DH wanted Brussels sprouts last night for dinner.

A

amanda_pennsylvania

Well-known member
They're about the only vegetable I don't like. But he (almost) always eats what I make without a fuss and rarely makes requests for himself, so I wanted to make them for him.

I decided to roast them to see if I liked them better that way. Even roasted, they're still gross. smileys/smile.gif Oh well. I tried. DH LOVED them roasted, so at least he liked them.

He also said the flank steak was the best I'd ever made, which is always nice to hear.

 
Another great way to serve them, if he likes parmesan cheese; I learned this from a friend who

learned it from someone in the islands.

You sautee (roast) them slowly in a fry pan, then as they begin to soften start adding parmesan cheese...you add a good a mount, quite a lot, as a matter of fact and let them continue to cook, then just before serving, pour so much parmesan cheese over you can't see them,,,keep stirring fast and then serve them that way, very good.

 
The best way is to cut them in half, and roast cut side down. I add garlic powder, onion powder,

salt and pepper, tossed with a little EVOO, roasted at 400 F about 20 minutes until browned.

 
I think DH is getting off easy, LOL, but here is my go-to sprouts recipe with lemon and chives.

BRUSSELS SPROUTS WITH LEMON ZEST AND CHIVES

Trim and blanch 2 lbs. Brussels sprouts until just barely tender. Refresh in ice water. Drain and cut each sprout in half. (You can do this up to a day before.)

Mix together a tablespoon of grated lemon zest and several tablespoons minced fresh chives.

Melt half a stick of butter in a large skillet over high heat until just starting to turn brown. Add the sprouts and saute until heated through and lightly browned. Add the lemon/chive mixture, salt and pepper and toss a minute or two more.

 
and the best way is...sliced thin sauted in bacon fat, tossed with bacon and balsamic

 
My H always hated (hates) them too. Here are some solutions that I've posted, that seem to calm him

Brussels Sprouts with Raisins
Cavoletti di Bruxelles all’Uvetta
Serves 8
From: Classic Sicilian Cooking by 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 and often use currants instead of raisins)
If I don't add anchovy, I always add a little balsamic vinegar.

Sometimes I wonder if I follow recipes at all. They are like red lights in Italy....just a suggestion.

AND:

Really just a method but it is good. From French Food at Home (CDN food channel)
Brussels Sprouts

* 1 lb. brussels sprouts
* 8 strips of bacon
* 2 Tbsps butter
* Salt and pepper to season


Directions:
Brussels Sprouts

1. Cut the cores from the sprouts and discard. Peel off the leaves, reserving them, and discard or thinly slice the tight, innermost heads. Heat a sauté pan and fry the bacon until crisp; remove to paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in, and sauté until tender, 15 to 20 minutes. Season, crumble over the bacon, and serve.

I found that it took a lot less than 15 minutes to cook, however.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=31672

 
Mine too. In fact he walked in the house the other night and upon one sniff, announced

"Yuck - your making brussel sprouts again". Which just made me grin:) He won't go near them but I LOVE them!

Deb

 
Just saw this, another suggestion...

Brussels sprouts are normally a late fall crop here in the north, and as such, are subjected to very cold nights with a light freeze here and there before they're harvested. The commercial product we buy in the stores probably has never seen a cool night, much less a freeze.

Tip: Put your brussels sprouts in the freezer for about 15 minutes before you cook. Don't freeze them solid, just put a good chill on them.

Why: The freezing nip sweetens them, much like it does persimmons in the fall.

And of course, don't overcook. That's the death knell (and the skunk-like odor).

 
Brussels Sprouts in Garlic Butter. This one always works for me, time may vary,

Recipe is from Joy of Cooking, but I got it somewhere on the net. I use a 10-inch cast iron skillet and leave the garlic in. It's so good after it's browned and soft. I love these and I don't notice a bad smell, but then I don't really mind the smell of cruciferous veggies.

Brussels Sprouts in Garlic Butter

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.

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