How do you cook your brussel sprouts? I recently was introduced to them - what can I say, I'd been deprived till now! - but I have no idea how to cook them!
SHREDDED BRUSSELS SPROUTS
2 pounds brussels sprouts
2 Tbs butter
2 Tbs olive oil
2 garlic cloves, minced
1/2 small red onion, cut into slivers (1/2 cup)
1/2 tsp salt
1/2 tsp pepper
1/4 cup plus 2 Tbs red wine vinegar
1-1/2 Tbs light brown sugar
Rinse brussels sprouts; remove discolored leaves. Cut off stem ends, and thinly slice brussels sprouts. (They should look shredded.)
Heat butter and oil in a large deep skillet over medium-high heat until hot. Add shredded brussels sprouts, garlic and onion.
Saute 8 to 10 minutes or until brussels sprouts are tender and onion is lightly carmelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently.
*recipe taken from The All-New Ultimate Southern Living Cookbook
PAN-ROASTED BRUSSELS SPROUTS
2 lb Brussels sprouts, halved lengthwise
1 Tbs rice oil or olive oil
7 cloves garlic, minced
3 Tbs butter
12 springs fresh thyme
1 large sprig fresh rosemary, halved
2 tsp fellel seeds
1-1/4 tsp kosher salt or 1 tsp salt
1 Tbs sherry or white wine vinegar
In a large saucepan, cook Brussels sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels.
Place a very large heavy skillet or saute pan over high heat for 1 to 2 minutes. Recude heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds and salt. Cook, uncovered, 3 to 4 minutes or until teh sprouts are well browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds and salt.
Return all sprouts to skillet along with sherry or vinegar. Quickly toss to distribute flavors.
*recipe taken from Better Homes & Gardens 2009 Annual Recipes
Brussels Sprouts with Spiced Walnuts, Bacon, and Bleu Cheese
1 1/2 lbs brussels sprouts, trimmed and halved
2-3 oz bleu cheese, crumbled
4 thick slices bacon
2/3 cup spiced nuts, hand crumbled (recipe follows)
1 tbsp peanut oil (or other mild flavored vegetable oils)
1 1/2 tbsp red wine vinegar
kosher salt and fresh cracked black pepper
Heat a large skillet over medium heat. Once the skillet is hot, add the bacon and cook until most of the fat has rendered out and the bacon is crispy. Remove the bacon and allow the bacon to drain on paper towels, set aside for later, and crumble once cool. Drain off all but one tablespoon of bacon fat from the skillet, then add the peanut oil to the remaining bacon fat and turn the heat to medium/med-high. Once the skillet has had time to reheat, add the brussels sprouts and toss to coat with oil, then season with salt and pepper. Saute the brussels sprouts for about 10-15 minutes or until the sprouts are tender and caramelized, stirring occasionally. Deglaze the pan with the red wine vinegar, stirring and scrapping the botom of the pan with a wooden spoon to get up all those yummy caramelized bits on the bottom of the pan. Taste one of the sprouts to check the seasoning level, then adjust as necessary with salt and pepper - although remember you will be adding bacon and bleu cheese and thus more sodium. Add the crumbled bacon and spiced nuts to the pan and stir. Add the bleu cheese, then immediately remove the sprouts from the pan. Serve hot or at room temperature. Enjoy!
1 tbsp molassas
1/2 tsp sugar
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 tsp kosher salt
1/8 tsp fresh cracked black pepper
Preheat oven to 325 degrees. In a small mixing bowl, stir together all the dry spices. Stir in molassas, then add walnuts. Toss the mixture to coat the nuts. Spread the walnuts out in a single layer on a baking sheet. Bake at 325 for 10 to 15 minutes until the nuts have toasted and the seasonings have caramelized. Halfway through baking stir the nuts for more even coloring. Remove from oven and allow nuts to cool before eating or using. Enjoy!
by kellynhJanuary 8, 2013 at 7:17 PM
I don't... Ever...
by edelweiss23January 8, 2013 at 8:08 PMI steam mine, and put garlic salt, butter and lemon juice in them.
by JKronrodJanuary 8, 2013 at 9:11 PM
I usually roast mine in the oven, too. I wash and halve them. Brush with olive oil. Sprinkle with salt and pepper. Oven is at 400 degrees or so. I cover with foil for the first 10 to 15 minutes or so, then remove the foil and roast until they are carmelized. My kids love them.
January 8, 2013 at 10:29 PMWe dont eat them