Recipe for (DELISH)Brussel Sprouts at Jack's or Whole foods
Anyone tried these yet? they are DELISH! i want to make them at home but im not sure how they make them so good.
They are serving them at Jack's La Jolla, which are my favorite, and i have purchased them at Whole Foods.
can someone fill me in on a good recipe?
wish my mom would have had these recipes when i was growing up.
Is this a specific recipe your looking for, or just a great recipe for brussel sprouts? I got one from this site recently that was awesome. Cut them in half, tossed them in good olive oil and balsamic (we actually had a raspberry balsamic on hand) with salt and pepper, and bake (roast) for about 20-30 min. bout 350-375 degrees. Awesome!!! we loved em - thanks to everyone that posted that.
Hard to say what the recipe you are looking for might be, but here are two brussels spouts recipies I rely on.
I quickly boil the brussels sprouts, making sure they stay green, and then saute bacon and onions, mix it with parlsey and saute it with the BS, season with s & p.
Otherwise I toss the brussels sprouts in olive oil and roast them at 425 for 30 minutes, season w/ S&P.
Caramelizing the brussels sprouts in the roasting process is the key here and obviously combining the two recipes is a snap. You could easily add chopped onions to the BS when they roasted, but I would add the bacon, cooked separately after the fact. Another nice addition would be toasted pine nuts. Enjoy!
This is my FAVORITE brussel sprouts recipe. It's so good. Since I got it for free off the internet, I'm going to post it. I've tried similar variations of it, but this one is the best:
Braised Brussels Sprouts with Bacon and Pecans
Serves 8 to 10
8 strips bacon , chopped
2 large shallots , chopped fine
2 cloves garlic , minced
2 pounds fresh Brussels sprouts , trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
Table salt and ground black pepper
1/2 cup pecans , toasted and chopped
1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
2. Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
4. Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.
I also LOVE brussel sprouts roasted in the oven. SUCH a different taste/experience than the ol' steamed ones that were so bitter growing up!
I tend to quarter my sprouts, allowing the "leafs" that fall off to caramelize in the pan, too. Put in a pan/pyrex dish, spritz with olive oil, top with coarse kosher salt, fresh black pepper....and chopped up bacon (not cooked!!). Roast in the oven on high heat (400) until fork tender and caramelized. The chopped up bacon cooks up nice and crisp and the bacon FAT that drips over the sprouts is what makes it SO good.
(I know...not the healthiest, but oh, so good)
I also like a BS recipe that's pretty easy. Trim and parboil the sprouts (NOT cooked through), saute some chopped garlic in olive oil. Drain the sprouts well, then saute in the pan with the garlic -- and let them cook until they brown a bit. If the sprouts are large, I halve them after they are parboiled.
This is pretty much a variation on the theme of most of the above recipes, but I made a side of brussels sprouts last week that I was VERY happy with.
I diced 2 strips of thick-cut bacon, browned it up well, added about another tablespoonful of bacon fat, a tablespoon or so of boiled apple cider syrup (SECRET INGREDIENT ALERT!), and about a pound of brussels sprouts trimmed and cut into quarters. Cooked them till tender - 10-15 minutes? - and seasoned with salt, pepper, and a tiny slug of balsamic vinegar.
I'm not sure they actually needed the balsamic vinegar, but the cider syrup was an EXCELLENT addition. I bought a bottle from The Baker's Catalogue last summer, kind of on a whim, and have found it incredibly useful to intensify and deepen apple flavor. It's wonderful in apple pie; I also use it in my red cabbage, which takes a chopped apple as well. Now that I think of it, I bet a spoonful would also be great in my pork and sauerkraut goulash! It is very tart, so it doesn't make savory dishes too sweet, which is handy.
I grew up on the old fashioned boil the life out of the sprouts so they tasted like dirty feet, this is a reciped that i had at xmas a few years ago and now i will eat them again.
Steam the BS for 2-3 min, take out put in a pan with butter, s&p, fry for a few minutes until tender add parm cheese toss in oven for a few minutes till parm is melted on them. Yummy.