Absolutely foolproof brussel sprouts recipe/cooking method needed

caliking · June 2016

Austin Egghead said:

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

Joan, you're holding back! I thought for sure you would give him the bacon jam and sprouts recipe.

northGAcock · June 2016

I go with a CI skillet saute approach. I use a touch of Olive oil but really draw the fat from bacon. I use a black pepper bacon and mix in some Julianne red peppers for color and flavor enhancement. Lots of great suggestions here though.

whta · June 2016

I can't believe no one has mentioned adding some smoke to them. We prep just like was mentioned, but we will put a wood chunk on the Egg with the plate setter in, then put the Brussel Mussels (when my kids were young...) on some foil, or a pizza pan (the ones with holes). Smoke at about 300 - 350 for an hour or until soft. DELISH!

NorthPilot06 · June 2016

buzd504 said:

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.

I find that I get char in the oven with EVOO / Avacado Oil @ 400 w/o the cast iron step. But I'll probably try it now just for kicks.

JethroVA · June 2016

What @Dabearhawks says plus toss in some pecans for the final 10 minutes.

DieselkW · June 2016

I add a teaspoon of honey per pound of sprouts, after baking, toss them in balsamic and honey mixture in a bowl.
Nothing can taste bad with honey on it.

HoustonEgger · June 2016

I don't par boil mine - I prefer a little crunch to them, but the overall recipe is very similar. You can also prep everything the morning before cooking and then throw together and cook when you are ready.

Ingredients:

Bacon (cooked & crumbled)
Bacon Grease
Brussel Sprouts
Golden Raisins
Salt & Pepper
Balsamic Vinegar Reduction

Prep:

Egg: Set up direct with cast iron pan. Add bacon grease to CI right before adding the sprouts. 350-400 direct temp
Brussel Sprouts: Cut off bottoms and cut in half. Discard any lose leaves

Cook:

Get egg to temp (350-400)
Add grease
Add brussel sprouts - sautee in pan until they are starting to brown/crisp (5-8 min)
Add bacon and raisins - sautee until warm (1-2 min)
Remove from heat and drizzle with balsamic reduction - stir.
Serve

You can add more balsamic reduction after serving as well if desired.

Image: https://us.v-cdn.net/5017260/uploads/editor/o7/h3v0lt7xzva8.jpg

Carolina Q · June 2016

I have never been a fan. I don't dislike sprouts, but I don't really LIKE them either and eat them only rarely. However, you guys sure do make them sound (and look) delicious! Guess it's time to try again. Thanks for the inspiration!

NecessaryIndulg · June 2016

My husband hated Brussels Sprouts until I started making them like this.

Brussels Sprouts with Bacon and Mustard Dressing

Ingredients

~24 Brussels Sprouts
4-5 strips of bacon, chopped
Salt
2 TBS Mustard
2 TBS Honey
1 tsp Apple cider vinegar
Bacon grease
Parmesan cheese

Instructions

Fry the bacon.
When the bacon is cooked, remove with a slotted spoon and drain on a paper towel.
Wash and dry the Brussels Sprouts.
Cut the stem from each one and then cut in half lengthwise.
Remove all but 2-3 Tablespoons of the bacon grease from the pan and save the rest for later.
Arrange the Brussels sprouts cut side down in the pan.
Once caramelized, turn the Brussels sprouts over.
Add a dash of salt.
While the other side is getting nice and caramelized, make the mustard dressing.
Whisk together the mustard, honey, and apple cider vinegar.
Slowly drizzle in some of the bacon grease. Whisk until it becomes a slightly creamy dressing.
Taste and add more of what it needs. I added a tad more honey.
When the Brussels sprouts are caramelized on both sides, add the bacon pieces and mustard dressing. Gently stir everything together.
Turn off the heat and finish the dish with a large handful of Parmesan cheese.

You can see more photos HERE.

Image: https://us.v-cdn.net/5017260/uploads/editor/4c/2hyhcgxkzgm9.jpg

Abter · June 2016

I am a big 'sprout fan (more proof of my weirdo-ness I guess). I had always eaten them like my mama made them...boiled until tender enough to stick a fork in them. How long that is depends a lot on how big the sprouts are.

Recently my wife got into roasting vegetables, and has since roasted everything that looks like a veggie. Sprouts are really good that way, and should be even better with some smoke. Spray a flat oven-ready pan with olive oil (or other type). Cut stems off sprouts, and then cut them in half (so stem is cut in half). Place cut side down down on flat pan. Spray more oil on top of sprouts, and add salt and other spices as you want. Bake until soft to fork. They come out delightfully sweet and soft in the inside, with the outer leaves keeping it together.

Judy Mayberry · June 2016

@Carolina Q: B comes after A. I wonder what C will be?

The_Stache · June 2016

With assistance ---

Parboiled, split, Applewood Smoked Natural Bacon (fat and bits), garlic and finished off with.....

Maple Syrup!

Carolina Q · June 2016

NecessaryIndulg said:

My husband hated Brussels Sprouts until I started making them like this.

Brussels Sprouts with Bacon and Mustard Dressing

@NecessaryIndulg, Kristi, that looks delicious! I don't "hate" sprouts, but I like many other veggies more. As usual, your recipe sounds and looks great!! Thanks for posting.

Judy Mayberry said:

@Carolina Q: B comes after A. I wonder what C will be?

@Judy Mayberry, Avocado, Brussels sprouts... Cocktails?

I don't know, Judy. I can't really think of a "C" that I don't like.

SciAggie · 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 exactly what I do. There won't be any any bitter flavor. Hope you enjoy.

SciAggie · June 2016

Mattman3969 said:

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.

Is the blanch to remove any bitter flavor? I'll try this instead of roasting next time.

chuckytheegghead · June 2016

@NecessaryIndulg I'm also not a fan of brussel sprouts but that recipe has my attention.

Absolutely foolproof brussel sprouts recipe/cooking method needed

Comments

Categories