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Old 10-26-2005, 02:39 PM   #11
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Quote:
Originally Posted by urmaniac13
Right on Jessica, what a great idea, combination of Brussell Sprouts and Chestnuts!! Gnam!! (Italian version of Yum!! ) Both recipes sound sooo good!! As the luck has it just the other day one of our friends gave us a sackful of chestnuts that he had collected from his garden, thus we are good to go!!... wait... just one thing... can I borrow your jar of maple syrup!!?
Maybe you can substitute golden syrup? I know it's sold in the UK, not sure if it's sold in Italy though. It wont have the maple flavor, but it's a sweet syrup.
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Old 10-26-2005, 04:50 PM   #12
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a casserole of hanover petite brussels sprouts, cream of mushroom soup, heavy cream and/or whole milk, cabot seriously sharp cheese, & black pepper is good.
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Old 10-26-2005, 06:39 PM   #13
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Quote:
Originally Posted by amber
Maybe you can substitute golden syrup? I know it's sold in the UK, not sure if it's sold in Italy though. It wont have the maple flavor, but it's a sweet syrup.
yes, I also think of that... probably the forest honey is another good sub too, a different flavour but equally unique and sweet!!
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Old 10-26-2005, 06:41 PM   #14
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Quote:
Originally Posted by daisy
Greek Style Brussels Sprouts
2.5kg Brussels sprouts
2 teaspoons red wine vinegar
2 teaspoons lemon rind
rind and juice of 1 lemon
salt and pepper
1/3 cup chopped parsley
1/4 cup pimento (optional)

Cook Brussels sprouts in boiling water for 7 minutes, until barely tender. Whisk together the vinegar, lemon rind and juice, salt, pepper, parsley and pimento. Drain sprouts, transfer to a serving dish and toss with lemon mixture.
This is a different idea!! Never thought of doing anything like this with BS... Interesting!! I am glad I posted a Q... so many great suggestions... thank you all!!
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Old 10-26-2005, 07:55 PM   #15
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Here's one thread started be Sizz. If you do a search on this site, you'll find some more.



Brussel Sprouts

Brussels Sprouts with Vinegar Glazed Red Onions
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Old 10-26-2005, 09:55 PM   #16
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Mish,

I can vouch for the Roasted Brussels Sprouts that (I can't remember who) posted in that thread. As soon as I saw Ina Garten, the Barefoot Contessa, make them on FoodTV, I tried them that night and have been making them that way ever since. DELISH!

Lee

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 10-27-2005, 05:59 AM   #17
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Quote:
Originally Posted by urmaniac13
Whoa Jessica, I thought you said you didn't like Brussell Sprouts!! And you come up with such brilliant recipes!! Imagine what you can do with your favourite veg!! Anyway to us they are one of our prefered winter vegs along with Broccolis, they are all up for trial!! mmm mmm....thanks again Did I tell you U ROCK!!?
Hi Licia & all,

Thank-you! This is essentially my mom's TNT, and I don't measure much on TNTs (usually) so I got this online (some how saying "oh just throw a bit of this and that in a pot", doesn't really help you if you've never made that recipe before ), but it's pretty much the exact same on I've had many times! (Picking out the sprouts as a child ) It's great. I've added a bit of corn syrup to it before to help the brown sugar sauce thicken up, so amber's suggestion would certainly work too!

I really like the idea of honey as well, I keep getting more and more into using honey in savoury dishes and keep being very happy wiht the results.

Quote:
a casserole of hanover petite brussels sprouts, cream of mushroom soup, heavy cream and/or whole milk, cabot seriously sharp cheese, & black pepper is good.
Yum, practically anything that is baked in these ingredients is bound to be delicious, thanks for sharing this cool recipe luvs!!
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Old 10-27-2005, 12:23 PM   #18
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This is the recipe that taught my husband to like brussels sprouts. Now he loves them.

THANKSGIVING BRUSSELS SPROUTS

Ingredients:
1 lb fresh brussels sprouts
6 strips bacon, chopped
1/2 cup pine nuts or almonds
2-3 cloves garlic, minced

Directions:
Bring large kettle of boiling water to boil and add cleaned brussels sprouts. Return to boil and cook a few minutes till sprouts are just crisp tender. Remove sprouts and immerge in ice water to stop cooking. Drain well and set aside. At this point, they may be refrigerated until the next day. Slowly saute bacon in large skillet until almost crisp. Add pine nuts and brown slightly. Add garlic and brussles sprouts and continue to saute until garlic is soft and sprouts are warm. Salt to taste.
Lower fat version: Delete bacon and saute sprouts in 2-3 tbl olive oil. Cook strips of sweet red pepper along with sprouts and garlic.
**********************

Another thing we do with sprouts is to toss them in with a pot roast, along with the carrots and potatoes. They're also delicious in stews.
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Old 10-27-2005, 12:46 PM   #19
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Quote:
Originally Posted by Constance
This is the recipe that taught my husband to like brussels sprouts. Now he loves them.

THANKSGIVING BRUSSELS SPROUTS

Ingredients:
1 lb fresh brussels sprouts
6 strips bacon, chopped
1/2 cup pine nuts or almonds
2-3 cloves garlic, minced

Directions:
Bring large kettle of boiling water to boil and add cleaned brussels sprouts. Return to boil and cook a few minutes till sprouts are just crisp tender. Remove sprouts and immerge in ice water to stop cooking. Drain well and set aside. At this point, they may be refrigerated until the next day. Slowly saute bacon in large skillet until almost crisp. Add pine nuts and brown slightly. Add garlic and brussles sprouts and continue to saute until garlic is soft and sprouts are warm. Salt to taste.
Lower fat version: Delete bacon and saute sprouts in 2-3 tbl olive oil. Cook strips of sweet red pepper along with sprouts and garlic.
**********************

Another thing we do with sprouts is to toss them in with a pot roast, along with the carrots and potatoes. They're also delicious in stews.
Your recipe sounds like a great side, Constance. Thank you for posting it for us. I will also add the sprouts to my carrot/potato/onion combo for my next roast. What a colorful idea.
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Old 10-27-2005, 12:50 PM   #20
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Hi Constance, I really like the pinenut idea, they can be a lot easier to get year round than chestnuts depending on where you live
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