HOME > Chowhound > Home Cooking >


brussel sprouts...no boiling

do i HAVE to boil brussel sprouts before sauteeing them, etc? i have a bit of an aversion to boiling things in general (i just try not to is all...) and would like to just go right for the saute. think thisll work?

  1. Click to Upload a photo (10 MB limit)
  1. Have you tried splitting and roasting in the oven(toss with a little oil & garlic)? I hate brusssel sprouts and even I will eat them roasted.

    2 Replies
    1. re: Hungry Celeste

      Even better than the fat to roast with is bacon grease. Bacon and brussels sprouts are such a happy combination.

      When brussels sprouts are in season, my favorite thing in the world is a roasted brussels sprouts pasta with bacon, onions, and garlic. Cook a half pound of bacon in an oven-safe pan -- I like cheap shatter bacon for this recipe. Pour off about half to 2/3rds the drippings and let cool slightly. Add a 3-4 roughly chopped cloves of garlic and an onion or two cut into 1/2" strips and let wilt before adding a pound or so of sprouts, cleaned and cut into halves or quarters to the same size. Add minimal seasoning (usually just black pepper for me, but I also like a combo of a little thyme, parsley, and mustard seeds), saute briefly, and shove in the oven till the sprouts are not quite tender.

      Remove from the oven and deglaze with just a bit of either chicken stock or pasta water, loosening all the pan goodies before adding the pasta of your choice. Turn in the pan well, and crumble the bacon, turn again, and grate some romano over the top.

      And this will sound stupid, but don't do like I do and forget at least twice that the saute pan has just come out of a hot oven.

      1. re: searee

        this sounds great! do you use yellow, brown, or black mustard seeds?

    2. No, you don't have to boil them. You can quarter them and saute with some olive oil or butter over high heat until tender/crisp & slightly browned. Chopped up chestnuts are a happy combination, and don't stint the fresh ground pepper.

      1. Please try the roasting method! Olive oil, salt, and pepper at 400-425 degrees for 10-25 for halved sprouts is the best method. The crunchy, browned outer leaves are just yummy.

        1. Roasting is definitely the way to go. They are delicious this way.

          1. righto, thanks for the speedy replies. yeah, i think imma go for the roasting straight away. im a big fan of any roasted root veg - like all squashes, sweet pot, carrots, etc etc. k, thanks again.

            2 Replies
            1. re: ben61820

              Once you roast a brussel sprout you will never go back -

              1. re: weinstein5

                Hallelujah. I have become addicted to roasted brussel sprouts. I'll even eat them cold...

            2. You can also slice them very thin, sautee them with shallots or onions and add sauteed mushrooms (or not) - very tasty.

              2 Replies
              1. re: MMRuth

                mario batali at his restaurant lupa, shreds them raw and mixes with (i think) a little olive oil and pecorino cheese. amazing.

                1. re: ceeceee

                  I had a salad just like this at Franny's in Bklyn. I had no idea raw brussels could be so fantastic! The oil and mounds of grated cheese certainly helped.

              2. one of my favourite ways to eat brussel sprouts (I love them anyways, but) is cut in quarters. First I pan fry some shallots, add a little garlic and slivered almonds (I add them early because I like them carmelized), add the quartered brussel sprouts, a dollop of peanut butter, a splash of hot sauce, about a 1/4 cup of orange juice, a splash of soy sauce and let it all cook and the sauce reduce. Yum!

                1. Roasting works great if you've got oven space, and I agree that chestnuts are a great addition.

                  Or try this: Cook off some pancetta, drain, and remove most of the fat. Crank the heat to high and when the pan smokes toss in a bunch of quartered spouts. Toss to combine, then let 'em sit for a minute or two to brown the edges. Toss and brown again a couple more times, then add a splash of white wine, toss, turn down the heat and cover. After about 5 more minutes, remove the cover, toss with the pancetta, and season to taste. If you like, add a little cider vinegar and/or chopped hard cooked egg.

                  1. Split sprouts in half. Sprinkle with salt and pepper. Dip cut ends into lemon juice, then into parmesan cheese.
                    Saute, cut side down in small bit of olive oil until cheese has browned. Add a splash of white wine, and about 1/4 cup chicken broth. Cover and simmer until sprouts are tender.

                    1. You want to get them started cooking through before sauteeing, they microwave very nicely.

                      1. Roasted sprouts won't carry a household odor either!

                        1. Has anyone had that knock out Brussel Sprouts Salad at Pizza Antica in Lafayette? Fabulous! I found the recipe or close enough on the Food Network. It was credited to 'Gordon's House of Fine Eats' in San Francisco.

                          1. for those without an oven, try braising. they taste best in cream or half and half, but water works, too. about a half cup for every pint of brussel sprouts. (i cut mine in half) finish with lots of pepper or a little nutmeg. I got the technique from cook's illustrated many years ago and it really works.

                            1. Julienne then (4-6 segments per sprout) and fry with bacon or lardons.

                              1. all sounds good. i went for the basic, heavily s&p'd halved brussels tossed with olive oil. in the oven at 400 i think, for bout 30 min. came out awesome. ate a few warm, but then had to refridgerate and use them cold. they were wonderful either way. thanks everyone

                                1. The roasted brussel sprouts are the best. I use pancetta instead of bacon, plus garlic, sea salt and cracked pepper and a small splash of balsamic vinegar or Lemon juice to brighten the flavors. The original recipe called for added a 1/4 cup of water to the pan when roasted them, I usually forget to do it and notice no big difference.

                                  1 Reply
                                  1. re: gardencub

                                    Do you throw the pancetta in the roasting pan uncooked? Or cook the pork and add to the already roasted sprouts?

                                  2. Has anyone tried the Roasted Brussel Sprouts recipe in Ruth Reichl's Garlic & Sapphires? It looks deceptively easy -- NO BOILING -- and little prep. I have trouble believing it will yield the carmelized roasty goodness that I'm hoping for in a brussel sprouts recipe.

                                    1. mm..a little olive oil..salt and pepper and roast them high heat 35 to 40 minutes at 400..till soft and some get crunchy...yummmmmy

                                      1. After a recent visit to Bar Cesar in Oakland, I have been craving roasted brussel sprouts and have wanted to make them at home. Prior to that visit, it had been years since I had last had them and my memories were of boiled, tasteless and smelly vegetables. But, after consecutive weekly trips to the Sunday's farmer's market, I have been unsuccessful in finding any. Granted, I could buy them at the grocery store but prefer to get my produce fresh and in season from the market. These ideas are making my mouth salivate...

                                        1. I halve them, sautee them in olive oil with onions (start the onions first so that they're carmelized by the end). I'll occasionally add a shot glass full of water or wine just to finish the sprouts cooking. Add fresh lemon juice at the very end.

                                          My dad, who still swears he hates brussels sprouts, will eat a small serving of these -- and that's a big deal.

                                          1. I've been either sauteing or roasting BS since 1977 and have turned many people into BSofiles ever since. One thing about preparing BS this way - they are sweet in their own right. Cooking them with Olive Oil be sure to add some butter for flavor. Onions and garlic are wonderful additions. I love a spicy sausage mixed in with them (hot & sweet). Quartered or thinly sliced OR pealed one leave at time (time consuming but good). Let the edges get brown!!! Adds a nice crunch and roasted flavor. NO WATER!! All the other ingredients (except the Peanut Butter) are worthy additions. Pine nuts maybe instead of chestnuts (though I love them too but they are sweet too). Just remember.. no fear!!

                                            Roasting any veggie (greens included) is a wonderful way to prepare it. Kudos to Hector Diaz of Salza's in Asheville for that little nugget.

                                            1. I love them; my favorite way is to halve them, sautee in olive oil until they are a little brown, simmer covered in chicken stock or water for 10+/- minutes until “al dente”
                                              add/drain liquid so only a small amount remains for a sauce, add butter, maple syrup and curry powder to taste. Simmer for 5 minutes to saturate flavor. The maple and curry compliment each other.

                                              2 Replies
                                              1. re: KeriT

                                                Wow, that's a candidate for "unlikeliest combination of ingredients that actually work together". Brussels sprouts, maple syrup, and curry powder, who would have thought?

                                                1. re: Louise

                                                  my brother-in-law prides himself on coming up with these things - he's a great drink master too!!

                                              2. I love love love Brussel Sprouts... My favorite way to eat them is Roasted as other have mentioend, But first toss them in a mixture of port and balsalmic. They soak it up so nicely and turn out fantastic!