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Need A Good Brussel Sprout Recipe

What's your favorite Thanksgiving Brussel Sprout recipe?

I don't like heavy sauces.

Any ideas????

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  1. My favorite way to make brussels sprouts is.... easy.

    Trim and halve the sprouts. Place in the biggest bottomed skillet you have, after smearing the bottome with some generous grease. Duck fat preferred, but butter is a good second (I see your name is Veggigal..)

    Add about 1/4 inch of water, turn to high, cover and let steam/simmer for about 7-10 minutes. Remove the lid, turn to medium low, and let the water evaporate, and let a crisp form on the surace of the sprouts that are in contact with the skillet.

    done.

    3 Replies
    1. re: cheesemonger

      cheesemonger's sounds good; I would just add, at the end, some pecans and chopped apricots and warm them up once the sprouts are finished.

      1. re: cheesemonger

        I do nearly the same, but add whole peeled chestnuts and some sliced chinese sausage and put the skillet in a 350 oven for about 20 minutes, periodically turning.until the sprouts are a little crusty.

        1. re: cheesemonger

          Mine is easy too. Trim and cross the bottom of the spouts. Parboil in salted water until just beginning to be tender. While parboiling, sautee chopped garlic in olive oil. When parboiled, cut large spouts in half. Sautee in olive oil/garlic until just beginning to be slightly brown in spots. Simple and delicious!

        2. Separate into leaves, and saute with pancetta, maybe add a bit of sherry vineger at the end.

          2 Replies
          1. re: firecooked

            Mine is similar but I find small children to separate the leaves (very tedious task for the chef), add balsamic vinegar and parmesan with the pancetta at the end.

            1. re: Mila

              I love separating the leaves and sauteeing them so that they get super crispy...delicious!

          2. two very good [and simple!] ones...

            http://www.epicurious.com/recipes/foo...

            http://find.myrecipes.com/recipes/rec...

            there's also one for 'brussels sprout hash with caramelized shallots' in the latest issue of bon appetit that sounds terrific, but it's not available online yet.

            1 Reply
            1. re: goodhealthgourmet

              veggigal

              so sorry...i completely overlooked the fact that you're a veg. can't believe i missed that considering i, myself, was one for 21 years!

              are you a strict veg? ovo-lacto? pesco? the reason i ask is because anchovies/anchovy paste can sometimes be a good flavoring alternative to bacon or pancetta. [but i wouldn't recommend vegetarian meat substitutes. at that point you're just better off finding another recipe.]

              one of the great things about brussels is that they develop a very complex, sweet & tangy flavor when you cook them certain ways. we had a long discussion about this on another board, and it applied to cauliflower as well [another option for your dish]. i warn you, it's a long thread, but if you're interested...

              http://www.chowhound.com/topics/434449

              anyway, here's my favorite preparation method for brussels: separate them into individual leaves or shred the whole sprouts into fine strips, toss with oil, season with salt, fresh pepper, and any other herbs spices you'd like [some suggestions - garlic, tarragon, chives, thyme, parsley]. roast at a very high temp or sautée in a very hot pan until golden & crisp...it's amazing the way either method can elevate them to an entirely different level.

              another option is to caramelize/glaze halved [or whole small] sprouts and shallots or cipollini onions with balsamic vinegar. actually, white balsamic is a great idea here, it lends a nice, round sweetness to help balance the bite of the onions and the bitterness of the sprouts.

              again, apologies for my oversight regarding your preferences.

            2. My favorite is simply roasted in an oven. Trim and toss with olive oil, kosher salt and pepper. Roast in a single layer for about 45 minutes at 400 degrees, shaking the pan a couple of times, until they are crisp and browned on the outside.

              5 Replies
              1. re: theatmosphere

                here here. roasted brussel sprouts are fantastic.

                and thse http://www.epicurious.com/recipes/foo... are great too!

                1. re: theatmosphere

                  my recipe also, but if I left mine in that long at 400 they'd be burnt! Might want to check them after 30 minutes...

                  1. re: susancinsf

                    I agree 45 minutes sounds too long. I also add lemon zest before cooking.

                  2. re: theatmosphere

                    Roasted brussels are the best.

                    I like to half them first and add LOTS of chopped garlic in the last 5 or so minutes of cooking (sometimes adding a touch more olive oil is prudent, too).

                    1. re: theatmosphere

                      this is the same way I make them - sometimes I cut the larger ones in half - and I also sprinkle dried thyme leaves over them - mixing them with the same ingredients as theatmosphere said- and I mix them with my hands - on the cookie sheet that they will roast on. YUM - they are so flavorful and nutty - and non-eating brussel sprout people are pleasantly surprised!

                    2. I am not crazy about sprouts but will eat them boiled and pureed with butter and a little heavy cream, salt and pepper.