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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?

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  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...