If you don’t like Brussels sprouts, we’re not going to try to change your mind. Really, those of us who love them are just as happy not sharing. Roasted until crispy, shredded into salads, or braised with cream, we’ll eat our serving and then take yours, too! Fellow fans and curious sprout newbies, read on.
• Brussels Sprouts with Vinegar Glazed Red Onions from Martha Stewart - These sprouts are twice cooked for extra goodness.
• Stir Fried Brussels Sprouts with Lemon and Parmesan from Simple Bites - Shredded Brussels sprouts are a whole new taste adventure.
• Roasted Brussels Sprouts with Wild Mushrooms and Cream from Fine Cooking - Roasting brings out the sweeter side of sprouts.
• Balsamic Braised Brussels Sprouts with Pancetta from Smitten Kitchen - Words fail us. This sounds incredible.
• Shaved Brussels Sprouts Salad with Fresh Walnuts and Pecorino from Epicurious - Thinly-sliced and raw, this dish will take your love of Brussels sprouts to the next level.
• Cauliflower and Brussels Sprouts Gratin from Bon Appétit - This sounds so warm and comforting.
• Brussels Sprouts with Maple Buttered Pecans from Family Kitchen - Ok, we admit this recipe is just as much an excuse to eat maple buttered pecans as it is to eat sprouts.
• Cream-Braised Brussels Sprouts from Orangette - Only five ingredients including salt. Simple and amazing.
• Linguine with Brussels Sprouts, Bacon, and Caramelized Onions from Tasty Kitchen - Putting sprouts over pasta makes a side dish into a main dish.
• Sautéed Brussels Sprouts with Sriracha and Cashews from the Bitten Word - Spicy!
• Bacon and Brussels Sprouts Frittata from Rachael Ray - This is a great way to use up leftover Brussels sprouts.
• Marinated Brussels Sprouts with Dark Chocolate Cayenne Sauce from Food 52 - Go on, take a walk on the wild side.
What’s your favorite way to eat brussels sprouts?
Related: Tip: Core Brussels Sprouts with a Vegetable Peeler
(Image: Martha Stewart)
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"Satan's little cabbages"
sturgeongeneral - Hah! I'm adding that to "BS" (our family's name for them) and "heads will roll" (a friend's).
That said, we like them (only) cut up and separated into leaves, and sauteed with garlic and vinegar.
We love to follow the Joy Of Cooking recipe where they're basically sauteed and steamed in garlic butter. Mmm. It's labor intensive though, so we sometimes just steam the whole, roll them around in a pan of browned butter and toss some toasted pecans or walnuts in for good measure. I love Satan's Little Cabbages! :)
Halved or quartered, tossed with olive oil and salt and pepper, then just roasted until they crisp up--I never liked them as a kid, but I can't get enough of them this way.
When I had them as a kid they were always cooked to death. No one wants that.
I adore them now.
Mmmmmm great collection of recipes. Thanks!
I halve and blanche them until just tender. Meanwhile, cook up a slice or 2 of bacon, then drain the sprouts and sear in the hot bacon drippings until browned. Toss with crumbled bacon. Amazing.
Yay! I'd forgotten it was Brussel sprouts season. I have to make those cream braised ones again. They're amazing.
@sturgeongeneral, great name for them!
There is absolutely no better way to do Brussels sprouts than the way they're served at the restaurant Alta in New York. They're blanched, sauteed until very crispy on the outside, glazed with vinegar and then topped with creme fraiche and pignoli nuts.
I like the 101 Cookbooks method of halved, seared brussel sprouts with lemon zest and parmesan.
Tonight however my fella, his mom, and I went to Dante Pizzeria here in Omaha and had theirs which were also seared but with the bacon, like ilovebutter describes. Oh but with lemon too. Like mine but hyped up on bacon! We ended up ordering another bowl at the end of the meal because they were so perfect!
i like 'em just roasted, with chickpeas in tomato sauce on the side.
YES!!!!!! LOVE BRUSSEL SPROUTS!!!!
love'em. especially sliced thin and sauteed in a generous amount of browned butter. it converts even the haters.
Thanks for including my shredded brussels sprouts in this noble line-up. Now I've got to get out to the market for some more 'sprouts!
Just thinking out loud...has anyone done chips with BS? I'd would totally go for a bag of those at the snack bar.
I'm sorry, but I first read "globes" as "globs" and did a double take because the post title reminded me of a rather gruesome lunchtime rhyme from my childhood:
"Great green globs of greasy grimy gopher guts, mutilated monkey meat, little birdies' dirty feet. Hot school lunches just weren't meant for kids to eat, so pass the ketchup please!"
@hrhprincessfiona -- I have noticed that reheated brassicas (cabbage, broccoli, cauliflower, etc) doesn't taste as good as freshly cooked. I believe it's from the sulphoraphanes in it -- the magical sulphur compounds in brassicas that make them so good for us. If I had to guess, I would think cabbage is lower over all in sulphorphanes and Brussels sprouts would be higher because they are smaller, greener and thus more concentrated.