# Brussels sprouts are amazing if cooked correctly! Why do people beat them to death in cooking? **URL:** \ **Category:** Cafe Society\ **Created:** [October 16, 2016, 12:58am UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673 "2016-10-16T00:58:23Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![Olentzero](https://avatars.discourse-cdn.com/v4/letter/o/90ced4/32.png) [@Olentzero](https://boards.straightdope.com/u/Olentzero)\ **Post date:** [October 18, 2016, 8:49am UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/21 "2016-10-18T08:49:50Z")
An ex of mine either fries them with diced bacon or roasts them in the oven. Either way, they are friggin’ fantastic. > [@scruffycat](#): > > Stir fried with a bit of creme fraiche and mustard. Yum yum. I am gonna have to try this. How long do you fry 'em? ---
**Author:** ![quiltguy](https://avatars.discourse-cdn.com/v4/letter/q/e47774/32.png) [@quiltguy](https://boards.straightdope.com/u/quiltguy)\ **Post date:** [October 18, 2016, 10:42pm UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/22 "2016-10-18T22:42:32Z")
Bow down to domestic goddess Martha Stewart, for 2 of the best sprout recipes ever: Brussels Sprouts with Red Onions and Balsamic Vinegar, AND, my personal favorite Steamed Brussels Sprouts with Browned Butter. The latter is a true PITA to prepare, but so worth it. I’m like Skammer, can’t show up to any Fall, holiday or Winter dinner without these babies. Sprouts baked in a white sauce with chestnuts and fresh sage ain’t too shabby either. ---
**Author:** ![Cartoonacy](https://avatars.discourse-cdn.com/v4/letter/c/848f3c/32.png) [@Cartoonacy](https://boards.straightdope.com/u/Cartoonacy)\ **Post date:** [October 18, 2016, 10:51pm UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/23 "2016-10-18T22:51:32Z")
Most vegetables are delicious when roasted or sauteed. And yet so many home cooks boil them – way, way, _way_ too long – then their families complain that they don’t like vegetables. FWIW, I’ve particularly noticed this in Italian households. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [October 18, 2016, 11:33pm UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/24 "2016-10-18T23:33:56Z")
> [@Saint\_Cad](#): > > I think a big issue is that they are difficult to cook correctly: the perfect amount of doneness is slightly charred. Too much and they’re burnt, not enough and they are good not great. > > Mrs Cad does not cook and this is one of the rare dishes she does. Hers are perfect with some balsamic vinegar. I do them in a “rapid heat” toaster oven. 12 minutes at 400°F and they’re perfect. just enough browning with no charring. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [October 19, 2016, 4:08pm UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/25 "2016-10-19T16:08:57Z")
I love 'em roasted, too, but also have one recipe that isn’t roasting and is still delicious. I’ll share a couple recipes I haven’t seen posted yet: 1. Briefly parboil halved sprouts in salted water until barely tender. Drain. Just before serving, saute them in butter until the butter begins to brown. Add fresh or dried dill weed. Toss to combine. Serve hot or warm. (This recipe was the one that made me first realize I love Brussels sprouts!) 2. Toss 1/2 lb. halved sprouts with 2 TB olive oil. Roast in a rimmed baking sheet to preferred doneness. Meanwhile, combine 1/4 cup oil, 2 TB lemon juice (about one lemon), 2 cloves garlic, minced, red pepper flakes, salt and pepper to taste. When sprouts are done, immediately toss them with dressing mixture and serve. Oh, mama!! Addictive, and I frequently serve them as an appetizer. ---
**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\ **Post date:** [October 19, 2016, 6:04pm UTC](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673/26 "2016-10-19T18:04:21Z")
I feel the same way about corn, corn should be warmed, even heated, but not cooked, never cooked - once cooking has stated it’s all over, it’s mush. Would rather have it raw then cooked. [Previous page](https://boards.straightdope.com/t/brussels-sprouts-are-amazing-if-cooked-correctly-why-do-people-beat-them-to-death-in-cooking/768673.md?page=1)