What is the perfect way to cook Brussel Sprouts please?

Answer 1

My favorite way is to slice them thinly or even in half after blanching for a couple of minutes in boiling, salted water. Then sauteed them in a frying pan with a tablespoon of hot oil, saute onions and crispy bacon until tender. YUM. I don't have a recipe per se, but look for "Shredded Brussels Sprouts" at www.allrecipes.com for a recipe like mine. There are also other great ways to roast and cook brussel sprouts. You can see comments from those who've tried the recipes that are posted.

Answer 2

We had these last week and they were absolutely delicious!! I kept picking them out of the pan after dinner, while we were cleaning up.

Brussels Sprouts with Bacon From Food Network Kitchens

3 pounds medium Brussels sprouts
2 tablespoons vegetable oil
8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

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No need to worry if you don't have Kosher salt or apple cider vinegar.

Answer 3

I recently had to make braised brussels sprouts at work, where we dont get recipes for our menu and this is what I did and all my co-workers and sous chef were amazed by the results.
First trim the stem, and cut in half to speed up the cooking time.
saute bacon, then onions and garlic, deglaze with some red wine, add the brussels sprouts then some chicken or beef stock until about 2/3 of the sprouts are in liquid, then season with a little cayene, and to taste salt, pepper, and sugar, bring to a slow simmer and cover for a few minutes until they are cooked through.
Brussels sprouts tend to be a little bitter, and the sugar will get rid of the bitterness.

Answer 4

Cut across the bottom, remove all the loose outer green leaves till you get a tight firm small ball -- big is not good here.

Steam for about 20 minutes -- then check with knife tip, they should offer some resistence to the knife, i.e not be soggy but have a little firmness. Serve right away -- don't leave them hanging around. I start mine cooking the time I take the meat out. By the time the meat has rested and been carved and plated the sprouts are ready.

The new varieties od sprouts we get now are a lot sweeter than olden days, I'm loving them now.

Answer 5

ROASTED BRUSSELS SPROUTS

2 1/2 cups Brussels sprouts
2 cloves garlic, peeled and crushed
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 3-inch sprigs rosemary or 1/2 teaspoon dried, finely chopped

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. Place in a baking dish in a single layer. Top with rosemary and roast 20 minutes or until tender.

Answer 6

This is my favorite way to prepare Brussels Sprouts. Trim them of any rough looking outer leaves and then cut them in half lengthwise. In a large saute pan melt enough butter to coat the bottom of the pan and place the Sprouts in the pan cut side down, lower the heat and allow the butter to slowly brown. With large Sprouts you will need to cover them with a lid so that the steam that is trapped helps them cook through before the buttery side starts to burn. At any rate after they are caramelized and softened, shake them all around the pan so that yummy butter is all over them. Season with salt and pepper.
Steaming is fine as it is healthful and foolproof, but the flavors of the vegetable are not as nicely developed with this method

Answer 7

nice recipe: brussel sprouts, mini tomatoes, little meatballs, small potatoes.
Fry the meatballs (make them the same size as the sprouts/potatoes/tomatoes) add the potatoes, blanch the sprouts, and add them to the meatballs etc.
At the last minute add the cherry tomatoes. Some seasoning, and you're done!!
A nice way to eat brussel sprouts, and it looks nice too!

Answer 8

if you cook them right at the end of cooking dinner you'll be doing loads of things at once and the chances are you'll absent-mindedly overcook them. Best is to steam them for ten minutes or boil for 7 mins (drop them into boiling water, don't heat the water with the sprouts in). Do this when you're doing nothing else. Then at the end of the sprout cooking time, run cold water over them to stop the cooking. Put them in a bowl and forget about them until just before dinner is ready. Then drop them into a hot frying pan with some butter in and fry them until they're hot again.

super tasty and stress free - you can't over cook them, honest!

Answer 9

First clean your brussels well and don't be tempted to score the stalk, leave them whole...
Second in some very lightly salted water boil them until they are cooked but still have a slight chew to them.
Third place into a blender after draining and blend with a good sized blob of cream until you get a thick puree.
Serve.
You will think you have gone to heaven, (In actual fact you are getting close, instant heart attack in every spoonful, but worth it.....)

Answer 10

Throw them away! Brussels sprouts are punishment food!