Absolutely foolproof brussel sprouts recipe/cooking method needed

Sea2Ski · June 2016

I remember having them as a kid and did not like them, so I have never made them. I asked my father what he wanted for Father's Day dinner and he said filet, brussel sprouts and a loaf of good crusty bread.

Filet - is in the fridge. Check.
Bread - I can do. Check.
Brussel sprouts - HELP!!!!!!

I would prefer a simple foolproof recipe and method since I do not have time to do a trial run. I have surfed for some good recipes, but I have had hit and miss results with choosing blindly from web results, however you folks have never let me down. Who has one that has never disappointed?

Dabearhawks · June 2016

Here is a quick and easy approach....wash, cut ends off, and then cut in half. Put in bowl and pour in some olive oil to coat, stir and then season with salt and cracked pepper (and/or a favorite seasoning) and can even add some cayenne if you like a little kick. Pre-heat oven to roast at 400. Cook to desired crispness - approx 20 mins. Can also mix in balsamic, or just lemon squeeze - neither is necessary, just depends what you are in the mood for. Brussels sprouts are pretty fool proof - I also like to cook them with bacon and shallots.

danv23 · June 2016

waiting with you

DoubleEgger · June 2016

Do you have a SV? SV has foolproof written all over it.

jeffwit · June 2016

When in doubt, add bacon.

Sea2Ski · June 2016

DoubleEgger said:

Do you have a SV? SV has foolproof written all over it.

Unfortunately, No. I have resisted the urge to this point even with all the posts and amazon deals.

It
Has
Been
Difficult

kl8ton · June 2016

I second the bacon with sprouts

BrookieP · June 2016

Step one: Boil water, put Brussel sprouts in for 5 min to get soft, then cut off ends and cut in half
Step two: cook bacon, keep some grease in pan, cut up bacon and add back into pan
Step three: add brussel sprouts to bacon grease with salt and pepper
step four: cook until crisp

johnnyp · June 2016

+1^^^^^^^

blind99 · June 2016

Do what brookie says. parcook then sauté is my favorite, just don't over cook or they get mushy and not sweet. If that's too many steps then toss in OO, give a good toss of kosher salt, and roast in the oven, tossing occasionally.

Id love to hear more about the SV method @DoubleEgger it will be one more reason to get the anova

buzd504 · June 2016

Dabearhawks said:

Here is a quick and easy approach....wash, cut ends off, and then cut in half. Put in bowl and pour in some olive oil to coat, stir and then season with salt and cracked pepper (and/or a favorite seasoning) and can even add some cayenne if you like a little kick. Pre-heat oven to roast at 400. Cook to desired crispness - approx 20 mins. Can also mix in balsamic, or just lemon squeeze - neither is necessary, just depends what you are in the mood for. Brussels sprouts are pretty fool proof - I also like to cook them with bacon and shallots.

This is almost exactly what I do, except I toss them around in the cast iron first to get a little char. Then into the oven.

Sea2Ski · June 2016

A couple of options here. Both sound simple enough that even I can not screw up and both sound/looks delicious!!!

BBQBuddy · June 2016

Absolutely oven roast them as above. Delicious!

theyolksonyou · June 2016

Cut off ends, cut in half. Blanch 2-3 min. Into CI with EVOO, minced garlic, salt pork or bacon(scraps of homemade) and dried cherries Onto egg 350-400 until 200ish. Add some balsamic before serving if desired.

blind99 · June 2016

@theyolksonyou dried cherries, that's crazy! I need to try this

Captain_Paul · June 2016

Cook maple bacon in CI skillet and remove. Cut ends of sprouts and toss in bowl with EVOO and garlic, salt, pepper... Add to skillet and brown. Add to oven proof bowl with broken up bacon and a good sprinkling of Parmesan cheese. 350-400* egg maybe with some smoke for about 20 minutes. I always hated them too. Not anymore.

paqman · June 2016

Dabearhawks said:

Here is a quick and easy approach....wash, cut ends off, and then cut in half. Put in bowl and pour in some olive oil to coat, stir and then season with salt and cracked pepper (and/or a favorite seasoning) and can even add some cayenne if you like a little kick. Pre-heat oven to roast at 400. Cook to desired crispness - approx 20 mins. Can also mix in balsamic, or just lemon squeeze - neither is necessary, just depends what you are in the mood for. Brussels sprouts are pretty fool proof - I also like to cook them with bacon and shallots.

This but add bacon. We usually cook longer than 20 minutes.

lousubcap · June 2016

Once again go with the toothpick test for the finish. Just probe til you get the desired texture. (My preferred is a bit of a crunch when ready to declare victory.) Martian heads are great when cooked as above (pick one and enjoy.) And props for the upcoming Father's Day banquet. FWIW-

theyolksonyou · June 2016

@blind99 I use raisins in a pinch, but prefer cherries. Give it a shot.

Sea2Ski · June 2016

@theyolksonyou I do not know if I could get dried cherries in time, although that sounds killer!! But I have some sun dried tomatoes in oil in the fridge, think I could swap them?

buzd504 · June 2016

Sea2Ski said:

@theyolksonyou I do not know if I could get dried cherries in time, although that sounds killer!! But I have some sun dried tomatoes in oil in the fridge, think I could swap them?

Honestly, I think that would be better.

theyolksonyou · June 2016

Sea2Ski said:

@theyolksonyou I do not know if I could get dried cherries in time, although that sounds killer!! But I have some sun dried tomatoes in oil in the fridge, think I could swap them?

Hell yeah! That sounds awesome too! The tartness of the fruit/tomatoes especially the soft ones in oil. I'd probably rough chop them first, but I'm going to do that next time.

Battleborn · June 2016

What @theyolksonyou and @BrookieP said. The bacon, dried cherries (or crasins in a pinch) with balsamic and bacon. Delicious.

SPRIGS · June 2016

I cut the stems off, cut in half, then steam them until almost tender. Into a cast iron skillet with a little bacon grease, butter, already cooked and chopped bacon. Salt, pepper, fresh garlic. Sometimes I add a bit of stone ground mustard. Kids devour them.

Mattman3969 · June 2016

The blanch it guys know what is goin on here. I blanch for 2-4 mins, cook bacon in CI then finish the sprouts in the same pan adding the chopped bacon back in with done sweet n sour sauce. Best sprouts ever.

Elijah · June 2016

I think there are a few ways to approach it. They have all been covered here.

For preparing the sprouts, cut the stem end off and split in half. Remove the loose leaves.

If you're trying to introduce someone to brussels add the bacon and roast them like described here.

If you're dealing with someone that already knows they like them I'd say bacon isn't necessary (even though it's good). We eat them weekly at least and my preferred method is whatever oil you choose (EVOO or clarified butter for me). Put them flat side down in a cast iron pan after the oil gets good and hot. Salt and pepper to taste. Add minced garlic when they are almost done to your liking so it won't burn. Add a pat of regular butter at the end.

I cook to appearance. I prefer mine still a light green with a crunch. My wife likes hers almost burnt and very crispy.

I have also deep fried them. They are wonderful.

I will be bookmarking this thread!

Phatchris · June 2016

Bacon, Dijon, maple syrup and more bacon... Pan fry, oven roast or grill in one of those grill pans with holes.

Austin Egghead · June 2016

Marinate in herbed bacon drippings. Grill on egg at 375. I have grill whole sprouts and cut in half....I prefer the ones cut in half

txhawkeye · June 2016

I like this recipie.
http://www.purewow.com/recipes/Spicy-Roasted-Brussels-Sprouts

pgprescott · June 2016

BrookieP said:

Step one: Boil water, put Brussel sprouts in for 5 min to get soft, then cut off ends and cut in half
Step two: cook bacon, keep some grease in pan, cut up bacon and add back into pan
Step three: add brussel sprouts to bacon grease with salt and pepper
step four: cook until crisp

I do this, but i deglaze the pan with good balsamic to finish.

HendersonTRKing · June 2016

Dabearhawks said:

Here is a quick and easy approach....wash, cut ends off, and then cut in half. Put in bowl and pour in some olive oil to coat, stir and then season with salt and cracked pepper (and/or a favorite seasoning) and can even add some cayenne if you like a little kick. Pre-heat oven to roast at 400. Cook to desired crispness - approx 20 mins. Can also mix in balsamic, or just lemon squeeze - neither is necessary, just depends what you are in the mood for. Brussels sprouts are pretty fool proof - I also like to cook them with bacon and shallots.

What he said. And don't don't don't overcook. I find the small to med sized sprouts take maybe 7-12 minutes at 400. Also, get all fancy and replace bacon with pancetta.

Absolutely foolproof brussel sprouts recipe/cooking method needed

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