actually enjoy the taste of brussel sprouts.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    I love them roasted with a little olive oil and salt. If you mean for a Thanksgiving dish, though, I usually think of that as an opportunity to convert the haters (although most of my Thanksgiving guests like them) and do them sauteed with garlic and bacon.

    For something different and a bit more work, this looks interesting and Thanksgiving-y: http://www.seriouseats.com/recipes/2012/11/roasted-brussels-sprouts-bacon-pecans-maple-balsamic-recipe.html
  • Sumiblue
    Sumiblue Posts: 1,597 Member
    I shred them in a food processor to make the pieces cook more uniformly. Then, toss with some oil to just coat, not too much. Salt & pepper. Roast in an oven until caramelized. Roasting them with some bacon, drizzle of real maple syrup & pecans is delicious!
  • beaglady
    beaglady Posts: 1,362 Member
    I keep the frozen ones on hand, since they're so much less expensive than fresh. My favorite thing to do with them is zap in the micro to thaw, then saute til browned with a little butter and lots of garlic.
  • mburgess458
    mburgess458 Posts: 480 Member
    edited November 2017
    Roasted for me also. If you like them boiled or steamed you'll probably like them more roasted.

    I love pretty much all veggies but brussel sprouts are one of my least favorite when they are frozen... they get mushy and nasty. Frozen broccoli is nearly as good as fresh, frozen brussel sprouts are way worse than fresh in my opinion.

    I saw people mention cutting them in half for roasting which is good, the other hint is to put them flat side down (so where you cut them in half, put that flat side down against the cookie sheet). Flat side down puts more of the sprout in contact with the hot cookie sheet so they cook faster and have more of them toasted.
  • lorrpb
    lorrpb Posts: 11,463 Member
    There's an MFP blog in my feed today on this exact topic with 5 recipes.
  • beaglady
    beaglady Posts: 1,362 Member
    mburgess458 wrote: »
    Roasted for me also. If you like them boiled or steamed you'll probably like them more roasted.

    I love pretty much all veggies but brussel sprouts are one of my least favorite when they are frozen... they get mushy and nasty.

    If you boil them, I agree. And they smell. If you thaw them, then cook by sauteeing or roasting, they're not much different than if they were fresh.

  • Keto_N_Iron
    Keto_N_Iron Posts: 5,385 Member
    In for the bacon ! Halve them pan fry in bacon grease (I like a little sear on them) then crumble the bacon before serving. I'll also throw some fresh Parmesan on as they finish cooking then bacon on top.
  • need2belean
    need2belean Posts: 358 Member
    kshama2001 wrote: »
    1lmnzm.jpg

    ^^this
  • cryonic_273
    cryonic_273 Posts: 81 Member
    Cut them in half and stir fry.
    They are pretty decent as they retain their shape and consistency without turning to mush unless you boil them first.
    Did this yesterday with onion, red pepper, chicken and some black bean sauce.
  • callsitlikeiseeit
    callsitlikeiseeit Posts: 8,626 Member
    bacon grease mmmmmmmmmmmmmmm
  • robstevens12
    robstevens12 Posts: 1 Member
    Cut in half. Marinate them with Siracha. Add olive oil and roast in the oven.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    Straight steamed is good.
    Quartered and sauteed is good.
    Super thin sliced and quick sauteed for a salad base is good - I did this the other day with a piece of chicken and caesar dressing.
    Roasted they can be quite dry, and I prefer not to use oil because I'd rather use the calories another way.
  • sendtoharvey
    sendtoharvey Posts: 135 Member
    there is only 1 way in my house. slice in half, pop em in boiling water for 5 min. chop up bacon into bits and pan fry the bits. pull out the bacon and keep the grease. throw the Brussels in the pan and fry em up with a little bit of bacon grease at a time, finally throw the bacon bits together with the Brussels... it's the only way to live. haha

    side note, it reheats decently for meal prep as long as you don't overcook it.
  • smh_cliff
    smh_cliff Posts: 146 Member
    Chopped and cooked with diced bacon in creme fraiche
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