- maya Oct 17, 2005 06:03 PM
What do you like to do with brussel sprouts?
So far, I've just par boiled and sauteed it with butter, salt, and pepper and a medley of other vegies. Any other more interesting ideas?
I used to hate brussel sprouts as a kid but now seem to love it.
10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt
Prepare the brussel sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
Add butter; stir until melted.
Add the vinegars.
Cook and stir for 1 minute.
Add the water and salt.
Bring to boiling; add the sprouts.
Return to boiling; reduce heat.
Simmer, covered, for 6 minutes.
Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
Keep warm until serving.
(from better homes and gardens)
another way I loved them was at postrio in san francisco where the chef had taken individaul brussel sprouts leaves (a lot of work) and cooked in bacon and garlic......
re: peppermint pate
Roasted is definitely an excellent way to go. Let them caramelize, you'll get great flavor out of them. Roasting works wonders with asparagus, too- just use a good bit more salt than you think you need. You can grill the aspargus, too... hmm.... maybe grilled brussel sprout kebabs?
re: JK Grence (the Cosmic Jester)
Also love roasting til outside leaves are crsip, drizzled with evoo, sea salt and pepper. sometimes also through in some pancetta and then deglaze with a splash of white wine when they come out of the oven. awesome.
I, too, have a new profound appreciation for brussel sprouts.
ditto the roasting. i like to roast the hell out of them. if they're small enough, i leave them whole. salt, pepper, and extra-virgin olive oil are all you need. let them get black and blistred on the exterior. inside, the flavor develops nicely and the texture is just grand. you could a whole tray full yourself. wouldn't mom be proud?
oh, and if you want gussy them up, whole chestnuts (either from the cryovac or tin--if the latter, drain well and heat them up a bit ot get rid of the tinny flavor) and chopped pancetta with a spring thyme and rosemary are great. if it's vegetarian, omit the bacon and dot in some halloumi cheese toward the end--it contrast nicely with the sprouts.
I made a tasty batch the other night. I sauteed onions, lots of garlic, and some fatty ham shank pieces in olive oil. Threw in halved brussel sprouts, s & p, and crushed red pepper. Then I sort of pan roasted them so they got a bit browned and slightly soft but not at all mushy.
Another vote for roasting. I make a combination of brussels sprouts, cauliflower, baby carrots and red onion with olive oil, salt & pepper and roast it on 400 for an hour, sometimes even more if I'm making a big batch.