# I love making a recipe up, in this case, with Brussels sprouts **URL:** \ **Category:** Cafe Society\ **Created:** [February 26, 2017, 12:24pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819 "2017-02-26T12:24:10Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![WordMan](https://avatars.discourse-cdn.com/v4/letter/w/e8c25b/32.png) [@WordMan](https://boards.straightdope.com/u/WordMan)\ **Post date:** [February 26, 2017, 12:24pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/1 "2017-02-26T12:24:10Z")
I had gone to a fancy restaurant some time ago and had these great Brussels sprouts - I think roasted, then served in a savory brown sauce, with chunks of onion and bacon. One of those dishes that make you wonder why poorly prepared sprouts are allowed to exist since they are one of the worst foods ever, while these were sublime. I was shopping yesterday and got inspired in a lazy way ;). Got some frozen sprouts, skirt steak and a pouch of Korean BBQ sauce. Sauteed an onion, sliced up the steak and tossed it in, and defrosted the sprouts, halved them, and tossed them in. Added the BBQ sauce and simmered maybe 15 minutes. So damn good! Was completely brainless and easy. Happy! ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 26, 2017, 12:36pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/2 "2017-02-26T12:36:41Z")
> [@](#): > > One of those dishes that make you wonder why poorly prepared sprouts are allowed to exist since they are one of the worst foods ever, while these were sublime. This generalizes to poorly-prepared vegetables in general. ---
**Author:** ![Nom\_de\_Plume](https://avatars.discourse-cdn.com/v4/letter/n/85f322/32.png) [@Nom\_de\_Plume](https://boards.straightdope.com/u/Nom_de_Plume)\ **Post date:** [February 28, 2017, 4:51pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/3 "2017-02-28T16:51:06Z")
I recently made a dish with sauteed Brussels sprouts and prosciutto with garlic and onion. Deelish!! ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [February 28, 2017, 9:41pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/4 "2017-02-28T21:41:07Z")
Except that having discovered fresh brussels sprouts on the stalk (thank you, Trader Joe’s!), I will never, ever again buy frozen brussels sprouts, which always come out soggy no matter how long I roast them. ---
**Author:** ![What\_the](https://avatars.discourse-cdn.com/v4/letter/w/f4b2a3/32.png) [@What\_the](https://boards.straightdope.com/u/What_the)\ **Post date:** [March 2, 2017, 5:44pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/5 "2017-03-02T17:44:07Z")
I won’t hijack this brussel sprouts thread…yet, but remind me to tell you about the fish soup I made up out of a nasty can of chub mackeral the other day. ---
**Author:** ![WordMan](https://avatars.discourse-cdn.com/v4/letter/w/e8c25b/32.png) [@WordMan](https://boards.straightdope.com/u/WordMan)\ **Post date:** [March 2, 2017, 6:05pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/6 "2017-03-02T18:05:59Z")
> [@What\_the](#): > > I won’t hijack this brussel sprouts thread…yet, but remind me to tell you about the fish soup I made up out of a nasty can of chub mackeral the other day. Please do! It’s not like this has taken off with pages of sprouts recipes! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 2, 2017, 8:07pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/7 "2017-03-02T20:07:58Z")
I’ve posted before about our RV food cleanout dish. We had a chicken breast, a can of tomatoes, a can of white beans, an Italian sausage, and a couple sprigs of rosemary left at the end of our trip. It made a great dish that I’ve since served to groups, who all rave about it. ---
**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:** [March 2, 2017, 8:17pm UTC](https://boards.straightdope.com/t/i-love-making-a-recipe-up-in-this-case-with-brussels-sprouts/780819/8 "2017-03-02T20:17:56Z")
I didn’t have any problems eating steamed (frozen) brussels sprouts when I was little; I used to pretend (in my mind) I was Mr. Snuffleupagus (cabbage was one of his favorite foods.) but that’s probably because my mom didn’t cook vegetables to hell and back like both my grandmothers did. ever since, though, I’ve pretty much stopped steaming vegetables, in favor of roasting. I have a rapid-heat toaster oven, so I halve or quarter sprouts, toss them with salt, black pepper, and garlic powder in olive oil (not EV,) then bake in the toaster oven at 400 for about 12 minutes. a little (good) balsamic vinegar for drizzling or dipping completes it.