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Message
Brussel Sprouts Recipe
Posted on 8/6/14 at 11:55 am
Posted on 8/6/14 at 11:55 am
I've recently become a fan of brussel sprouts. I'm trying to formulate a recipe, just not sure where i want to go with it.
Ingredients:
Brussel Sprouts
Shallots
Fig Preserves
Olive oil or Pancetta/Bacon
Salt
Pepper
I was thinking of just pan roasting. The problem is:
Would the fig preserves mixed with Bacon/Pancetta grease throw off the flavors too much? Or will they compliment? Should i nix that and just go olive oil instead of the grease? Or, should i just nix the fig preserves altogether?
Ingredients:
Brussel Sprouts
Shallots
Fig Preserves
Olive oil or Pancetta/Bacon
Salt
Pepper
I was thinking of just pan roasting. The problem is:
Would the fig preserves mixed with Bacon/Pancetta grease throw off the flavors too much? Or will they compliment? Should i nix that and just go olive oil instead of the grease? Or, should i just nix the fig preserves altogether?
Posted on 8/6/14 at 12:00 pm to BugAC
I think the sweet and smoky flavors would go good together. Maybe add something with a little acidity??
Posted on 8/6/14 at 12:01 pm to BugAC
Hmmm...I would think the figs wouldn't mix well with bacon grease, but that is just my opinion. We cook bacon and then cook the brussel sprouts in the grease, mixing in bacon bits. Can't go wrong with that. Probably would be great with the shallots mixed in as well...never tried it tho.
Try cooking some with the figs and some without and see what you like best. I may give it a whirl next time just to experiment
Try cooking some with the figs and some without and see what you like best. I may give it a whirl next time just to experiment
Posted on 8/6/14 at 12:03 pm to BugAC
I like to lay some foil on a sheet pan and then do the bacon or pancetta on it in the oven. Once it's done, remove the bacon from the foil. I then place the sprouts (i like to half them) onto the foil, crimp the foil around the sprouts to make a pouch, and then shake them up in the pouch to coat. Spread em out on the sheet pan, add salt and pepper and let the sprouts go in the over until crispy on the outside and tender in the middle.
I would scratch the figs, seems like too much going on.
I would scratch the figs, seems like too much going on.
Posted on 8/6/14 at 12:07 pm to BugAC
I roast my brussel sprouts in the oven w/ olive oil, salt, and pepper. Not sure how the fig preserves would compliment but give it a go and see
Posted on 8/6/14 at 12:12 pm to LloydChristmas
As sweet as caramelized sprouts are already, I'd go easy on the preserves, and only add that toward the end of cooking.
Posted on 8/6/14 at 12:42 pm to LloydChristmas
quote:don't forget the crushed garlic
I roast my brussel sprouts in the oven w/ olive oil, salt, and pepper
I do the same thing with Broccoli and it's fantastic
Posted on 8/6/14 at 12:44 pm to OTIS2
quote:
As sweet as caramelized sprouts are already, I'd go easy on the preserves, and only add that toward the end of cooking.
Yeah, I was going to say that roasting makes most veggies so sweet that I'd be careful adding more.
Posted on 8/6/14 at 1:32 pm to Count Chocula
quote:
Not taking the bait
Posted on 8/6/14 at 1:34 pm to LouisianaLady
I think i'll stay simple this time. Coat the bottom of the skillet with a little olive oil. Add the shallots and some garlic. Add the sprouts and a little more olive oil and some kosher salt and black pepper, and let it cook for about 20 minutes on medium.
I'll taste the fig preserves and see how it is. If it is too sweet, i won't add it. If not very sweet, i'll add just a little. Or maybe, make a sauce with the fig preserves and some shallots and garlic, and see how that goes.
What about spritzing the sprouts with some apple cider vinegar as they cook?
I'll taste the fig preserves and see how it is. If it is too sweet, i won't add it. If not very sweet, i'll add just a little. Or maybe, make a sauce with the fig preserves and some shallots and garlic, and see how that goes.
What about spritzing the sprouts with some apple cider vinegar as they cook?
This post was edited on 8/6/14 at 1:36 pm
Posted on 8/6/14 at 3:47 pm to BugAC
I halve the sprouts, lightly toss in olive oil. Salt & pepper generously. I throw in chopped shallot, garlic uncooked bacon and roast. When they are done I sprinkle with a quality balsamic vinegar. Sprinkle with shredded Parmesan optional.
I am making these tonight and the whole family loves them.
I am making these tonight and the whole family loves them.
Posted on 8/6/14 at 4:14 pm to mworld938
quote:This is my process, I love balsamic, wife not a huge fan, no parm for me though
I halve the sprouts, lightly toss in olive oil. Salt & pepper generously. I throw in chopped shallot, garlic uncooked bacon and roast. When they are done I sprinkle with a quality balsamic vinegar. Sprinkle with shredded Parmesan optional.
I am making these tonight and the whole family loves them.
Posted on 8/6/14 at 4:18 pm to baytiger
quote:and a sprinkling of parmesan cheese
quote:
I roast my brussel sprouts in the oven w/ olive oil, salt, and pepper
don't forget the crushed garlic
Posted on 8/6/14 at 4:37 pm to BugAC
I'll go crazy and think outside the box:
Food process your sprouts so they're like a slaw.
Heat chunks of pancetta in pan to get grease. Throw in chopped shallot for seasoning. Stir fry shredded sprouts. Might need some liquid to deglaze and stir fry here. Thin out your preserves with some sherry (might use something else here?). Toss stir fried sprouts with thinned preserves.
You might take the preserves and add them to a balsamic vinageraitte to make your finishing sauce.
Food process your sprouts so they're like a slaw.
Heat chunks of pancetta in pan to get grease. Throw in chopped shallot for seasoning. Stir fry shredded sprouts. Might need some liquid to deglaze and stir fry here. Thin out your preserves with some sherry (might use something else here?). Toss stir fried sprouts with thinned preserves.
You might take the preserves and add them to a balsamic vinageraitte to make your finishing sauce.
This post was edited on 8/6/14 at 4:42 pm
Posted on 8/6/14 at 4:40 pm to hogfly
I do n Thai brussel sprouts like the above with ginger, Peanuts, sriracha, green onions and cilantro that kills.
This post was edited on 8/6/14 at 4:45 pm
Posted on 8/6/14 at 4:47 pm to hogfly
quote:
I do n Thai brussel sprouts like the above with ginger, Peanuts, sriracha, green onions and cilantro that kills.
I was going to suggest adding some heat such as siracha. I roast mine with a sweet Thia chili, garlic, salt mix. Then I add the sprouts to a spicy kimchi fried rice.
Posted on 8/6/14 at 4:50 pm to Zappas Stache
Sounds awesome. I'm not sure I'd ever eaten a brussel sprout until the last couple of years, but they've become a weekly purchase at the store for me since then. Same with kale and cauliflower (and if no one has ever done Manchurian cauliflower, you need to check it out).
Posted on 8/6/14 at 4:57 pm to hogfly
quote:
kale
I can't get into kale. I've had it every which way but it always taste bad to me. My wife loves it.
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