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Brussel Sprouts

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ChefDell Nov 25, 2008 05:59 AM

Does anyone have a good way to cook these so that I have a chance of my guests eating them?

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    melon RE: ChefDell Nov 25, 2008 06:12 AM

    this was a great thread.
    http://chowhound.chow.com/topics/568702

    1 Reply
    1. re: melon
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      ChefDell RE: melon Nov 25, 2008 06:26 AM

      Awesome! Thank you. So many ideas, don't know which to choose!

    2. j
      janniecooks RE: ChefDell Nov 25, 2008 08:01 AM

      This thread includes links to the thread melon posted, as well as other links and recipes. If you search this board for brussel sprouts you will get many more results.

      http://chowhound.chow.com/topics/572006

      1. k
        KiltedCook RE: ChefDell Nov 25, 2008 08:27 AM

        I slice them in half from top to bottom, dust the cut surfaces with Cavender's Greek spice mix 9 or Italian seasoning. Put them in a skillet cut side down and saute with a bit of olive oil for about 6 minutes on med-high to get some cook carmelization (blackening) going on; then turn them over and repeat...

        1 Reply
        1. re: KiltedCook
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          fornaio RE: KiltedCook Nov 25, 2008 09:47 AM

          I made the cream braised brussel sprouts last night from All About Braising and they were fantastic. Just a little heavy cream (I used half and half), some lemon, some butter, and salt. I pulled the recipe from blogspot.orangette.com.

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          italianagambino RE: ChefDell Nov 25, 2008 10:33 AM

          I have an awesome way to cook them...Clean them, cut stem off...Boil until soft...While boiling, chop up bacon and fry until crispy...Once sprouts are done, cut them in half and throw them in with the cooked bacon (and grease; which wont be much..you can drain some if you want) on very low heat, add salt/pepper as desired...DONE!

          1 Reply
          1. re: italianagambino
            Will Owen RE: italianagambino Nov 25, 2008 10:55 AM

            I do pretty much the same in one pan, my 5-qt. nonstick sauté pot (still just $19.95 at Bad Breath & Beyond!). Trim the sprouts and hold them in cold water. Chop up a couple of slices of bacon, heat some olive oil in the pan and fry the bacon in that until it's transparent. Drain the sprouts and dump them in, season w/ S&P, pour in about half a cup of the water and put the lid on. When the water boils, lower the heat to maintain a brisk simmer and give the pan an occasional shake. The sprouts will be all cooked in about twenty minutes, unless you're cooking them for my father-in-law, in which case wait until they're a nice shade of olive drab.

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