brussel sprouts recipes

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Posted 11/18/2012 by Bcats in NSBR Board
 

Bcats
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Posted: 11/18/2012 12:55:17 AM
I'm looking for GOOD recipes, lol, the kind of recipe that makes you want to fix these again. I do not really care for cabbage but trying to find new recipes for questionable veggies, haha, trying to eat more veggies and having a hard time finding tasty recipes. My family just will eat the same old, same old...salads, corn, potatoes, but that is it. My husband does not like veggies except for corn and mushrooms. My son won't eat them at all. My daughter and I like more veggies than they do, but I'm not real adventurous. I like peas, asparagus, corn, sweet potatoes, fresh tomatoes (in salads or on sandwiches), raw cabbage or raw broccoli slaw in salads, onions, carrots. Don't care for mushrooms, lima beans, cooked cabbage, broccoli, cauliflower, green beans. Help me!!

Brenda

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Posted: 11/18/2012 1:03:26 AM
I shred Brussels sprouts in a food processor and make them look like cole slaw. To cook them, I fry about two slices of bacon and crumble the bacon when it's crisp. Then toss the Brussels sprout shreds in the pan, season with salt and pepper, and cook them for just long enough to turn them bright green. Even my dad, a longtime sprout hater, loved them like this. When in doubt, add bacon.


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Posted: 11/18/2012 1:08:02 AM
If you Google recipes, they are called, as noted by the poster above, Brussels Sprouts (no idea why). My siblings & I hated them, and called them "Green Hammer Heads." And, they will stench your kitchen with cabbage "aroma."


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MichyM
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Posted: 11/18/2012 1:14:54 AM
Roasting is the only way I like them...

I take about a pound of them (fresh from the farmers market makes all the difference). Then core and cut an apple into 3/4" chunks, and do the same with an onion. Pop it all in a bowl with about 2T balsamic vinegar and toss.

Roast on a baking sheet at 425 for about 20 minutes. YUM!!!


Lauren




PBev
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Posted: 11/18/2012 1:19:52 AM

I shred Brussels sprouts in a food processor and make them look like cole slaw. To cook them, I fry about two slices of bacon and crumble the bacon when it's crisp. Then toss the Brussels sprout shreds in the pan, season with salt and pepper, and cook them for just long enough to turn them bright green. Even my dad, a longtime sprout hater, loved them like this. When in doubt, add bacon.


I am a recent convert to this method and its variations - including raw. It is a delicious way to serve brussels sprouts. Much better than those slimy smelly things that I was served as a kid.


Bev

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Posted: 11/18/2012 1:35:22 AM
I remember years ago reading a recipe in O magazine which was a roasted dish with brussel sprouts, bacon and maple syrup. I always thought it sounded divine but I never made it.

ETA - found it Recipe


Sally

dreamstamper
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Posted: 11/18/2012 1:47:25 AM
check out kelly and micheal the producer made some and on the pioneer women throw down with bobby flay he made some I personally love Brussels sprouts they were both roasted and sweet

peapermint
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Posted: 11/18/2012 1:52:36 AM
DH makes them several times a week and they're delicious.

Cut in half, roll in olive oil, add sea salt or garlic salt or garlic cloves and even bacon if you like. Bake on a sheet at 425 for 55 minutes.


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SueSume
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Posted: 11/18/2012 2:05:29 AM
Take a bushel of Brussels sprouts, a bag of hickory chips, a six pack of Corona, three limes, a pinch of salt and lighter fluid.

Cut the limes into wedges, open the Coronas and get the Hickory chips going (be sure to use only half of the lighter fluid. This is key)

Once the chips are good and smoky place the brussels sprouts on top. Apply the rest of the lighter fluid to the brussels sprouts (Careful! Those stinky suckers will blaze up something fierce)

Sit back, and enjoy the Coronas.



That's the only recipe for brussels sprouts that is any good IMHO, of course.


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AKathy
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Posted: 11/18/2012 6:23:30 AM
We like this recipe from The Joy of Cooking:

Becker Brussels sprouts

12 Brussels sprouts
3 tblsp butter
1-2 garlic cloves
DIRECTIONS

1
Slice the sprouts in half and heat the butter on medium low in a skillet.
2
Crush the garlic and add it to the oil, stir until it begins to brown.
3
Remove the garlic and add the sprouts cut side down. Cook covered on low until tender, 15-20 minutes.
4
Drizzle with remaining butter and grated parmesan.
Source: Joy of Cooking


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gar
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Posted: 11/18/2012 6:33:41 AM
That sounds lovely AKathy!


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Christine58
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Posted: 11/18/2012 6:39:10 AM


Cut in half, roll in olive oil, add sea salt or garlic salt or garlic cloves and even bacon if you like. Bake on a sheet at 425 for 55 minutes.



This is how I make them...without the bacon and I don't roast them that long...



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voltagain
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Posted: 11/18/2012 6:43:30 AM
I make them using AKathy's recipe but I use a robust olive oil instead of butter. If the sprouts are rather large I'll half or quarter them so they cook faster and have more edges to get carmelized.


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kma
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Posted: 11/18/2012 9:12:18 AM
We grill them with a little olive oil and sea salt. Yummy! I love bacon in them too.


Kim

Jen_Adkins
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Posted: 11/18/2012 9:42:12 AM
I've only become addicted to them in the last year...

Spicy Brussels Sprouts
1 pound brussels sprouts
1/4 cup of cider vinegar
1 tsp of sriracha chili sauce
1 tsp crushed or minced garlic
1 tablespoon capers
1/2 tablspoon honey (if your plan will accomodate it) or 1/2 tbsp of splenda

Heat oil in deep fat fryer to 315 degrees F or place 2 inches oil in a skillet an heat to medium high.

Peel off loose or flimsy outer leaves of each sprout, wash and then cut each in half. Set aside to dry while you make the sauce.

Mix the garlic, sriracha, cider vinegar and honey (or splenda) in a small dish.

Toss the brussels sprouts halves into the heated oil and cook for about 3 minutes. You will have the outer leaves being very dark brown (like bark colored). Just before you remove the sprouts, toss the tablespoon of capers into the hot oil as well. (They only need about 30 seconds to warm and bring out the flavor).

Drain and place in a serving bowl.Drizzle with the mixed sauce. If you like, you can drizzle with a bit of balsalmic vinegar as well! The fryer gives the sprouts such a nutty, rich flavor! You don't even need any salt at all.






Now, when I'm being lazy but still need my fix, I just toss the halved sprouts in the fryer, toss with a little salt and drizzle with balsalmic vinegar. Tastes like salt and vinegar dark roasted potato chips.


Jen


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paigepea
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Posted: 11/18/2012 9:53:57 AM
I either roast them with other veggies, like asparagus and tomatoes (I use Jamie Oliver's recipe for roasted asparagus and tomaotes and just add in the brussel sprouts, or just use the brussel sprouts on their own. The combo of olives, basil and garlic is divine) or I use Rachel rays sweet and spicy brussel sprouts.

Paige.






slowdown
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Posted: 11/18/2012 11:06:32 AM
Depending on their size, I cut them in halves or fourths. I drizzle them with coconut oil and sea salt or garlic salt and roast them in the oven until they are super crispy. My husband and I mostly eat them right off the pan as they come out of the oven...they rarely make it to our plates! I HATED brussel sprouts as a child and wouldn't touch the slimy suckers with a 10 foot pole...but I love, love, love them roasted in coconut oil.




scorPEAo
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Posted: 11/18/2012 11:52:57 AM
I do what Compwalla does except minus the shredding; I just cut them in half.



lindywholoveskids
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Posted: 11/18/2012 1:09:53 PM
There is an easy and great looking recipe on ivillage
It has pomegranate seeds and reggiano cheese on top, and they are roasted with EVOO, then tossed with a lemon vinagrette
We are tring it tonight in a small batch!

scrapally
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Posted: 11/18/2012 1:22:55 PM
I make a brussels sprouts and kale salad that is DIVINE from a cookbook called Power Foods! I take it as my go-to dish for potlucks. People look at me like I'm crazy, then they taste it, and then it's the only dish that is completely gone

Stir together 1 T whole grain mustard, 3 T fresh lemon juice (1-2 lemons), 3/4 tsp sea salt and 1 T plus 1 tsp pure maple syrup. Whisk in 2T sunflower (or olive or safflower or walnut) oil until emulsified.

In another bowl toss together 8 oz of brussels sprouts (thinly sliced or shredded - usually I use about 10-12 depending on size) and 4-6 large leaves of Curly kale STEMMED and thinly sliced (you can use Tuscan too, it just is a little heartier) - it's best when the bowl looks half filled with the shredded sprouts and half filled with the dark green kale.

Next add in 1/3 cup hulled, raw sunflower seeds (I bet thinly sliced almonds would be a good variation) toasted. Then drizzle dressing on top, toss to coat and enjoy!


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Posted: 11/18/2012 1:32:32 PM
My dd loooooves brussel sprouts and prefers them 'simple', so I just steam them and then toss them with a little butter and some almonds (but to be honest, the almonds are for me because my kids pick them out and just eat the brussel sprouts!).

naby64
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Posted: 11/18/2012 1:35:37 PM
I do a variation of these: Roasted brussels with pomegranate molasses I don't do the vanilla. I have done it with and without the pecans. To make the molasses I get the little bottle of Pom juice and cook it down with about 1/4 cup of sugar. Pour it over at the end.

I also just do a thing with cutting them in half and steam them just a bit. I cook up some dice bacon. Then saute the brussel sprouts in some of the bacon grease. Add some salt and pepper and toss with the bacon. No one said they were healthy this way. Just awesomely good!


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Suziee2
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Posted: 11/18/2012 3:28:30 PM
We love roasted Brussels Sprouts. Try the Pioneer Woman recipe. Bring Balsamic vinegar and a little sugar to a boil and reduce to a nice, thick syrup. Pour over the roasted Brussels Sprouts and add Craisins. So good.

Brussels Sprouts with Balsamic and Dried Cranberries

Quokka
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Posted: 11/18/2012 3:33:27 PM
We sometimes fry them up in a pan with a little olive oil with some bacon. You cook them until they are soft enough to eat and a little charred/brown on the outside.

Gilly.



Fevvers
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Posted: 11/18/2012 4:04:49 PM
Here's how my family loves them:

Brussels Sprouts, Sprott style

10-12 brussels sprouts (or so), trimmed and halved or quartered (depending on how fast you want this done)
2-3 tablespoons butter (about)
1 tablespoon olive oil (about)
1/2 cup sweet onion (or shallots), minced (or diced, if you like larger pieces)
3 cloves of garlic, minced
1-2 tablespoons pine nuts (can leave whole or chop)
salt and pepper

Heat 2 T. butter and olive oil in a frying pan or skillet over medium heat. Saute the onions and garlic for a few minutes until onions are nearly translucent. Push onions and garlic to sides of pan. Add the remaining butter to the pan and arrange sprouts, cut side down, in one layer. Cook sprouts until their undersides are golden brown, about eight minutes. During the last few minutes (as the brussels sprouts begin to brown), work in the onions and garlic again, add pine nuts, and cook until pine nuts are golden. Add salt and pepper to taste, and serve.



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Posted: 11/18/2012 4:13:58 PM
My family will not eat b.s. but I love them. And I like them mushy. Here's how I make them.

Soften some diced up sweet onions and a bit of garlic in olive oil Ina large skillet. Meanwhile, cut the b.s. in half. When the onion gets soft, lay the b.s. cut side down and cook long enough to brown the cut side. I then pour about half a can of chicken broth into the pan and cover. Cook until they are soft. I cook up a couple of pieces of bacon in the microwave until very crisp and crumble over the b.s.

Janet



leslie132
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Posted: 11/18/2012 4:30:22 PM
Have to slide this in....snow peas or sugar snap peas. I needed some new veggie to add to my menu and this one is a major love at our house!

Snip off the ends....add to a skillet with a small amount of water. Being to a gentle boil and slightly steam the pods. After water has cooked off( or drain if you need) I add slivers of fresh garlic, olive oil and sea salt. Cook until garlic is tender. Absolutely delish!


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dottyscrapper
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Posted: 11/18/2012 5:05:13 PM
Lots of recipes here





tania7424
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Posted: 11/18/2012 5:12:05 PM
Roasted Brussel Sprouts with Bacon and Apples

I make this every Thanksgiving now since trying it for the first time 3 years ago. All the haters even like them. My dad said his mom was probably rolling over in her grave when he emailed me for the recipe.




anothermommy2two
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Posted: 11/20/2012 7:31:04 PM
I'm trying Compwalla's recipe with the bacon tonight. I just wanted to save this thread to try some of the other ideas later.

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Posted: 11/20/2012 7:48:03 PM
My family loves the recipe we found via Bon Appetit:

Kale and brussels sprouts salad:


Ingredients
•1/4 cup fresh lemon juice
•2 tablespoons Dijon mustard
•1 tablespoon minced shallot
•1 small garlic clove, finely grated
•1/4 teaspoon kosher salt plus more for seasoning
•Freshly ground black pepper
•2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
•12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
•1/2 cup extra-virgin olive oil, divided
•1/3 cup almonds with skins, coarsely chopped
•1 cup finely grated Pecorino
Preparation
•Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
•Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
•Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
•Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.


Read More http://www.bonappetit.com/recipes/2011/11/kale-and-brussels-sprout-salad#ixzz2ColXWU6L

Annabella
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Posted: 11/20/2012 8:25:54 PM
Saving this thread!




shannon_scraps
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Posted: 11/20/2012 9:30:02 PM
http://www.marthastewart.com/865639/smoky-brussels-sprouts-gratin

My family loves this recipe, it's not that good for you but it tastes so delicious!


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SoCalScrapAddict
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Posted: 11/20/2012 9:33:05 PM
Sam's Club was sampling this recipe the other day and it was REALLY GOOD!



Asparagus, Brussels Sprouts, Bacon


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AZgal26
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Posted: 11/20/2012 9:56:48 PM
This is one of my favorite sprout recipes, otherwise I roast them with olive oil, s&p.

Brussel Sprout Hash

frozenpond
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Posted: 11/20/2012 9:59:24 PM
Sautee 1lb brussel sprouts cut into coins (or shredded in a food processor - brilliant idea compwalla) and 1 large diced shallot in about 3 or so tbs of oil. Sautee for about 10 minutes then add 2 small sliced zucchini. Continue to sautee for about another 3 minutes. Add salt and pepper to taste.

Quick, easy and most people don't even know they are eating brussel sprouts. Yum.

putabuttononit
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Posted: 11/20/2012 11:09:36 PM
Can't wait to try some of these!
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