whats the best way to cook brussel sprouts?

Answer 1

Matter of opinion but I shell the outer layers and trim the dirty bottom carving an x shape also. Boil in salted water for about 20 mins drain and toss with some unsalted butter just prior to serving.

Answer 2

When I was growing up, the only way we ever at Brussels sprouts was "Polonaise" (steamed and served with a butter and bread crumb topping. There are lots of other recipes out there and in Italy, I think it is common to prepare them with chestnuts.

Lately, however, I have seen a lot of recipes where the sprouts are cut in half and then julienned and sauteed with shallots and mushrooms and then finished with a little white wine or broth. I think this method transforms the taste considerably and may be especially appealing to anyone not fond of the strong cabbage-like flavor of the sprouts.

If nothing else, it is a terrific change of pace.

Answer 3

Brussels Sprouts Lardons

2 Tbsp. good olive oil
6 oz.alian pancetta or bacon, 1/4-inch dice
1½ pounds fresh Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock or broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

--Ina Garten
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Brussels Sprouts with Hazelnuts

1 cup water
½ tsp. kosher salt
1 lb.Fresh Brussels sptours, cleaned, trimmed, and X-scored at the base
1 Tbsp. butter
2 Tbsp. chopped, toasted hazelnuts
Kosher salt and FGBP to taste

In a large skillet over med. heat, bring water and salt to a boil; add Brussels sprouts. Cook covered, stirring occasionally, for 20 minutes or until tender. (add more water if skillet becomes dry)
Uncover; raise heat to med-high and ocok until water is evaporated. Add butter and hazelnuts, cooking until nuts are fragrant, 3-5 minutes. Season with salt and pepper and serve.

Answer 4

It's difficult, but it makes a stunning dish, and it is BEYOND DELICIOUS. Place the sprouts with the bottoms down in rows in a 9x13" pan. Melt a cube of butter and pour over the sprouts. Add 1/2 cup water. Cook in a 350 degree oven for about 1/2 hour under foil. Remove foil and add grated parmesan or harder yellow/orange cheese and crumbled bread crumbs, and place under broiler until just brown. I had this one year at a 'church Christmas dinner' nearly 20 years ago, and it is by far the BEST way to cook brussel sprouts I've ever tasted or cooked.

Answer 5

Here are a couple unusual ways that taste good:

1. Slice your BS into shreds about 1/8" thick or so. Put them in a pan with about 2 Tbsp oil or butter and a couple tablespoons of water or white wine. Cook them over medium-low heat until they sizzle. When they do this, stir them occasionally and cook gently for another 10 minutes until soft. For the last 2 minutes, add a couple tablespoons of cream (or sour cream) and a couple dashes of nutmeg, salt and pepper. This version has the benefit of not looking like BS, for those who are intimidated by them.

2. Steam the BS until tender, about 15 minutes. You should pierce the bottoms of the sprouts with a knife, making an X in them. Drain them. Return them to a saucepan or skillet with a couple tablespoons of butter, and a tablespoon or 2 of sugar. Cook over medium heat, stirring gently so as not to mash them up, until the butter and sugar have glazed them. Season with salt and pepper to taste.

3. Bacon goes great with BS, and I recommend adding it to either recipe if you want. Also, if you're into it, a few gratings of lemon peel would work with either of these recipes (but go with either lemon or bacon, not both). You can cook the bacon separately and add it in, crumbled, at the last minute. You can also use the bacon cooking fat to cook your BS.

These are also good ways of cooking regular cabbage.

Answer 6

Clean the brussel sprouts then chop each sprout into half. Add a few drops of oil into a saucepan, when it gets hot, throw in the sprouts and stir until they are hot and crispy (don't forget to add a sprinkle of salt). Yum! You can have these with anything!!!

Another idea is add the sprouts to your roast turkey for xmas (with the carrots and potatoes)

Answer 7

A lot of people like steamed, which is good. Another way, is to put some white wine in a bowl, put your brussel sprouts in, cover with a wet paper towel and microwave for about 5 minutes.

Answer 8

Have you not seen the Sainsburys advert where Jamie Oliver is cooking brussel sprouts,well if you haven't here is the link to the recipe.
http://www.sainsburys.co.uk/Food/Recipe/search.htm?category=recipe&searchtype=single&query=brussel+sprouts&WT.mc_id=pai06017_se_76

Answer 9

Roast

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


In Beer batter

800 gm brussel sprouts
salt, pepper
oil for deep-frying

Beer batter
1 x eggs
1 cup beer
1 cup flour, plain
1 pch salt

* Trim brussel sprouts and remove any wilted or damaged outer leaves. Plunge into into a large pot of boiling salted water and cook until tender and bright green, about 10 minutes.
* Drain well and season with salt and pepper.
* Heat frying oil to 190C/375F. Dip sprouts into batter, shake off excess and deep fry until golden.
* Drain and serve immediately with homemade tomato sauce.
* Batter:
Beat egg in a bowl, add beer and beat until smooth.
* Add flour and salt and beat until smooth.
* Allow batter to rest for 30 minutes before using.

Answer 10

Fry finely chopped shallots (or red onions) and bacon together then reserve.

Boil or steam sprouts for seven to eight minutes and toss them unsalted butter with the shallots and bacon.

If there are any Vegetarians skip the bacon.

Answer 11

This was on breakfast tv the other day!
This chef was on there and he said that if you cook them for too long a chemical reaction takes place which makes them taste bitter and horrible.
He dismissed the old method of putting a cross in them and boiling them. He said you should chop them up a bit, boil them for a few minutes on a high heat then saute them for a minute or two.
They also said normal boiling causes the outside to be cooked and the inside hard, so people cook them to mush to make sure they're done which is wrong, and the best way to counteract this is to cut them up a bit.