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Old 11-24-2008, 01:42 PM   #1
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ISO Brussel Sprout recipe

Anyone have a quick recipe to saute brussel sprouts?
thanks!

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Old 11-24-2008, 02:15 PM   #2
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Years ago I was helping out a friend for a holiday party, and we sauteed brussel sprouts with butter. When they were done, we added salt, pepper and honey, then some toated pine nuts. Simple, but very good.
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Old 11-24-2008, 02:20 PM   #3
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I will try that, it can't get any easier than that. Although I do not have any pine nuts on hand, can I sub anything it is place?
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Old 11-24-2008, 02:21 PM   #4
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P.S. About how long do you saute them?
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Old 11-24-2008, 02:49 PM   #5
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cook the sprouts until ready (ca. 20min), heat some garlic and herb butter in a pan, add the sprouts and saute, season with salt and nutmeg ;o)
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Old 11-24-2008, 02:50 PM   #6
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Do I boil the sprouts? how long?
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Old 11-24-2008, 02:50 PM   #7
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thats a good question
Last time i made it was 20 years ago, i just remember it was good.
I dont remember the exact measurements or instructions.
Knowing me, id probably add a few extra brussel sprouts and taste them to see when i thought they were done.
Also, may want to try and use brussel sprouts of similar sizes so they cook uniformly

I guess u can probably even steam or boil them first to cook them, then just melt the butter , honey s & p afterwards, althought wouldnt have the same sauteed affect.

As far as a substitution to pine nuts, maybe chopped walnuts or sunflower seeds could do.

Sorry if im complicating all this, its just been awhile
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Old 11-24-2008, 03:46 PM   #8
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Parboil your fresh sprouts until "just" tender. Timing will depend on the size & age of your sprouts. A sharp knife should just pierce one with a little resistance in the center. Start knife testing after 3 minutes.

Drain & toss/saute in an obscene (lol!!) amount of butter for a couple of minutes, being careful not to allow the butter to burn; season with salt & pepper & serve. Delicious!!

I also do this with frozen baby sprouts, which can be even better than older fresh ones, by just blanching them for a minute in boiling water & then continuing with the butter-braising.

This is how I do them to accompany our traditional Xmas roast goose every year.
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Old 11-24-2008, 04:01 PM   #9
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I like roasting mine.

Roasted Brussels Sprouts

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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Old 11-24-2008, 05:59 PM   #10
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I throw mine, shredded into pasta. Here's what I do:

Cook a few slices of center cut bacon till done, crumble, set aside, drain all the bacon fat but about a tablespoons or so..
Shred each brussel sprout (raw) toss into pan with the left over bacon drippings. when they are just wilted (they should still be bright) add cooked spaghetti heavy whipping cream to coat and tons of parmesan cheese, stir in the bacon. Salt and pepper. It's easy peasy. enjoy.
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