Brussels sprouts

Lit

Best way to grill sprouts? 

SonVolt

tossed with olive oil (or bacon grease), salt and pepper placed cut-side-down on a flat-surfaced griddle over high heat until well browned. Spoon a thin stream of honey over while hot and serve. 

dmchicago

Cut them in half, coat with some stupid sh!t then walk them out to your trash can and dump them in.

Can't stand them...they smell like baby poop.

My worst nightmare (B.C.V.) was someone at the table next to me ordering them.

IMHO.

SmokeyPitt

I like them in a skillet as well. I use bacon and some funky cheese like feta, blue, or gorgonzola. Embrace the funk!

I also like to top with basamic. Pretty much just like the 70s...embrace the funk, but then cut it with some acid. 

SciAggie

I cut them in half, EVOO, S&P (or your favorite rub) then you can roast ‘em, grill ‘em, or stir fry ‘em. 

We like them around here. I really like roasting them with butternut squash. 

Legume

Usually I’ll split and par cook in microwave or steam or something, then toss with a little oil and hot and fast in a basket on the egg.  Toss with balsamic glaze is really good, or reduce OJ and make a vinaigrette.  

ColtsFan

Spilt and tossed in evoo.

I roast mine in the pizza oven but have used egg and over before in a cast iron skillet until they're damn near black 

HeavyG

SonVolt said:

tossed with olive oil (or bacon grease), salt and pepper placed cut-side-down on a flat-surfaced griddle over high heat until well browned. Spoon a thin stream of honey maple syrup over while hot and serve. 

FTFY

sumoconnell

I like to mix in some coarsely chopped onion, lots of ground pepper, and bacon in there too.. agree with the halves/skillet/EVOO/Basalmic .. haven't tried maple syrup, but basalmic can get sweet, I'd do one or the other.

Don't over cook - should be a hot and somewhat fast  - it still have bite in the middle but warm, and charred on the outside.  It's when they turn to mush that folks notice a smell.  Imagine keeping broccoli stems crunchy, but cooked.  That's what you want.

DoubleEgger

Here’s my standard go to. Slice lengthwise and toss with OO, S&P. Place in a lightly OO coated CI pan cut side down on the stove stop over medium high heat until the sprout start to burn. Put the pan in a preheated oven at 375. After about 10 minutes in the oven, flip over the sprouts in the pan and continue cooking until your desired tenderness is reached. Usually about another 15-20 minutes for me.  Deglaze with balsamic vinegar. (The flavored vinegars from Gabby’s are awesome for this as well). 

Lit

Thanks everyone. Have bacon fat and balsamic glaze so that the way I’m leaning. 

rekameohs

I like the ATK method, starting out with a cold pan.
https://www.splendidtable.org/story/americas-test-kitchen-perfect-brussels-sprouts-in-10-minutes

JustBuggin

A little bit of Meat Church seasoning salt and oil, wrapped in foil then on the grill. Flip a couple times and done. Simple and works great for asparagus too.

AprèsSki

Trim ends, toss with oil and spices and then place on a 1/2 sheet pan under two spatchcocked chickens for about 30 minutes and let the schmaltz bathe them in flavor. Toss mid-cook to keep from burning.

2beast

Cut in half with onions (lots of onions!) in a hot skillet with butter or bacon grease 

Leopoldstoch

Not grilled but my absolute favorite brussel sprouts dish...
Cut in half, and deep fried till golden brown.
Toss in a maple aioli (egg yolks, Mayo, bourbon barrel aged maple syrup, salt) 
*have also added garlic from time to time
Mix in diced (precooked) bacon, and raw red onion.
Finish with Maldon flakes salt.

Soooo good! I brought this recipe home from a friends restaurant.

HendersonTRKing

Sheet pan roasted, pretty much always, but sometimes on a perforated veggie thingy for the grill or a cheapo pizza screen. Halved or sometimes shaved or sometimes both (crazy!!!) Salt, pepper, evoo, sometimes some balsamic, sometimes some shaved parmesian,  maybe some garlic. Always careful to not overcook. Making some tonight as coincidence would have it. 

Lit

Finally got around to cooking these. Thought I had burnt the first batch since the bottoms were really brown but they tasted great. Did cast iron on the stove then flipped them and into the oven for 15 minutes. I added bacon grease, seasoning salt, pepper, and lots of minced gsrlic. Gonna add a balsamic glaze to the next batch. 

Lit

These things are so good. These had a balsamic and butter glaze at the end

milesvdustin

I cut in half, toss in olive oil and garlic, cook til browned well. Then a drizzle of balsamic sometimes 

Yno

I agree with all of these except the stinky cheese addition. That ruins everything! Ynette loves it, but it makes me gag. But I sure do love Brussels sprouts. 

ColtsFan

Super simple tonight. 380* for 15 minutes in the air fryer. Halved and tossed in evoo, s&p.

Once finished tossed in 2TBL Kerrygold, 1TBL red wine vinegar and more s&p

YukonRon

We do the toss in evoo, salt and pepper, onion and garlic, pan sear then oven roast, pull use balsamic and gorgonzola.

thetrim

Best way is to not cook them.  Yuck! 

Cornholio

Similar to how cilantro tastes like soap to some people I’ve read that Brussels sprouts have a flavor compound that makes them taste rancid for some. My wife can’t stand cilantro because of the soap taste she gets from it. 

My parents both hated Brussels sprouts so I didn’t even try them until a few years ago when they started popping up on more menus. I like to do as many others posted and coat in oil and cook them in a CI pan. I coat them with Salt Lick rub which is just salt, black peppe, and red pepper. Sometimes we just eat them like that or we will drizzle with balsamic. 

Fred19Flintstone

We bake them into a pie with ground meat & cheese.

CPARKTX2

Grilled are good, but here is a different method, and perhaps my favorite: you cut the stems out (actually much faster/easier than you would expect) so that you end up with loose, individual Brussel sprout leaves.  You then toss them in boiling water for 60 seconds, pull out, drain (but do not rinse), and toss with a little olive oil, salt and pepper, and a bit of fresh lemon juice.  Just the right doneness, great fresh flavor, and super tender.  https://eggheadforum.com/discussion/1178592/home-run-tonight-lemon-ginger-scallops-and-brussels-sprout-leaves 

nolaegghead

Mark_B_Good

Lit said:

These things are so good. These had a balsamic and butter glaze at the end

Oh yes! That looks amazing.  Exactly how my wife makes them, except she does them on a tray in the oven, and crisps up all the outside like you show. It's delicious!

Lit

nolaegghead said:

Hey girl hey!

Lit

Mark_B_Good said:

Lit said:

These things are so good. These had a balsamic and butter glaze at the end

Oh yes! That looks amazing.  Exactly how my wife makes them, except she does them on a tray in the oven, and crisps up all the outside like you show. It's delicious!

Thanks. Forgot @DoubleEgger helped me out here.