They're the best roasted, or steamed. Boiling drains all the goodness & you can over cook them. Here's some you might like.
Brussel Sprouts with Chestnuts and Bacon
1 1/2 pounds brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved
1/2 cup water
Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.
Maple Glazed Brussel Sprouts with Chestnuts
Serves: 10
3/4 cup chestnuts (fresh roasted or canned)
1 pound brussels sprouts
1/3 cup maple syrup
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375 deg. F.
Bring 2 quarts of water and 1 teaspoon of salt to a boil.
If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each. Drop them in the boiling salted water and cook until they are fork tender. Drain the sprouts and drop into ice water to shock and cool. Cut each Brussels sprout in half. Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts. Season with salt and pepper and serve.
Brussels Sprouts w Vinegar Glazed Red Onions
Serving Size : 4
1 basket brussels sprouts (about 10 ounces)
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds. Add onions to brussels sprouts, and toss well. Serve immediately.
NOTES : The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.
Brussels Sprouts with Roasted Hazelnuts and Lemon-Garlic Sauce
Serving Size : 6-8
2 lbs. Brussels sprouts
4 tablespoons unsalted butter
4 garlic cloves, minced
2 lemons, cut in half
Salt and pepper, to taste
1 cup roasted hazelnuts
Trim the Brussels sprouts’ stems and remove any tough or yellowing outer leaves.
Blanch in boiling salted water for 5 to 7 minutes or until al dente.
Plunge them into ice water to stop the cooking process.
Melt butter in a large skillet over a medium heat. Sauté garlic until
softened. Squeeze lemon juice into the pan through a sieve. Whisk the sauce. Add Brussels sprouts and toss until thoroughly coated and heated. Season to taste. Add nuts just before serving.
Caramelized Chestnuts and Brussels Sprouts
Serving Size : 8
3/4 pound fresh chestnuts
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds brussels sprouts trimmed and cut in half
Salt and freshly ground black pepper
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup Homemade Turkey Stock, or low-sodium canned, skimmed of fat
Heat oven to 400°. Using a paring knife or a chestnut knife, cut a large "x" into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.
Melt butter and oil in a large sauté pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.
Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes. Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.
NOTES : Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones. Chestnuts are easiest to peel while hot; peel one at a time, holding in a clean kitchen towel.
Julia Child Chopped Brussels Sprouts in Cream
1 1/2 lbs brussels sprouts
1/4 cup butter
3/4 cup whipping cream
salt and pepper, to taste
2 tablespoons minced fresh parsley
1. If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
2. To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
3. Put the sprouts into a food processor and whir, in batches if necessary, until they are roughly chopped.
4. In a large saute pan over medium heat, melt the butter; add the chopped sprouts and saute, stirring frequently, until just tender, about 5 minutes
5. Add the cream to the pan and bring to a simmer; cook for 8 to 10 minutes, stirring occasionally, until the chopped sprouts are tender and have absorbed most of the cream.
6. Season to taste with salt and freshly ground pepper, then place in serving dish and garnish with parsley.
ROASTED BRUSSELS SPROUTS
1 1-pound bag small, frozen Brussels sprouts (2 1/2 cups)
2 cloves garlic, peeled and crushed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 3-inch sprigs rosemary or 1/2 teaspoon dried, finely chopped
1. Preheat the oven to 350°F. Combine the oil, garlic, salt, and pepper. Toss with the Brussels sprouts and stir to coat with the mixture.
2. Place in a baking dish in a single layer. Top with rosemary and roast 20 minutes or until tender.
2006-12-01 13:36:34
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answer #1
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answered by MB 7
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The following recipe might sound a little odd, but it tastes great. A family member brought this a holiday gathering, and everyone loved it.
Cardamon-Honey Brussel Sprouts
2 T. Butter
1 ½ lbs. Small brussel sprouts
1/4 C. honey
1 tsp. Cardamon (green)
1 C. water
In a med. Saucepan,combine 1 T. Butter, 1 T. Honey and water.
Add brussel sprouts. Bring to a boil and continue boiling until water is evaporated and sprouts are tender, about 10 minutes
In a small bowl,combine remaining butter,honey,and cardamon, blend well. Pour over sprouts and cook until syrup is thickened, 3 to 5 min. longer. Season with salt and pepper. Serve hot. Serves 6
2006-12-01 22:15:37
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answer #2
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answered by jodneko 5
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Brussels Sprouts with Dijon Mustard
Recipe courtesy Pam Anderson
Show: Cooking Live
Episode: A Festive Menu
This recipe is available for a limited time only. Why?
1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard
Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
Pour over Brussels sprouts.
2006-12-01 12:56:35
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answer #3
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answered by ♥ Susan §@¿@§ ♥ 5
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I love brussel sprouts and here is a way to jazz them up. Fry up some smoked bacon and crumble the bacon bits into the sprouts after they have been boiled in lightly salted water until just tender and also drizzle some of bacon fat over the sprouts on each individual portion as desired like gravy. Another way is to take a cast iron skillet and fry salted butter until blackened and drizzle this blackened melted butter over the sprouts. You can also add in raw garlic to this as well for an additional flavor enhancement.Tastes great!
2006-12-02 03:56:22
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answer #4
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answered by COACH 5
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~Special Brussel Sprouts with Bacon~
No one will ever guess this lovely green vegetable dish is made from Brussel sprouts! Even Brussel sprout haters will enjoy this.
1 pound fresh Brussel sprouts
3 slices bacon
1 small onion, chopped
1/2 teaspoon sugar or fructose
1 tablespoon cider vinegar
salt and pepper to taste
Cook the bacon in a skillet until crisp. Remove bacon from skillet, drain and crumble. Return 1 tablespoon of bacon fat to the skillet.
While the bacon is cooking, trim Brussel sprouts. Slice thinly across the equator of each sprout and separate the slices into shreds.
Heat bacon fat in skillet over medium high heat, add shredded sprouts and onions and fry until limp and slightly browned, tossing frequently. Add sugar and cook for an additional minute or two, until the sugar is dissolved and the vegetables are lightly caramelized.
Add cider vinegar, salt and pepper and cook and stir for an additional 2 minutes. Sprinkle with crumbled bacon.
Serve immediately
2006-12-01 12:43:14
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answer #5
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answered by Holly C 3
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Clean sprouts by removing any damaged outer leaves and take off a thin slice of the stem.
Cook by boiling in salted water 20 minutes, steam them (my preferred method), or roast them (sliced vertically) in a hot oven until tender.
When cool enough to handle, slice them in half vertically (if still whole) and place cut side down in good amount of hot butter in a frying pan. Move the pan to keep the sprouts moving in the butter, season with a pinch of flaked or ground salt and fresh ground pepper. When the sprouts take on some nice colour, start flipping them around to brown the rest of their surface.
Final step, add 1/4 pint of double cream to the pan and a pinch of thyme (fresh or dried). Toss the sprouts to cover them in the cream, cover the pan and allow all to simmer on low for about 2 or 3 minutes or until the cream deepens in colour and has thickened.
Check seasoning once more and serve immediately!
This method can be used with ANY cooked veggie - cabbage, asparagus, broccoli, cauliflower, sliced carrots, leeks... Use the imagination
2006-12-01 20:47:28
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answer #6
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answered by dworld_1999 5
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Option 1: Boil them to taste. Drain the water and add butter (I prefer slightly salty butter) to the pan. Stir it while it melts and let it cover all the sprouts. Serve and then pour the butter over the top.
Option 2: As above, only then sprinkle some cheese on top.
Option 3: As option 1, only add LOTS of grated cheese and bake for 20 mins.
2006-12-01 21:19:13
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answer #7
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answered by Little One 4
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Once you have boiled them. In another sauce heat some butter, and add to it chestnuts (water chestnuts that is) and some crushed garlic, wait until the butter starts to simmer and then add the sprouts. One of my friends did this and I usually hate brussel sprouts but after tasting this its the only way that I can eat them.
Buttery/garlicy sprouts very nice
2006-12-01 21:28:34
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answer #8
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answered by Baps . 7
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Hows about this? On more than one occasion my father made me sit from lunch time until bed time, and from breakfast time to bed time the next day to try and make me eat first hot, and then of course cold brussel sprouts - not allowed a drink or a pee break.
I vowed never to touch a brussel sprout until I died. However I saw someone making a salad (mmm!!) and asked what the ingredient was and they said bs.
Finely slice bs - raw
spring onion
chestnuts peeled and roughly chopped - or you could buy the ready packets
Vinagrette of your choice.
I was slightly skeptical but infact it was very good. Mmmmm - must buy some brussels tonight!
Hope that helps!
2006-12-01 21:00:25
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answer #9
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answered by zakiit 7
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I always make a homemade cheese sauce to smother over them. I love brussel sprouts on their own, but I can only get the hubby to eat them with cheese.
My cheese sauce:
Finely mince 1/2 an onion and sautee in 1 Tbsp butter until transulcent and soft. Add another Tbsp butter. Add 1 Tbsp flour to the mixture and wisk. Allow flour and butter mixture to cook about 1 minute (this is called making a roux). Add about 2 cup milk, whisking constantly until the mixture thickens into a sauce. Add about 2 cups grated cheese (I like marble cheese, but cheddar is fine as well) and stir with a wooden spoon until just melted. Serve or store in your fridge and reheat in the microwave until you're ready to use. Add pepper (and cayenne pepper, optional) to season.
I also add 1/2 tsp. paprika for colour, but this is optional
Pour over brussel sprouts.
I hope this works for you!
2006-12-01 12:45:17
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answer #10
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answered by Yummy Canadian Mummy 5
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I used to hate sprouts as a kid (and as an adult actually...) until someone suggested a couple of years ago that I par-boil them and then roast them in the oven with butter and nutmeg. It's one of the best recipe suggestions I've ever had, and it's really simple to do too. I'd certainly reccommend giving it a go!
2006-12-01 13:12:52
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answer #11
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answered by chickentikkachasni 2
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