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Brussel Sprout question.

d
Deborah Oct 19, 2009 05:44 AM

Usually I slice brussels in half and braise in chicken stock. Also, I roast them. Last night I sliced them thin and sauteed them in a little olive oil. We loved the crunch of them but they needed a herb or something to jazz up the flavour. Any suggestions for sauteed brussel sprouts. Thank-you.

  1. d
    drlee_susquespine Oct 20, 2009 09:43 AM

    I like to stir fry them and finish them off in a braise of a little homemade sweet and sour: kethcup, apple cider garlic, salt and soem sort of hot pepper (fresh, sauced, chili, jap., whatever I've got).

    1. s
      susan1353 Oct 19, 2009 01:51 PM

      There's also a great recipe on epicurious for brussels sprouts in a horseradish cream sauce.

      1. g
        gourmet wife Oct 19, 2009 01:33 PM

        Occasionally when I get a really great marbled piece of steak. I'll use the fat left over and cook the brussel sprouts with it. Along with some shallots and a splash of vinegar to lighten up the greasy taste.

        1. Niki in Dayton Oct 19, 2009 01:09 PM

          My favorite is to first brown pecans in butter, pull out the pecans and carmelize onions in the pecan butter, then add thinly sliced brussels sprouts, cook until done, and add the chopped pecans back before serving. It's made brussels sprouts eaters out of brussels sprouts haters :-)

          1. ChristinaMason Oct 19, 2009 12:46 PM

            toasted pine nuts, lemon zest and juice

            1. s
              silverhawk Oct 19, 2009 12:32 PM

              hard to disagree with most of this. in any event, get 'em good and hot so that there's some dark spots.

              1. c
                CoconutMilk Oct 19, 2009 10:16 AM

                agree with most people on the bacon and onion front...really nice additions to brussels. A good brussels "hash" is bacon, onion, apples, pecans, and brussels all browned up and caramelized, maybe deglazed with some apple cider.

                1 Reply
                1. re: CoconutMilk
                  monavano Oct 19, 2009 10:33 AM

                  Bingo! I bought sprouts, apples and apple cider at the farmers market this weekend. I am definitely going to use this preparation.

                2. l
                  lexpatti Oct 19, 2009 10:08 AM

                  my son does a fantastic salad with shaved brussel spts, tossing in some brown butter, lemon juice and parm (s&p)- sooooo yummy

                  1. scubadoo97 Oct 19, 2009 09:58 AM

                    One of our favorite ways to prepare them is shaved. My wife is not a bacon eater so I usually just sweat out a couple of shallots and toss in the shaved sprouts, a dash of acid and braise until soft. Crunch is good too.

                    1. f
                      Frobisher Oct 19, 2009 09:50 AM

                      Bittman has a great bacony brussel sprouts recipe.

                      1. monavano Oct 19, 2009 07:19 AM

                        I always start cooking brussel sprouts by chopping them in half and browning them-really develops flavor. I finish in a variety of ways, including deglazing the pan with white wine, adding some chicken stock and hitting it with a little butter and lemon.
                        Garlic, onions, and shallots all work with sprouts.

                        1. greygarious Oct 19, 2009 07:07 AM

                          http://search.chow.com/search?query=b...

                          1. CreativeFoodie42 Oct 19, 2009 06:47 AM

                            I like to cook some bacon, chop and set aside. Then I caramelize a chopped onion and garlic in the bacon fat and then add the sprouts with some olive oil (very little) and add the chopped bacon back in. It adds a nice flavor to a sauteed brussel sprout. Healthy? No. Delicious? Yes.

                            3 Replies
                            1. re: CreativeFoodie42
                              chicgail Oct 19, 2009 07:13 AM

                              I second creativefoodie42 for bacon and onion. I don't use garlic, but top it with chopped parsley. It's a great paring with Brussels sprouts.

                              I also like to caramelize shallots and mix them with a little cider vinegar and sugar before adding the cooked BS.

                              Another option would be browning the shallots, adding lemon juice, nutmeg, s & p and some chopped up chestnuts. Very seasonal as well.

                              1. re: chicgail
                                CreativeFoodie42 Oct 19, 2009 12:22 PM

                                I may or may not have a garlic addiction :-)

                                1. re: CreativeFoodie42
                                  chicgail Oct 19, 2009 12:29 PM

                                  I'll never tell. Consider me an enabler.

                            2. JonParker Oct 19, 2009 06:27 AM

                              Ooooh yes. Caramelize a few chopped shallots in olive oil. Add a teaspoon or two of sugar to help get them nice and brown. Stir in a couple tbs. of sherry vinegar, salt and pepper.

                              Stir in thinly sliced brussels sprouts and saute and the edges are just brown. Add a half cup of water and a tbs. of butter, stir until water evaporates.

                              Remove from heat, stir in crumbled bacon and serve.

                              I based it off this recipe: http://www.epicurious.com/recipes/foo...

                              I find the use of sherry vinegar and adding bacon are changes for the better though.

                              1. fmcoxe6188 Oct 19, 2009 05:51 AM

                                Garlic, lemon thyme and maybe just a hint of lemon zest
                                I also normally roast them with rosemary, garlic and some crushed red pepper flakes- Im sure that that would work in a sautee as well...

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