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Old 11-20-2013, 12:49 PM   #1
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Brussels Sprouts My Way

I've always thought I should eat certain veggies at least occasionally for my body's sake.

Brussels Sprouts are one of the ones I made a special attempt to make palatable.

I succeeded by cutting them in half, sauteing in garlic butter, and making a "white sauce" using Bisquick instead of flour and evaporated milk instead of regular milk. It worked!

This time I'm doing the same, but also adding a half jar of Alfredo sauce I need to use up. I think this sounds pretty good. What do you BS lovers (and haters) think?
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Old 11-20-2013, 01:09 PM   #2
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Sounds good to me!

I would take it a step further and put it into a casserole top it with breadcrumbs or cracker crumbs and bake it until it was all bubbly, some diced ham or smoked sausage coins tossed in would also be nice!

I love Brussels sprouts!
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Old 11-20-2013, 01:19 PM   #3
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I have a jar of roasted garlic and chile flakes that I use with brussels sprouts. I put them in the microwave (if already blanched) or do a quick boil then drain, toss with butter and garlic/chile flakes. DELICIOUS
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Old 11-20-2013, 01:29 PM   #4
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Brussel sprout tips: Because of the natural chemicals in the sprouts (which will smell like sulfur) if over cooked, you loose the sweetness. The best way I have found to prep them is to trim, then cut the in half. Soak them in cold water to leach out the acids. Don't over cook! Seven minutes and under for best flavor & sweetness. You can boil or steam. I like to steam them until done then, add maple syrup and saute till syrup is just warm. Also would like to add: smaller is sweeter.
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Old 11-20-2013, 01:37 PM   #5
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Bacon and balsamic. A few other things go in as well, but those two are the magic.
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Old 11-20-2013, 01:49 PM   #6
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They look like shrunken heads. OFF MY LIST. Ok...Mrs 40 makes them sometimes but if you put enough butter and sugar the BS doesn't interfere with the taste of the sugar at all.

.40
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Old 11-20-2013, 01:53 PM   #7
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Trim, cut in half, toss with evoo and S&P, roast at 400 for 8-10 minutes. Remove from the oven, drizzle with balsamic vinegar and serve.
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Old 11-20-2013, 01:53 PM   #8
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Oooooh! Such yummy ideas!

I like the casserole idea, Aunt Bea! I've got fried onions and real bacon bits, as well as kielbasa. I think you've made a sale. I'll let everyone know the results.

I really like the idea of Balsamic vinegar too. I'm only using half the package, so I want to try that too next time. Thanks for the idea, Craig!

These are frozen, S&P, but I really like the soaking idea. My original thought for the Bisquick sauce, was to get rid of the bitterness. I never thought about soaking. Good idea!

Alix, I'd love to find any kind of roasted garlic. Where in the store can I find them??? I do have a bunch of fresh garlic I need to use up. I've been trying the boiling method which does work. Thanks for reminding me I need to do them, but I'd really like to be able to buy some already to use!
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Old 11-20-2013, 02:13 PM   #9
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Quote:
Originally Posted by Zhizara View Post
Oooooh! Such yummy ideas!

I like the casserole idea, Aunt Bea! I've got fried onions and real bacon bits, as well as kielbasa. I think you've made a sale. I'll let everyone know the results.

I really like the idea of Balsamic vinegar too. I'm only using half the package, so I want to try that too next time. Thanks for the idea, Craig!

These are frozen, S&P, but I really like the soaking idea. My original thought for the Bisquick sauce, was to get rid of the bitterness. I never thought about soaking. Good idea!

Alix, I'd love to find any kind of roasted garlic. Where in the store can I find them??? I do have a bunch of fresh garlic I need to use up. I've been trying the boiling method which does work. Thanks for reminding me I need to do them, but I'd really like to be able to buy some already to use!
You can thank Giada, its her recipe.
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Old 11-20-2013, 02:18 PM   #10
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Ok, I may an oddity. The few times I didn't like brussels sprouts was when too much attention was given them. For me a little oil, salt and pepper and roast. Makes me happy every time, although I can definitely see balsamic working well.
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