"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-19-2010, 08:43 PM   #1
Cook
 
Join Date: Jan 2010
Posts: 86
I need brussel sprout recipes

I absolutley love brussel sprouts....

I need some recipes so I can enjoy them even more.

__________________

__________________
gabagoo is offline   Reply With Quote
Old 04-19-2010, 09:48 PM   #2
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
cut sprouts in half, drizzle with olive oil, season w/ s and p and roast with small chopped pancetta or bacon in a 400* oven, shake or mix after 5 min, and again after 10, add some chopped garlic, shake again at 15 min and drizzle with balsamic vinegar. They should be gently browned at 20 min or so. Really good.

shred spouts and saute in olive oil adding a little chopped garlic, salt and pepper and broth (chicken or veg) finish with cream.

both of these are simple and very delicious.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 04-19-2010, 10:00 PM   #3
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
I just lightly steam and then toss with a little pepper, parmesian, and evoo.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 04-19-2010, 10:02 PM   #4
Cook
 
Join Date: Jan 2010
Posts: 86
thanks for those recipes. gonna save them and try them out
__________________
gabagoo is offline   Reply With Quote
Old 04-19-2010, 10:20 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Preheat your oven to 500. Trim and cut large sprouts in half. Drizzle with olive oil and sprinkle with salt (course if you have it). Roast until browned.

This is the easiest way ever to prepare them and they are amazingly good. My wife used to hate them, but when I made them this way she did a 180 and now sometimes she has those with nothing else for dinner.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-19-2010, 10:23 PM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I ADORE Brussels Sprouts & have lots of recipes for them. Unfortunately, I've only adapted one recipe that I can call my own. The rest are copyrighted by others so I can't post them here. Here's the one I made to accompany this past year's Xmas Roast Goose. It was wonderful. The sprouts were crisp-tender & very flavorful:

Breezy Sauteed Brussels Sprouts with Garlic & Bread Crumbs
(adapted from Saveur magazine)



1 stalk of fresh Brussels Sprouts, which should yield between 1 & 2 pounds depending on sprout size
4 tbsp. or ½ stick unsalted butter
2 cloves garlic, peeled and roughly chopped
Approx. 1⁄4-1/2 cup dry seasoned bread crumbs (like Progresso or 4-C brands, etc.)
Juice from 1/2 a lemon
Salt & freshly ground black pepper to taste


Bring a large pot of water to a boil over high heat. Meanwhile, remove sprouts from stalk & trim of any loose or damaged leaves. Add to pot and blanch/boil until “just about” cooked through, 3-5 minutes tops – depending on size of sprouts. Drain in a colander and rinse under cold running water to stop further cooking & so they’re cool enough to handle. Cut sprouts in half lengthwise and set aside.
Melt butter in a large heavy-bottomed skillet over medium heat. Add sprouts to skillet, increase heat to medium-high, and cook, stirring often, until sprouts are heated through, but still bright green - about 3-4 minutes. Add in chopped garlic, & continue sautéing for another 2-3 minutes, making sure that garlic does not brown or (heaven forbid!) burn. Sprinkle bread crumbs over sprouts and stir well, then add lemon juice. Season to taste with salt and pepper & serve.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-19-2010, 10:51 PM   #7
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
i remember years ago, roasting them. Then mixing them with a butter/ honey mix and tossing then with toasted pine nuts. Dont remember the exact recipe or proportions, but it was a very nice side dish
__________________
larry_stewart is offline   Reply With Quote
Old 04-20-2010, 08:02 AM   #8
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Roasting is also one of my favorite preparations.

Next would be to halve them and simmer in some chicken stock. When they're 2/3 cooked, remove the lid and reduce the stock way down. Add some Dijon mustard, simmer a bit more, then add a touch of heavy cream (just a little), some minced chives, and white pepper. This goes great with roasted chicken, and you can add a bit of the rendered chicken fat to the sauce if you have some.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 04-20-2010, 09:33 AM   #9
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Here are 3 of my favourite ways to use brussell sprouts.

-clean and pre-semi-cook (I prefer steaming to boiling, to retain the texture) the sprouts to al dente doneness. then...

1. smother them with bechamelle, generously add chopped cheese (fontina, gruyere, emmental, smoked provola, edam, maasdammer, gorgonzola etc., just about any cheese that melts well), splash with ground nutmeg, bake in the oven for 15-20 minutes.

2. sautè with crushed walnuts and chopped smoked bacon with sufficient olive oil. Add swirl of pure maple syrup just before it is done.

3. make them as the centre of your homemade meatballs (naturally it will come out bigger than regular meat balls), bake them smothered in your favourite tomato based sauce.
__________________
urmaniac13 is offline   Reply With Quote
Old 04-20-2010, 09:36 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by urmaniac13 View Post

3. make them as the centre of your homemade meatballs (naturally it will come out bigger than regular meat balls), bake them smothered in your favourite tomato based sauce.
This is such a cool idea. I can't wait to try it!
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.