Brussels Sprouts

tamu2009 · December 2014

Anyone have a killer recipe for some Brussels Sprouts? Having a lady friend over for dinner tomorrow night and they are her favorite veggies. Doing a sous vide filet, skillet potatoes, and black eyed peas, but I've never done Brussels before..

Need all the help I can get.

gdenby · December 2014

The big secret to brussel sprouts is to cut them in half lengthwise before cooking. The problem w. them is that there are chemicals on the outside that cook before the inside heats up enough, which leaves the inside bitter. But if the inside gets warm enough, the outerl eaves become bitter. By slicing them in half, all parts get cooked at about the same speed.

They also make really good slaw when carefully shredded w. a mandolin. I like to mix them w. some bacon when making slaw. But this Christmas, I served them w. candied pecans because my elder daughter is vegetarian. In both cases I use a mustard sauce w. a little lemon juice and honey.

Chubbs · December 2014

get some pancetta and leave it in a chunk (don't buy slices). Cut into little cubes and fry up in a sauté pan. Remove pancetta. Add Brussels into the rendered fat and sauté for 5-10 minutes. Throw back in the pancetta, add a little S&P, and some fresh herbs (rosemary/thyme) and serve hot.... so good.

theyolksonyou · December 2014

@gdenby‌ that's the problem I have with them, thanks. Also, I've read some folks blanch them for a few seconds in boiling water, never tried, but I'm gonna.

fishlessman · December 2014

dont have recipe but ate a great warm brussel sprout salad with toasted walnuts and cranberries this xmas. the brussel was shredded, could taste some parm, and there was a light lemon vinegrette on it, best thing i ate this xmas. tasted more like broccoli than a brussel/ cabbage profile

it was kind of like this one but she simmered whole cranberries for a few minutes then put everything in a warm oven for a few, then tossed on the vinaigrette

http://danabueno.com/shaved-brussels-sprouts-salad/
http://danabueno.com/shaved-brussels-sprouts-salad/

motowfo · December 2014

If you're a real glutton for punishment (aren't we all?)...

Peel the leaves from the sprouts, olive oil (or bacon fat), garlic and a pinch of salt (a little goes a long way) and saute the leaves in a skillet over medium head for 2 or 3 minutes. The leaves will be wilted but not limp.

The hard part is peeling the leaves but it's worth the effort!!!

GATraveller · December 2014

Slice lengthwise. Toss in EVOO, sea salt and fresh ground pepper. Place on a sheet pan and into preheated oven @ 375. Roast for about 12 mins and shake to move them around. Put back in till fork tender (3-4 mins). Pull from oven and toss with drizzle of Gia Russa Balsamic Glaze and crumbled bacon. My kids even eat these.

THE DRU · December 2014

Leave whole,par boil in hot water till tender, let cool, thread onto skewer, salt and pepper, grill on egg direct at 400* dome turning often and baste with a honey mustard sauce. Mike

tkleager · December 2014

My wife and I like this one

3 strips bacon, cut crosswise into ½” strips
2 Tbsp. butter
1 ½ lbs. Brussels sprouts, trimmed and halved
2 large shallots, roughly chopped
1 cup hard apple cider
1 tsp. honey
1 tsp. kosher salt
Freshly ground black pepper

Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels.

Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time.

Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil.

Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider.

Toss with bacon and serve immediately.

From https://www.yahoo.com/food/braised-brussels-sprouts-with-bacon-and-hard-apple-102980221366.html

beatarmy · December 2014

I typically leave whole, put in pan with good amount of water, cover, and bring to a boil until they start getting soft.

I then remove the water, add about an inch tall amount or apple vinegar, garlic power, and old bay and then cover and bring up to temp.

Let them cook another 10 mins or so until nice in soft.

FYI... you have to like vinegar and old bay.

BeerNBBQ · December 2014

I have never made brussel sprouts this way, but have made some of her other recipes and they were great. She's also a fellow egg header.

http://necessaryindulgences.com/2014/03/brussels-sprouts-bacon/

minniemoh · December 2014

Dare I say this but I actually thread them whole onto fire wires (yes I use firewires but they weren't free and despite their shortcomings, I get along with them well enough).

I brush with EVOO and dust generously with Dizzy Pig Shakin' the Tree and throw em straight on the grid until they get a little char on each side. It takes about 20 minutes. We made them that way every week all summer.

jeffhall318 · January 2015

I've had good luck slicing them lengthwise, placing them cut side down on a foil-lined metal sheet pan coated with olive oil then dusted with onion powder and either Weber Roasted Garlic and Herb seasoning, Cavender's, or italian herb blend (plus salt), and roasting at 400˚F until the leaves on the top start to get dark brown - usually the bottom is mildly crispy at that point. The time varies by size of the sprouts.

Wolfpack · January 2015

Do a google search for BLT Steak Brussel sprouts. They are my favorite veggie and these are the best I have tried.

TCT · January 2015

Try cleaning them and leave wet. Put on tin foil, drizzle with a little EVOO and your favorite spice/seasoning. Wrap up the foil and throw on the Egg, 350 degrees for about 30-45 min. Did this last weekend and turned out great.

Tinyfish · January 2015

Wow...she must be a fox to cook up veggies...cause if your like me. I let the cow eat eat veggies and I eat the cow.

paqman · January 2015

Toss with olive oil and sprinkle with kosher salt. Grill in a pan @ 400F indirect for 30-40 minutes in the egg or in the oven. Shake the pan mid cook.

Legume · January 2015

Chubbs said:

get some pancetta and leave it in a chunk (don't buy slices). Cut into little cubes and fry up in a sauté pan. Remove pancetta. Add Brussels into the rendered fat and sauté for 5-10 minutes. Throw back in the pancetta, add a little S&P, and some fresh herbs (rosemary/thyme) and serve hot.... so good.

+1 on the pancetta. I had trouble finding a chunk last weekend, couldn't find the pre-diced either so I hit the deli counter and had them slice me some that was about 1/3" thick that I could go ahead and dice up. I would recommend pearl onions with the roasted sprouts - cut in half like the sprouts, or par-boil first if you're going to leave them whole.

edit - just a few dried cherries, cranberries or something like that adds a nice balance to the bitterness of the sprouts.

tarheelmatt · January 2015

Did these the other night...

Cleaned first and sliced in half

Placed in a bowl

Coated with EVOO, salt, pepper, fresh garlic(minced (take a little salt to help reduce the size as well)).

Two slices of bacon and a few little smokies (optional)

Got CI pan hot on the EGG at around 400° or so with canola and butter

Place sprouts in CI pan

Take same bowl and pour 1/4 cup balsamic, couple tablespoons of honey, and tablespoon of butter

Cooked until tender (around 30-40 min)

Take sprouts and place in bowl of balsamic and honey. Toss well, and place back in the skillet to keep warm and serve.

This adds a little acid to the sprouts as well as some sweetness to cut the sprout as they can be pungent.

Brussels Sprouts

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