Brussel sprout recipe help please

C

CathyZ

Well-known member
Somewhere I think I saw a recipe for roasted brussel sprouts using caramelized onions- or maybe my brain is just making it up. I would love to try using bacon with brussel sprouts but I have a non-meat eater coming for Thanksgiving so bacon is out. anybody got a good recipe for roasted brussel sprouts? I've tried making them with just a drizzle of olive oil but the sprouts were bitter.

Thanks for any ideas.

 
From Jamie Oliver: golden brussels with sticky dates and sherry vinegar

Serves 6-8

You'll need.

Olive oil
1 pound brussels spruts, halved lengthways
a small handful of pitted medjool dates, chopped
2 tbsp sherry vinegar

Heat a tablespoon of olive oil in a large, heavy pan over medium heat.
Don't overheat the pan, or the sprouts will cook too quickly on the outside.
Place sprouts in the pan, flat side down, in a single layer.
Sprinkle with a little salt, cover and cook for 4-5 minutes. The bottom of the sprouts should be lightly browned.Cut or taste one to gauge whether they are tender. If not, cook for a few more minutes.
You might need to cook them in batches or have two pans on the go.

Set a small saucepan over medium heat and add the dates, vinegar and a drizzle of oil. Cook, stirring frequently, for 8 minutes or until sticky and jammy. Stir the dates through the sprouts and bring to the table in a bowl for everyone to eat.

 
I have this on my menu: Rec: Bumped-Up Brussel Sprouts (I think you can make w/o the pancetta)

Bumped-Up Brussels Sprouts
Recipe courtesy Guy Fieri

Ingredients
6 ounces pancetta, big dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins
Directions
Preheat oven to 350 degrees F.

In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.

Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes.

Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

http://www.foodnetwork.com/recipes/guy-fieri/bumped-up-brussels-sprouts-recipe/index.html

 
My favorite way to do brussel sprouts is. . .

to roast them (halve them first) in the oven at about 400 until browned (toss them with olive oil first) and then drizzle a reduction over them. I use three parts balsamic vinegar to two parts maple syrup with cayenne that I've simmered about 5 minutes to reduce. It's fabulous! Also, I usually roast carrots, parsnips and onions at the same time but sometimes just do the BSs.

 
Not roasted but this is our favourite. Brussels Sprouts with Raisins

Brussels Sprouts with Raisins
Cavoletti di Bruxelles all’ Uvetta
Serves 8
From: Classic Sicilian Cooking
Mimmetta LoMonte

2 ½ lb. Brussels sprouts - stem, bottom and outer leaves removed
2/3 - 3/4 c. olive oil
1 large onion - small dice
½ c. raisins
½ c. walnuts (I use pine nuts) - broken into small pieces
½ t. salt
1/4 t. black pepper - finely ground

Boil sprouts until al dente, 5-15 min. depending on size. They should be firm, not soft.

In a very large skillet, heat oil until smoke is barely visible. Add onion and stir about one minute. Add sprouts, raisins and walnuts and cook on high heat 5-8 min.

Turn off heat and add salt and pepper. Serve hot.

(I normally add a little anchovy)

 
How about saut

but blanching them first rids them of some of their bite, then sautéing over high heat caramelizes and sweetens them.

I blanch them whole, shock in ice water, then cut in half (up to a day before). Then right before serving melt butter over high high heat until it starts to brown, and toss the sprouts, adding S&P, until browned and warmed through.

Grated lemon zest and chopped chives are a nice touch, added near the end.

 
I saw that too, and they really sounded good! I grew some at the

community garden, but they're gone. I steamed them. May have to buy more to try out his pan-fried method.

 
I bet it wasn't your cooking method. Sometimes there just not as fresh, small and firm as they

should be. This recipe is really good and easy. I like to use a cast iron skillet. I crush the garlic cloves, cook them a little in the butter and oil, then add the sprouts. Unless I'm using a 12 inch skillet full of sprouts, I use less butter and oil. I just made these last night and they were much browner than shown in the picture on the blog. I also don't always use parm, sometimes just lemon juice.

http://simplegourmetcooking.blogspot.com/2011/05/brussels-sprouts-cockaigne.html

 
I do something similar to many of these suggestions . . .

No real recipe . . .

I steam cut up Brussels Sprouts (sometimes I slice them; sometimes I quarter them) in a saute pan without a steamer (just a little water (1/2 - 3/4") in the pan).

When they are getting done, I remove the cover/lid and let the remaining water boil down. When it is just about a dry pan, I swirl in some butter and let the Brussels Sprouts start to caramelize. At the end I add salt and pepper and a splash or two of balsamic vinegar. Couldn't be simpler.

 
Thank all of you so much- I decided to try ms in or's method- but I will try the others later.

They all look so good. I really want to roast the brussel sprouts and there are many fine-looking ways of doing it here- I'll try them one by one. First, for Thanksgiving, will be ms in or's recipe.

Mahalo!

 
You must log in or register to reply here.
Back
Top