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Jan 30, 2009 06:08 PM

Brussels Sprouts recipe?

Need to use up some fresh ones tomorrow. We're vegan and I'm gluten-free. We've recently made Brussels Sprouts with carmelized pecans which is great but would like to try them another way.

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  1. I like to half (or quarter if they're large) them, toss with some olive oil, salt and pepper and then roast them. Squeeze a bit of lemon on them when they come out of the oven.

    6 Replies
    1. re: ziggylu

      Me too; clean off the outer leaves and cut them in half, then oil them and drop into a small amount of oil in a skillet on medium low heat (flat side down) and cover. Cook until tender, sprinkle with coarse salt and freshly ground pepper, then dust with grated Parmesan cheese. Grated Mizithra is good too. Serve immediately. I sometimes prefer to use butter, rather than oil, to improve the flavor but it's difficult to control the browning when using butter - easier using olive oil or vegetable oil.
      Careful no to get them too brown - they are rather unpleasant when too brown.
      It is also possible to use this method and then toss them in a bit of simmered tomato sauce and garlic before grating on the cheese.

      1. re: todao

        Serve immediately.....arghhh!


      2. re: ziggylu

        Me three. Very easy to do, and absolutely delicious. Roast them in a hot oven (450 degrees) for about 20 minutes, flipping them over halfway through so they get nice and toasty on the outside. Don't overcook them though, if they get mushy, they'll taste funky.

        1. re: aravenel

          Yep, absolutely. A favorite at our house. Easy and delicious, but I agree, don't overcook.

        2. re: ziggylu

          +1. Or splash balsamic vinegar instead of lemon. Or a mixture of melted butter and maple syrup. Or nothing. Good stuff.

          1. re: ziggylu

            a local place here in KC does them wood-fire roated, with dried cranberries and pecans....tossed in a quick balsamic dressing they are to DIE for.

          2. the following thread has several ideas, plus links to other threads, here are some of the links. these are just a few of the recent threads since around thanksgiving:


            1. This is a terrific recipe I have tried many times from Mary Sue Milliken and Susan Feniger, 'The Two Hot Tamales'. I am sure you can substitute Olive Oil for the butter. Even people who think they hate Brussels Sprouts love these:


              1 1/2 lb Brussel sprouts
              1/4 c Butter
              1/2 ts Salt
              1/4 ts Ground white pepper
              2 ts Water
              1 tb Fresh lime juice

              1. In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise. In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice.

              1. Check here:

                These are some of my fall backs:
                -Melted shaved brussels sprouts and leeks (saute shallots, garlic, and thyme in browned earth balance, add shaved brussels and leeks, turn down heat and add a splash of white wine and a squeeze of lemon, season and let it cook for a few. Do not stir fry the sprouts, keep the motion minimal, but do turn them enough to keep them from burning.
                )-Shaved brussels sprouts with toasted hazelnuts, grapefruit, and pomegranate in dressing made from sunflower seed cream:
                -Curried brussels sprouts.
                -Maple glazed with chestnuts and sage.
                -Braised with fennel and almond cream.

                1. We ended up making a casserole with Brussels sprout, butternut squash, green beans and carrots.

                  2 Replies
                  1. re: lgss

                    Yum! What else was in it? I have all those things in the fridge..

                    1. re: cheesecake17

                      Apple juice, raisins, leon juice, Dijon mustard, caraway seeds, brussels sprouts, butternut squash, green beans, carrots, poppy seeds. It's "Roasted brussels sprouts and squash" from New Vegetarian Cuisine by Linda Rosensweig.