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Share Your Favorite Brussels Sprouts Recipe

I made brussels sprouts for the first time the other night, and I really enjoyed them! I served them with wild rice and chicken breasts stuffed with mushrooms. I would love to make them for a Thanksgiving side dish and am curious if any of you have great recipes to share.

When I made mine, it was quite simple. I quartered them, tossed them with sliced onions, olive oil, salt & pepper and roasted. I added a bit of wine at the end and they ended up browned, nutty and a bit caramelized. Delish!

I think this vegetable is probably best served simple, but if anyone has any stand-out recipes I would love to give them a try! Extra points for any recipe that is great at room temperature or cold.


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  1. Brussels sprouts with bacon is a great side dish. I just kind of make it up as I go along (i.e. par boil sprouts, fry bacon - maybe add onions and/or garlic and fry in bacon fat - put drained - maybe halved or quartered - sprouts in fry pan and finish cooking sprouts through - don't overcook sprouts!). It tastes good room temp, but prob not cold. Here's a recipe found from Google - not tried it but it's along the same lines: http://www.foodnetwork.com/recipes/ra...

    2 Replies
    1. re: themags

      I second the bacon. I do basically the same except I add cocktail onions and grated parmesan. I love to roast them also, sometimes adding carrots and whole garlic cloves.

      1. re: themags

        I also second the bacon, but I try to use pancetta instead. Garlic, no onions, salt and pepper, finish with the crispy pancetta bits on top.

      2. I absolutely love brussel sprouts. I can take them just steamed with salt and pepper. They make a great snack cold. A little butter adds lots of positive flavors.

        My most recent favorite way to prepare is to shred them with a mandoline and saute with shallots and butter. Fantastic results with shredding. I've had my guests comment they had no idea they were eating brussel sprouts and loved the dish. These were brussel sprout haters as well.

        I have read that there can be good results with frozen sprouts. I have tried them and can say that I prefer fresh but if you thaw in the fridge and then cook them with a little chicken stock and butter and allow the stock to reduce to a glace and the sprouts to cook enough to become very tender that they become little ball of melt in your mouth goodness.

        I have never been a fan of frozen brussel sprouts but this works pretty well. My favorite way to prepare is still shredded or fresh and steamed but this works well too.

        1. I recently had a brussels sprouts salad w/bacon and eggs (hb) -- amazing! How'd they do that?

          1. I've made this recipe from the San Francisco Chronicle a few times. The only one who doesn't like it is my husband ;-)

            But really what could go wrong with a bit of maple syrup?


            1. I roast them as you do -- minus the onions -- and add freshly grated nutmeg. The nutmeg is wonderful with the sprouts.

              1 Reply
              1. re: TNExplorer

                I second roasting - nut meg sounds interesting - I just keep it simple a little olive oil and kosher salt and black pepper to taste

              2. Love brussel sprouts! i run them through the slicer blade of the food processor. Saute some thin sliced leeks in olive oil, then add the brussel sprouts. Can add a bit of low sodium vegetable broth to remove any bitterness and cook it down. Can wilt them a bit or keep them a bit more crunchy.

                1 Reply
                1. re: VPL

                  I prepare them almost exactly the same way, only difference is I use yellow onions instead of leeks and I use half olive oil and half butter (about a teaspoon of each). They come out incredibly sweet. I prefer them good and wilted, if you leave them crunchy they stay a little more bitter.

                2. I do something similar (probably got the recipe from this site)
                  I slice them thinly (even better if you can find them still on the stalk -- even fresher!)
                  Put on a half sheet pan, toss with S & P and olive oil.
                  Bake in preheated 400 oven 10 min. Stir and cook another 8-10 min. I like it when bits become a bit charred. Good hot or cold. No strong cabbagey smell.

                  1. I love them almost any way. But after I first started eating them, I get a little obsessed. One day I ate a whole bag of the frozen ones that I had roasted. Let's just say the next day at work was quite difficult.

                    1 Reply
                    1. re: churchka

                      I love brussels sprouts and I'm dying to add this to my TGiving menu but I just don't have room for it on my menu:: http://www.epicurious.com/recipes/foo...

                    2. Two versions I love are 1.shredded, sauteed in butter, drizzled with basalmic vinegar and parmesan. 2. from Weight Watchers Entertains cookbook (don't be afraid - these are my fav. and my sister makes tham every Thaksgiving for me) :
                      40 oz. brussel sprouts
                      1 t. salt
                      1/3 c maple syrup
                      1 T butter
                      fresh ground pepper to taste
                      3/4 canned chestnuts drained

                      Boil brussel sprouts in salt and water until tender (5-7 min). Drain. Trasfer to ice water for 1 min. Drain on paper towles and cut in half. Bring maple syrup, butter, and pepper to boil in large slillet. Add brussel sprouts and chestnuts. Cook until very hot, about 3 min.

                      So simple, and very delicious. Everyone always loves these. You could add crumbled cooked bacon too for a variation.

                      1 Reply
                      1. re: Rizza

                        I just read somthing similar to this in Saveur last week. Only it used walnuts ( I like your chestnut addition better) and pecorino.

                      2. I cut them in half from top to bottom. Dust the flats with Cavender's Greek Spice Blend or some combination of herbs and spices that turns your crank, then place them cut side down in a splash of hot olive oil in a large skillet. Sautee until you get some serious carmelization going on, the flip them over and cook the domes too. Fast, easy, and VERY tasty.

                        1 Reply
                        1. re: KiltedCook

                          My recipes is very similar -- cut the sprouts in half, and place cut side down in smoking hot olive oil and get 'em very brown. Turn the heat off, dot with butter, crushed garlic, and salt, toss and put a lid on the pan. I usually do this 10-15 minutes before dinner so the sprouts can steam and get tender, Very simple and delish!

                        2. I think roasting browns the outside too much before they are done inside and I think just cooking them with oil can't really get them done right. My secret which I am about to share with you is to start them in a really hot almost smoking pan with olive oil and just leave them alone. Let them brown. Turn over and brown the other side. When they are browned as much as you like them now you can make a little hotspot in the pan for your aromatics maybe garlic or pancetta or shallots. When these are done you can incorporate them into the sprouts and then start adding a little bit of stock to the pan at a time to finish them till they are cooked through. They will be carmelized nicely on the outside and cooked perfectly through on the inside. If you do it right you might end up with a lovely syrup at the bottom of the pan you can add a little butter to off the heat and spoon over the sprouts.

                          3 Replies
                          1. re: rezpeni

                            This thread has convinced me to try cooking brussel sprouts, although I have never even eaten a brussel sprout before.

                            I have a lovely sack of fresh ones at home right now. They are leafy and adorable and I look forward to trying them. If I cook them this way, how will I know when they're done (during the stock-adding part)?

                            1. re: FuzzyDunlop

                              When they taste good, just like anything else! :)

                              1. re: FuzzyDunlop

                                I jab one with the tip of a paring knife. If there's very little resistance, it's done.

                            2. i only just discovered the wonders of brussels i usually have the frozen ones and just keep it simple with salt and pepper. but i recently tried the most easy concoction of frozen brussels microwaved in a very little bit of chicken stock topped with a bit of english mustard salt and pepper it was delicious good for an easy side dish. oh i forgot and add some chopped fresh parsley when you microwave them it adds freshness and bite delicious!

                              1. From Food Networks Barefoot Contessa. These are addictive!

                                1 1/2 pounds Brussels sprouts (for 4 - 6 people)
                                3 tablespoons olive oil (drizzle)
                                3/4 teaspoon kosher salt (good sprinkle)
                                1/2 teaspoon freshly ground black pepper (to taste)

                                Preheat oven to 400 degrees F.
                                Cut off the brown ends of the Brussels sprout stem and pull off any yellow outer leaves. Make an “X” in the stem end to aid in even doneness.
                                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 and serve immediately.

                                These will come out almost blackened. That's ok! They're NOT burned. Eat and enjoy!

                                Tips: These are good at any temp, but best right out of the oven to maintain the outer crispiness. Try to find fresh sprouts that are about 1-1/2" dia or less. One year I got "big" ones (about 2" and even though I removed the outer leaves, the exterior was horrible after roasting - very coarse and woody.

                                8 Replies
                                1. re: CocoaNut

                                  you are responsible for my last night's dinner of a pint of roasted brussel sprouts

                                  1. re: CocoaNut

                                    I made these tonight. They were AWESOME and so easy! Thanks for the tip!

                                      1. re: CocoaNut

                                        I've never seen a brussel sprout that was 2 inches wide! That's not a sprout - it's a cabbage!

                                        1. re: CocoaNut

                                          How do you know how long to cook them? I've done this twice & I'm scared that they are goign to overcook.

                                          1. re: jh75

                                            jb cocoa said 35 -40 minutes and that sounds about right, I used to start off with a pan of small or cubed potatoes and after about 30 minutes toss in the sprouts, shake it up and go for another 30 or 40 (shaking again halfway), around then just look at what's happening to the outer leaves.

                                          2. re: CocoaNut

                                            How much does this recipe serve for a side dish (normal serving)? I'm trying to grasp how much 1.5 lbs of brussels sprouts is.

                                            1. re: spinachandchocolate

                                              a serving is about 4 ounces (or 1 1/3 cups) of raw brussels sprouts. so 1.5 lbs, which equals 24 ounces, would technically be about 6 standard servings...though i doubt i would personally even get 4 out of it given how i love brussels sprouts ;)

                                              BTW, CocoaNut did indicate in the recipe (right next to the amount of brussels sprouts) that it makes 4-6 servings.

                                          3. We first rediscovered brussels sprouts a couple years ago. I think it was a variation from a Gourmet recipe. But the simple technique is to gently cook a lot of chopped garlic in some olive oil in a large enough pan to hold the sprouts later. You want the garlic softened and just barely golden.
                                            Parboil spouts in salted boiling water. After draining, toss them in the pan with the oil and garlic and some S&P. Saute on medium to high heat until the outside of the sprouts just begin to brown. Wonderful!

                                            1. CocoaNut's right, that Barefoot Contessa recipe is terrific. The leaves come out crispy and salty - better than french fries! However, I've been looking for a good marinade for the small brussel sprouts. My mother used to make them and store them in a jar. I have no idea what she used...any ideas?

                                              3 Replies
                                              1. re: cuccubear

                                                Years ago I pickled brussel sprouts. I think you could do the same, you wouldn't have to can them if you kept them in the fridge. One brine I used had curry powder in it and they were the best. I'm not sure where I got the recipe, I think it was Bon Appetit.

                                                1. re: BeefeaterRocks

                                                  This reminds me of a popular party and drink appetizer in the seventies. We steamed Brussel sprouts and poured bottled Italian dressing on them to cover. Then they were chilled and served on picks with drinks. I'd like to try them now with a more sophisticated dressing.

                                                  1. re: lucyis

                                                    That was exactly it! I never thought it was that simple. I bet using any homemade vinegar/oil based dressing would work. That was actually my original plan, but thought I'd get input on any special ingredients. Thanks!

                                              2. We love Brussel sprouts with so many fall and winter dishes. Last night my wife slice some pretty thin, but not quite shredded, chopped a tart apple (Fuji?) and some nice onion, sauteed all in skillet in a little bacon grease....not too greasy. Just before taking them up, I added a nice splash of apple cider. Put them in a large bowl and on top put a grilled pork tenderloin from the grill. As my wife is wont to say, if you were in a fancy restaurant, you'd pay $25 for a serving of this. She was right, and it was delicious.

                                                1 Reply
                                                1. My fave prep is to steam them whole, then toss with some brown butter (I add the sprouts to the pan in which I browned the butter, so the outer leaves get brown and caramelized), then add a few drops of your fave vinegar (I use Sherry, red wine, or Champagne--I find balsamic too opinionated, but that's just me).

                                                  1. Here's how I make them - my kids love it! Imagine that - kids that love brussel sprouts! :)

                                                    Boil in salted water til fork tender. Set aside. Saute about 1/4 of a minced onion in butter, then make into a thin white sauce. Add a teaspoon or so of stone ground mustard and return sprouts to the pan. coat in the sauce and serve! Yummy

                                                    1. I just rediscovered a Julia Child recipe that braises them with chestnuts. Not a weeknight dinner recipe since the whole thing takes a long time and there's a LOT of butter involved - but delicious. First you braise chestnuts for about an hour with butter and beef stock and some fortified wine (I used Marsala since that's what I had open). Then you mix the chestnuts with parboiled Brussels sprouts and braise those together for a bit with more butter. The chestnuts become meltingly tender and the Brussels sprouts are infused with buttery-chesnuty flavor. Delicious.

                                                      On the other hand, peeling a pound of chestnuts took me forever and I remembered why the last time I peeled lots of chestnuts for a recipe, I vowed never to do it again. I do have some pre-peeled foil-packed chestnuts which I'll have to try to see if they make a decent substitute for home-peeled ones. Let's see how many years before I break my vow and torture myself with chestnut-peeling again!!

                                                      1. I trim the sprouts, cut the X in the stems and par poil for a minute or two. rince in cold water or shock in ice water.

                                                        large and extgra large sprouts get cut into quarters or halves, small sprouts left whole.

                                                        I toss about 2 lbs of sprouts with olive oil, minced garlic, 4 oz of pancetta, minced fine, salt and pepper, spread on a baking sheet or roasting pan and roast in a hot oven for about 30 minutes, tossing the sprouts twice during baking.

                                                        When the sprouts are golden and caramelized on the outside I add two tablespoons of vinegar, ( I too find balsamic to be a bit too strong, but others love it) and toss, using the vinegar to deglaze the pan a bit, return to oven for 5 minutes and serve.

                                                        Crunchy pancetta, roasted garlic chips, crisp and yet tender sprouts with a hit of acid makes this a favorite with all my guests.

                                                        10 Replies
                                                        1. re: gardencub

                                                          "Crunchy pancetta, roasted garlic chips, crisp and yet tender sprouts with a hit of acid makes this a favorite with all my guests."

                                                          doesn't that impair your guests judgment?

                                                          I do like a nice caramelized sprout and otherwise I almost exactly follow that method - it's what brought me back to them after a childhood of bitter mush lumps..

                                                          1. re: hill food

                                                            'crisp and yet tender sprouts with a hit of acid'

                                                            It may impair their judgement but it sure does make things interesting.

                                                            1. re: gardencub

                                                              I'll have to try the vinegar splash.

                                                              the other option I fear would only lead to admonishments re: playing with food.

                                                                1. re: jerseycity chef

                                                                  gardencub said balsamic was too strong, but that would be my impulse. maybe a little rice or even worcestershire sauce. I have yet to try the vinegar splash. I'm thinking plain old white or apple would be even harsher than balsamic.

                                                                  1. re: jerseycity chef

                                                                    try sherry vinegar - it's perfect with pancetta.

                                                                      1. re: hill food

                                                                        it's pretty delicious - just don't add the vinegar until the very end or your brussels sprouts may turn a rather unappetizing shade of grayish/brownish/green.

                                                                        1. re: goodhealthgourmet

                                                                          I suppose some old white wine would work as well (there's always a bottle that I never liked lurking around like a moldering corpse and I think "oh I can just use that for a de-glaze or as time goes by a vinaigrette")

                                                                          thanks for the timing tip.

                                                                          1. re: hill food

                                                                            i wouldn't use wine you don't enjoy drinking - sounds like a great way to ruin perfectly good brussels & pancetta ;)

                                                                            instead, reduce it down into a sauce or gastrique - with savory herbs & spices, or with sugar & fruit, you can turn the flavor into something you'll actually enjoy.

                                                          2. WOW! I cannot believe that no one has put "braise them in heavy cream", which is the all time most wonderful, luxuriously rich, spoiled, indulgent way too eat them. It's like crack. Simmer your sprouts in cream until they are tender all the way through. Add a little nutmeg. Eat. Die of ecstacy.

                                                            4 Replies
                                                            1. re: girlwonder88

                                                              I just went through the same process, wondering when someone was going to mention CREAM! I was almost ready to lose it here... :)

                                                              I cut them accordingly, cut X's in the stalks, boil for 5 minutes, rinse under cold water.

                                                              Then make a roux, add half milk half cream (or all cream sometimes), add some nutmeg, whisk and simmer till it's thick.. Then I stir in a whack of grated quality gruyere cheese, pour the sauce over the sprouts, put some more cheese on top, and then bake at 350 for around 30 minutes.

                                                              Makes great leftovers too.. I also love potatoes daphinoise (sp?) which is a similar recipe, with layers of thinly sliced potatoes..

                                                              1. re: SocksManly

                                                                I was sure with this many comments that this would be mentioned but... As much as I love all brussels sprout recipes, my kids force me to make one specific recipe every time I buy them. They adore them.

                                                                It is Molly Stevens braised bs from All About Braising. Basically you cut one pound of bs into 1/2 inch wedges. (Slice in half lengthwise, then in halves or thirds lengthwise.) Saute in 4 tablespoons butter until spotty browned. (This smell might bring people you do not know to your table. Incredible!) then add a cup of cream. Braise about 20-25 minutes, covered. Add salt, pepper, and a few drops of lemon juice. Eat. Die. Eat again.

                                                                See the book for more specifics.

                                                                1. re: Becca Porter

                                                                  I tried your method tonight, but only braised about 10 minutes, I prefer a bit undercooked. Fed it to my friend who loves the oven roasted thinly sliced ones with olive oil s & p -- I think he likes your recipe even better. We were rushed so did not bother with the lemon juice (even tho I have plenty of fresh lemons). Thank you!

                                                              2. re: girlwonder88

                                                                Details, girlwonder, details! Do you slice them and brown them in oil before you braise them or just pour cream over [how much cream?] and bring it to a simmer and braise until tender [how long is that?]. It sounds yumbola, but I need just a tad more guidance.

                                                              3. Yesterday, I found a recipe in my stack of stuff called "Chiffonade of Brussels Sprouts". You fry some bacon until crisp, crumble and reserve it. Slice the sprouts in 1/16" pieces. Separate the shreds. Toss the shreds in hot bacon fat just enough to heat and wilt. Serve with bacon bits and toasted, chopped hazel nuts. This was good beyond belief (IMO). I have no idea what the provenance of the recipe is. Sorry.

                                                                1. I LOVE Brussel Sprouts in all their forms! :D But for a nice change of pace, I find they go well with Black Bean and other Stir Fry sauces... the strong flavor from each play wonderfully off of each other...


                                                                  1. My favorite recipe (which has turned even sprout haters into eaters) is this. First, shred one pound of brussels sprouts (I don't bother with a mandoline for this, just trim the stalk and slice thinly). Set aside. Now, brown about 1/2 cup of pecans in 2 tablespoons sweet butter in a large, non-stick frying pan. Once the pecans are toasty, remove them from the brown butter (it will be brown and nutty, but don't let it burn!), and set aside. Add two thinly sliced onions to the butter in the pan and some salt. Carmelize the onions (you want the onions to be brown but not burnt). Add the shredded sprouts, some salt, and stir fry them for about 5 minutes at medium heat. Cover for about 2 minutes to let them "steam" a bit and finish cooking. Roughly chop the pecans and add back to the pan. Taste, and season with a bit more salt if needed.

                                                                    None of my in-laws would ever eat brussels sprouts until I made this recipe. Now I have to make them every Thanksgiving :-)

                                                                    1 Reply
                                                                    1. re: Niki in Dayton

                                                                      see what you got yourself into! sometimes it's better to play dumb.

                                                                      sounds good. somebody here used hazelnuts but I could also see pine nuts or almonds.

                                                                    2. I've been hooked on Brussel Sprouts with Pine Nuts and Fettucini (Epicurious) lately. Make it at least every other week for dinner. Easy, yummy and simple. Variations could include a little bacon or pancetta instead of the pine nuts.

                                                                      1. While my favorite one involves sauteed shredded BruSprts, this year I combined Rachel Ray's "Brussel Sprouts with Bacon" recipe with a "Carrots and Brussels Sprouts" recipe from Gourmet, posted in Epicurious. Turned out pretty good and my wife said to keep the recipe.

                                                                        1. My recipe is very similar to yours, without the onions and the wine. But I add walnuts to mine, and they come out delicious!

                                                                          1. I grew up with frozen brussel sprouts that were steamed and then served with butter. I wouldn't touch them for YEARS after having had them this way. I only recently discovered that I *LOVE* brussel sprouts...just not like that. This recipe was what convinced me: http://www.epicurious.com/recipes/foo...

                                                                            1. I tried my first b. sprouts recipe too, included in my first attempt to cook Thanksgiving dinner (yeesh). I made them sort of spicy and fresh-tasting to contrast with all the richness of the turkey, gravy, etc. I boiled about a pound and a half of brussels sprouts for 2 minutes and then patted them dry. Heat a bit of oil (veg or olive or what have you) until its shimmering, and then plop in the sprouts with some smashed garlic (I used 4 cloves, but I LOVE garlic, so there ya go.). Saute 'em for about 5-7 minutes, until tender, and right before you take them out of the pan, toss in a teaspoon of red chili flakes, or more if you're more inclined to spice. Serve 'em warm, but they reheat beautifully!

                                                                              1 Reply
                                                                              1. re: RayShine

                                                                                4 (or even more) sounds about right.

                                                                              2. Grilled!

                                                                                Olive oil, kosher salt and black pepper, just like the "roasters" here. Then put them on a grill topper and cook until all sides are browned to your liking. Over charcoal, of course. Mmmmm