Comments on: Braised Brussels Sprouts

By: jberryl

jberryl — Wed, 08 Feb 2012 14:10:58 +0000

I love this thread – mostly cause I love Brussels Sprouts. I started cooking them in the mi-70s. I would peel out all the leaves to the core and saute them in butter till they started to caramelize. It really changed the flavor for me and many people who before then hated them. (Kudos to Peg Curtin for this cooking lesson.) I expanded this by including both onions & garlic plus a little sausage (hot Italian sausage) uncased and crumbled into the mixture.

Over the years I got lazy and just chopped them up or in half and roasted them. I also, for health reasons, switched to olive oil. In the past month I started buying the branches, and actually was looked at this tread to see if there was a way to keep them longer on the branch.

I also got even lazier and just snipped them off the branch, leaving them whole and roasting them with just olive oil and garlic. This actually changes the flavor back to steamed since that is basically what happens within the outer leaves. Then, like a crayfish, I pinch the center core out.

My next big adventure with brussels sprouts is to use some Carpier Smoked Extra Virgin Olive Oil (ordered from LaTienda online) which should be coming this week. I’m excited to see what this will be like.

There is a big taste difference between roasting/sauteing vs steaming them and a difference between both olive oil and butter. They are fun to play with and provided you neither overcook or under cook will always be delicious. Oh, by the way, I tend to roast everything – including greens, okra and any veggie that is ‘of the moment’.

By: Keithm

Keithm — Fri, 23 Oct 2009 02:51:21 +0000

Our farm share had brussel sprouts today and I almost did not take them because it’s the one vegetable that I do not like. Your recipe was easy to make and I was surpised how delicious they were. My wife and I ate them like popcorn while watching a movie. Thanks.

~Keith

By: clivus multrum

clivus multrum — Sat, 04 Apr 2009 23:55:03 +0000

I eat brussels sprouts four or five times a week. Can’t get enough. Here’s what I do. Make the X cut but on the second, halve the sprout. Toss with olive oil and balsamic vinegar. Salt and pepper. Roast in oven at 350 for 35 – 45 minutes depending on your oven. This dish will convert strict carnivores to brussels sprouts. They are incredibly satisfying.

By: Roasted Brussels Sprouts

Roasted Brussels Sprouts — Sat, 08 Mar 2008 17:17:03 +0000

[...] confirmed for me that Brussels sprouts are a tasty treat that have gotten a bad reputation. When I tried braising them, they turned out good, roasting makes them great! Not only is this a tasty recipe, it [...]

By: Luke

Luke — Wed, 30 Jan 2008 03:32:22 +0000

Asian style sounds like a great idea! I wish I could find some more fresh sprouts to experiment with. I did manage to try roasted sprouts before our farmer’s market closed for the winter. They came out great. I gotta get the recipe and photos up.

By: steamy kitchen

steamy kitchen — Sun, 27 Jan 2008 06:38:05 +0000

Have you tried braising them in an Asian style sauce? ginger, garlic, fish sauce, squeeze of lime.

By: jen

jen — Wed, 23 Jan 2008 04:22:19 +0000

Roasted, roasted, roasted!!! Halved and roasted with olive oil, sea salt, and pepper (maybe a little red pepper flake?) Love ‘em! :)

By: Ethan

Ethan — Thu, 03 Jan 2008 19:29:06 +0000

Luke, I LOVE brussel sprouts. Been getting them at the farmers market. I usually boil until just cooked, then saute with butter and bread crumbs, lemon juice to finish. I had a great dish at a restaurant recently– shredded and cooked with hazelnuts and pancetta. It was good enough that we ordered seconds.

By: Luke

Luke — Mon, 17 Dec 2007 21:35:25 +0000

I heard the overwhelming hew and cry! I purchased another Brussels Sprout branch last weekend and tried roasting… It turned out great. I hopefully will be useful and get that on Cookography soon.

And sauted with butter and bacon? That has to be good… I will add that to the list.

By: LisaLynne

LisaLynne — Mon, 17 Dec 2007 19:29:32 +0000

Let me second the call for roasting! Drizzled with olive oil, good salt and fresh cracked pepper and roasted until they are crisp on the outside and and soft on the inside – so good! My other favorite method is to halve them and saute them with onions and bacon. Family favorite at Christmas and Thanksgiving.

By: DocChuck

DocChuck — Mon, 17 Dec 2007 19:15:10 +0000

Interesting comment, “Brussels sprout aren�??t as naturally tasty as a lot of the other vegetables out there.”

In the past, I would have whole-heartedly agreed with you. But, like many foods that are an “acquired taste”, I learned to really like the little cabbage-like creatures.

Now, I love them prepared just about any way, but sautéing or braising is my favorite.

A little chopped bacon or smoked jowl can REALLY kick ‘em up a notch (sorry, E!).

By: Luke

Luke — Fri, 07 Dec 2007 12:53:19 +0000

That does sounds pretty good! We just tried something similar with sweet potatoes wedges last night. If I can get my hands on another Brussels sprouts stalk this weekend, I will give it a try.

Thanks!

By: Dove

Dove — Fri, 07 Dec 2007 02:01:42 +0000

Brussel sprouts not as naturally tasty as other veggies? How dare you speak such lies! Okay, well to be honest until last year I wouldn’t touch one with a ten foot poll. Now, they are easily my favorite veggie. Have you had them roasted in the oven? Super easy – just toss them with olive oil and some seasonings, stick them on a cookie sheet in a 375 oven til they are done. You’ll know, they’ll be soft but have a nice brown outer skin. They are AMAZING, I could eat them every day!