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Old 11-25-2008, 07:30 AM   #21
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I got 2 stalks I got to cut down like tomorrow....

Ive never tried to roast them but it soudns rocking.

usually i parboil them in seasoned water and then satuee then in some butter and finish seasoning them.

brussel sprouts got a bad rep becuase they look like cabbage patch kids

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Old 11-25-2008, 09:06 AM   #22
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I steamed them, drained the water, added butter, salt, pepper, garlic and fresh nutmeg. They came out very good. Thanks for all the suggestions!


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Old 11-25-2008, 10:41 AM   #23
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Originally Posted by pdswife View Post
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Me too, Pretty Please? I love Brussels sprouts.

I parboil fresh or frozen sprouts until barely tender and drain. Chop bacon, however much you want, and sweat in a skillet until almost crisp. Add diced garlic and sprouts and saute. I don't care for pine nuts, so I add slivered almonds.
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Old 11-25-2008, 10:53 AM   #24
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Connie, it's in your pm box!
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Old 11-25-2008, 11:53 AM   #25
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Today I listened to an NPR story about pan searing green beans: Dramatically Seared Green Beans

And I decided I would do my brussel sprouts the same way.
My original plan:
  • Halve sprouts
  • Heat peanut oil & butter on stovetop
  • "Dramatically" sear
  • Add salt toward end
  • Toss with garlic and chili flakes
But after reading thread it sounds like I'll get what I'm looking for (caramelization) through the roasting technique everyone is raving about.

The lady on the radio explained that if I salt at the beginning it wil steam the veg during cooking, which is bad for caramelizing. So should I salt AFTER roasting, DURING roasting, or do it at the beginning like most people say here?
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Old 11-25-2008, 12:42 PM   #26
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Originally Posted by Luvs2Cook View Post
Anyone have a quick recipe to saute brussel sprouts?
Guess I'm late to the brussels sprouts party Luv em, can't get enough. Glad they turned out well - steaming. I have not sauteed, but my initial thought would have been saute in chicken broth.

There was a thread on brussels sprouts with so many yummy ideas. Try a search here. I have prepared them as many members here described - roasting being one fave prep. Also have Julia Childs' recipe for creamed sprouts, & Stephen Cooks BS' hash - shredded sprouts & Martha Stewart has another excellent recipe.

This year, I want to try roasted brussels sprouts with chestnuts & a honey-mustard dressing. Luv those little cabbages. Still, my fave is steamed, roasted, or whatever preferred cooking method, & toss them in with buttered broad egg noodles, as a main dish.
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Old 02-05-2009, 09:13 AM   #27
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Originally Posted by pdswife View Post
love them roasted but our favorite by far is a creamy baked recipe.

I'd be glad to share if anyone is interested,
OMG! I made your recipe last night and it was fabulous! Definately a keeper!!! Thanks for such a great recipe!
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Old 02-05-2009, 09:45 AM   #28
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I use to steam mine all the time. I would add a little Zatarain’s Crab Boil and garlic. They tasted really good. About six months ago I tried roasting them, they were awesome. I usually fix roasted Brussels Sprouts when I bake chicken. Put the chicken in a baking pan on the rack. Convection Roast on 400 for 45 minutes. Sea Salt and Fresh Ground Black Pepper the sprout halves and add a little olive oil and mix. Then I put them in the bottom of the pan with the chicken drippings, and cook for 15 minutes. They are outstanding. I stir them around before removing them from the pan. This is probable not the healthiest way, but I have changed so many things that I cook, that this is my indulgence.
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Old 02-05-2009, 10:04 AM   #29
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I'd be glad to share if anyone is interested
I'd love the recipe also, especially since I have some in the fridge just waiting to be cooked.
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Old 02-05-2009, 11:33 AM   #30
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Here's my recipe for roasted Brussels Sprouts, which totally replaced my usual procedure of steaming them:

Brussels Sprouts (Roasted)

Serving Size : 3

1 pound Brussels sprouts -- peeled, trimmed, halved
2 cloves garlic -- minced
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
salt and pepper -- to taste

Preheat oven to 325 F. Place Brussels sprouts and garlic in a bowl, and add olive oil slowly, tossing so that sprouts are lightly coated.

Arrange Brussels sprouts in a single layer on a baking sheet and sprinkle with red pepper flakes, salt and pepper.

Roast for 10 minutes. Remove and cover with foil; return pan to oven and roast 10-15 minutes more.

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