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Started By
Message
Give me a recipe that will allow me to enjoy Brussels sprouts
Posted on 4/15/12 at 9:16 pm
Posted on 4/15/12 at 9:16 pm
I've sampled them numerous times over decades and unfortunately my palate continues to reject the (bitter) taste each and every time, and it frustrates me that I can't get myself to like this cabbage.
Any tips on obtaining the perfect Brussels sprout?
Any tips on obtaining the perfect Brussels sprout?
22
Posted on 4/15/12 at 9:22 pm to Degas
have you had them roasted? i don't find them to be bitter at all if they're roasted until they carmelize.
Posted on 4/15/12 at 9:29 pm to pussywillows
That's correct. Saute them in evoo with shallots until carmelized. Salt and pepper well. You can finish in a hot oven if you wish. Great with steak. I put a recipe in the Recipe Thread.
Posted on 4/15/12 at 9:29 pm to Degas
This is a good one.
Ingredients : 1 lb Brussels sprouts
1 trash can
Put Brussels sprouts i'n trash and enjoy.
Ingredients : 1 lb Brussels sprouts
1 trash can
Put Brussels sprouts i'n trash and enjoy.
Posted on 4/15/12 at 9:44 pm to Degas
No matter how you cook them they won't be good. If you must, wash and pull off some outer leaves then slice them lengthwise in half, then boil for about 3 minutes, drain and serve with melted butter and salt. They won't taste good, but you'll feel real sophisticated eating them.
Posted on 4/15/12 at 9:49 pm to Tbobby
quote:
No matter how you cook them they won't be good.
bullshite. They're one of my favorite vegetables, although I know some people don't like them. Roasting them with olive oil, salt and pepper is good. Or you can add a lot of butter . . .
. I either steam or roast with whatever seasoning strikes my fancy.
Posted on 4/15/12 at 9:52 pm to VOR
Any special tip to extract that particular Brussels sprout bittery taste?
Posted on 4/15/12 at 9:53 pm to Degas
Never had them myself. Being that I love cabbage, how much difference is the taste?
Posted on 4/15/12 at 9:57 pm to Degas
quote:
Any special tip to extract that particular Brussels sprout bittery taste?
Rule of thumb, to counteract bitterness, add sugar.
Posted on 4/15/12 at 9:58 pm to Degas
Properly carmelized, they are as sweet as candy.
Posted on 4/15/12 at 9:59 pm to Tbobby
quote:
add sugar.
not necessary if you carmelize them...it brings out the sweetness naturally.
Posted on 4/15/12 at 10:43 pm to Degas
Roasted. If you have maple sugar, add some of that to the evoo and a little salt.
Posted on 4/16/12 at 1:06 am to McVick
Bake them in the oven with shallots, olive oil, and bacon. Your welcome.
Posted on 4/16/12 at 1:21 am to Degas
I have found through the years, that either you love them or hate them. I personally love them, but my wife really hates them. just a fact to accept. 
Posted on 4/16/12 at 1:48 am to NocturnalTiger
She can have mine.
Posted on 4/16/12 at 6:28 am to Tbobby
quote:If you want them to taste like arse, and make your kitchen smell like arse, cook them this way.
No matter how you cook them they won't be good. If you must, wash and pull off some outer leaves then slice them lengthwise in half, then boil for about 3 minutes, drain and serve with melted butter and salt. They won't taste good, but you'll feel real sophisticated eating them.
Posted on 4/16/12 at 7:09 am to Degas
This is one of my favorite things to cook because it is so good and so easy - I LOVE vegetables though, especially Brussels Sprouts.
1 to 1 1/2lb Brussels Sprouts (trim the ends and remove outter dark green leaves until you get to the lighter colored leaves)
3-4 tablespoons olive oil
1 teaspoon kosher salt (I sometimes use garlic salt)
1/2 teaspoon freshly ground black pepper
Preheat oven to 400
Combine all ingredients in a ziplock and shake around until the sprouts are coated.
Pour spouts onto a baking sheet and place on the center rack.
Cook for 30-45 minutes - shaking pan ever 5-7 minutes for even browning - Sprouts should be dark brown (almost black) when done.
ETA: Been wanting to try this recipe too, pretty much the same thing I already typed but you put balsamic and cranberries after roasting.
LINK
1 to 1 1/2lb Brussels Sprouts (trim the ends and remove outter dark green leaves until you get to the lighter colored leaves)
3-4 tablespoons olive oil
1 teaspoon kosher salt (I sometimes use garlic salt)
1/2 teaspoon freshly ground black pepper
Preheat oven to 400
Combine all ingredients in a ziplock and shake around until the sprouts are coated.
Pour spouts onto a baking sheet and place on the center rack.
Cook for 30-45 minutes - shaking pan ever 5-7 minutes for even browning - Sprouts should be dark brown (almost black) when done.
ETA: Been wanting to try this recipe too, pretty much the same thing I already typed but you put balsamic and cranberries after roasting.
LINK
This post was edited on 4/16/12 at 7:12 am
Posted on 4/16/12 at 7:18 am to OTIS2
quote:
That's correct. Saute them in evoo with shallots until carmelized. Salt and pepper well. You can finish in a hot oven if you wish. Great with steak. I put a recipe in the Recipe Thread.
This, but render some bacon down in the pan first. Brussels sprouts freaking love bacon fat.
I like to use thick cut bacon. Chunk about three slices in the freezer for 15-20 minutes so it's easier to cut. Slice it pretty small, render down in a sautee pan (cast iron works well.)
Remove crispy bacon goodness, add shallots and cook until they just start to get color over medium highish. Add halved (or quartered, depending on the size) Brussels sprouts and sautee until they start to caramelize. Add bacon back, grab a fork, be amazed.
To the person suggesting to add sugar:
Da f is wrong with you?
Posted on 4/16/12 at 7:22 am to Degas
salt mutes the bitter flavor, the sodium ion has some sort of effect on the bitter taste.
on that end, try cooking them with pancetta or bacon. cut them in half, take off the outer leaves, and cook them pretty quickly to keep a crunch.
on that end, try cooking them with pancetta or bacon. cut them in half, take off the outer leaves, and cook them pretty quickly to keep a crunch.
Posted on 4/16/12 at 7:42 am to Degas
Try blanching first in heavily salted water. After they are cool enough to handle. Trim the stem and slice in half, lengthwise.
Then slowly caramelize in a cast iron skillet with some bacon grease and or butter cut side down. Towards end of cooking, toss in some shallot, lemon juice, and garlic.
Then slowly caramelize in a cast iron skillet with some bacon grease and or butter cut side down. Towards end of cooking, toss in some shallot, lemon juice, and garlic.
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