An ex of mine either fries them with diced bacon or roasts them in the oven. Either way, they are friggin’ fantastic.
I am gonna have to try this. How long do you fry 'em?
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.
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.
I do them in a “rapid heat” toaster oven. 12 minutes at 400°F and they’re perfect. just enough browning with no charring.
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:
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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!)
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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.
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.