how do i cook brussel sprouts?

Answer 1

I recently learned of a great method (other than just boiling) that adds flavor, and for those of us who always hated them, makes them tasty:

I suggest getting the fresh ones.. not the frozen. All the markets have them
● Spread a little olive oil on a shallow pan (I used one that fits in my toaster oven).
● cut the bottom of the sprouts and cut into quarters. Discard any discolored leaves but keep any others pieces that fall of
● put into a colander and rinse and drain & spread out on the pan with the oil
● finely chop some resemary
● use a basting brush to brush excess oil over the tops of the sprouts
● sprinkle rosemary over sprouts
● Bake at 400 deg. for about 20 mins.
You will see pieces start to blacken... this is all part of what makes them so good. Take them out when this starts to happen more and the rest of the sprouts look cooked... don't overdo.
● you can add a little salt & pepper and sprinkle a little parmesan cheese over and serve... both optional.
I know this method might look strange, but they are great. I even like to nibble off the pan when it comes out of the ove.

If you meant the more traditional way... just cut off the ends, put in a pot, cover with water, cover the pot and bring to a boil. Lower heat to simmer, and cook for about 15 mins. or until tender.

Answer 2

Very simple to cook on the stove top and I am also giving you a link for roasting recipes you might like to try..

Take a knife and put a slit( make an X) in the bottom of each one at the stem.

Fill a good size pot with water, add some salt, let it come to a rolling boil and then add the Brussel Sprouts. If you have alot;either use a big pot or cook in 2 batches.

cook 7-10 minutes

To keep them looking bright green and to stop the "cooking" process, As soon as you take them off the stove, place them in a deep bowl of Ice water.. then scoop out and put in a regular bowl to serve.

Answer 3

Roasted Brussel Sprouts:

45 min 5 min prep
4 servings

1 lb Brussels sprouts
2 tablespoons olive oil
1 teaspoon salt

1. Preheat oven to 425 degrees.
2. Any brussel sprouts approaching ping pong ball size should be cut in half to reduce cooking time.
3. Place brussel sprouts on a baking tray.
4. Cover brussel sprouts with olive oil and salt.
5. Bake for 20 minutes.
6. Stir or flip.
7. Bake for another 20 minutes.

Answer 4

Of all the ways to cook Brussell Sprouts I rather enjoy them done this way the most.

For about a pound of Sprouts I Dice three slices of bacon and 1/2 of small onion diced. I place that in a saute pan and slowly begin to heat that pan. In a pot I par boil the sprouts in salted water, when the sprouts are 1/2 done pour off the water and add them to the saute pan with the bacon and onions, and 1/2cup of chicken broth. When sprouts are done add 1 tablespoon of butter and remove from heat and mix until butter is melted . A touch of freshly milled black pepper and they are good to go. Dont forget to use the bacon and liquid over it for added flavor.

Answer 5

here's one way:

INGREDIENTS
3 cups Brussels sprouts, tough ends sliced off and outer leaves removed
1 tablespoon olive oil or butter
1 garlic clove, minced
1/4 cup apple cider
salt and freshly-ground pepper to taste

1. Cut an X in the bottom of each Brussels sprout. Bring a large pot of water to a boil. Add Brussels sprouts and return to a boil. Cook, covered, for 20 minutes, until sprouts are tender but still firm.
2. Drain Brussels sprouts. Heat oil or butter in a heavy-bottomed skillet over medium-high heat. Add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately.

Otherwise, you can just saute in a bit of olive oil until they are tender.

Answer 6

1. Cut brussel sprouts in half and cut the stems off;
2. Place in a bowl with a tablespoon of butter, a tablespoon of olive oil and some salt and pepper. Toss once or twice
3. Throw them on a baking sheet in a 400 degree oven for 20 mins.

They get slighly crispy on the outside, but still retain that nutty flavor. You can omit the butter, but why woud you?

Answer 7

place brussel sprouts on a baking/cookie sheet
sprinkle with olive oil, crushed garlic, salt and pepper
toss to coat and roast in the oven at 350 degrees until outsides are just a little brown. simple but very good. =)

Answer 8

I love Brussel sprouts....all ways, even just steamed with a drizzle of oil or butter and a sprinkling of nutmeg is great, but yif you're looking for something different these are two good recipes:

Brussels Sprouts in Brown Butter
(Adopted from The Way to Cook by Julia Child)

Trim stems and remove any wilted leaves. Slice an ‘X” about 3/8” deep in the stem end. Rinse and drain.

To Blanch Brussels Sprouts

Bring about 6 quarts of salted water to the boil. Add sprouts to boiling water. Begin timing once water has resumed the boil – and boil sprouts for 4 minutes.

The sprouts are done when one a paring knife can pierce one fairly easily. It should still have a slight crunch.

Drain and plunge them into a bowl of ice water for immediate cooling. They are ready for cooking – or you can leave them blanched until you are ready to proceed with whatever cooking method you’d like.

Brussels Sprouts in Brown Butter

Halve or quarter the blanched sprouts.

Heat about 3 tablespoons of butter in a frying pan until it is light brown in color – but not burning or smoking.

Add sprouts and season with salt and pepper. Swirl in butter until sprouts brown slightly. Serve immediately.

- and -

Brussel Sprouts w/ Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels 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 cooked bacon bits.

Answer 9

Trim off any brown spots, or bad looking leaves, then put a pan of water on the stove, bring the water to a boil. Put the brussel sprouts in the water, add a teaspoon of butter, (to keep them from sticking to pan), boil until a fork comes out of one, real easy. Drain the water, and put them in a serving bowl. Then sprinkle a little white vinegar on them, using the cap off the bottle. I usually sprinkle two caps full on them. Add some pepper.

Answer 10

Steamed, if you like the taste of them. Trim the bottoms off and if they are LARGE, cut in half.

One of my favorites is sliced with celery in a baking dish, splashed with lemon juice, covered and baked in 350 degree oven until fork tender. The celery really complements the flavor of the brussel sprouts.