Please, How do you cook fresh brussel sprouts??

Question

Anything like cooking cabbage??

Answer 1

You can steam them or saute them with a little butter and water. Best to cut them in half for even cooking - otherwise outside will be mush and inside will be too crisp.

Or you can roast them. I've had them roasted in restaurants and have provided 2 recipes for you. (I think this is the tastiest way.)

Oven Roasted Brussel Sprouts

brussel sprouts
olive oil
salt and pepper

Preheat the oven to 400F.

Slice the sprouts in half lengthwise, removing any loose, outer leaves and trimming the bottom stems.

Toss sprouts in a little bit of olive oil and add salt and pepper, to taste. Spread cut side up in a single layer on a foil-lined baking sheet.

Bake 400F for 30-40 minutes, until browned.

Serve immediately, or store in the fridge for lunch the next day.


Roasted Brussels Sprouts from the Barefoot Contessa Cookbook. 6 servings

1 1/2 lbs Brussels sprouts
3 tablespoons olive oil
1/2-3/4 teaspoon kosher salt
1/2 teaspoon lemon-pepper seasoning or ground black pepper


1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
4. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
5. Shake the pan from time to time to brown the Brussels sprouts evenly.
6. Sprinkle with more kosher salt if you like, and serve hot.

Answer 2

I got this recipe from Giada deLaurentis and it's the only way I will eat fresh ones.

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.

Answer 3

Yes you can cook it like cabbage but not as long. The best way is to steam them with low heat and leave they firm then just at a little salt and pepper to taste with some butter. Yummy and good for you. Just go ez on the salt and butter.
ps
real butter is healthier than margarine.

Answer 4

I just cook them like I cook my cabbage. I put them in a pan and cook with some butter, salt, pepper and sugar. By putting a little sugar on them, they make their own juice to cook in. The sugar gives them a little sweet flavor and they are really delicious.

Answer 5

You can cook them several different ways, but I usually steam mine. Steam them about as long as you would for broccoli florrets (until they are a little bit soft and the color is bright green). You can cook them any way you would broccoli, but I prefer steamed, then tossed with a little butter, salt and horseradish. Makes a great side dish.

Answer 6

If they are large cut them in half if not leave them whole.Put in a bowl and drizzle with olive oil,season with sea salt,black pepper and garlic powder.Toss.Preheat oven to 400.Bake until they start to brown and caramelize on the outside and a knife inserts easily.
note: You can just steam or boil them, though thats kinda bland.

Answer 7

Are you wanting them cooked traditionally, or would you like to spice them up? I usually steam them until they are tender and then toss them with a little kosher salt and butter. For a more exciting version though, try cutting them in half and sauteeing them with pancetta, salt and pepper with a splash of balsamic vinegar until tender. Yum!

Answer 8

Put them in boiling water for 5 minutes with a bit of salt, after put them in a bowl with cold water for 1 minute.
Ready to serve.

Answer 9

only take a minimal amount of the stalk then cross with a knife then put into boiling salted water for 10 mins on a steady heat, then take of heat and strain and run cold water on them to keep the green colour, then when ready put back into boiling water for approx 5 mins to heat through again then serve with melted butter with a grating of parmesan cheese, and wow!!! beautiful

Answer 10

I STEAM CABBAGE -- TRY STEAMING THEM?