Brussel Sprout recipe?
- momof3 Nov 19, 2007 05:58 PM
I bought some beautiful fresh guys today ( 2 lbs). I would like to make them for Thanksgiving. Does anyone have a great easy recipe for these? I like them a little brown and carmelized on the outside and moist and juicy inside.
I like them sauteed in some bacon fat then a little black pepper and lemon juice. then make it again
Here are two favorites:
One is from Suzanne Goin, chef/owner of Lucques (the board did her cookbook this summer).
The second is a very simple roast Brussel Sprout recipe a friend gave me that is also terrific and sounds very much like what you enjoy. If you can find baby brussell sprouts, they are almost like popcorn:
Braised Brussels Sprouts With Pancetta and Toasted Bread Crumbs
Time: 30 minutes
1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley.
1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
ROASTED BRUSSEL SPROUTS
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.
Yes, simplicity is best, particularly for Thanksgiving when you're cooking other things these brussels sprouts will cook themselves.
Here's what I do: put some diced pancetta in a covered baking dish (not too large) w/ brussels sprouts, S&P, and a little olive oil and mix around. Cover and bake for up to one hour, stirring occasionally. Yum.
I also just cut them in half, toss in olive oil and kosher salt and roast at 400. My stepdaughters always request them for Thanksgiving and special meals. So easy and delicious.
I'm with the roasting crowd. Tips:
Soaking in heavily salted water for at least a half hour before roasting will remove some bitterness. Rinse well. (I soak with plain water too.)
Dice sweet potatoes or a hard winter squash (like buttercup or kabocha) and roast with the sprouts. Top w/ toasted pecans & butter.
Finely chop up some bacon, cook the bacon, and remove from pan, add brussel sprouts to the pan, and saute in tha bacon grease. Add salt, pepper, and perhaps some teryaki sauce. Add the bacon back to the pan, stir together, and serve.
weinstein5 - I'm laughing about the reticent brussel sprout opponents. :) Last year I converted a bunch of anti-beet types, so I'm going for the same response to my brussels sprouts this year. Interesting that you say they're better cold because I'm hesitating to do these. We're driving two hours for the dinner, and I thought I'd roast them at the hosts' house, but I feel bad about being a Kitchen-Takeover-Guest. I don't know if they'll go for cold/room temp though - or maybe they would???
re: foxy fairy
We took brussel sprouts braised with carmelized onions and chicken stock, garlic, salt and pepper, and topped with parm cheese (quick throw in the oven to brown the cheese before we serve) one year to a Thanksgiving dinner completely devoid of veggies, save the small bread loaf size pan with sweet potatoes. There were 14 adults and tons of kids, and no one cared (except me) about the lack of veggies. Most didn't even take yams. But - they ended up devouring the brussel sprouts, having never even tried them before and asked for them in subsequent years. we have converted many a person over the year. The key is fresh sprouts, and not to turn them into mush.
I love this recipe, for Shredded Spicy Brussel Sprouts
- sautee 1-2 cloves garlic, dash+ red pepper flakes, 1tbls butter and S&P
- chop off bottom of sprout and thinly slice/shred them and add to the pan
-- steam/sautee until tender and bright green
- that's it!
an easy dish for conversion b/c they don't look like scary BS but it is tasty and flavorful.
sautee in bacon fat/olive oil/butter mixture with slices of garlic, bacon pieces, chopped hazlenuts & pepper. simple and delicious.
I make them Thanksgivng morning and serve them at room temperature. They really are delicious.