Brussels Sprouts, good or bad?!
raeannvidal
Posts: 7 Member
in Recipes
I personally have grown fond of Brussels sprouts and I think they have a bad wrap. They’re very tasty when cooked right!! What are your Brussels sprout recipes?
Here’s mine:
1 cup Brussels sprouts (cut in halves)
Drizzle olive oil
Sprinkle lemon pepper
Sprinkle cayenne pepper
Bake for 30 minutes on 350
Drizzle balsamic vinegar and enjoy!
Here’s mine:
1 cup Brussels sprouts (cut in halves)
Drizzle olive oil
Sprinkle lemon pepper
Sprinkle cayenne pepper
Bake for 30 minutes on 350
Drizzle balsamic vinegar and enjoy!
12
Replies
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Roasted with spray oil (I prefer Rapeseed Oil one) with black pepper, a little parmesan and tossed with some dry-fried pancetta.3
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They are really good paired with sun dried tomatoes too. The tomatoes take less time to cook so I add them about halfway through. I use salt, cayenne and fresh garlic on the brussel sprouts. Sometimes I sautee them instead of baked.
Lemon sounds interesting. I'll have to try your recipe.4 -
There ability to taste the chemical in Brussels sprouts which some people find offensive is genetic - they even know the precise gene! If you like them, chances are good that you can’t taste the chemical which makes them bitter. Enjoy them, but no need to keep pushing them on those who don’t like them - there is no way of preparing them which will change the consumer’s genetics!
I like them with maple syrup and bacon.2 -
Shredded fine and added to salad.
Just heard this yesterday. Cook in oven, toss with 1-2 tablespoons maple syrup, let them caramelize, sprinkle with crisp crumbled bacon. Sounds scrumptious!2 -
2 T oil of choice
2 c brussel sprouts, halved
2 c cubed (3/4"-1") butternut squash
salt and pepper to taste
1 c pecan halves
2 T maple syrup
Preheat oven to 350. Place pecans in a single layer on a sheet pan and toast for 5 minutes. Set aside. Increase oven temperature to 375F. Keeping sprouts and squash separate, toss each in 1 T of oil, salt and pepper to taste. Place squash in a single layer on a pan large enough to accommodate both but place squash in oven first, roast for 15-20 minutes. Turn squash pieces for even cooking and add brussels sprouts to pan (if you don't have a large enough pan, sprouts can be roasted on a separate pan, and then combined with squash after cooking). Roast both for an additional 10-15 minutes until both are tender but still firm. Remove from oven and toss with pecans and maple syrup. Serve hot as a side dish or at room temperature as a salad. You can also toss in 1/2 cup of dried cranberries when you add the pecans and syrup if you like. This is good anytime but it makes a great healthy Thanksgiving dish!5 -
I only like them roasted in the oven.
Salt pepper cut in halve and baked for 30 mins.
Balsamic glaze2 -
rheddmobile wrote: »There ability to taste the chemical in Brussels sprouts which some people find offensive is genetic - they even know the precise gene! If you like them, chances are good that you can’t taste the chemical which makes them bitter. Enjoy them, but no need to keep pushing them on those who don’t like them - there is no way of preparing them which will change the consumer’s genetics!
I like them with maple syrup and bacon.
I dunno, I never liked them until I tried cooking them myself, always had them boiled at family Christmas dinners with no seasoning and all I could taste was the bitter aftertaste. Since I started pan-frying them or roasting them I don't get that nasty aftertaste. So although some people might not ever warm to them, there are converts amongst us.4 -
raeannvidal wrote: »I personally have grown fond of Brussels sprouts and I think they have a bad wrap. They’re very tasty when cooked right!! What are your Brussels sprout recipes?
Here’s mine:
1 cup Brussels sprouts (cut in halves)
Drizzle olive oil
Sprinkle lemon pepper
Sprinkle cayenne pepper
Bake for 30 minutes on 350
Drizzle balsamic vinegar and enjoy!
Not always a fan of Balsamic. Try this way (your recipe) but grill or broil them for some added depth of flavor.0 -
👎🏻hate them, along with quinoa and kale, no matter how they are prepared.
I decided some time ago that there’s too much delicious food out there to waste calories on foods you don’t like, even it they are nutritionally good for you. I must have the anti gene.1 -
I've always liked them, even when I was a kid. I usually just roast mine with some salt and pepper.0
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Love them...and thinking about what I will do with the bag of them at home now that you all have shared your recipes with me!0
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My experience has been that people over-season Brussels sprouts. I LOVE them. All I do is trim them, cut them in half, toss with a little EVOO and salt/pepper. Roast at 420 for 10 min, stir around, roast for another 10-12 min or until brown/crispy. NOM2
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Pan, water, boil for 10 minutes, et voila! Not even joking, tried frying, roasting, but still prefer the simplest, lowest calorie method.3
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I've never had them, I can't get past what my mother told me once, she used to bake or boil them ( I can't remember) and them spritz lemon juice on them, I asked her once why she liked them, and she said "I don't, they taste horrible".
I've never been able to get past that and try them.....1 -
I hated brussel sprouts as a kid because my mom boiled them (yuck)
My recipe is delish!!
Sprouts cut in half. Mix with:
Olive oil
sliced garlic
shallots
lemon salt
ground pepper
Roast, but be sure not to over cook. Should still be a bit crispy/firm.1 -
Not a fan... I've tried them several times and have never been happy with them.1
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I love brussles sprouts. I typically roast them with salt and pepper or adobo powder. They're also very good sliced thinly (shredded) and sauteed in duck fat and I know lots of people who like to eat them roasted with bacon or pancetta.0
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Like all the brassica family I think a lot of people over cook them desperately. My rule of thumb with sprouts, cabbage, broccoli and cauliflower is to boil in water with a pinch of salt and sometimes a splash of lemon for no more than 3-4mins. I know when they’re done if I can waft the steam from the pan and just get a hint of the smell. Drain, grind black pepper or, better still, lemon pepper and eat! I’ve regularly eaten just a plate of sprouts as dinner since I was a teen!
I know I’m in the minority but the idea of roasting sprouts (or broccoli and cauliflower) just turns my stomach! They have to be vibrant emerald green and still with ‘bite’, not the khaki slimy things they turn into in the oven!1 -
Good.
But give me hella gas, so bad.2
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