Any good recipes for brussel sprouts?.. yuck (?)?

Question

My mom came by and dropped off some vegetables from the farmer's market just now. I said I didn't want them but you know how parents are.. "no, you take it" and then that's the end of that.

So I'm stuck with them. I hate them, but I'm not going to throw my mom's hard earned money in the garbage.

Thanks for your answers so far - I should add that I do like vegetables, I just don't like brussel sprouts.

Answer 1

I used to abhor brussels sprouts, but then someone made them for me by ROASTING them. What a difference!!! Now I love them, but again, ONLY if they're roasted.

Sometimes, when I'm doing a roast, I'll just drop them in the roasting pan at the last 30 minutes or so. Other times I'll salt and pepper them, drizzle them with a little bit of olive oil and roast them in loose foil in the oven.

Thanks for not throwing away your folks' hard-earned money. Hope the roasted sprouts convert you to liking them.

Answer 2

EASY! Cut the sprouts in 1/2 and make a small pocket on each half. put aside. Season some minced chicken as you wish and cook it as you would ground beef. Once that is done stuff the brussel sprout halves with the chicken, sprinkle Parmesan cheese over them and bake for 20 minutes at 350C. I never liked them until I tried them this way. Go to www.foodtv.ca for more recipes. They have a lot.

Answer 3

Melt some butter in a pot. Add thin sliced onions, cook until onions are tender and slightly translucent. Add a teaspoon of brown sugar, stirring until sugar is dissolved. Add one inch of water and Brussels sprouts. Add handful of slivered almonds. Cook on med-low heat until sprouts are tender (about 20 minutes, adding water if necessary).

While this may sound a little strange, even the Brussels sprouts haters in my family love this recipe. Good luck.

Answer 4

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA
Active time: 10 min Start to finish: 35 min
1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Makes 4 servings.

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

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.

2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.

3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.

Serves 6-8.
http://www.elise.com/recipes/archives/001594brussels_sprouts.php

***

Pickled Brussels Sprouts Recipe
ngredients:
20 oz. brussels sprouts, frozen
1 1/2 cup sugar
3/4 cup vinegar, apple cider
1 tsp. salt
1/2 tsp. mustard, dry
1 tsp. oregano
dash black pepper, freshly ground

Directions:
Cook brussels sprouts according to package directions; drain.
Put in a shallow dish.

Combine remaining ingredients in a small saucepan. Bring to a boil, remove from heat, and pour over brussels sprouts.
Cover dish and store in refrigerator at least 24 hours before serving.

***

I just like mine boiled, drained, with lots of butter, or garlic butter. I can't eat then too hot, nor cold..

Answer 5

actually brussel sprouts takes great if prepared well..this is a cold recipe i got from a gourmet store that i now use...par boil or microwave sprouts place in bowl..add sundried tomatoes..greek olives.. pine nuts..alittle salt to taste alittel oil from the tomatoes or your own choice..you can also add whatever else you think will go well and mix voila a great cold or eat warmed up sprout delicacy..it tastes as good as it looks try it..

Answer 6

If you saute some bacon and onion in olive oil you can toss roasted brussel sprouts with them. Brussels are like little cabbages...whats not to like?! lol

Answer 7

Honey!

First boil a piece of smoked neckbone (Great for flavor). Then
split them in half when they are tender enough if they're frozen. If fresh just split them in half add it to your smoked neckbone after about 20 minutes or the meat is tender almost falling off of the bone. Season with your favorite seasonings, my favorite is Tony Chachere's or garlic powder, seasoning salt and black pepper. Cook until tender (Delicious).

Answer 8

*giggling* i know how you feel! only with me its green beans. they make your tongue hang out of your mouth and afraid to go back in..but back to the brussel sprouts. I wash them and cut the bad edges of the bottoms off, put them in a pot, cover them with water and add a little olive oil, and a couple of fresh garlic cloves to the water, when fork tender, put them in a dish add a little olive oil and parmesan cheese ... i hope you like it ... but i do have to say when you dislike a certain food there is nothing that is going to make you like it. like those awful green beans, i swear it feels like fur on my tongue when i eat those, now that is yuck

Answer 9

if you steam these veggies until they are tender (you can easily poke a fork through them) and then just add butter, garlic salt, and a little bit of parmesean cheese, they are a lot more tolerable...actually, I didn't like them until I had them this way. Try it and let me know what you think :)

Answer 10

Steam them until tender, drain what ever water is left in the pan, then drench them in BUTTER, and put salt on them. This is the only way I can make myself eat them for my kids sake.