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I'm gonna make Brussels sprouts for someone who swears they don't like them
Posted on 6/9/19 at 3:52 am
Posted on 6/9/19 at 3:52 am
Brussels sprouts have a really bad reputation, mostly because of poor cooking techniques, leaving them mushy and tasting like sulfur. I was chatting with a friend the other day and she mentioned that she hates Brussels, and I love challenges. I'm cooking for us tomorrow, and will be giving it my best shot in converting her into liking them. She's not one of those picky eaters btw.
I plan on halving them, tossing in olive oil, salt and pepper. I have ghee on hand, which may end up in that mix. Into a 425 degree oven (preheated baking sheet or pan) cut side down, perhaps stirred around after a bit, roasted until caramelized. I plan on tossing with honey and balsamic.
What puts your Brussels over the top? I've got bacon and Romano cheese at my disposal.
I plan on halving them, tossing in olive oil, salt and pepper. I have ghee on hand, which may end up in that mix. Into a 425 degree oven (preheated baking sheet or pan) cut side down, perhaps stirred around after a bit, roasted until caramelized. I plan on tossing with honey and balsamic.
What puts your Brussels over the top? I've got bacon and Romano cheese at my disposal.
16
Posted on 6/9/19 at 4:40 am to Degas
Posted on 6/9/19 at 5:14 am to Degas
Add chopped bacon and green apple slices
Posted on 6/9/19 at 5:27 am to jamboybarry
quote:
green apple slices
Interesting...very German, as good German red cabbage recipes call for shredded green apple. Cabbage is very close to Brussels sprouts, so I can see this.
This post was edited on 6/9/19 at 5:31 am
Posted on 6/9/19 at 5:36 am to LSUEnvy
quote:Thank you for the link. Had I known that existed I probably wouldn't have begun this thread.
LSUEnvy
Posted on 6/9/19 at 6:28 am to Degas
That’s an old thread I bookmarked for the recipes 
Posted on 6/9/19 at 7:06 am to LSUEnvy
Posted on 6/9/19 at 7:39 am to Degas
Posted on 6/9/19 at 7:39 am to Degas
quote:
What puts your Brussels over the top?
Ordering them at Peche. I would love to know exactly how they prepare them but I'm sure deep frying is one of the steps.
Posted on 6/9/19 at 7:47 am to Degas
Bacon and parmesan reggiano.
Fry/bake bacon until crispy. Set aside. Toss cut sprouts in bacon grease and thyme. Bake at 425 until caramelized and outer layers start to burn a little.
Place in bowl and mix with chopped bacon and freshly grated parmesan reggiano.
Fry/bake bacon until crispy. Set aside. Toss cut sprouts in bacon grease and thyme. Bake at 425 until caramelized and outer layers start to burn a little.
Place in bowl and mix with chopped bacon and freshly grated parmesan reggiano.
Posted on 6/9/19 at 7:47 am to Degas
quote:
I've got bacon and Romano cheese at my disposal.
Use it!
Posted on 6/9/19 at 7:51 am to ruzil
1# Brussel sprouts
Half # sausage
Half small onion
1/4 cup pepper jelly
Olive oil
Salt pepper to taste
Coat the sprouts with olive oil. Season with salt and pepper. Bake at 425 for 20-25 minutes. While they are baking cook down your s(sliced) sausage and onion(cut into strips). Add the sprouts to the sausage and onions and mix in the 1/4 cup of pepper jelly. Serve while warm.
Money like you won’t believe.
Half # sausage
Half small onion
1/4 cup pepper jelly
Olive oil
Salt pepper to taste
Coat the sprouts with olive oil. Season with salt and pepper. Bake at 425 for 20-25 minutes. While they are baking cook down your s(sliced) sausage and onion(cut into strips). Add the sprouts to the sausage and onions and mix in the 1/4 cup of pepper jelly. Serve while warm.
Money like you won’t believe.
Posted on 6/9/19 at 9:14 am to Degas
I roast them and add diced red onion or shallots
Posted on 6/9/19 at 9:42 am to Degas
I like fried with bacon and shallots and garlic, and tossed with a balsamic vingerette
Or
Roasted and tossed with chopped walnuts, craisins, and blue cheese with a balsamic vingerette to make a ‘salad’
Or
Roasted and tossed with chopped walnuts, craisins, and blue cheese with a balsamic vingerette to make a ‘salad’
Posted on 6/9/19 at 10:01 am to fillmoregandt
Dice some andouille and render in a heavy skillet. Cut sprouts in half and toss with olive oil/avocado oil and fresh minced garlic along with either olive oil/avocado oil or ghee add Kosher salt and fresh ground black pepper.
Place cut side down in skillet with andouille grease and add avocado oil if needed. Add some diced red onion. Cook over medium heat until sprouts are browned and onions are beginning to carmelize.
Added a tbsp of so of minced garlic and garlic and onion powder to taste. Stir well, allow to saute until slightly soft yet still crunchy. Sprinkle a good quality balsamic vinegar over before serving. Never served this to anyone saying they don't like brussels sprouts who didn't really like them.
Place cut side down in skillet with andouille grease and add avocado oil if needed. Add some diced red onion. Cook over medium heat until sprouts are browned and onions are beginning to carmelize.
Added a tbsp of so of minced garlic and garlic and onion powder to taste. Stir well, allow to saute until slightly soft yet still crunchy. Sprinkle a good quality balsamic vinegar over before serving. Never served this to anyone saying they don't like brussels sprouts who didn't really like them.
Posted on 6/9/19 at 11:15 am to Degas
Toss mine in olive oil and salt and pepper, and toss in bacon in small pieces
Roast for ~30 mins at 400. Get the outsides crispy
Drizzle with balsamic vinegar and honey
Roast for ~30 mins at 400. Get the outsides crispy
Drizzle with balsamic vinegar and honey
Posted on 6/9/19 at 11:22 am to Degas
quote:
I plan on halving them, tossing in olive oil, salt and pepper. I have ghee on hand, which may end up in that mix. Into a 425 degree oven (preheated baking sheet or pan) cut side down, perhaps stirred around after a bit, roasted until caramelized. I plan on tossing with honey and balsamic.
That's my method and its pretty much perfect. If she doesn't like that, nothing will help
Posted on 6/9/19 at 1:34 pm to Degas
Cook that balsamic down to a glaze and glaze with it mixed with the honey. Crumble the cheese on top with the bacon very finely chopped.
The key is roasting them well with the salt and pepper. Your on the right path.
The key is roasting them well with the salt and pepper. Your on the right path.
Posted on 6/9/19 at 1:50 pm to Degas
The heat Brussels sprouts ive has are usually very crispy and in a sauce that completely masks their garbage can flavor.
Best of luck!
Best of luck!
Posted on 6/9/19 at 3:25 pm to Degas
I use large ones, slice them in half lengthwise, drizzle them with olive oil, add salt, pepper, garlic powder, sweet basil, oregano and bake them in the oven till they just start to brown a bit.
While they are getting to that point, I'll thin slice some bacon, fry it off until fully cooked and put that on top of the Brussels Sprouts, then sprinkle fresh parmesan cheese on top and let them finish cooking until they brown on the edges.
While they are getting to that point, I'll thin slice some bacon, fry it off until fully cooked and put that on top of the Brussels Sprouts, then sprinkle fresh parmesan cheese on top and let them finish cooking until they brown on the edges.
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