I remembe seeing a Brussels Sprouts recipe where the little guys were roasted...

M

michael-in-phoenix

Well-known member
...and folks that HATE brussels sprouts were converted. Does anyone remember a recipe like this?

I have the recipe from T&T: Brussels Sprouts with Pancetta and Garlic from Judy/Mass, and it sounds great. Do you have any recommendations?

Thanks so much,

Michael

 
Michael, I halve them, toss with a little EVOO, lots of garlic powder and onion powder,

a little salt and pepper, and roast them cut side down at 400 F for about 20 minutes, or until browned. Delicious!

 
I'm trying to convert two teenagers and a reticent wifey. I happen to love...

...even steamed brussels sprouts.

I hope to convince the nuclear family that they are worth trying (and loving).

Thanks Meryl.

Michael

 
I've converted many a sprout hater by doing the following:

I trim them and then steam until just tender. Roll them around in a dish with some butter and lemon juice, salt and pepper. Top with toasted, lemon buttered crumbs and serve. If I don't have a lemon around I use lemon pepper.

 
Here's another way . . .

Personally, I love Brussels Sprouts . . .the way that I make them is a little different. I cut off the bottoms and then either quarter them or slice them up. I steam them in a little water in a sautee pan. Just as the water is about completely evaporated I add a tablespoon or two of butter (depending on the quantity I have) and add a splash of balsamic vinegar. The method I use is similar to making glazed carrots.

Very tasty. The only other thing it needs is a little S&P. Enjoy!

 
Hey, Magnolia. Nice to see you! And I never tried glazing brussels sprouts. Thank you.

 
We pan roast them, but oven roasting would do the trick -

trim, halve, lightly coat with olive oil, a sprinkle of salt and some crushed fresh garlic.

I do them stove top- sauteed in 50/50 olive oil and butter, with crushed garlic. a bit of s & p. Heaven!

 
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