What is a modern way to serve brussel sprouts?

Answer 1

Serve them with coffee and biscuits every morning and make sure they're nice and comfy on their chair

Answer 2

I don't know how modern this is, but it's definitely my favorite way to cook sprouts...

Brussels Sprouts with Bacon and Shallots.

3-4 slices bacon, chopped
1 tablespoon olive oil (optional)
1 shallot, chopped (or a small onion)
1 1/2 pounds Brussels sprouts, trimmed and cut to equal size - leave smaller sprouts whole and halve the larger ones.
Salt and pepper, to taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add the olive oil to the pan or just use the bacon drippings. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with the cooked bacon bits.

It's so delicious!

Answer 3

Cut them in half, part boil them with a little salt, fry some chopped onions, 1 can of chopped tomatoes, 5 frankfurter sausages, 3 rashes of bacon (cut thin), a little bit of cumin, garlic, 1 veg stock (and if you want a little hot, add some fresh chopped chillies). Once the brussels are part boiled, pour 1 can of red kidney beans and the fried ingredients, let it to simmer until the "sauce" thickens and serve over a bed of rice or with the turkey!! It adds colour and flavour. It is delicious!! The children love it!

Answer 4

My wife has a way of making sprouts the absolute food of the gods. Essentially, steam them first, so they're just tender. Melt some butter in a frying pan, transfer the sprouts to the butter, fry them up a little tille they start to colour.

Add double cream.

Heat through till they're hot and covered in the butter and cream emulsion, serve with whatever you like, or even on their own. They're to die for. Which, given the cream and butter combo, is probably just as well...

Answer 5

I like to putt a layer of thinly sliced onions on the bottom of a casserole dish then add the sprouts over them. Mix 1/2 can of chicken broth with 1/2 cup red wine and pour over them. Add salt, black pepper and cayenne or red pepper. Bake for about 20 minutes at about 350 to 400 degrees. Then sprinkle about 2 cups of sharp cheddar cheese over it and put back into the oven until cheese is bubbly.....Mmmmmmmmmmm good!

PS. Don't let them dry out. If you start losing too much liquid add a little more broth or wine to it.

Answer 6

Yummy!

Creamy Brussels Sprouts

Nonstick cooking spray
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp. butter
2 lb. Brussels sprouts, trimmed and halved, or green beans, trimmed
1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 tsp. ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 tsp. salt
1/8 tsp. ground black pepper

Directions
1. Preheat oven to 350 degrees F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.
2. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese.
3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings.

Answer 7

Steam as normal. In a separate pan fry bacons cubes until crisp. Then just combine the two together and serve with a knob of butter.

Answer 8

Just boil or steam in the normal way. Meanwhile, roast, then peel and chop some sweet chesnuts; fry or grill some streaky bacon until crisp enough to crumble and mix (including bacon fat) with the cooked sprouts. Yum!

Answer 9

Slice finely. Stir-fry with pancetta, garlic, herbs and walnuts. If you wanna be really sickly, garnish with a little stilton.

Very Xmassy. If you up the cheese (ie make a sauce) and cut out the pancetta it makes a good veggie main course, with rice or mash.

Answer 10

Keep them in the sprout bag and hang over a large fire

Answer 11

Cover the steamed sprouts with some butter and then go mad with the black pepper grinder, food of the gods.