Do you have a good recipe using brussel sprouts?

Question

I love brussel sprouts but tired of just eating them with butter. Any good recipes?

Answer 1

Take a bag of mixed vegatables mix them together with last nights roast beef leftovers water, beef broth and dont forget the brussel sprout, potatoes, put it all together in a crockpot on med. for half a day. at nihgt you either have stew or soup depending anyway french brread some butter and what ever you like to drink and you got something man.

Answer 2

Brussel Sprouts recipe

Ingredients
1 1/2 lb Brussel Sprouts
1/2 lb Mushrooms fresh, rinsed and sliced
4 slices Bacon
2 tablespoons Butter
1/4 cup Onions chopped
1/4 cup Dry White Wine


Instructions
Wash & trim brussel sprouts and cook in boiling water until barely tender, about 8 to 10 minutes. Drain and set aside.
In large skillet, fry bacon until crisp and drain on a paper towel. In remaining fat, cook onion until soft (sautee). Add mushrooms and cook until lightly browned. Pour off excess fat and add butter and white wine. Add reserved brussel sprouts and toss them with remaining onion & mushrooms. Crumble in bacon. Salt and Pepper to taste. Heat through and turn onto serving dish.

Answer 3

peel off the outer leaves and cut in half.
Split the core of each half and set aside.
put a heavy pot (make sure you have a tight fitting lid handy) on high heat and add 1/2 a teaspoon of salt.
When the pot is SMOKING hot add the sprouts, 1 cup of water and a pat of butter. put on the lid let steam.
when the sprouts are fork tender remove from the heat and add apple cider vinegar to taste. toss and serve hot.

Answer 4

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....

http://www.findarticles.com/p/articles/m...

http://www.findarticles.com/p/articles/m...

http://www.ou.org/shabbat/recipes/shemin...

I hope those help! Good luck! :)

Answer 5

Crispy, by no ability Soggy, Brussels Sprouts 4 servings one million pound sparkling brussels sprouts one million tablespoon olive oil one million one million/2 teaspoons balsamic vinegar Salt floor black pepper Preheat oven to 350 stages. decrease ends off sprouts. score the top of each and every sprout via reducing an "X" about one million/2 inch deep. position sprouts in baking dish. upload olive oil; shake dish to flippantly coat sprouts. Roast, uncovered, for quarter-hour. eliminate from oven. upload vinegar and salt and pepper to flavor. Shake dish to flippantly coat sprouts. go back dish to oven; roast quarter-hour. in protecting with serving: 80 3 energy i have not tried this yet yet in accordance to Ms. Figueras, "The sprouts are crispy on the exterior and chewy on the interior."

Answer 6

Yes!! I too love brussel sprouts. I boil them, smother them with butter, and eat away!! DELICIOUS and SIMPLE too.

Cheers!!

Answer 7

Yeah dig a big hole in the ground and bury all the brussell sprouts then cover em with a truckload of earth and build an industrial area over the top so that i never have to see one again:)

Answer 8

I just blanch them, cool them with ice water, store until using/or use immediately.
cut in half - then fry them, seasoned with your favorite seasoning, fried in olive oil and garlic until cut side is brown.

they are very good.

then just add salt and enjoy.