Ideas for Brussels Sprouts
ONUnicorn
Posts: 45 Member
So, neither my husband nor I are big brussels sprouts fans. However, a miscommunication with Imperfect Foods lead to them sending us some brussels sprouts. My husband thinks we should just throw them away since neither of us particularly like them, but I HATE food waste.
Anyone have a good recipe for Brussels sprouts for people who think they don't like Brussels Sprouts?
Anyone have a good recipe for Brussels sprouts for people who think they don't like Brussels Sprouts?
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Replies
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I vote throw them away. I’ve tried them every way, and BLECH!!! 🤢3
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Roast them! Trim them, place on a foil lined cookie sheet, spray with Pam olive oil cooking spray, a little salt, then pop them in a 350° oven for 20-30 minutes.
You could also try combining 1/3c sriracha and 1/3c brown sugar as a “glaze” to mix them in after roasting.13 -
Roast them with some olive oil. Then sprinkle with garlic salt and some drizzled balsamic vinegar.
One restaurant we go to has them deep fried and then served with baked goat cheese. They are really good. I wasn't a brussel sprout fan as a kid at all. My wife got me to where I tolerated them. Now, I do like them prepped the right way.
I have also made them at home like a warm bacon salad (both with bacon and without). Cut the stems off and pulse in a food processor. Stir fry in bacon grease or with olive oil until tender and serve with a sauteed onions, apples, pomogranate seeds and walnuts. Can add pears too.
Really the trick to Brussel Sprouts is they are bitter. Cooking helps with that but something else is needed, typically, to cover up some of the bitterness. Balsamic is great, so is anything sweet/sour. Roasting takes a lot of the bitterness out of them.
Here's a good recipe.
https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-19968134 -
Another option if you like colelaw is to slice thin in the food processor and use as coleslaw.7
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Halve, toss in olive oil, salt and pepper. Roast halved side down. Roast at 450° for 26 minutes.2
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I'll put in another vote for roast. For me, I'm big on cutting in half, adding olive oil, salt, pepper, and parmesan cheese, and then roasting.2
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While I like them oven roasted, a few go a long way for me, so I'd opt for shredding and adding to salads, slaw or even veggie soup3
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I cook them in the air fryer. Fast, easy & delicious.3
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I love brussel sprouts, but yeah, throw some cheese all over it and it'll be good lol. Swiss, mozzarella, parmesan...all good.1
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I like them roasted than mixed with tortellini, bacon, and a white sauce.3
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Another good recipe is to shred all the Brussels sprouts and “stir fry” it with garlic and pancetta. Doesn’t even taste like you are eating sprouts. So good 😊3
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Yum, I love sprouts!
Score them in quarters, dry roast until crispy, toss in honey, throw in a bit of dukkah/crushed nuts. Serve on hummus1 -
Yum, I love sprouts!
Score them in quarters, dry roast until crispy, toss in honey, throw in a bit of dukkah/crushed nuts. Serve on hummus
👀 This is different! Does this recipe have a name or hail from a specific region @litoria? I'd like to try it 😋
I like Brussel sprouts. Roasting would be fancy to me and I tend to just steam them and sprinkle a bit of nutritional yeast or cheese or pair them with sun-dried tomatoes and garlic.
But I think steaming them is what gets most people 🤮1 -
Only one answer here and that is to boil the sprouts for three minutes then fry for five minutes with bacon bits and butter.1
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Render the fat from a couple strips of diced bacon. Remove the bacon and heat the fat to just smoking. Scorch halved and trimmed Brussels sprouts until they are slightly blackened on the outside. Add finely chopped shallots and saute. Turn down the heat, add chicken or turkey broth and simmer until the broth is just reduced.3
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i love brussel sprouts! at first i hated them.
what i do is i rinse them. and shred them with a knife and boil them until they are soft then saute them with some salt and pepper and a little bit of oil. you can add any seasoning that you like and you can even throw in some chopped cooked bacon to cook with them . they are to die for1 -
Love brussel sprouts...I often roast them, but I also will sauté them in some bacon renderings and then toss in the chopped up cooked bacon at the end.2
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I just boil them for a couple of minutes (rule of thumb for me for all cruciferous veg is to boil until I can *just* smell them if I waft the steam towards me!). Lemon Pepper makes a good topping but fresh black pepper is also perfect.
I regularly eat just a plate of sprouts for dinner. If I’m feeling fancy I’ll dump some Dijon (or Harissa) into some Skyr and use as a dip. I’ve recently wondered how they’d be with Wasabi in the Skyr. 🧐 Need to try that soon!
I’ve tried roasting and they’re ok that way but they seem to lose something of their ‘green fresh’ taste which is what I especially appreciate about veg. Root veg are good roasted - green veg are better steamed or boiled very very lightly for me.1 -
I wish they had been accidently sent to me. I LOVE roasted Brussel sprouts. My mouth is practically watering, and I'm actually full right now. Let us know how you prepared them and what you thought after trying them again.3
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My favorite way to eat them is to roast them with parmesan cheese, olive oil, and an obscene amount of garlic.
However, another way I discovered I like them is to make honey nut Brussels sprouts! I'm struggling to find the recipe at the moment, but I'll post when I do.2 -
Found it:
Roasted Brussels Sprouts w/ Honeyed Peanuts
500 grams Brussels sprouts (about 2 cups), outer darker leaves removed, stems removed and cut in half
3 tbsp olive oil
kosher salt and pepper to season
25 grams butter (2 tablespoons)
1/4 (about 84g) cup honey
1/2 cup (56g) unsalted peanuts, lightly chopped and dry roasted in a hot pan
splash of balsamic vinegar
Lay out the Brussels sprout halves on a heavy large sheet pan and drizzle w/ the olive oil and season w/ kosher salt & pepper.
Roast in a 375F oven for 20 minutes, checking on them so they are not burning.
Roast the peanuts in a large hot cast iron skillet just until fragrant and set aside (I cheated and did everything in the same pan at the same time and it was fine).
Heat the butter in the cast iron skillet and add in the honey. Once it starts bubbling, add in the roasted Brussels sprouts and stir for a minute or two until coated w/ the nice syrupy sauce.
Add a quick splash of balsamic vinegar to the pan and the chopped peanuts.1 -
I love brussel sprouts!
If u live anywhere near the SF Bay Area in CA, I'd be happy 2 drive over 2 pick them up.
Short of that, if you be willing to pack them in dry ice and ship them to me, I'd be happy to receive them
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Fun/useless fact:
Brussels sprouts have been crossbred over the last 20-30 years to make them less bitter. So for everyone (me included), who didn't like them as a kid but love them now, it's not just that your palate has matured.6 -
Love Brussels sprouts!
My vote is also to roast them. Make them crispy on the edges. I also had them awhile back at a restaurant with a chili sauce and they were amazing.
Try a recipe for Thai chili sauce or of course they also sell versions in the grocery store. A few minutes after roasting .. toss it in a big pan with the sauce and it carmelizes... 😋
Ps - Love that you didn’t want to waste it. 😉 Hope you found a recipe you enjoyed.0 -
Another option if you like colelaw is to slice thin in the food processor and use as coleslaw.
This woks great .. If you are not a mayo fan it makes great German slaw
I'm vegan and I like them. My favorite go to is pan fry them with shallot or a bit of onion with a TBLS or2 of olive oil.. in another pan I dry roast some pumpkin or sunflower seeds sprinkle on top of cooked sprouts.. adapted original recipe call for some well cooked crumbled bacon..0 -
I agree with making a slaw or salad with them. They do not taste like traditional brussel sprouts that way. Prepare with a spanish cheese like manchango and dried cranberries. Very good.0
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Hullo fellow imperfect-er 🤣 send me yer sprouts.u husband and I love them, but that is after massive trial and error with cooking them. We usually slice in half or smaller, do a basic light olive oil (1Tablespoon), salt, and pepper and just oven roast them for 20-30 minites. If we're being naughty, i get the bacon ends and pieces and cook that and cook the sprouts with them in the oven.0
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LeanButNotMean44 wrote: »Roast them! Trim them, place on a foil lined cookie sheet, spray with Pam olive oil cooking spray, a little salt, then pop them in a 350° oven for 20-30 minutes.
You could also try combining 1/3c sriracha and 1/3c brown sugar as a “glaze” to mix them in after roasting.
Add some garlic and 😋0 -
5 days later - I hope the sprouts have been eaten by now 😁 curious to know what the result was though!2
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I was looking for sprouts recipes Friday, they're still in season so received some in my veggie box from farmers, I made Sprout and Blue Cheese soup (2 onions, 2 garlic cloves, 2 celery stalks and a large potato chopped and softened with butter or oil and add 60ml of water and drop heat down whilst you prep the sprouts, add around 600g Brussell Sprouts trimmed and halved with 1.5 litres of chicken stock, salt & pepper to taste and bring to the boil and then simmer for 15-20 mins, blend with 150g blue cheese and serve/store.
I find I have to blend mine a bit at a time as don't have a huge blender so I strain the stock off into a jug, and blend about a third of the veggies with a 3rd of the stock at a time.
I'm also planning to roast some with aubergines and courgettes (eggplant and zucchinis for the non-UK folk) this evening to go on the side of my steak. Athough I am tempted by making coleslaw now after reading this thread.0
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