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Old 11-15-2004, 12:27 AM   #1
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Brussel Sprouts

I was thinking about maybe making some of these as one of the sides for the holiday. I don't care for them but other family members do. Can you please share your recipe on how to prepare these and any other tips regarding them. Thanks :)

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Old 11-15-2004, 01:24 AM   #2
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Here is a recipe from Ina Garten.

Roasted Brussels Sprouts

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 servings


1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
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Old 11-15-2004, 01:58 AM   #3
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Here's a good one:

BRUSSELS SPROUTS IN GARLIC BUTTER

15 (fresh) Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6. Top with freshly grated parmesan and salt & pepper to taste.

2-4 servings

from Joy of Cooking
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Old 11-15-2004, 10:13 AM   #4
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Thanks so much......they sound yummy except for the sprouts (I don't like them) but I think the ingred. will go well together and the family will like them.
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Old 11-15-2004, 06:34 PM   #5
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Thats what my green (besides a salad) will be for Thanksgiving. I like to cut them in half, then saute in butter till done.
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Old 11-15-2004, 08:41 PM   #6
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Brussels sprouts

I remember my mother making creamed Brussels sprouts. I think she added sour cream. Sometimes I put lemon juice with them after I steam them, sometimes I put lemon juice and margarine on them after steaming. They're also good with lemon juice and mustard and honey. Just don't overcook them.
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Old 11-15-2004, 08:48 PM   #7
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My favorite!

Drunken Brussel Sprouts
2 lb Brussel sprouts
8 slices of Bacon
2 Onions, small, sliced thin
2 Garlic cloves, chopped
1 ts Sugar
1/2 c Ale, dark
Salt and pepper to taste

1.Trim brussel sprouts of limp leaves, then cut an 'X' in the base of each stalk.
2.Bring a large pan of lightly salted water to a boil, add sprouts and bring back to a boil. Boil 1 minute, then immerse sprouts in an ice bath to stop cooking. Cut sprouts in half.
3.In a skillet, saute bacon 3 minutes. Add onion, garlic, and sugar and continue sauting until bacon is crisp and onions/garlic are tender.
4.Add sprouts and saute until warmed through. Pour in beer and bring to a boil. Simmer until sprouts are crisp-tender, about 3 minutes. Season with salt and pepper and serve.
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Old 12-15-2004, 11:42 PM   #8
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Hi, I know this is a long shot, but the last time I was at a restuarant, they had a brussel sprout dish that had some sort of mustard flavoring. I don't know how they cooked it, but MAN, was it good. The b. sprouts were cooked through so they were reallysoft and didn't have that bitter taste to them. And the flavor was AWESOME! Any ideas???? Thanks :D
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Old 12-16-2004, 12:23 AM   #9
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Quote:
Originally Posted by htc
they had a brussel sprout dish that had some sort of mustard flavoring. ...Any ideas???? Thanks :D
Brussels Sprouts With Mustard Sauce

Ingredients:
1 lb. brussels sprouts
2 tsp. butter
2 tsp. Dijon mustard
1 tbsp. lemon juice

Rinse fresh brussels sprouts and trim stems.
Cut an X about 1/4-inch deep in the base of each sprout.
Steam the sprouts in a steamer set over boiling water for 7 to 10 minutes, or until just tender.
Meanwhile, melt butter in a small saucepan over medium-low heat.
Stir in lemon juice and mustard when butter has just melted.
Place sprouts on a serving platter and toss with butter and lemon mixture.
Serves four.

*Frozen brussels sprouts can be substituted for fresh.
Simply prepare sprouts according to box directions and pick up the recipe at step 4.

*Cauliflower, asparagus and broccoli can be substituted for brussels sprouts.

Good Luck!
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Old 12-16-2004, 01:09 AM   #10
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Thanks Wasabi! I'm going to try it this weekend. :D
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