[french fries]

How do you cook brussel sprouts? 

I was thinking of keeping it simple: sautee in olive oil + butter for about 10mn, maybe add a little water to braise, finely sliced garlic cloves added 2mn before it's ready, maybe a little lemon juice at the end. 

Served with bratwursts. 

Any better idea? 

 

[millionsknives]

Cut them in half and roast them hard on a cast iron skillet

Or deep fry

 

[Hank]

Simple is the way to go imo.  My favorite way is to cut them in half and roast them in olive oil with a little salt.

I have also boiled them until tender and sauté them with onion and garlic or onion and bacon.

 

[french fries]

I don't have a cast iron skillet so it'll have to go in the stainless steel sautée pan. But yes I was thinking of cutting them in half and sauteeing the cut-face down first to get a nice color. 

 

[sicariix]

When I was a kid my mom just boiled them in a pot of water, which is why I didn't care for brussel sprouts for the longest time.

Now I have found delicious ways to use them that even my kids ask for seconds.

For a no fuss method I would just cut them into quarter, put them in a bag with oil, salt and pepper. Then just roast them in the oven at 425 until they get that nice blackened color (no they are not burnt, they are very tasty this way). I have also done this on the grill and with same great results.

brusselsproutsbaconmiso.jpg

• sicariix
• Mar 14, 2016

I've also sauteed them with bacon, garlic, salt, pepper, and butter and they are delicious this way as well.

My new favorite way is sauteing the brussel sprouts in some oil until they are starting to get that blackened color, add in sliced up banana peppers, and peppadews, cook for a bit, take it off the heat, add some buffalo sauce and some crumbled blue cheese. give a couple tosses and serve....Awesome tasting!

And for the excess leaves that fall off. Deep fry them until crispy, drain on a paper towel, and salt. I love this snack, tastes like popcorn and just as addicting.

Hope this helps

 

[mike9]

I clean, X the bottoms, blanch then saute in bacon drippin's and serve with the bacon, salt, pepper and a splash of good vinegar.

 

[chefwriter]

I never liked them until I read Alfred Portales' Gotham cookbook. He suggests separating the leaves and blanching them for a minute or two. That's it. 

 A bit of effort I know but they really are very enjoyable done that way. 

 

[meezenplaz]

I typically cut in half lengthwise, steam them until they're barely fork tender,
then marinade in garlic and lemon juice mixture, place in frige a few hours or
overnight.
At that point you can either eat them as is or drop into a saute' pan or oven
for further culinary experimentation.

 

[cerise]

My everyday go-tos are steamed w butter and lemon juice, or roasted (tossed in oil) w garlic and lemon juice. For dressier occasions - chopped bs cooked in cream (a La Julia), or roasted w halved fingerlings/herbs/garlic, or drizzled w dijon vinaigrette, shredded bs pancakes, or adding roasted chestnuts. Roasted or steamed w butter, lemon juice & sprinkled w Parmesan. Many ways to go w Brussels sprouts.

 

[ordo]

Au gratin with bechamel.

 

[laurenlulu]

I like to caramelize in bacon fat with onion, add raisins, apples, pine nuts, s&p

 

[koukouvagia]

I like them simply roasted with olive oil, salt, pepper and thyme.

When I'm being fancy I also add balsamic or pomegranate molasses before I roast them.

 

[jimyra]

I don't have a cast iron skillet so it'll have to go in the stainless steel sautée pan. But yes I was thinking of cutting them in half and sauteeing the cut-face down first to get a nice color.

How do you make cornbread?

 

[koukouvagia]

How do you make cornbread?

Did you know that cornbread can be made in other vessels?

 

[flipflopgirl]

I like to caramelize in bacon fat with onion, add raisins, apples, pine nuts, s&p

THIS looks awesome lulu!

Have all of these in my pantry just need the sprouts.

mimi

Might add a handful of dried cranberries for the acid hit?

m.

 

[rpooley]

I've tried a lot of different ways and I still think the best is par-cooking in salted boiling water, shocking in ice water, then finishing in a blazing hot skillet after cutting them in half to brown the cut surface.

Finish with salt, pepper, butter, bacon, vinaigrette, whatever.

I can't stand how you get them in so many restaurants now in their blackened but raw forms.  I hope it goes away.

 

[millionsknives]

I can't stand how you get them in so many restaurants now in their blackened but raw forms. I hope it goes away.

Me too! A good browning is not burning and a cook should know the difference

 

[koukouvagia]

I can't stand how you get them in so many restaurants now in their blackened but raw forms. I hope it goes away.

Oh gosh I kind of love them like that. Not black but I like them to be well browned on the outside and rather hard on the inside. Al dente.

 

[laurenlulu]

Mimi, cranberries would make it incredible!

 

[Hank]

Not to hijack the thread, but this article recently got me thinking about other ways to prepare vegetables.

http://www.saveur.com/article/Techniques/The-Soft-Approach