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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.

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

            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