Does anyone have a recipe for Brussel Sprouts?

Question

The only time I've had them and enjoyed them they were cooked in a horseradish cream sauce with bread cumbs. Does anyone here have a recipe like that?

Thank you!

Answer 1

Brussel Sprouts Gratin
3 servings

1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
3 TBS unsalted butter, melted
Olive oil
kosher or sea salt and fresh pepper
1/2 cup panko breadcrumbs
1/4 cup grated gruyere or emmentaler
3/4 cup heavy cream
1/4 - 1/2 tsp. horseradish

Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 - 25 minutes. You want them to be browned a bit and tender when pierced with a knife.
Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.
Mix the horseradish in with the cream.
When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 - 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.
Place under broiler until crust is browned and cheese melted, about 5 minutes.

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Brussel Sprout Horseradish Recipe
Ingredients:
1 10-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled
1 1/2 pounds small brussels sprouts, trimmed
3 tablespoons (or more) prepared white horseradish
2 teaspoons all purpose flour
1/8 teaspoon ground allspice
3/4 cup whipping cream
3 tablespoons butter
1 teaspoon chopped fresh thyme
Fresh thyme sprigs (optional)

Directions:
Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

Other brussel sprout recipes:

http://fooddownunder.com/cgi-bin/search.cgi?q=brussel+sprout

http://www.findarticles.com/p/articles/mi_m0JAW/is_2002_Spring/ai_85592461

http://www.findarticles.com/p/articles/mi_m0JAW/is_2002_Spring/ai_85592461/pg_4

http://www.ou.org/shabbat/recipes/shemini62.htm

I hope those help! Good luck! :)

Answer 2

I have a really quick and easy recipe for creamed brussel sprouts. Just boil the brussel sprouts until hot, but still a little firm. (Drain, and set aside.)

To make the cream sauce, just heat up milk in a sauce pot on medium to medium-high heat on your stove top, and add salt & pepper and lots of butter. (Stir constantly, so as to not scorch the milk.) When the milk comes to a slow, rolling boil, thicken with corn starch. That's it! Then dump your sprouts into that pot, and stir so they're all coated. Or, if you're having company, put the sprouts into a serving dish, and pour the cream sauce on top of them and stir. It's delicious and easy that way. Good luck!

Answer 3

Creamy Baked Brussel Sprouts
These are soooo good, if you like Brussel sprouts that is....
3 cups Brussels sprouts, frozen
2 green onions, chopped or 1 small onion, chopped
8 soda crackers, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can cream of celery soup
1/4 cup milk
6-8 servings

1. Defrost the brussel sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
2. Cut all brussel sprouts in half, if needed so they are all similar in size.
3. In another bowl, mix the rest of ingredients, add the brussel sprouts and toss lightly until they are all coated.
4. Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussel sprouts are nice and tender.

Answer 4

it truly is an fantastically good recipe for fairly jazzing up Brussels Sprouts: Brussels Sprouts with Maple Syrup and Toasted Almonds factors SERVES 8 2lb (900g) Brussels sprouts 2oz (60g) flaked almonds 2oz (60g)butter 3 tablespoons maple syrup salt and freshly milled black pepper technique * warmth a small sturdy depending frying pan over a medium warmth. upload the flaked almonds and toss often for a minute or 2 until eventually proper browned. Tip the almonds right into a dish and positioned to at least one part. * Peel the outer leaves from the sprouts and trim the end (do no longer decrease a go in them as this only makes them soggy). * positioned a medium pan of salted water over a severe warmth and convey to the boil. upload the sprouts, carry decrease back to the boil. Simmer for more effective or less 10 minutes or until eventually "al dente" i.e. even as examined with the point of a knife it is nonetheless slighly agency yet no longer not easy. * Drain the sprouts in a colander and shake properly to get them fairly dry. conceal the colander and stand someplace warmth. * interior of a similar saucepan over a low warmth, now upload the butter and the maple syrup. Tilt the pan to amalgamate. turn off the nice and comfy temperature. * Now upload the sprouts decrease back to the pan, season properly with salt and freshly milled black pepper. positioned the lid decrease back on and toss the sprouts to glaze. * Pile the sprouts right into a warmth serving dish, sprinkle over the toasted almonds............and serve.

Answer 5

Brussels Sprouts, rinsed with cold water
Olive oil
Rock salt
Optional mix of other crunchy vegetables…
Recommended: Parsnips, Potatoes, Carrots. Cauliflower, Broccoli, Turpnips

1) Pre-heat oven to 475 degrees
2) Rinse Brussels Sprouts well
3) Cut bottom woody end away and cut sprouts in half lengthwise…if the outside leaves are damaged or dry you can pull them off easily at this point.
4) Toss sprouts in a bowl with enough olive oil to coat the sprout and salt.
5) If you are including other root vegetables, cut them to be similar size as your halved sprouts and toss with oil and salt.
6) Spread veggie chunks out on a cookie sheet (covered with tin foil) or on a cast iron skillet in a single layer. Do not layer veggies on top of one another.
7) roast in oven for 15-20 minutes depending on how many veggies you are cooking. Keep an eye on them and remove when the edges begin to get golden brown.



Brussels Sprouts Soup
(from The Enchanted Broccoli Forest)

2 tbsp butter
1 cup onion, minced
3 cups Brussels Sprouts, minced
1 cup potato, diced
2 cups stock or water
½ tsp salt
black pepper
¾ cup sour cream
¾ cup buttermilk
minced fresh parsley and chives

1) In a medium sauté pan cook onions in butter over moderate heat.
2) When they become transparent (before they brown), add Brussels and sauté for another 5 minutes.
3) Add potatoes, stock, and salt. Cover and simmer until potatoes are thoroughly cooked.
4) Remove 2/3 of the mixture to a blender (once it has cooled slightly) and puree.
5) Return it to the kettle and season with pepper.
6) Whisk together sour cream and buttermilk, and whisk into soup.
7) Bring heat back up to serve (don’t let it boil!)
8) Serve as soon as its hot, garnished with chopped fresh parsely and chives.

Answer 6

Try them in a buttery, garlic, white wine sauce... mmm!

I don't have a recipe, I just make it off the top of my head.

I steam the brussel sprouts. Then in a sauce pan melt 4 Tbsp. butter, add a half cup to cup of wine, and freshly crushed garlic to taste (sometimes I brown the garlic first to bring out the flavor). Stir & bring to a gently boil. Add the brussel sprouts and lower heat to simmer. Mix & coat the brussel sprouts... and enjoy!

You can also add heavy cream or balsamic vinegar to the sauce.

Don't forget to pour yourself a glass of wine too... Pinot Grigio is my favorite! ;)

Answer 7

Sorry but I have this one.

1 pound Brussels sprouts,cooked
1/2 tsp. garlic powder
1/2tsp. pepper
1/4 cup vinegar
1/2 tsp. mustard
1/2 cup oil
1.Mix all dressing ingredients and shake well.
2. pour over cooked Brussels sprouts while they are still warm. Refrigerate for 4 hours before serving

Answer 8

You can roast them like potatoes:

1) Clean the sprouts
2) Cut the big big ones in half, otherwise leave them whole (try to shoot for the same size all around - that way they'll be done at the same time)
3) Drizzle with olive oil (use your hands to rub it in)
4) Dump onto a 1/2 sheet pan
5) Sprinkle with kosher salt and black pepper
6) Roast in 400-degree oven for ~45 minutes or so

They'll come-out of the oven nicely caramelized. Awesome!

Answer 9

I love them cooked on the grill. Make a foil package (or buy the pre-formed ones). Put your brussel sprouts into the package and then add a few tablespoons of olive oil, a couple tablespoons of balsamic vinegar (only use balsamic for this as it is sweet), salt, pepper, and garlic if you want. Then grill for 20 minutes.

Answer 10

Here is one of my favorite recipes

HERB AND GARLIC BRUSSELS SPROUTS

3/4 lb. fresh or frozen brussel sprouts
1 sm. onion, sliced thin
1 clove garlic, minced
2 1/2 tsp. butter
1/8 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/8 tsp. salt

Steam brussel sprouts and onion over boiling water for about 20 minutes or until tender. Melt butter in saucepan, add garlic, and saute until browned. Add steamed vegetables and seasonings. Cook 4 minutes or until vegetables are heated through, stirring occasionally. Yield: 4 servings - 70 calories.