What is the tastiest brussel sprout dish?

Question

Everyone says I am a dumbass for giving them space in my garden, but I want to prove them wrong by making something delicious out of them!

Answer 1

brussel sprouts are nasty. But my grandma always made them with cheese, kinda like broccoli and cheese except it taste like crap

Answer 2

nicely there is your problem. First you should make constructive they are clean no longer frozen. The freesing technique ruins the flavour or the sprouts. yet try this Fry 1st Baron Beaverbrook in a pan, do away with the 1st Baron Beaverbrook and an incredible style of of the grease. Saute the brussels sprouts interior the 1st Baron Beaverbrook fat until eventually mushy. you should even upload some clean fennel and or an clean onion. My husnand invented a dish with the above and a few different components to make an entire meal out of it. it is particularly deilsh and connoisseur/

Answer 3

BRUSSELS SPROUTS DIJON

25 brussels sprouts
2 tbsp. Grey Poupon mustard
4 cloves garlic, chopped
3 tbsp. butter
Parmesan cheese
Freshly ground pepper

Steam brussels sprouts until tender. Melt butter in heavy frying pan. Add mustard to sprouts. Cook for approximately three minutes. Add garlic. Cook for 2 more minutes. Toss with Parmesan cheese and ground pepper and serve.

Enjoy!

Answer 4

Definitely in pan with a little olive oil and grilled till it's crispy outside and then with a little Grey Poupon Mustard to dip them in. Yummy!

Answer 5

Very simple. Roasted in a pan with olive oil, salt and pepper.

Answer 6

Here are a couple. Enjoy!

Baked brussel sprouts

INGREDIENTS
2 1/2 pounds Brussels sprouts
12 slices bacon, diced
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 1/2 cups milk
1/3 cup dry white wine
1/2 teaspoon salt
1 teaspoon dried oregano
2 teaspoon ground garlic
2 teaspoon dried dill weed
1 teaspoon black pepper


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.
Saute onion in reserved bacon grease, until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper, and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
Bake in preheated oven for 20 minutes, or until heated through.


Brussels sprouts salad

INGREDIENTS
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted


DIRECTIONS
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.


Spicy brussels sprouts & carrots

INGREDIENTS
2-1/4 cups fresh or frozen Brussels sprouts, thawed and halved
2-1/4 cups sliced carrots
1-1/2 cups water
3/4 cup mayonnaise
2 tablespoons prepared horseradish
3 tablespoons finely chopped onion
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1 tablespoon and 1-1/2 teaspoons butter or margarine, melted
Minced fresh parsley


DIRECTIONS
In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.

Answer 7

Finish them with maple syrup & toasted almonds:
http://www.gourmet-food-revolution.com/vegetable-side-dish-recipe.html