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Can I like Brussel Sprouts?

So I bought some brussel sprouts in an attempt to add a new veggie to my and Fiances life. I never liked brussel sprouts as a child, but there was a lot I didn't like as a child. Fiance is a kind of picky eater, but tends to love most veggies so I am hoping.

I made some the other night and I don't think I cooked them enough because I felt like I was eating mainly raw cabbage with a bad aftertaste.

How do you make them that is super yummy, but not oh my gosh time intensive or hard? I really want to like them. I do like cabbage.

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  1. I love them so I may be biased. I like to steam them a little then saute them in really good olive oil, garlic, red pepper flakes, sea salt, or Mrs. Dash if I'm being lazy. I've found this combination cuts the after-taste and gives good flavor balance.

    1. You CAN like them! I think the previous recipe sounds great. I do something similar, I toss them into boiling water with salt for a few minutes and then drain them and roast them in a hot oven with some oil S&P til they're brown. So good.
      Also, I have seen recipes that toss them in a frying pan with some almost cooked bacon (after a quick boil/steam to soften them just a little).

      1 Reply
      1. re: waver

        I think I may try roasting, but do you have any general time references for the steam?

      2. gosh, i dream of brussel sprouts. I love them! I usually just steam them but also roast them tossed w/ garlic, olive oil, S&P, and rosemary. There's a good recipe here on the boards for brussel sprouts w/ chestnuts which i did @ Thanksgiving and again for Christmas bc it was so requested.
        Friend tends to like them par-steamed and then tossed in a pan w/ bacon and garlic etc...
        If you're finding them bitter you can cut the middle 'stalk' out, that helps, but an extra step for sure.

        1. Roast, roast, roast. You will never look at brussels sprouts the same way every again.

          Rinse the sprouts, cut them in half lengthwise (through the core). Toss with olive oil, sea salt and cracked pepper in a shallow roasting pan. Roast in the oven at 425 for at least 30 minutes. They will be brown and a bit shriveled looking, but they will be wonderful!

          I just fed two lifelong brussels sprouts hater these and they had no idea they were eating brussels sprouts. One thought they were potatoes, the other thought they were mushrooms. Both loved them.

          Try them plain like this first. Then you can play with additions. You can add some chicken broth and white wine at the very end of roasting and get almost a glaze on the sprouts (just add about 2 or 3 minutes before taking them out of the oven). Balsamic vinegar is interesting, too. Some freshly grated parm on top right as you serve them is also yummy.

          4 Replies
          1. re: TorontoJo

            And this recipe for sauteed brussels sprouts is fantastic. The butter and the shallots make it. You can cut down on the butter and use some olive oil.


            1. re: TorontoJo

              I second this recipe. Lately brussels sprouts have been plentiful at my local farmers market, so I've been doing this recipe alot, though have simplified it with good results. I just saute the shallots briefly in olive oil/butter but not caramelize, then add the sliced sprouts and cook until just wilted, finishing with juice of half a lemon. Really nice with fish.

              1. re: tachis

                I third it. I made it for thanksgiving and am actually making it again tonight :)

            2. re: TorontoJo

              Yes, this is exactly how I make them - roasted with balsamic and parm. To die for.

            3. http://www.chow.com/recipes/10441

              here's the link to the brussel sprout w/ chestnuts

              1. Ditto on the roasting suggestions. With olive oil/salt/spice is good. Also good is roasting with butter and a little brown sugar. Combine with roasted butternut squash. Delicious!

                Another thought. If you have good knife skills this is not too time intensive: Slice each one thinly from top to bottom so you have a beautiful chiffonade. Cut up some bacon, saute, remove bacon and most of the bacon fat from the pan; add sliced onion; add sliced brussels sprouts, saute until tender, add the bacon back in.

                They are much milder tasting when you aren't putting a whole or half a one in your mouth all at once.

                1 Reply
                1. re: Pistou

                  I do something like Pistou. I cut them in fine shreds, melt a little butter in a saute pan, toss the shreds in butter and sprinkle with lemon juice. Lid goes on for maybe 2 minutes. Sprinkle with finely shredded parmesan, lid back on for another 2-3 minutes. Yum.

                2. There are some good suggestions all good, and think you will be surprised with the results. If I missed it I apologize, but I like to use balsamic, bacon fat and a little sugar.
                  Saute or roast, you will get a little different flavor, but both great! (Cauliflower is good too!)

                  1. I'm going to dissent a little on the roasting suggestions -- I don't like my sprouts too al dente (and it sounds like the orginal poster doesn't, either), and all the roasted ones I've ever had have been undercooked to my taste. Maybe people have some suggestions on how to get around that.

                    I usually cut a cross in the stem end so they cook more evenly and steam them. Or you can par-cook them by steaming and then finish them up in a saute pan with other yummy things. You can also shred them and quick saute them.

                    7 Replies
                    1. re: Ruth Lafler

                      I roast mine in a fairly low oven (300 or 325) for a longer time, and they are definitely not al dente. They are very well cooked--sweet and caramelized.

                      1. re: Pistou

                        how long do you normally roast for? sweet and caramelized sounds good, although after cooking last night the steam and saute method seems like it might be best to get things cooked through thoroughly in a shorter time. I def have enough brussel sprouts for both methods :)

                        1. re: ktmoomau

                          Til they're done ;-)
                          Seriously, I stir them about every 10-15 minutes, and when they start looking nicely browned I taste one, then keep going or not as needed.

                      2. re: Ruth Lafler

                        I roast a batch of vegetables more or less every week (cauliflower, brussels sprouts, red onion, baby carrots is the usual mix). I roast them on 400 for almost an hour. Let me tell you, the brussels sprouts are anything but al dente! They turn almost creamy on the inside. Add a little salt & pepper and they're good to go.

                        1. re: valerie

                          Agreed, mine are never al dente -- they are soft and almost creamy. I roast for at least 30 minutes, but to be honest, it's probably longer. I usually just judge by their appearance.

                          1. re: valerie

                            yup me too, never al dente. Gosh I could go for some right about now.

                          2. re: Ruth Lafler

                            If you steam the sprouts 'til al dente, then toss in oil/salt/seasonings and roast, they stay moist but get caramelized.

                          3. Get them as fresh as you can. It's amazing how good they are out of the field. If not, try to find them on the stalk. If they're older, my kids fight over brussel sprout chips.


                            1. I agree with the roasting. It really cuts the bitterness back. But my preference is for pan roasting. I throw a little chopped bacon (or pancetta if you want to be fancy about it) into a hot pan. Add a little minced garlic. Then I throw in halved brussel sprouts and don't touch so that they caramelize. Hit with a few sprigs of thyme, toss and serve. If you want to leave out the bacon, you can always use olive oil.

                              1. You mean "Barbie cabbage", as my daughter calls them? Sure! Steamed and dipped in blue cheese dressing!

                                1 Reply
                                1. re: southernitalian

                                  lol...thats good.

                                  i LOVE brussel sprouts and recently my grocery store had them on sale for 67 cents/pound. I went a little crazy and bought four pounds...

                                  I typically roast them with crumbled bacon, bacon fat, garlic, s&p for an hour and like others have said, they are creamy on the inside and carmelized on the outside...they are AMAZING. I do the same with cauliflower and brocolli, but BS are my favs. There is something about just popping that mini cabbage in my mouth and biting down to that creamy center which is so satisfying. Although, you have to be careful not to oversalt if you are using bacon drippings (which I did last night with my broccoli and cauliflower combo! I was so disappointed because i wanted to impress my veggie hating family....they liked it once they got past the salt issue, but it could have be SO much better and I think I could have definately sold them for life).

                                  I am going to try that bs hash. That looks wonderful...my mom wont touch bs, because she was so scarred as a child. I think if i slice them thin she wont recognize it and she might actually give them a try...

                                2. My new favorite is roasted in my little toaster oven for about 40 minutes while other stuff is cooking. Cut off bottoms and roll in Sea Salt, olive oil after finish lemon & some parmesan cheese. Serve with some salmon and great combination

                                  11 Replies
                                  1. re: lynus

                                    Yum Lynus! I will have to try this, I love my toaster oven.

                                    1. re: lynus

                                      Ooh! Note to self: try this with my newly made Meyer lemon confit.

                                      1. re: Pistou

                                        Thanks for linking that -- those suggestions and recipes look fabulous (I think I'm going to try that Meyer lemon cardamom ice cream this weekend).

                                        1. re: Ruth Lafler

                                          Yeah, I thought there were some good suggestions in there. We made the confit (which was incredibly easy and incredibly delicious--so far it's gone into polenta and scrambled eggs-yum!) and put up some limoncello (results tba).

                                          We also took the suggestion to use one as a ball for the dog. We were far more amused than the dog, who kept catching it and spitting it out, but her breath *is* better ;-)

                                          1. re: Pistou

                                            LOL! My sister made some Meyer lemon limoncello last year and it was fabulous -- the alcohol really brings out all the characteristic floral notes of Meyers.

                                          2. re: Ruth Lafler

                                            I acquired a couple of bags of Meyers this week, so today I made the ice cream. Basically, it was good, but it was a little fatty for my taste (hard to imagine) and the cardamom flavor disappeared in the freezing process (I also added a little lemon juice). Also, it made too much to fit in my ice cream maker (it says it makes a quart, but considering you start with more than a quart (four cups of cream, plus egg yolks and lemon juice), and then it fluffs during freezing, it's more than 1.5 quarts.

                                            I'd make it again, but I'd reverse the ratio of cream to half and half , decrease them and the sugar and eggs by a third, but use the same amount of lemon and double the cardamon. In other words:

                                            2 cups half and half
                                            2/3 cup whipping cream
                                            four eggs
                                            2/3 cup sugar
                                            five Meyer lemons
                                            2 tsp. crushed cardamon pods

                                            Oh, I forgot -- I omitted the vanilla. I didn't have vanilla bean, and I decided since I don't really like vanilla, I wasn't going to go out and spend big bucks on a vanilla bean.

                                            1. re: Ruth Lafler

                                              Wow, thanks for the detailed notes! I'll have to try this with my remaining Meyers. I love cardamon, but I'd never have thought to pair the two.

                                              1. re: Pistou

                                                The mixture tasted really good before it was frozen (the custard tasted divine -- I might just make it as a custard sauce some time), but like a lot of flavors, the cardamom really faded when if froze.

                                                1. re: Ruth Lafler

                                                  It was delicious. The cardamom was subtle, but it gave some background warmth to the Meyer lemon.

                                                  1. re: jlafler

                                                    I have got to get a new ice cream maker (my cannister is dented) - cardamom and Meyer Lemon sound wonderful together.

                                                    1. re: jlafler

                                                      Yeah, I think I might have been more satisfied with the end result if I hadn't tasted and been blown away by the intermediate stages. Plus, I *really* like cardamom.

                                        2. I go along with the posters suggesting roasted - a little olive oil and kosher salt - they are delicious - I make extra so I have leftovers and refridgerate - they are a great cold snack

                                          1. I cut each sprout in half, then wrap up in a foil packet with some sweet onion, butter, salt, and pepper. Then I put the packet on the grill for about 8 minutes. I like this better than roasting because they stay more moist but still get a little caramelized.

                                            1 Reply
                                            1. re: hollyeve

                                              Wow that sounds really good. I don't have a grill (it's KILLING me!). How long do you think it would take if I did that in the toaster oven? Any suggestions on the temp?

                                            2. I love them anyway, but my current way of getting P. to eat them is by glazing them in a little stirfry sauce (you'd be surprised how little they need. :). The asian flavors of ginger marinade, teriyaki sauce, hoisin, or Mae Ploy work wonderful with these buggers...


                                              1. Both Mrs. O and her dad prefer non-crunchy sprouts, though she (unlike he) wants hers to still need a little bit of chewing. She and I are also supposed to be watching our Bad Fats intake. So I have come up with a method that makes us all happy: chop up a slice or two of good flavorful bacon (yes, really!), then heat up some olive oil in a nonstick pot and cook the bacon in that over lowish heat until it's all crisp, but not quite burnt. Drain the bacon on paper towels and wipe out the pan, then heat up another Tbsp or so of olive oil. You should have been letting the trimmed sprouts soak (see, you gotta read these things ahead) in a pan of water. When the oil is hot, drain the sprouts and toss them around in the pan along with the bacon and some salt over high heat, then pour in about a half-cup of water, chicken broth or whatever. Put the lid on tight, wait until it's steaming pretty well, then lower the heat to a simmer for about 20 minutes. Nice bacony low (bad) fat tender sprouts, guaranteed.

                                                1. I learned to love Brussels sprouts as a grown-up--they were definitely on the yuck list when I was a kid. As others have previously noted, they need to be *very* cooked, the way we ate all veggies as kids. IMHO, there is nothing remotely redeeming about a raw or even al dente sprout.

                                                  That said, I trim off whatever little bit of brown stem is still attached and steam them till I can easily poke a knife into the base of one. This take maybe 15 - 20 minutes.

                                                  My fave way to eat them is to toss them in browned butter--maybe two Tbsp for a dozen sprouts--and then sprinkle with a few drops of balsamic vinegar. I can eat a whole plateful prepared this way.

                                                  1. I like them any way but one of my most recent fads is to shave them and saute with a little shallot and butter. I roasted them the other night and they were good but the shaved sprouts are just wonderful. Then again I lov em whole steamed as well. I have heard some people rave about frozen but have never had good luck with them. The texture is just so much better fresh.

                                                    1 Reply
                                                    1. re: scubadoo97

                                                      Once I bought frozen brussels sprouts. Key word -- once. I can't remember how I cooked them, but I do remember throwing the whole thing out, including the leftover ones that were still in my freezer. Maybe I did something wrong, but I'd rather be without them than have the frozen ones.

                                                    2. Sprouts are vile, unpleasant things. I have tried all manner of ways of cooking them over the years and still find that I still detest them.

                                                      If I must cook with them, then they are finely shredded and quickly stirfired in sesame oil and get a drizzle of soy sauce. They are then tolerable. I manage this about once a year. It is too often!

                                                      1. People rave about brussel sprouts recipes which include "reduced" balsamic vinegar in their ingredients list. I was a non-believer until I tried a Lidia Bastianich recipe. She braises brussel sprouts and finishes them with a choice wine vinegar -- not balsamic.
                                                        I will be the first to admit that the wine vinegar imparts an almost sweet and sour taste that works surprisingly well with the sprouts and the other ingredients. We devoured two pints of these veggies with ease. Previously, there were leftovers.

                                                        1. Here's an artery clogging recipe, which I'm sure totally negates any health benefits defived from the veggie, but it sure is good.

                                                          Trim sprouts, cut an X in the stem and par boil for a few minutes
                                                          Dice a couple slices of bacon and saute in 2 Tbls. butter until bacon is transluscent.
                                                          Put sprouts in a glass baking dish, pour bacon / butter over them,
                                                          top with 1 cup heavy cream, sprinkle on a few breadcrumbs.
                                                          Bake at 350 to desired doneness.

                                                          I wouldn't have them every week, but a couple times a year they are a real treat!

                                                          1. One of my current favorites is to sear quarted sprouts until caramelized and then finish then with salt cured lemon and a drizzle of honey,

                                                            1. This recipe may make a believer out of you. I tried it last night for the first time. The brussels sprouts have none of that strong cabbage taste; roasting makes them sweet and very tasty. And combined with shallots they're wonderful.

                                                              Brussels Sprouts with Shallots

                                                              Serves 4-6

                                                              1/4 cup olive oil
                                                              2 tbsp balsamic vinegar
                                                              1 tbsp Dijon mustard
                                                              8 shallots, peeled and halved
                                                              2 lb Brussels sprouts, trimmed and cut in half
                                                              Salt and freshly ground pepper
                                                              3 tbsp butter
                                                              14 oz. chicken or vegetable broth
                                                              2 tbsp chopped fresh dill or fresh Italian parsley

                                                              Preheat oven to 400°F. Whisk together olive oil, vinegar, and Dijon mustard. Toss with shallots and Brussels sprouts. Place sprouts and shallots in single layer on baking sheets. Season with salt and pepper. Bake for 20 to 25 minutes or until sprouts and shallots are tender and browned. Remove from oven. (Can be prepared in advance up to this point) Place butter in large skillet over medium heat. Add brussels sprouts and shallots and toss until heated. Add broth to pan and bring to boil. Simmer until stock reduces slightly, about 5 minutes. Sprinkle with dill or parsley and serve.

                                                              1 Reply
                                                              1. re: CindyJ

                                                                Brussel sprouts can either be really tasty, but there are a few tricks that might help you out. The key is to get them cooked through all the way (cut in half or shred) which makes them sweeter.

                                                                I like sauteing these with some kind of sugar (brown sugar, honey, or a sweet balsamic) to help with caramelization an acid (balsamic vinegar, or lemon juice) and an aromatic like shallots or garlic. If you don't mind using some meat, cooking with bacon helps the flavor out as well.

                                                              2. I like the roasting w/ salt and EVOO as well, and drizzle with balsamic after. Another trick to reduce bitterness is to soak in very heavily salted water for at least 30 minutes, then rinse extremely well and drain before roasting.

                                                                1. I never liked them either, until I had them at the restaurant I used to work at. They end up caramelized and buttery using the method below.

                                                                  Trim the heck out of them, till the stemmy part is pretty much gone and you have a compact half-round of the leafy part. If a few of the other leaves fall off, no big loss.

                                                                  Quarter them, then sear with TONS of butter. I usually leave the brussel sprouts alone in a pan over high heat till they look almost black on the bottom. Then toss them around in the pan a few times until the sprouts are just softer than al dente and look fairly caramelized.

                                                                  The brussel sprout quarters turn into tasty little butter sponges if you're doing it right. I have won over many avowed brussel sprout haters with this recipe. The only time they turned out bitter was when I didn't trim a lot of the stem off.

                                                                  1. My favorite way with frozen brussel sprouts is to put the whole pack in a covered casserole, top with dots of butter, put in a tablespoon or two of water (depending on package size), a smattering of sea salt, then sprinkle some dried "Lavender de Provence" over them, cover and nuke for appropriate time. Don't turn them to mush, but give them enough time for the lavender and brussel sprouts to marry. Truly terrific!

                                                                    Actually, any good food grade of lavender should work just fine. I've never tried this with fresh brussel sprouts, though they are my preference but for whatever reason they're always so nasty looking at my markets. There's no reason the same method can't be used, except I'd do it in a saucepan on top of the stove with reduced heat and a bit more water. It may sound like a strange pairing, but they really do compliment each other, and it's well worth searching out some cooking grade lavender.

                                                                    1. Here's how jfood prepared his fish with veggies which include brussel sprouts.

                                                                      Get pan really hot. Place a little evoo into pan and place a seasoned fish fillet for 2 people, skin side up, in the pan for 2 minutes to form a nice crust. Flip. Then add a bunch of sliced veggies, including mushrooms, onions, garlic, peppers and brussel sprouts into a 400 degree oven until cooked to your desired doneness. A little wine and/or lemon juice is a nice touch as well.

                                                                      To prepare the sprouts for the fish, jfood places them in the MV for 1 minute then slices in half the long way. In this manner they get almost done inthe MV and the oven finishes them very nicely.

                                                                      1. Ok, all of you have inspired me to try, yet again, brussel sprouts! I love most vegis but have yet learned to love these. My husband and I were at the Pike Place Market the other day and spotted this sign (see attached photo) on the brussel sprouts. His response was "my feelings exactly" to which the seller agreed! I have not tried to post a photo before so bear with me if it doesn't come across! Thanks for all of the great tips, I am going to try some!

                                                                        2 Replies
                                                                        1. re: jodymaryk

                                                                          That picture reminds me of a gross but funny joke:

                                                                          Q: What's the difference between brussels sprouts and boogers?
                                                                          A: Kids won't eat brussels sprouts.

                                                                          1. re: jodymaryk

                                                                            Never mind the Brussels sprouts -- get me some of those purple baby artichokes from the next bin!!!!

                                                                            1. When in doubt, add bacon. Blanch brussel sprouts for a couple of minutes in boiling water, let cool. Cook 1/4 pound chopped bacon in some olive oil in a pan. cut th brussel sprouts in half and add to the bacon, and cook until parts of the brussel sprouts are brown. Big fave at thanksgiving. You can use pancetta instead of bacon and add a little balsamic vinegar to finish.

                                                                              1. Okay, this is similar to some of the recipes that have been suggested already, but with slightly different spicing.

                                                                                Cut sprouts in half and steam until they're almost tender. Heat some vegetable oil (I use grapeseed, not olive oil) in a skillet over medium high heat. Toss in some caraway seeds -- a quarter of a tsp is usually enough -- and stir around for a few seconds before adding the sprouts. Saute the sprouts for a minute or two, they are nicely browned. Take off heat and add a splash of cider vinegar or lemon juice, and salt and pepper to taste.

                                                                                1. This is the recipe that turned me on to brussel sprouts:

                                                                                  Then panko adds a really nice texture and the bacon is great. I always add a little extra balsamic too.

                                                                                  1. Steam till you can just run a knife thru them like a potato, cut in halves and saute with a little olive oil, a dollop of butter, diced pancetta and minced shallots. Heaven.

                                                                                    1. I implore anyone who likes sprouts, or even those who are not sure to try this Bitten recipe from the NY Times: http://bitten.blogs.nytimes.com/2008/...
                                                                                      I have made it four times now, and my wife and I eat them all up. The recipe is very simple and easy to prepare.


                                                                                      1. Yes, you can....here's a recipe I love:


                                                                                        Very good!

                                                                                        1. Brussel Sprouts are the one vegetable I'm not a big fan of. I'll eat them if served to me, but I rarely order them or make them at home. When I do make them (usually as an attempt to change up our menu) I boil/steam them and then I sautee them with a little bacon. Which kinda negates the whole point of eating a vegeatble in my opinion, but it does make them taste much better!

                                                                                          3 Replies
                                                                                          1. re: SweetPea914

                                                                                            I'm telling you try them shredded. You may change your mind. Saute with a little knob of butter and a couple shallots.

                                                                                              1. re: SweetPea914

                                                                                                I agree - shredding them makes a huge difference - enjoy!

                                                                                          2. I love Brussel Sprouts and roasting used to be my fav prep. Now, we pretty much always make them on the Weber -- it's faster, more roasty flavored and easy peasy. Just toss em in a tich of oil and throw em on the grill.

                                                                                            1. Some intriguing recipes, but my question to all recipe posters is: Is there still any taste of brussel sprouts? Because if there is, I will still insist that if God had meant people to eat them, he/she would've made 'em taste better.

                                                                                              1. I love brussel sprouts, even the kinda mushy frozen ones, but the fresh are my favorites. I've eaten them like candy right out of the pot after cooking.

                                                                                                Something i tried once and really liked was just slicing each sprout in half and sauteeing in a fry pan until starting to carmalize....when i did this i used a mushroom olive oil, a bit of garlic, and some rosemary or tarragon. I tossed in some chopped walnuts and maybe even a bit of parmesan and it was a lovely warm salad.

                                                                                                1. I, too, am a brussels sprouts lover and reading this thread prompted me to roast some for dinner tonight! Halved them and seasoned simply with olive oil, salt, pepper, and (at the end of the roasting time) a grating of Parmesan cheese. I actually love the few loose leaves that get all crunchy and brown!

                                                                                                  1. An interesting segment on the Today Show this morning on DNA. It appears that there is a gene in your make-up that would dictate your tongue picking up Brussel Sprouts as "bitter."

                                                                                                    So you may be pre-disposed to dislike brussel sprouts from birth.

                                                                                                    Blame your parents and Crick and Watson

                                                                                                    1. I never liked brussels sprouts (or their smell) as a kid and still haven't eaten them in a long time. This recipe - http://find.myrecipes.com/recipes/rec... - made me tempted to try them, though. Now, I just have to convince my brussels sprouts hating husband to try it.

                                                                                                      1. I really like Brussel Sprouts. For me simplicity is the key. Steamed with butter and a white balsamic vinegar.

                                                                                                        1. I made brussel sprouts for the 1st time last night, all because of this post. This is what I did:

                                                                                                          Pre-heated the toasted oven to 400
                                                                                                          Cut the bottoms off the BS and then sliced them in half
                                                                                                          Chopped up 1 large clove of garlic
                                                                                                          half of a thin pat of butter per half

                                                                                                          I placed each half on a small square of tin foil, flat side down, and added the garlic and butter (I put the butter on top). I folded up the tin foil into little packets and roasted away for about 20 min. Just before I was ready to eat, I opened up the packets and let the tops get all brown, probably for another 5 min.

                                                                                                          It was really good. Not "al dente" at all. Sort of mushy in a nice roasted happy way. I'd use more butter on the larger sprouts, but other than that they were super tasty, plus my apartment smelled fantastic! I'm a convert.

                                                                                                          1. I make mine the following way:
                                                                                                            Slice the brussel sprouts (sounds tedious, but worth it)
                                                                                                            Saute (in a large saute pan) in a bit of butter until lightly browned (gives it a nutty flavor)
                                                                                                            Add salt and pepper to taste.

                                                                                                            1. I put them in the microwave with a touch of water to steam and cover with plastic wrap or better yet a damp papertowel. I like them really mushy so I cook them for several minutes. When they are done I add just a touch of sea salt and butter.

                                                                                                              1. When I buy them at Meijer, I always let them sit in the fridge for about 2 weeks in a green bag. I then clean them and steam them till just about tender, maybe 10 minutes. Then I throw them in a pan of sauted garlic & browned butter and let them crisp up a bit. You don't get that aftertaste if they sit and get wrinkly for a few weeks.

                                                                                                                1. We've always liked Brussel Sprouts, so have no problems with almost all ways of cooking - steam/saute, steam/roast, boil, cut in half, cut crosses in the bottoms, butter, olive oil... whatever - it all works for us.

                                                                                                                  But recently, we saw Lidia Bastianich on Chef's Story and she did something I've never seen before. She cored them. Then she broke apart the heads by hand, so that you basically had a bunch of small leaves, and then sauteed them in oo with garlic, adding a small amount of liquid (stock or water) and covering to finish them.

                                                                                                                  The idea, she said, was that all the bitterness was in the core - you wouldn't eat a cabbage core, so why should you eat the BS core? Actually, I like the cabbage core. I thin slice it and salt it down, and then rinse and eat it like new pickles. But that's besides the point... Most folks don't eat the cabbage core with the cabbage.

                                                                                                                  We have now tried this twice. Coring and splitting apart each little critter does take time, but it's not that bad - just a bit more than cutting crosses. It definitely comes out less bitter, the texture is like eating greens (more collard than chard or spinach), and while the characteristic BS flavor is still there, it is a softer flavor. We won't always make it this way, but it's certainly another piece of the repertoire.

                                                                                                                  2 Replies
                                                                                                                    1. re: applehome

                                                                                                                      Applehome, this is exactly the manner of preparation that I employed in my reply above, and I found that separating each leaf as Lidia does makes all the difference. Once the core is removed,
                                                                                                                      the brussel sprouts taste SO much more appealing. The only problem is that preparing them this way is fairly time consuming. Thanks for the link.

                                                                                                                  1. I didn't read the entire thread, but yes roast. with garlic, potatoes and olive oil and then add the sprouts after about 20 or 30 minutes so the leaves can caramelize.

                                                                                                                    best with lamb.

                                                                                                                    1 Reply
                                                                                                                    1. re: hill food

                                                                                                                      I tried preparing them this way last weekend, and they were delicious - peeled apart, so you are working with just a pile of the leaves ( i used the cores, but you could choose not to), then sauteed with pistachios and a squeeze of lemon. Oh my they were so good!


                                                                                                                    2. A bit of trivia that I recall from an organic chemistry class is that there is a chemical in brussel sprouts that causes some percentage of people to find them horrid beyond belief, while remaining undetectable others. The teacher passed a vial around which most people couldn't detect a thing while a few made awful faces when they smelled it. Something about racial genetics, much like lactose intolerance. Some people have an inescapable reason for despising brussel sprouts.

                                                                                                                      I'm one of those who couldn't smell a thing.