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Started By
Message
Best method/recipe for brussel sprouts
Posted on 1/21/15 at 7:02 pm
Posted on 1/21/15 at 7:02 pm
There is not to many things in the food world that I don't at least appreciate, and every year or so when I see something that I generally have never liked I will pick it up to try it again. I have found that many things that I once did not care for I know actually enjoy. Anyway I picked up some brussel sprouts, which I have never really cared for and wanted to try them. I was thinking either grill or pan sear to get a nice char on the outside. Any suggestions on the best method of cooking them, or a recipe for them?
tl;dr: I generally don't like brussel sprouts but got some to try. What's the best method of preparation or recipe?
tl;dr: I generally don't like brussel sprouts but got some to try. What's the best method of preparation or recipe?
15
Posted on 1/21/15 at 7:16 pm to TigernMS12
I just had some tonight. I quarter them (or halve them if small) and toss with a little olive oil and diced uncooked bacon. Spread on cookie sheet. Liberally season with sea salt, cracked pepper. Tonight I drizzled with Zea's Thai Chili sauce. Sometimes I sprinkle with Parmesan the last 5 minutes of cooking and then drizzle with a quality balsamic vinegar after I take out of the oven. 385 for about 30 minutes.
Posted on 1/21/15 at 7:16 pm to TigernMS12
Half them. A little olive oil. A touch of salt and pepper plus some Greek seasoning.
Throw them on a stone and into the oven..when they get close, hit them with some Asiago on top.
Enjoy.
Throw them on a stone and into the oven..when they get close, hit them with some Asiago on top.
Enjoy.
This post was edited on 1/21/15 at 7:18 pm
Posted on 1/21/15 at 7:17 pm to TigernMS12
Just go to Peche or Domenica or Coquette and order.
Best ever, impossible to duplicate at home.
Best ever, impossible to duplicate at home.
Posted on 1/21/15 at 7:19 pm to TigernMS12
Take a look for some recipes in the recipe book.
Posted on 1/21/15 at 7:22 pm to ruzil
Those are some of my favorite. I also like the flash fried at La Boca and the marinated at Cochon Butcher.
My cheater ones using the Zeas Thai Chili glaze don't taste too far off from Peche. Maybe Donald Link shops at Rouse's too.
My cheater ones using the Zeas Thai Chili glaze don't taste too far off from Peche. Maybe Donald Link shops at Rouse's too.
Posted on 1/21/15 at 7:23 pm to TigernMS12
Best method? Roasting.
Best recipe?
THIS bad boy right here.
ETA: Plan to try flash frying soon. I love them in restaurants.
Best recipe?
THIS bad boy right here.
ETA: Plan to try flash frying soon. I love them in restaurants.
This post was edited on 1/21/15 at 7:24 pm
Posted on 1/21/15 at 7:36 pm to LouisianaLady
Last time I cooeked some (first time for the wife having them) I used the mandolin and shaved them, rendered a little bacon then onions and added the shaved sprouts and pan sautéed for a few mins, still a little crunch, they were great!
Posted on 1/21/15 at 7:42 pm to RhineEaux
Cut 'em in half, throw 'em in a skillet with olive oil and burn 'em. Dats some good.
Posted on 1/21/15 at 8:16 pm to tigerpawl
If you back off the heat a little and let them caramelize rather than char, you get a nice nutty flavor profile that's really nice. Fresh cracked pepper and sea salt to finish.
Posted on 1/21/15 at 8:29 pm to TigernMS12
Raw, shaved, lemon, olive oil, Parmesan
Posted on 1/21/15 at 8:37 pm to NOFOX
HALVE THEM...drizzle with EVOO, mix to insure all are coated, roast at 375 until tender. Meantime mix 2 tbl EVOO, 2 tbl fish sauce, 2 tbl sweet thai chili and 1 tsp gran garlic. Pour mixture on sprouts when they are tender and mix to insure all are coated. turn oven up to 450 and cook until the mixture is well caramelized. Enjoy.
This post was edited on 1/21/15 at 9:01 pm
Posted on 1/21/15 at 8:50 pm to TigernMS12
Halve them and slice up a shallot. Toss that in EVOO, salt and pepper. Roast at 425 for 25-30 minutes stirring once. You can use bacon grease if you have it. Or a splash of red wine vinegar before you put them in the oven.
Posted on 1/21/15 at 9:20 pm to TigernMS12
I usually sauté them in a cast iron skillet. Makes them crispy in some spots without overcooking.
Posted on 1/21/15 at 9:35 pm to TigernMS12
I peel the dark green leaves off, halve them (depending on size), toss them in a ziplock with some EVOO, garlic salt, and pepper, and shake them up...then throw them in the oven for 35 or 40 minutes @ 400 degrees.
Posted on 1/21/15 at 9:40 pm to TigernMS12
I cut them in half, then sauté in olive oil with garlic and capers until they get a little carmelized.
Posted on 1/21/15 at 9:43 pm to TigernMS12
Oven at 350, a little olive oil, crushed garlic, salt and pepper to taste.
Posted on 1/21/15 at 9:57 pm to TJG210
(no message)
This post was edited on 8/30/19 at 1:03 pm
Posted on 1/21/15 at 9:59 pm to TigernMS12
1/2 them and throw them in a black iron skillet with EVOO (liberally), lots of salt, and pepper, and crushed pecans.
Sautee on stove until the leaves start to come off.
Add plenty of cut garlic, put in oven at 350F until just about fork tender.
Don't add your garlic until you put it in the oven or it will burn.
Cook about twice as many as you think you'll need.
Eat.
Sautee on stove until the leaves start to come off.
Add plenty of cut garlic, put in oven at 350F until just about fork tender.
Don't add your garlic until you put it in the oven or it will burn.
Cook about twice as many as you think you'll need.
Eat.
Posted on 1/21/15 at 10:01 pm to kfizzle85
LINK
What LL said.
Fantastic recipe. I love sprouts in virtually any form, but those are exquisite. Outside of a Link restaurant, best I've had. If R2R posts his Mikimoto recipe, cut the fish sauce by about 90% unless you really like fish sauce. I don't and it was overpowering.
What LL said.
Fantastic recipe. I love sprouts in virtually any form, but those are exquisite. Outside of a Link restaurant, best I've had. If R2R posts his Mikimoto recipe, cut the fish sauce by about 90% unless you really like fish sauce. I don't and it was overpowering.
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