Any Brussel Sprout Recipes you've tried and Love???

kimny72 wrote: »

I don't have any specific recipe, but generally I think halved and roasted is the best way, regardless of what you put on them or with them

I'm in agreement that halved and roasted is delicious. I will roast mine with olive oil, cubed potatoes, and parmesan cheese.

Yes, I roast them (or toss them in my Actifry) with a little olive oil, lots of lemon, garlic, salt and pepper, then finish them with a bit of white truffle oil and sometimes a few shavings of good Parmesan or similar cheese after they come out.

I like roasting over steaming for the reason that i am less likely to end up with a steamed mush-ball.
something about roasting allows them to soften while retaining some textural interest.

k8eekins wrote: »

peleroja wrote: »

Yes, I roast them (or toss them in my Actifry) with a little olive oil, lots of lemon, garlic, salt and pepper, then finish them with a bit of white truffle oil and sometimes a few shavings of good Parmesan or similar cheese after they come out.

Game-changer right there with the white truffle oil .. Yum

I love the stuff and would probably drink it, I don't care what food snobs have to say about it. I do buy actual truffle occasionally and will shave it onto things for special meals, but day-to-day I'm totally happy with the oil for stuff like this. I use it for vegetables, to finish some pasta dishes, and (my favourite) to dress arugula (with lemon, again) for proscuitto and arugula pizza.

peleroja wrote: »

k8eekins wrote: »

peleroja wrote: »

Yes, I roast them (or toss them in my Actifry) with a little olive oil, lots of lemon, garlic, salt and pepper, then finish them with a bit of white truffle oil and sometimes a few shavings of good Parmesan or similar cheese after they come out.

Game-changer right there with the white truffle oil .. Yum

I love the stuff and would probably drink it, I don't care what food snobs have to say about it. I do buy actual truffle occasionally and will shave it onto things for special meals, but day-to-day I'm totally happy with the oil for stuff like this. I use it for vegetables, to finish some pasta dishes, and (my favourite) to dress arugula (with lemon, again) for proscuitto and arugula pizza.

Many around me wouldn't know either way. Am not a major cook in the kitchen, so I don't care for what food snobs think either. I'd loved using the truffle oil to drizzle on baked root vegetable varieties and on salads mostly.

My friend is test-driving this recipe this year. The sprouts are not roasted, and it is extremely caloric for a vegetable dish, but I wanted to toss it out there:

https://www.yummly.com/recipe/Creamy-Brussel-Sprouts-Au-Gratin-1493202

I shred them and sauté them with some bacon. I’m clearly in the minority but I’m not a fan of them halved and roasted.

Halved and roasted with oil, paprika, garlic and lemon.

Then finished on the stove, sautéed with bacon and salt and pepper.

I've learned that you need to A. use enough fat and B. cook them long enough. Try letting them sit in the olive oil, paprika, garlic and lemon juice for about an hour. Then roast, then pan saute.

deepwoodslady wrote: »

Wow. Thanks so much everyone for the recipes and experiences. I guess roasted is the most popular way to go. I think I like the idea of adding walnuts. I also like the idea of marinating them before roasting. I will be combining a few of these ideas for my best brussel sprouts yet! Happy Thanksgiving everyone!

BTW, I have had them flat side up and down and that changes them quite a bit. Either way, I brush or spray the flat side with olive oil. Flat side down they have a crisp surface and are still more like steamed inside. Flat side up they are drier than steamed but not too dry and if you drizzle flavored oil, more of the flavor is retained. I like them both ways as well as steamed. I have shredded them in the food processor and have them in salad and slaw also. I have even enjoyed them raw, popping small (rinsed) ones right into my mouth.