Poll: How Do You Cook Your Brussel Sprouts

[Anna_Nimity]

@madmonk28

Shred one pound of brussel sprouts, cook for 2 minutes in olive oil on med-high in a pan, add the juice and zest of one orange, plus one inch of grated ginger root. Cook two minutes more, serve immediately.*

You can add shredded almonds to the oil first and let them get a bit crunchy before adding the shredded sprouts.

Thank you! This sounds so good. I usually just steam them and dip them in Trader Joe’s sweet chili sauce.

[Cartoonacy]

I like them steamed, very simply, with a generous sprinkle of garlic powder.

They’re good roasted, too, as long as you’re careful not to overdo the oil.

[miss_elizabeth]

Cut in half, toss with olive oil, kosher salt, and fresh ground pepper. Place cut side down on a cookie sheet. Cook at 400 for 20 minutes, or until the outsides are getting crinkly and brown.

They really are delicious this way, and it is sooo easy. My kids like them; they have no idea brussels sprouts are supposed to be “bad”.

[chiroptera]

Mmmm…brussels sprouts and bacon!

Usually: cut cross in the bottom and soak for several hours (up to 24 hours) in salted water.
Drain and boil with a spoonful of sugar added to the cooking water.

(The above method was from my German grandmother; I have no idea what all that is supposed to accomplish but it’s how I always boil them.)

I make cheese sauce, using blue cheese, and stir in the cooked sprouts. Or saute after boiling in butter with a sprinking of caraway seeds and pepper.

Think I’m picking up some brussels sprouts and bacon on the next trip to the store though…that sounds great.

[Thudlow_Boink]

I like them in macaroni & cheese (boil them along with the macaroni).

@sh1bu1

Cutting them in half or cutting crosses in the bottom helps them cook faster and more evenly.

@TruCelt

Cut in half

@Tom_Tildrum

I chop them in half

@needscoffee

I slice them in half

I haven’t experimented myself, but a doper in another thread strongly recommended not cutting them in half: supposedly they taste more bitter that way.

[Manduck]

@Tom_Tildrum

I chop them in half and saute them in a pan.

+1

Also, sometimes, steamed.

[Chipacabra]

As often as possible, I love Brussels sprouts.

If I just want some sprouty goodness fast, I’ll usually cook them somewhere between braising and steaming them. Just a thin layer of water at the bottom of a pan, a single layer of sprouts, salt well, cover, and cook until just barely tender. Toss with butter and sriracha. You can even do this with frozen sprouts without thawing them first, which is why it’s my in-a-hurry recipe.

[Girl_From_Mars]

@madmonk28

Shred one pound of brussel sprouts, cook for 2 minutes in olive oil on med-high in a pan, add the juice and zest of one orange, plus one inch of grated ginger root. Cook two minutes more, serve immediately.*

You can add shredded almonds to the oil first and let them get a bit crunchy before adding the shredded sprouts.

We do them in a similar way, but with garlic and chopped roasted hazelnuts.

[Taomist]

In all my years, I’ve never seen fresh brussel sprouts for sale.

But the baby frozen ones, nuke/steamed with a bit of water and butter and lemon pepper and garlic and salt and more pepper is quite tasty.

Probably not as good as some of the recipes here, though, which I will most definitely check out.

[LaurenIpsum]

I’ve got a recipe on my blog (not my recipe originally, but I made a video demonstration of it): A Dinner with Brussels Sprouts in Disguise

Basically, you remove some italian sausage from the casing and cook it in a pan. Then you shred some brussels sprouts in a food processor, so you have a bunch of loose leaves/shreds. Those get cooked in the pan with the sausage until tender, and then you add some cannellini beans. Yum!

[carnivorousplant]

@Taomist

In all my years, I’ve never seen fresh brussel sprouts for sale.

Good Lord.
Where do you live, you poor thing?
What do you* eat*?

[standingwave]

Steaming. It should be noted that Brussels sprouts, more than any other vegetable, are horrible if overcooked. Always err on the side of raw rather than overdone because:

*Overcooking releases the glucosinolate sinigrin, which has a sulphurous odour. The odour is the reason many people profess to dislike Brussels sprouts, having only ever tried them overcooked. * (wiki)

[carnivorousplant]

@standingwave

*Overcooking releases the glucosinolate sinigrin, which has a sulphurous odour. The odour is the reason many people profess to dislike Brussels sprouts, having only ever tried them overcooked. * (wiki)

Hear him!
Hear him!

[devilsknew]

I might put them frozen into into the copperbottom, very old stainless, sauce pan with a knuckle of water. Cover and steam… serve with a baked BBQ chicken breast.

[panache45]

I sometimes add them to a soup or stew. Or sliced, as a lasagna ingredient.

[genXmalcontent]

A chemical cook using vinegar.

Brussels sprout slaw
1/2 lb Brussels sprouts thinly shredded
1/2 lb red or green cabbage thinly shredded
1 small red pepper thin sliced
1 shredded carrot
1/2 sweet onion thin sliced
1/2 cup rice wine or cider vinegar
1/4 oil (canola or safflower works well, can use olive for added flavor. do 1/8 cup EVOO 1/8 cup other suggested oil)
TBS honey or sugar or to taste
Pinch salt or to taste
Pinch pepper or to taste
1 small or 1/2 regular clove garlic super minced or to taste
1/4 cups sliced almonds toasted (optional)
1-2 pinch red pepper flakes (optional)
Mix all together and enjoy. Tastes even better served the next day.

[Manduck]

I even like overcooked brussels sprouts, which are a time-honoured holiday tradition in our family.

[psychobunny]

Slice in half, microwave with a little water for 4 minutes, toss with salt, pepper, and butter.

[Seamack]

Blanch 'em. Meanwhile saute some garlic and smoked bacon, add sprouts to this mixture. Toss in a finely chopped red chilli pepper. Let this cook for a minute, squeeze in the juice of one lemon and season. Et voila.

[emmaliminal]

@madmonk28

Braised Brussels Sprouts
The Washington Post, February 15, 2006. Summary: This is Stephanie Witt Sedgwick’s hands-down favorite way to cook them. This method gives Brussels sprouts an almost-melting quality. Bacon imparts a smoky flavor here, but it’s not essential; the bacon may be replaced with a tablespoon or two of oil. 6 servings.

Ingredients:[ul][li]1/4 pound bacon, diced [/li][li]1/2 cup chopped onion [/li][li]1 to 1 1/2 pound Brussels sprouts, outer leaves removed and stems trimmed, each cut in half [/li][li]1/2 cup chicken stock or low-sodium chicken broth (we were out of chicken broth and used beef, to fine effect)[/li][li]Pinch sugar [/li][li]Salt [/li][li]Freshly ground black pepper[/li][/ul]Directions:[ul][li]In a pan large enough to eventually hold all of the Brussels sprouts, cook the bacon over medium heat until the bacon releases its fat, 3 to 4 minutes. Add the onion and cook, stirring every minute or so, until it is translucent, about 3 minutes.[/li][li]Add the sprouts, stock or broth, sugar and salt and pepper to taste, stirring to combine. Increase the heat to high and bring the broth to a boil. Immediately reduce the heat to low and cover the pan. Allow the sprouts to cook slowly until tender, 25 to 30 minutes. [/li][li]Uncover, increase the heat to high and bring the stock or broth back to a boil. Cook until the liquid has almost evaporated, about 4 minutes.[/li][li]Serve immediately, or cover and keep warm until ready.[/li][/ul]

Ah. Mah. Gah.

My husband made this for me, at my request, this evening (I brought home the pertinent groceries). It is going on the permanent list of Most Favored Dinner Recipes AS OF NOW. UnbeLIEVably good. I am considering going downstairs to raid the fridge and snarf the leftovers at this very moment, except that I know I will appreciate them even more at lunch tomorrow.