I have been assigned the task of making brussel sprouts appealing for Thanksgiving dinner. I’ve never cooked them before, and was thinking in just sauteeing them in some olive oil lightly, but that seems a little dull for Thanksgiving, and I want to impress the guests (my first holiday dinner with my girlfriend’s folks)… So: what can I do? I’m a reasonably adept cook, and won’t explode the oven or anything. Help? Please?
I love Brussels sprouts. They’re probably the cutest vegetable there is.
I like 'em steamed or microwaved until they’re soft. Then I drizzle them with balsamic vinegar. Yum. (And very easy.)
Blecchh Brussel sprouts are NASTY! :eek:
One time at a salad buffet a friend of mine placed a brussel sprout on my salad when I wasn’t looking. When I turned and saw it right there on my salad, I was so grossed out I literally threw up all over the sneeze guard :eek: Thank goodness it was there, otherwise I would have barfed all over the food. I don’t think that mattered, since most people who witnessed it just put their plates down and shuffled out of the place. 
Oooh, that sounds good. I just usually boil them on the stove, then put some butter and/or lemon juice on them, and salt or pepper to taste.
I even like them cold.
I cook them in boiling (salted) water on the stove, for exactly 10 minutes. Not 11, and 12 is right out.
After 10 minutes, immediately drain the water into a colander, and run cold water over the Brussels sprouts (this stops them from cooking further. Don’t worry, they won’t be cold).
You could put some olive oil on them at this point, but all they really need is a little salt.
Well, I like Brussel Sprouts quite alot. If you want something other than lightly boiled (which is fabulous as long as you LIGHTLY boil them) you might try tossing them in a pot of boiling water for just a couple of minutes, fish them out then immediately toss into a bowl of ice water… let them cool. When they’re cool you slice them in half and fry up about 3 or 4 strips of good bacon. Reserve some of the grease, then toss the brussel sprouts in the hot pan with the bacon grease… add some fresh black pepper and cook untill browned. Then you want to crumble the bacon and add a dash of cider vinegar to the pan to deglaze and coat the sprouts. Salt to taste and serve.
The most important thing with sprouts is not to overcook them. For this reason, it’s also a good idea to pick out sprouts of similar size. Boiling is simplest - cutting a cross into the stem end of each sprout ensures they cook right through. The best way to tell whne they’re done is to test one or two.
Serve with a nob of butter, and black pepper.
Brussels sprouts would probably look the most appealing in the dog’s mouth, assuming you have a dog handy.
you see why I’m scared? So many people think brussel sprouts are disgusting. Yet I am charged with making them taste good for the family. That was my girl’s idea. Thaaaanks, honey.
Thank you non-vomiters for the recipe suggestions. More are always welcome. Maybe if I make like eight different recipes I can get people to try at least one. And for those who are grossed out… Sorry. Think about pie?
The Koreans and the Chinese might go in for such decoration, but I’m not sure that your average New Yorker is ready for it.
The quest for good tasting sprouts is on!
When I was a kid I think it would have taken more than a bike to get me to try helping after helping of sprouts. Nowadays i like them, but they were a major no-no on the menu when I was younger.
That sounds really good, I’m going to try it.
I do something a little similar. I cut them in half and lightly boil them (with the lid off; otherwise they get stinky). When they are done I drain them and then heat up a good quantity of butter in a pan until it foams, add chopped shallots, and let them soften for a few seconds. Then add the drained brussel sprouts, salt, and pepper and toss til coated.
Seconded. lokij, that sounds wonderful…deadly, but wonderful.
hopes he can talk bodypoet into giving this version a whirl
When I was younger I used to work for a restaurant called “TreeHouse” that served marinated brussels sprouts in its salads. Man, they were delicious. So my wife figured out how to prepare them. It’s complex, but here it is:
Immerse the brussels sprouts in a container of italian vinaigrette salad dressing for a day or so.
Really, that’s all there is to it, and they are deee loooo shus after this treatment. They can be served by their own selves or atop a salad after this treatment.
If you steam them and then butter them you can add either herbs of choice or toasted almond/hazelnut pieces. Any cabbage recipe that you like will also generally work with brussel sprouts.
Good Brussels sprouts recipes can be found. Start with the Food Network and particular check out the recipes from Ina Garten, Giada DeLaurentis, Tyler Florence and Emeril Lagasse. Work from their ideas to find something which capitalizes on tastes that you know that your family would appreciate.
Personally, I like to toss 'em in a hot oven and roast them with a good drizzle of olive oil and some kosher salt. Plain, simple, easy as pie, and it makes them tender and sweet and nutty and yummy.
Brussels sprouts are nasty. They come directly from Satan’s personal vegetable garden; the “brussels” moniker is a brilliant bit of marketing which creates the (false) impression that they originate from somewhere on earth.
I hate to have to tell you this, buncombe, but you have been given an impossible task. They might as well have asked you to bring about peace in the Middle East before lunchtime.
No help Diceman, but pretty damn funny. Thanks for the laugh.
I like mine with butter and garlic.
I second TeaElle’s suggestion of checking The Food Network. I think I saw a show last week that had a brussels sprout recipe that looked good. I can’t remember who it was, it may have been the bulemic* Italian chick in Everyday Italian or Paula Dean.
*Come on, there’s no way that chick cooks all that Italian food and still only weighs 65 pounds.
I never really liked Brussel Sprouts until I tried the roasted ones at Whole Foods. They’re amazingly good. The roasting takes out the bitterness and leaves the insides creamy. And they sound easy, just a little salt, pepper, and olive oil. I haven’t made any personally but that’s what I’d try…