Any recipes for Brussel Sprouts?

DH went food shopping yesterday. I told him to get Alfalfa Sprouts.......he comes back with Brussel Sprouts.........BIG difference!!

I never eat these things..........but if I get a good recipe......I will have to.

Thanks!


ETA: Do I steam them? Do I leave them whole or cut them at all? And how will I know they're done?

Message edited 10/20/2009 11:07:14 AM.

Re: Any recipes for Brussel Sprouts?

This will sound dopey.. but my favorite way to eat brussel sprouts is just plain roasted!

I toss them in salt, pepper and olive oil and roast them at 400 degrees. They should carmelize a bit. They get tender in the middle and crisp on the outside. About 30 minutes should do it. They are just.. good! I can really eat them as a snack!

ETA: Use fresh sprouts.. I've never tried it with the frozen ones and I don't know if they'd taste so good. But OMG.. now I am CRAVING brussel sprouts!

Message edited 10/20/2009 11:25:58 AM.

Re: Any recipes for Brussel Sprouts?

Re: Any recipes for Brussel Sprouts?

We usually do the same as rojerono, but we add a few squeezes of lemon juice on them.

Re: Any recipes for Brussel Sprouts?

Ohhh that sounds good! I will do that then!

Yes, they are fresh.......not frozen! It's a basket of them.........lol

Thanks agian!

Re: Any recipes for Brussel Sprouts?

Mmmm, that sounds perfect. I usually do the same, except I do it in a pan on top of the stove, instead of baking. Just sautee them.

I love brussel sprouts and now I want some!

Re: Any recipes for Brussel Sprouts?

I cut them in half and roast them also, but after they are done I add chopped cooked bacon....so good!

Re: Any recipes for Brussel Sprouts?

I just saw a recipe for scalloped potatoes and brussel spouts in my parenting magazine! It looked yummy and was super easy!!!! Google it!!!

Re: Any recipes for Brussel Sprouts?

Fried Brussel Sprouts w/Bacon, Walnuts and Balsamic

- 16 brussel sprouts, washed and halved with stems removed
- 2 strips of bacon, diced
- 4 cloves of minced garlic
- 1 minced shallot
- 1/2 cup of toasted walnut, coarsely chopped
- 1/4 cup of sherry
- Aged balsamic vinegar

Boil water in a quart pan, put in brussel sprouts and let them boil for 1 minute. Drain. Put them into ice water for a few minutes. Drain again.

In a skillet, put in 1 tbsp of olive oil. Put in the bacon and pan fry the bacon until crispy. Put in the garlic and shallot and pan fry them for 1/2 minute.

Put in the brussel sprouts. Add 1 tsp of salt and freshly grounded pepper. Mix the brussel sprouts with the bacon. Add the sherry. Continue to cook the brussel sprouts until the sherry has reduced and the brussel sprouts become fork-tender, about 3 minutes. Mix in the walnuts.

If you are using regular balsamic vinegar, then add 2 tbsp of vinegar into the pan and continue to cook the brussel sprouts until the vinegar has completely reduced.

If you are using aged balsamic vinegar, then drizzle in 2 tbsp of vinegar onto the brussel sprouts after they have been plated. Mix the vinegar into the brussel sprouts and serve.

Re: Any recipes for Brussel Sprouts?

I love them steamed with butter and mashed up chestnuts (the kind that come vacuum packed)

Re: Any recipes for Brussel Sprouts?

I found a few:

Roasted Brussel Sprouts with Pecans:

2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
kosher salt and black pepper

1.Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
2.Roast until golden and tender, 20 to 25 minutes.




Brussel Sprouts with Brown Butter and Sage:

2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
3 tablespoons butter
1/4 cup coarsely chopped sage leaves (6 to 8 leaves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1.In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
2.In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it. Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper. Toss to coat in the butter and cook until heated through, 5 to 7 minutes.
3.Serve warm or at room temperature.



Asian Chicken with Brussel Sprouts

1/3 cup low-sodium soy sauce
1/3 cup rice vinegar
1/4 cup dark brown sugar
2 tablespoons grated ginger
2 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 carrots, cut into 1/8-inch rounds
8 ounces Brussels sprouts, thinly sliced or shredded
2 scallions (white and light green parts), sliced

1.Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil.
2.Add the chicken and carrots and simmer for 6 minutes.
3.Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more. Divide among individual bowls and top with the scallions.

Re: Any recipes for Brussel Sprouts?

Message edited 10/20/2009 3:54:08 PM.

Re: Any recipes for Brussel Sprouts?

I boil them and slap on some salt, pepper and butter....kinda like cabbage!

Re: Any recipes for Brussel Sprouts?

Great Recipes Girls...........THANK YOU SO, SO MUCH for all of your ideas!!!!!!!!

Re: Any recipes for Brussel Sprouts?

We cut ours in half length wise and steam for 5min then cook in EVOO w/salt and pepper. Before serving a quick squirt of lemon juice and a touch of butter.

Re: Any recipes for Brussel Sprouts?

Posted by rojerono

Posted by heathergirl

Fried Brussel Sprouts w/Bacon, Walnuts and Balsamic

- 16 brussel sprouts, washed and halved with stems removed
- 2 strips of bacon, diced
- 4 cloves of minced garlic
- 1 minced shallot
- 1/2 cup of toasted walnut, coarsely chopped
- 1/4 cup of sherry
- Aged balsamic vinegar

Boil water in a quart pan, put in brussel sprouts and let them boil for 1 minute. Drain. Put them into ice water for a few minutes. Drain again.

In a skillet, put in 1 tbsp of olive oil. Put in the bacon and pan fry the bacon until crispy. Put in the garlic and shallot and pan fry them for 1/2 minute.

Put in the brussel sprouts. Add 1 tsp of salt and freshly grounded pepper. Mix the brussel sprouts with the bacon. Add the sherry. Continue to cook the brussel sprouts until the sherry has reduced and the brussel sprouts become fork-tender, about 3 minutes. Mix in the walnuts.

If you are using regular balsamic vinegar, then add 2 tbsp of vinegar into the pan and continue to cook the brussel sprouts until the vinegar has completely reduced.

If you are using aged balsamic vinegar, then drizzle in 2 tbsp of vinegar onto the brussel sprouts after they have been plated. Mix the vinegar into the brussel sprouts and serve.

This sounds soooo good! I want to try it - but I have a question! If I use the regular Balsamic should I throw it in at the same time as the sherry and reduce it with the sherry? Or do it after the Sherry is reduced? I don't want to make my sprouts too mushy.. but I dont' want to make the sauce wrong either! How do you do it when you make them? Also.. have you ever tried it with un-toasted walnuts? Do you only use the toasted because of the texture.. or does it add a really different depth to the flavor profile?

Thank you!!!!!!!