Plain Brussels Sprouts
[Note: This was moved from the Ontario Board - The Chowhound Team]
Anybody serve them anymore? Just steamed, maybe with butter?
here's a simple but delicious version: slice (I get about 4/5 slices per, depending), sauté, sprinkle with toasted sesame seeds, serve...
I've never seen any restos serve them, but they're delicious when made really simply. I just go for them halved with butter, salt, and pepper.
I love including brussels sprouts when roasting veggies for dinner. I just cut up a variety of potatoes, sweet potatoes, carrots, onions, garlic, beets, parsnips, peppers, etc., toss them with olive oil and add salt and pepper.
I have two ways of making them:
1. Halve them and toss with lots of olive oil, salt, pepper, and whole peeled garlic cloves. Roast in a hot oven until fairly well browned. This method seems to concentrate the sweetness and you get the bonus of roasted garlic.
2. Using a food proccesor shredding blade, a mandoline slicer, or a nice sharp knife, shred the sprouts as if you are shredding cabbage for cole slaw. Saute some chopped red onion in butter and add the shredded sprouts, Season with salt and pepper and stir fry at high heat for a few minutes, stirring constantly. This method keeps the vegetable bright and refreshing.
I have also made them baked in cream with bacon and topped with parmigiano...decadent and delicious.