Giving Brussel Sprouts a Chance
I remember eating brussel Sprouts once as a child and never again. I would like to try it again after seeing a dish on Emeril last night. (didn't like all the walnuts he used) So far, the two recipies I am considering is in the oven with bread crumbs and parm, or on the stove with a basalmic vinegar glaze. Any favorite recipies out there? No meat or anything too creamy, please. Searched foodtv, epicurious and allrecipies and those are the only two that stood out.
Thanks in advance!
I am beginning to think roasting anything until they caramelize is good. Here's what I do for brussel sprouts:
Cut them in half, toss in a mixture of garlic, olive oil, red pepper flakes, salt and basalmic vinegar (as if you were making a vinaigrette). Roast at 450 degrees for about 15 minutes.
here's my favorite, I got from the newspaper:
halve the sprouts; heat your cast iron pan; stir up the sprouts with a drizzle of EVOO, salt pepper. Mince some ginger, and measure out 2T rice vinegar.
toast the sprouts cut side down in the pan for two minutes. push them around to make a space in the middle for the ginger for one minute. dump in the rice vinegar, and immediately turn them out into a bowl. That's it.
Many many thanks to everyone for the suggestions - this is great! I noticed the general theme is in the oven/steamed, salt, pepper and EVOO/butter. I tried it last night by roasting them in the oven and it was delicious! Thanks for helping me discover a new vegetable. Can't wait to try the other variations.
You may like them a lot better - adult taste buds aren't as sensitive to bitter flavors as children's are, I don't think.
This is brussels sprouts in disguise...
Shred the sprouts into the finest shreds you can make with a knife. Melt a little butter in a saute pan. Toss in the sprouts, squeeze in a little lemon juice, slam the lid on and leave for 2 minutes or so. Top with a little shredded parmesan, put the lid back on for another minute. Salt, pepper.
My husband loves these.
Brussels Sprouts with Red Wine Shallot and Garlic
4 Tbs fruity olive oil
1 Tbs butter
12 large shallots, peeled and left whole, about 3/4 lb
2 garlic bulbs, cloves peeled and left whole, about 40 cloves
2 1/2 lbs Brussels sprouts, trimmed
1 cup red wine
1 cup chicken stock
In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and sauté until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. Remove Brussels sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.
I LOVE brussel sprouts. Look for small, tight sprouts. I like to steam or simmer them gently until tender, then do a quick saute with EVOO, salt, pepper and sometimes a pinch of cloves. After this step they are also good with shredded parmesan cheese.
I usually cut them in half before cooking because I have occasionally been surprised by bugs burrowed into the sprouts. Keep on eye on them while cooking--this is not a vegetable that you want to overcook.
re: quiz wrangler
If you don't cut them in half, you should at least cut a deep X in the stem end so they cook more evenly.
Another way to cook them is to julienne them like cabbage and saute them very quickly.
But whatever you do, don't overcook them -- the reason people hate Brussels sprouts is that they've only had overcooked mushy ones.
re: Ruth Lafler
>>But whatever you do, don't overcook them -- the reason people hate Brussels sprouts is that they've only had overcooked mushy ones.
No kidding - I never tasted them as a kid, because my mother has had a lifelong aversion to the smell of overcooked brussels sprouts! I first encountered them in Quebec when I was of college age. They were sauteed in butter & garlic, and I was an immediate convert.
I second the oven-roasting method, either by themselves or with carrots and other cold-weather vegs. But the thing I do most frequently is to steam & drain them, then lightly brown a whole clove or two of garlic in a little olive oil w/ s&p, add the sprouts, cover, and shake them around like popcorn for a couple of minutes. What I was missing all those years!
ps I'm of the bottom x-ing persuasion.
re: Ruth Lafler
Hmm - I think I hated them because I always had pre-packed from the super-market and then simply steamed brussel sprouts. One of the only dishes I seriously disliked growing up. The first time I discovered I liked brussel sprouts was when I had them fresh from a farmer's market in season- still on the stalk. That's the only way I'll buy them now!
Glad to see these thread though because I'm still looking for a good every-day way to make them. Julia Child's recipe for brussel sprouts braised with chestnuts is fabulous - but a fair amount of work and a LOT of butter! I recently tried Cook's Illustrated brussel sprouts braised in cream which I did not think worked well at all.