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is there any way of cooking brussle sprouts that won't stink up the house? I really like
- Thread starter randi
- Start date
Here's Moyn's method for roasting them with fennel seed. They smell great to me.
http://www.finerkitchens.com/swap/forum1/23427_Moyns_Brussels_Sprouts_with_Fennel
http://www.finerkitchens.com/swap/forum1/23427_Moyns_Brussels_Sprouts_with_Fennel
it looks like the boiling of sprouts is what gets smelly. now, which method to start with...
butter and garlic..... that's just heaven! roasting with fennel, oh my.
I may roast first as I'm roasting potatoes with garlic and rosemary tomorrow.
thanks so much guy and gals, I've missed them smileys/smile.gif
butter and garlic..... that's just heaven! roasting with fennel, oh my.
I may roast first as I'm roasting potatoes with garlic and rosemary tomorrow.
thanks so much guy and gals, I've missed them smileys/smile.gif
Rec: Brussels Sprouts in Garlic Butter...basically what Lisa is saying.
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.
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.
the roasted brussle sprout discovery night. instead of cabbage with the corned beef
I went with the sprouts. I decided to roast them as I was roasting potatoes too. got them trimmed, olive oil and some salt and into the oven they went. let them roast a bit and threw in a handfull of smashed garlic cloves.
you were right about the lack of odor so I was a really happy camper. put the corned beef on a plater and sliced, plated the potatoes and sprouts with eager anticipation. imagine my surprise when, after one bite of a sprout, I discovered....... I HATE brussle sprouts!!!
I have no idea when that happened because I used to love them. it's the same thing with cauliflower. I used to like cauliflower but not any more. when and how do things change so radically? smileys/frown.gif
I went with the sprouts. I decided to roast them as I was roasting potatoes too. got them trimmed, olive oil and some salt and into the oven they went. let them roast a bit and threw in a handfull of smashed garlic cloves.
you were right about the lack of odor so I was a really happy camper. put the corned beef on a plater and sliced, plated the potatoes and sprouts with eager anticipation. imagine my surprise when, after one bite of a sprout, I discovered....... I HATE brussle sprouts!!!
I have no idea when that happened because I used to love them. it's the same thing with cauliflower. I used to like cauliflower but not any more. when and how do things change so radically? smileys/frown.gif