Brussels sprouts???

Question

Please give me good recipe for brussels sprouts!! I want to make them , but want them to taste awesome, not bland and mushy!

Answer 1

I clean as usual ,cut in half lengthwise. Heat a nonstick pan to med-high. add olive oil and 1tbsp butter or marg. add the brussels sprouts and toss until coated with oil mixture. add salt and lots of pepper . add 1/8 cup of water ,cover ,reduce heat to med and stir occ ,cook until tender, not mushy. appr. 5-10 min. I will never boil them again!..... enjoy!

Answer 2

Rinse the brussels sprouts, pat dry and cut off the stem end. Preheat a frying pan over medium high heat, add 1/2 tbsp olive oil, 1 clove of minced garlic, 1/4 c. raisins that you have pre-soaked in hot water for 5-10 minutes, and the brussels sprouts. Saute until the brussels sprouts are heated through but not mushy, probably no more than 5 minutes. Drizzle with a little balsamic vinegar and put in a serving dish. So good. Also, I always add brussels sprouts to my pot roasts along with carrots, onions and celery. It is really good.

Answer 3

1 lb fresh Brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Boil in water or steam Brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.

2 Saute onions in 2-3 Tbsp of butter in a wide saute pan until the onions are translucent. Add the Brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.

3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.

Answer 4

********BRUSSELS SPROUTS AU GRATIN
1 1/2 lbs. fresh or 20 oz. frozen Brussels sprouts, trim and rinse if using fresh)
1 1/2 tbsp. butter
1/4 tsp. salt
2 tbsp. flour
6 tbsp. milk
1 c. sour cream
2 tbsp. grated Parmesan cheese
Shredded Cheddar cheese
Cook Brussels sprouts until tender not mushy in boiling salted water. Drain well and place in shallow baking dish. Make a thick sauce by melting the butter in a saucepan. Add flour and salt. Cook a minute or so. Remove from heat and gradually stir in the milk and sour cream. Return to heat and cook until thickened but not boiling. Stir in Parmesan cheese and pour over the sprouts. Sprinkle with Cheddar cheese. Place in hot oven or broiler to melt cheese. Serves 6.

Answer 5

You can make brussel sprout casserole. The same as green bean casserole, but with sprouts. Mix cream of mushroom soup in with a bag of frozen brussel sprouts, add some French Fried onions and I like to put mushrooms in as well. Bake in the oven and wa-la! Pretty tasty...

Answer 6

buy them fresh, cut each one in half (i also cut off the end parts) and sautee them in olive oil for a few minutes. top them with a little balsamic vinegar and/or some lemon pepper. i used to hate brussels sprouts but i think it's because they're always overcooked. on the stove for a few minutes keeps them a little crucnchy inside still and makes the outer leaves crisp and i like that a lot better.

Answer 7

This isn't exactly a recipe, it's just how I make them...(I usually eat them when I make pan-fried steak)

I take frozen brussels and steam til soft
When the steak is done, I cut the brussels in half and add them to the steak pan with butter, salt and pepper and I sort of "sear" them.

When not eating with steak, I just steam them and toss w/ butter and italian salad dressing.

Answer 8

I buy the frozen ones and then I put them in a pot with about two tablespoons of water and then put the lid on. I cook them until just done/not mushy about 10 minutes. Then I put a little butter and a tiny bit of salt on them and eat them just like that.

You can do the same with fresh ones they just need to cook a little longer about 5 to 10 minutes more.

Answer 9

Use the fresh ones for best taste.

I like to halve them, steam them, and serve with a blue cheese or roquefort dressing. Although some lemon juice and salt would do fine for the fresh ones.

Or cheddar cheese sauce is really good with these.

Answer 10

Add trimmed Bsprouts to boiling water (just enough to cover part way) cover and simmer until tender, drain, add butter, fry until butter is brown and sprouts are crispy.