I love them plain, steamed, and with some hot pungent mustard like Grey Poupon.
Too right.
I like watching “30 Minutes Meals”, and the other day I saw a brussel sprouts recipe that seemed pretty simple, yet tasty:
A fail-safe method of preparing Brussels sprouts so that no one will find them distasteful:
Place the sprouts in a colander in the sink.
Thoroughly rinse them with cold running water.
Pour the contents of the colander into the (running) garbage disposal.
Problem solved! 
Are dogs that dumb? Just because someone says Brussel sprouts are food, doesn’t make it so.
There is a chemical in caraway seeds that keeps cabbage-family vegetables from stinking when you cook them. Toss a half teaspoon of seeds in the boil water. If you get some seeds on the sprouts, that’s OK, too.
I loved Brussels Sprouts when I was a kid, but every time I’ve tried 'em as an adult, they were awful. I think there must be several terrible ways to cook them. Maybe I’ll try to cook them myself, thanks to this thread. :dubious:
You know, I had leftovers last week that had gone too long while I was out of town. I put them outside thinking that someone would eat them. I expected the dog to turn up his nose at them (although he did snarf one before he figured it out), but I did think the goat would at least like them. Dumb animals! No more leftovers for you! Next time I’m going to eat them all!
They were always served steamed-and they ahd that awful, stale-cabbage smell to them! Flavor: sort of a cross between moldy cardboard and wet newspaper.
I am going o buy some and try those recipes out!
Who knows…maybe they are ACTUALLY GOOD to eat!
That was my memory too til I tried 'em roasted. I can’t wait to try out Cowgirl Jules’ (thanks, BTW) recipe. Yum…
I’ve always detested Brussel sprouts. Then I had dinner in a restaurant in Cincinnati called Boca’s. They served broiled scallops with carmelized Brussel sprouts on the side. I don’t know how they did it, but they were delicious! Not at all bitter, and slightly sweet from the carmelization. Not sure how they did it but maybe I’ll experiment and figure it out then let you know. Probably just cut them in half and pan fry in a little olive oil until crispy.
Looking at the replies…
Don’t put too much effort into it. People who like brussel sprouts will be happy with them if all you do is boil and server them with a little bit of butter. People who do not like brussel sprouts won’t care what you do.
A involved recipe might turn the opinion of someone who dislikes them… but it might also put off someone who does like them by covering up their essential brussel sprout nature.
I think the best bet is to split your supply of sprouts. Cook the first batch simply… boil with a little salt, serve with butter and a little pepper. For the rest, do something interesting and creative. The people who like brussel sprouts will have no problems… and the people who loathe brussel sprouts can probably be induced to at least try the fancy recipe.
I didn’t care much for Brussels sprouts when I was a child. In recent years, I have come to the conclusion that my mother was a terrible cook. It’s possible that this is the biggest reason I never cared for the things.
Now that I am the cook, I tend to stick with things that won’t spoil my family’s mealtime. Fighting with Michaela over what she’s going to eat tends to spoil the dinnertime experience. Consequently, I don’t view Brussels sprouts as being worth the risk.
Howeever, there is something I’ve been somewhat curious about ever since I was a young’un. Since Brussels sprouts look and taste so much like cabbage, I wonder if you can make cole slaw out of them?
Here is something that might help; I’d heard of it being done with cauliflower and broccoli, but there’s no reason why it couldn’t be done with Brussels sprouts too:
Put some beef broth in with the water when you’re cooking these veggies. It will reduce that nasty odor considerably.
Here’s the trick: make 'em for yourself, and don’t let her have any. If she gets intrigued and begs to try one (after being told they are just for grown-ups) then all’s the better. If she never wants to try one…more for you! I never had a problem with cooking certain items that I enjoyed, but the kids didn’t. Eventually they come around on some things, especially if it’s off-limits.
Brussel sprout pie? That’s really disgusting! :eek:
I know that’s not what you meant
I love sprouts; my kids love sprouts; I very often feel like shouting “Shut the fuck up!” when I hear adults saying “Ewwww… yucky things like…SPROUTS” to my kids (I probably shouldn’t shout though, since the comment seems to most frequently be uttered by one of their Sunday School teachers). I’m convinced the whole sprout stigma is nothing much more than a self-perpetuating culture of misinformation.
Sprouts should either be steamed or added to water that is already boiling and cooked for the absolute minimum, then rinsed in cold water to keep them bright green. If they start to turn yellow/khaki and/or mushy, they are way past cooked and guess what… overcooked vegetables are often nasty.
I like to serve them with chestnuts, tossed in a pan with small pieces of fried bacon, but they are also nice in a thick cheese sauce (think cauliflower cheese, but with sprouts instead).
Boy, if any link ever needed a “TMI” in front of it.
My eyes! My eyes!
I now realize that Brussels Sprouts are really the scales of the creature from Alien
Well, thanks for the suggestion, but I think I’ll wait to be intriqued by someone else’s preparation before I try preparing them for myself and kaylasmom. As yet, I’m not sufficiently motivated to reintroduce them into my own diet.
Besides which, I’d still like an answer to my main question. Belgian Cole Slaw: any good?
Brussel sprouts is a kind of cabbage - it’s the same plant family. I’ve always thought they looked like cute little miniature white cabbage (kale?*).
I’d imagine though, that their taste is a bit strong for cole slaw, but that might be alright with you.
*Does anyone know what the diffrence between kale and cabbage is?
In Goggling recipes, I found one for a cabbage stuffed with Brussels Sprouts. I cannot begin to explain what is wrong with that.
Cabbage and kale are indeed related, both members of the Brassica family[also included are:broccoli, cauliflower, and kohlrabi] Cabbage, of which there are dozens of varieties, produces a solid head, like Iceberg lettuce. Kale plants have several tall stalks, supporting frilled, medium green leaves. Either one can be prepared by boiling, steaming, or stirfrying. Don’t overcook them, their high sulfur content becomes more pronounced when subjected to too much heat for too long a time.