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Brussel Sprouts

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

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

    1 Reply
    1. re: melon

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

    2. 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. 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

          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.

        2. 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

            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.