Poor Brussels sprouts. They're a love 'em or hate 'em kind of vegetable. I suspect this is mostly because they're horribly misunderstood and so often badly prepared.
They received terrible treatment in the 50s, 60s and 70s, as they were boiled down to a smelly mush. Then came the 80s backlash, when it was considered smart to undercook all vegetables. Brussels sprouts dont take kindly to that treatment either. They need to be cooked well to bring out their nutty sweetness.
The fact is, Brussels sprouts have considerable charms. They take well to roasting, blanching and then sauting and also to braising. They pair nicely with bold flavors and ingredients like nuts, balsamic vinegar, mustard and salty meats. As members of the cruciferae family, they are very good for you.
Buying them on the stalk is sort of fun and novel, but theres a good reason to purchase them that way: They keep their freshness longer. As Brussels age after picking, they lose their sweetness and moisture content. The stalk, especially if its kept moist, helps them keep their dewy youthfulness.
Here are some inspiring recipes for cooking up your sprouts, stalked or not:
Food Network brings us Roasted Brussels Sprouts
Here's a Warm Spinach Salad with Bacon and Brussels Sprouts from allrecipes.
A bunch of ideas from cd kitchen.
Copyright © 2008 Apartment Therapy
I think I've posted this before, but...
My entire family dislikes brussels sprouts, but my brother has discovered a way to cook them that makes them taste like some other (acceptable) vegetable.
Cut each sprout in half, cut out the little tough base, and separate all the leaves. Saute four whole garlic cloves in olive oil until... I don't know. Just saute them. Then throw in the BS leaves and saute them until they're tender. Then throw in some vinegar (I don't remember how much; I think you just guess), which completely undoes the bitterness of the BS. Then probably add some salt and pepper, and I think that's it. Make sure you don't eat the garlic, unless you like it.
Brussels sprouts on the stalk make me think of a heavy medieval cudgel I once saw at a museum...
They're great stir-fried. Halve the sprouts and cut off the bottom bit. Heat oil in a pan and toss in minced garlic and some curry powder (that's the secret ingredient) to flavour before adding the sprouts. Sauté for a few minutes, then add some chicken broth and cover. Allow to steam for 5-8 minutes (to your desired done-ness). Top with a touch of oyster sauce.
Grab yourself a food processor and slice 1.5 lbs B. Sprouts thinly. Yes, you can do it by hand as I have to, but you will ache. Melt 6 tbs butter in saucepan. Saute sprouts until translucent. Splash w/ 1 tbs fresh lemon juice. Proceed to eat.
There's also a good recipe on epicurious for B. Sprouts with golden onion and mustard that s really, really good.
For those of you in the San Francisco area, Fog City Diner has a shaved brussels sprout side dish that is the best. shaved brussel sprouts with shallots and bacon. yum.
roast em: spread on a foil covered tray, sprinkle with olive oil and coarse salt, put the tray on the bottom floor of the oven at about 425. stir em around every once in while until they're done (20 mins or so). if they get browned, so much the better. also good if you oven fry up a couple bacon slices first & use the bacon fat instead of the oil & salt. crumble up the bacon with the sprouts.
i guess abbys think alike because i love them roasted, too. they get all nice and crunchy and salty. yum!
Cut off the bottoms, then slice in half from top to bottom. Boil just until tender 8-10 minutes, then toss with a touch of asian sesame oil and sea salt. Easy and good.
I love brussels sprouts as long as they are a bit crispy around the edges. When boiled, they are an entirely different vegetable...and not one I care to meet at the dinner table. For my favorite brussels sprouts recipe, check out: http://foodandpaper.blogspot.com/2006/11/thanksgiving-vegetable-success-story.html
This dish just might replace your Thanksgiving green bean casserole.
Slice them in your food processor, empty bowl into collander, and salt sprouts. You can do this up to several hours ahead. Cook half a dozen slices of bacon crisp, remove from pan, and snip them with scissors after they've cooled down. Pour out bacon grease and reserve. Return to brussel sprouts: rinse them then wilt them in the pan you browned the bacon. Once they're wilted, pour in a couple of tablespoons of the bacon fat. Toss, throw in the bacon, and a splash of apple cider vinegar. The serving platter will only make one round around the table before the sprouts are gone.
I recently ate brussel sprouts at a dinner party that had been sliced n the fod processir as mentioned above, but then roasted until they were sort of crispy and browned. I'll get the recipe--they were amazing.
I've found that many people like them and are surprised to find that other people like them! Poor much-abused sprouts...
I'll second the stir-fry methodology.
Slice in half. Steam them with mirin and water until tender. (I'll also throw kale or some other green in here)
Pull from the pan, crank the heat. Hit the pan with garlic, ginger, five spice powder and chiles (or cheat and use the ginger with garlic/chile paste)
Add whatever other veg you'd like and after a quick whirl around the pan, drop the sprouts and greens back in with some soy and some oyster sauce. Bring to a quick boil and serve.
I tried the roasted brussel sprout recipe from Food Network for dinner last night, and they were incredible. They tasted positively decadent, even though the recipe is relatively spare.
Hey Vanessa--
Ask SK to post the Brussels Sprout Chiffonade recipe I sent her awhile back. THE BEST (sounds a bit like what edgar mentions above).
My favorite is similar to Eddie's recipe, but skips a few steps. Cut up some bacon into smallish pieces and throw into a pan with some clean sprouts cut in half. Saute until the bacon is crisp, and the cut sides of the sprouts are golden crispy. I admit this is from Jamie Oliver. Great nonetheless...