What’s a good recipe for Brussel Sprouts?
December 18, 2009 by
Filed under cooking brussel sprouts
I’ve never had Brussel Sprouts before, but I’ve always wanted to try them, and I went shopping and my grocery store had some, so I bought them, the thing is, I don’t know what to do with them. Can anyone give me any good recipes for cooking Brussel Sprouts? I’m not allergic to anything and like almost everything(except Tomatoes), especially herbs and cheeses. Thanks!
Lots of butter.
buy frozen ones,
put them in a pot of boiling water
add some salt and butter,
cook till tender
then enjoy
try a roast dinner x
cook them with Italian Dressing…I promise you will love…like drown them
Yum! I love brussel sprouts!
This is my ALL-TIME FAVORITE recipe:
http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html
Last time I made brussels sprouts I steamed them until tender – (add a little salt while steaming), then topped them with Cheese Sauce.
CHEESE SAUCE (For vegetables)
2 Tbsp butter
2 Tbsp flour
1 C milk
1 C shredded cheddar cheese
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Melt butter in saucepan. Add flour, stir 3-4 mins. until well blended. Slowly stir in milk. Stir until smooth and hot. Then add cheese. Stir sauce until cheese is melted.
Tons of great ones included a great caramelized brown sugar one for Christmas. But I recommend just a simple simmering in chicken broth until softened.
… Oh– baby ones are best and most tender.
we used to have them just steamed ( they are a favorite of my husband) but the kids didn’t care for them too much. I tried this recipe a few months back and everyone loved them.
Sautéed Brussels Sprouts with Bacon
- serves 4 -
Ingredients
1 pound Brussels sprouts
1/4 pound thick-cut sliced bacon
Salt and pepper
1 tablespoon wine vinegar, or to taste
Procedure
1. Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem end or cut off the base and pull away the leaves one by one. Cut the bacon slices crosswise into strips 1 inch long and about 1/4 inch wide.
2. In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts, turn the heat to high, and stir for about 5 minutes for halves or 2 minutes for leaves, or until the leaves wilt or the halves soften (bite into one to test). Season with salt, pepper, and vinegar.
Brussel Sprouts are kinda’ gross. But, you can liven them up.
1) Bring a pot of water to boil. Add in your brussel sprouts. Boil for about 5 mins.
2) Drain well!!!
3) Toss into a pan with melted butter, chopped shallots, and salt/pepper.
4) If you have some bacon, bake it for about 30 mins and then crumble over the sprouts. Also, try GOAT CHEESE crumbled on your b-sprouts.
Cook them in boiling water till done, then fry diced bacon, diced onion and a clove of crushed garlic in butter. Top the strained Brussels sprouts with the bacon mix then sprinkle with Cheddar cheese and bread crumbs and place in oven till cheese is melted. Yumm!
lol you could try not cooking them
and by that i mean not eating them
trust me, your taste buds will love you for it
Shredded Brussels Sprouts –
INGREDIENTS
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
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Caramelized Brussels Sprouts with Pistachios –
INGREDIENTS
4 pounds Brussels sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios
DIRECTIONS
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.
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Mom’s Brussels Sprouts –
INGREDIENTS
1 cup water
2 (10 ounce) packages frozen Brussels sprouts
1/4 cup butter
8 ounces walnuts
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
DIRECTIONS
In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Make a “soup” with chicken stock and beer as the liquid. Put cut up grilled sausage, potatoes, rutabaga, onion, carrot and one jalapeno pepper in pot with “stock” and boil until potatoes are tender enough to eat. Delay putting in the Brussels Sprouts until after mixture has boiled a few minutes. I use Andoule sausage and cut every think in bite size pieces.