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You're supposed to core them? I didn't know and never have. I slice mine in half if they're large or leave them whole if they're not and roast them. Orangette's cream braised brussels sprouts are to die for, too.

I never core my brussel sprouts, and haven't noticed any toughness... but maybe I'll try it next time.

I made a salad a couple weeks ago where I shredded brussel sprouts, and tossed with a little parmesean, bacon crumbles, toasted walnuts, and a lemon-poppy seed dressing. It was delish.

ditto pp -- I've never cored or noticed any toughness before. I also slice mine in half when large or leave them whole when tiny. Roasting is the way to go, but I love them prepared just about any way!

I have never cored them.

I cut them in half (or leave smaller ones whole) crank my oven to max (550ish),toss in olive oil, salt pepper and smoked paprika and roast until some bits get golden. about 15-20min. They are the best!

I don't core them either, just slice off the tips of the bottoms.

If I'm in a hurry, I'll slice them into thin strips and then saute them. It dramatically cuts down on cooking time and is pretty on the plate too.

I think you are over thinking the whole thing. I wash them, cut off the bottom, slice into halves. Then I sautee with a little bit of vegetable oil until some parts are slightly browned but leaves are green. I cover the pan part of the time but I wouldn't over do that either because then it gets overcooked. I just had some last night!

Same here. Why core? wash, trim the stem, halve (or not) and cook.

Agreed - why core? trim stem and outer leaves, cut in half, cook, eat!

yep...add another one to the list of those who never core their brussel sprouts (never even heard of doing that). If I'm feeling particularly lazy, I don't even trim the ends. Just rinse and cook. Yum....For more Brussel sprouts ideas and info check out this week's episode of Good Eats (alton Brown, Foodnetwork) - all about them.

i don't core them either. when i serve them raw (shaved), i avoid the core a little.

Ditto on not coring. Sometimes, if they're fresh, I don't even trim the bottom off. A peeler is a good idea for this task, though.

I usually do a rough shred/julienne of my sprouts. I dice some bacon, render fat, saute some onions, then diced potatos, then add the shredded sprouts. It's kind of a bubble-and-squeak.

I never even thought about coring them--they come out tender when I cook them, and it seems like they might fall apart if you cored them.

not only do I not core them, I've never even heard of the idea.

don't they fall apart?

I hated them until my mother in law made them cored and shredded. For some reason I can eat and love them like that but whole and roasted... yuck. I'm pumped about this idea.

i've never heard of coring them either. cooks' illustrated debunked the myth of carving a little X on the bottom as well. i cut the end of the stem off, just like with a button mushroom, peel off a few outer leaves and then steam or roast. a year ago my husband thought he didn't like them. now they're his favorite! so good for you and delicious!

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I had them last night for dinner. No coring. Just cutting the bottom off and then halving them!

I have a microwave steamer and I just popped them in the microwave for a few minutes when I got back from the gym.

I like them with a little Jane's Crazy Mixed Up Salt, balsamic vinegar, and a little olive oil.

VW
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