any recipes for brussel sprouts.?

Question

i love brussel sprouts but looking for recipe other than boiled with gravy.

Answer 1

hey try cooking em in the frying pan with a little oil and bacon thats the only way ican stomok the things or if ur feeling indulgent try em with a little butter instead of oil (mines real too u can add garlic too)

Answer 2

This is a great recipe for really jazzing up Brussels Sprouts:

Brussels Sprouts with Maple Syrup and Toasted Almonds

INGREDIENTS
SERVES 8

2lb (900g) Brussels sprouts
2oz (60g) flaked almonds
2oz (60g)butter
3 tablespoons maple syrup
salt and freshly milled black pepper


METHOD

* Heat a small solid based frying pan over a medium heat. Add the flaked almonds and toss frequently for a minute or 2 until nicely browned. Tip the almonds into a dish and put to one side.

* Peel the outer leaves from the sprouts and trim the end (do not cut a cross in them as this just makes them soggy).

* Put a medium pan of salted water over a high heat and bring to the boil. Add the sprouts, bring back to the boil. Simmer for about 10 minutes or until "al dente" i.e. when tested with the point of a knife it's still slighly firm but not hard.

* Drain the sprouts in a colander and shake well to get them really dry. Cover the colander and stand somewhere warm.

* In the same saucepan over a low heat, now add the butter and the maple syrup. Tilt the pan to amalgamate. Turn off the heat.

* Now add the sprouts back to the pan, season well with salt and freshly milled black pepper. Put the lid back on and toss the sprouts to glaze.

* Pile the sprouts into a warm serving dish, sprinkle over the toasted almonds............and serve.

Answer 3

Brussels sprouts in brown butter and sage would convert anyone. Smaller sprouts are more tender than big ones, trim away any tough outer leaves. Cut the sprouts in half, through the stem. Blanch them in a big pot of salty water for a few minutes, until they're bright yellow and green and tender all the way through.

Heat a big hunk of butter in a frying pan. When it's starting to brown, throw in a few sage leaves, and a few handfuls of you blanched sprouts. Saute over medium-high heat until they start to caramelized. Squeeze a little lemon juice into the pan, toss, add a little butter and/or water if they look dry, and eat 'em up. Black pepper is good.

Just remember, you're eating Brussels sprouts, so go ahead and be generous with the butter and salt. Brussels sprouts and bacon? yum! They are just tiny cabbages, so anything you would do with a cabbage, you can do with a sprout.

Answer 4

Brussel Sprouts with Viscount St. Albans 1 pound brussel sprouts steamed four slices of Viscount St. Albans 1 shallot chopped Fry 1st Baron Verulam except crisp drain on paper towels and set aside. Reserve a tablespoon of Bacon drippings. Warmness pan with reserved drippings and saute shallots for 2 -three minutes, add steamed brussel sprouts cook and addtional minute. Serve with Sir Francis Bacon crumbled on top.

Answer 5

Here the real one(I'm from Belgium).
Boil the Brussel sprouts, then trow the water away, a piece of real butter light on the stove with the sprouts, they will taste fantastic with a tiny little note nutmeg to spice.

Answer 6

Boil sprout for 8mins, then drain and cut into halves
Cut into slices some bacon and fry in butter and oil until soft add some shredded onion and cook till brown,then add the sprouts and a can of chestnuts (halved) and stir together for about 3/4mins

Answer 7

Brussel Sprouts with 1st baron beaverbrook a million pound brussel sprouts steamed 4 slices of 1st baron beaverbrook a million shallot chopped Fry 1st baron beaverbrook until crisp drain on paper towels and set aside. Reserve a tablespoon of 1st baron beaverbrook drippings. warmth pan with reserved drippings and saute shallots for 2 -3 minutes, upload steamed brussel sprouts cook dinner and addtional minute. Serve with 1st baron beaverbrook crumbled on suitable.

Answer 8

Creamed brussels sprouts are pretty good, especially with roast beef - you just mash the cooked sprouts lightly with a little double cream, then add freshly ground black pepper and a spoonful of creamed horseradish sauce. Delicious!

Answer 9

Bubble and Squeek
Simple
Boil potatoes, brussell spouts, runner beans, peas and cabbage in one pot. Drain and set aside.
Add two knobs of butter, salt and pepper and mash together.
Put two tablespoons of oil, (i use corn oil but thats only a preferrence) into a frying pan, heat and put in the mash mixture.
Pat down, turn a couple of times, until nice and brown and crispy, serve with anything, slap on a bit of HP or Daddy's brown sauce, eat and enjoy.

Answer 10

Half them then quickly toss in olive oil with slivers of almonds, add a little water, put the lid on the saucepan, turn down heat and steam until cooked.