In Defense of Brussels Sprouts...

[Deanna]

On the "Aversions" thread...my little green friends were taking a bit of bashing. How about posting your "favorite" brussels sprouts recipes here (as someone suggested) for those of us who DO enjoy these treats?

Here's mine (tried and true...it's delish!) It is posted here AS IT WAS WRITTEN...and YES, I realize 1/4 cup of bacon drippings seems like a lot...but split into 6 servings...is two measly ounces really that bad?? http://www.cookinglight.com/bbs/wink.gif

* Exported from MasterCook *

Sweet 'n Sour Brussels Sprouts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Recipes Tried & True
Vegetables & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fresh Brussels sprouts (or 2 9-oz. pkg.
frozen)
8 slices bacon
2 tablespoons vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Wash fresh Brussels sprouts; cut off any wilted leaves. Cook, covered in a small amount of boiling salted water 10 to 15 minutes or till tender. (Or, cook frozen Brussels sprouts according to package directions.) Drain.

Meanwhile, in skillet cook bacon till crisp; drain, reserving ¼ cup drippings. Crumble bacon and set aside.

To reserved drippings add vinegar, salt, garlic powder, and pepper. Add Brussels sprouts; stir till heated through and well coated. Sprinkle with the crumbled bacon.


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Per serving: 74 Calories (kcal); 4g Total Fat; (49% calories from fat); 4g Protein; 6g Carbohydrate; 7mg Cholesterol; 323mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 900215 0 0 0 0 0 0

[Beth]

Deanna, I have a confession. I was one of those strange children who liked brussel sprouts and actually grew to like lima beans. Somewhere along the line, I just stopped eating them, probably because I didn't cook them. I even grew them one year, and gave them away, or tried to. I bought some on the stalk at a produce stand as we drove through CA countryside once, but I didn't know what to do with them. I finally just steamed them, but my husband turned up his nose, and I haven't seen those guys around here since. With all of that said, I wish I'd had your recipe back then. Sounds much more interesting, and I think even DH would try it.

[Brooke]

Deanna - here's another brussels sprouts lover joining the defense. Two recipes I like:

Brussels Sprouts w/Garlic, Pecan and Basil

(Bon Appetit - definitely not light but very tasty.)

6-8 servings

1 1/2 lbs small brussel sprouts, trimmed
3/4 c. whipping cream
5 large garlic cloves, chopped
3/4 c. pecans, toasted
3/4 c. (packed) fresh basil leaves
1 1/2 t. grated lemon peel
Fresh basil sprigs(optional)
Lemon wedges (optional)

Combine brussel sprouts, cream and garlic in heavy large skillet. Bring to boil over med low heat. Cover skillet tightly and cook until sprouts are crisp tender but still bright green and almost all cream is absorbed, about ten minutes.

Meanwhile finaly grind pecans w/basil leaves and lemon peel in processor.

Add pecan mixture to skillet and toss until brussel sprouts are coated. Season w/salt and pepper. Transfer to serving bowl and garnish if desired.

Brussels Sprouts w/Parmesan

This one is really simple and I either toss the ingredients w/already steamed sprouts if in a hurry or else mix and pour over crisp steamed sprouts and bake for another 5-10 minutes at 350.

1/4 c.

[Mary Ann]

Here's our favorite. I never thought of sauteing Brussels Sprouts before I tried this recipe--steaming them was the only way I knew to prepare them.

* Exported from MasterCook *

Brussels Sprouts and Carrots with Almonds

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or stick margarine
1 1/2 cups julienne-cut carrot
3 cups trimmed Brussels sprouts (about 3/4
pounds) -- quartered
2 tablespoons minced fresh parsley
1 tablespoon sliced almonds -- toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; saute 4 minutes. Reduce heat to medium. Add brussels sprouts; saute 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.

Source:
"Cooking Light ISSUE:September 1999 PAGE 98"

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Per serving: 91 Calories (kcal); 4g Total Fat; (38% calories from fat); 3g Protein; 12g Carbohydrate; 8mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : If your Brussels sprouts are really big, you may want to cut them into six wedges.
Nutr. Assoc. : 2394 2495 215 0 0 0 0 0

[Beth]

Thanks Brooke. The garlic, basil and pecans sound interesting (I could see tossing a little cheese in there too), and I can put it with the pecan recipes I'm collecting for my mom (her alum group is going to be selling pecans this fall for a scholarship fundraiser).

[Annette]

I'll have to try these recipies.. but I tell ya.. fresh ones, steamed with a little bit of butter and salt and pepper... perhaps a dash of red wine vinegar... deliciouso!!

[lorilei]

Many thanx for all the delicious recipes http://www.cookinglight.com/bbs/smile.gif My husband "thought" he hated brussel sprouts when we were first married, and this simple dish changed his mind.

I did nothing more than chop fresh brussel sprouts in half, saute them in a bit of olive oil, garlic and onion. I sprinkled them with a bit of salt topped them with feta cheese. Simple, but delicious.

[sally]

Being an admitted bs basher (brussel sprouts basher-heehee), I'm actually tempted to try them again - the recipes listed sound great. Thanks for the recipes, I'll report back if my aversion is "cured." http://www.cookinglight.com/bbs/smile.gif sally

[Anne]

We love brussels sprouts steamed with just a bit of lemon juice but I can't wait to try the recipies listed above. Brussels sprouts are one of the last fresh vegetables from our garden each year (along with cabbage, leaks, and squash) and can still be harvested after the snow flies so we really appreciate them in late fall.

[ShanaG]

Deanna-

I have wanted to make the Sweet 'n Sour Brussels Sprouts for the longest time, and finally did so tonight. They are excellent. Even DH, who is somewhat dubious about Brussels sprouts, genuinely liked them! This will definitely become a permanent part of my small collection of tried and true Brussels sprouts recipes :)

[Schmee]

Funny,my FH made himself brussels sprouts for a side the other night because I don't like them. He would be so excited if I came home with some great recipes!

[Deanna]

Wow, this thread has resurfaced after about three years!

Shana, I'm so glad you and DH liked the recipe. Now I'm having a hankering for them!

Thanks for reviving this thread and giving me a great big SMILE tonite!

(my little green friends....)

d

[Magix]

I have to admit, I too am a fan of brussels sprouts. My parents were big on the "you have to try everything once to know if you like it" theory, and I've been eating brussels sprouts ever since I was a kid.

I fondly recall asking my parents, "If there's a thing called a brussels SPROUT, what's a 'brussels'?"

Their answer? "A city in Europe." :D

[gabbyh]

For all of you "fresh brussel users", how the heck do you get them clean?
I used to love them, until I THOUGHT I had cleaned them thoroughly, and after eating my plate clean, looked down at the drippings that were left, and spotted these tiny black specks...after closer examination, saw that what I thought was pepper, were actually these teeny, tiny black bugs...and I haven't eaten them since...

Anyone have a similar experience, or did I just get a "buggy" batch?

~Gail

[Deanna]

Oh my, Gail! I've never found bugs in brussels sprouts. I always remove the outer leaves (the loose ones) and then wash in cold water. I can see how it would be a bit unsettling to find bugs!

However...I once was munching on a great summer salad I'd put together, using romaine lettuce. Then I found a little worm nestled along the stalk of one piece. Ick! But of course I don't avoid romaine lettuce just because of it.

If we only knew how many insects we ingest over a lifetime....we might not eat anything at all!

d

[karen w]

I made brussel sprouts last night, and DS #1 and DS#2(7 and 6 y.o.) wanted to try them. Well. . . .they BOTH liked them!!! They did not eat alot of them, but hey. . .they LIKED them!!! I made them following the recipe for Roasted Asparagus with Balsamic Browned Butter subbing the sprouts for the asparagus. My other favorite way to eat them is thinly shredded, then sauteed in EVOO & butter with garlic, herbs etc...(I usually wing it!).

Karen

[Kay Henderson]

Gail---

I usually trim the stems of the Brussels sprouts and remove two or three leaves. If there are insect holes, I cut out the bad part. I also pierce a cross in the stem end which helps them to cook evenly.

To draw out the insects, older cookbooks recommend soaking in salted water. From my 1964 Joy of Cooking: "Soak the sprouts for ten minutes in cold water to which a little salt has been added." Since I find insects only rarely and have been able to cut them out, I don't bother, but this step is a possibility if you choose.

Thanks, Deanna, for starting this thread. I generally microwave Brussels sprouts and serve with a cheese sauce. The only other way I prepare them is with chestnuts once each fall. I've printed this thread and am looking forward to trying some of the great-sounding recipes our fellow BBers have shared.

[Deanna]

Kay, do you have a recipe for preparing BSprouts with chestnuts? I've NEVER used chestnuts in a recipe...do you buy them shell-on?

tks

d

[seannasad2k]

I love roasted brussels sprouts. Here's the recipe, from Ina Garten, that I've followed.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21617,00.html

[Deanna]

On 30 minute meals today, RR did a brussels sprouts and carrots with balsamic glaze. Looked wonderful and very healthy!

d

[avariell]

i adore brussel sprouts. my favorite way to prepare them is quartering fresh brussel sprouts, sprinkling a tiny bit of olive oil over them, salt, pepper and roasting in an oven at about 400 degrees, after they start to brown around the edges, id sprinkle balsamic vinegar over them (watch out-- the vinegar turns to steam very quickly and causes serious respitory problems :)). they are divine. i had them prepared similarly at aquavit in minneapolis, which is where i got the idea.

i have to say... it took me awhile to get back into brussel sprouts because during my teens, my parents grew brussel sprouts and i had to clean them. those stupid plants were my arch enemies. this is one vegetable i will stick to purchasing in the grocery store. :)

[Guest]

The recipe for roasted Barbie cabbage,aka brussels sprouts, looks good. I recently threw a handful of them into a pan of vegetables and they were very good. DD use to call them Barbie cabbages when she was played with Barbies. The dolls frequently feasted on those special cabbages and cranberries!

[Deanna]

Balsamic Glazed Vegetables
Recipe courtesy Rachael Ray


Recipe Summary
Prep Time: 5 minutes Cook Time: 10 minutes
Yield: 4 to 6 servings

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes.

When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.

For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

Episode#: TM1B58

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Kayaksoup]

* Exported from MasterCook *

Warm Salad of Chestnuts and Brussels Sprouts

Recipe By :Michele Cranston
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces chestnuts
10 1/4 ounces Brussels sprouts -- trimmed and cut in half
4 tablespoons butter -- AAAAACk
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Roast chestnuts at 400F for 20 minutes. Peel

Par-steam broccoli till almost cooked.


Brown butter in a skillet. Toss in chestnuts, broccoli and lemon juice. Cook for 1 minute, tossing to coat. Serve

Source:
"Fresh"
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Per Serving (excluding unknown items): 237 Calories; 13g Fat (47.0% calories from fat); 4g Protein; 29g Carbohydrate; 7g Dietary Fiber; 31mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : I only used maybe 2 tablespoons of butter.

Nutr. Assoc. : 0 0 0 0 0

[Deanna]

Oh thank you so much! Another to add to my "to try" collection.

About the chestnuts...do you buy them in the baking nuts section, or what? I've never seen OR bought them before!

d

[Kayaksoup]

I found them with the veggies in my local corner store!! I think it is a seasonal thing, only in the fall/early winter though. and you could probably use canned ones.....if necessary

[badunnin]

Originally posted by Deanna
Oh thank you so much! Another to add to my "to try" collection.

About the chestnuts...do you buy them in the baking nuts section, or what? I've never seen OR bought them before!

d

I usually find chestnuts in the produce section, bulk. I've never seen them packaged.

[Deanna]

Thanks both for the responses. I will check with our produce manager to see if they are available here in Kansas City....

d

[Kay Henderson]

Sorry for the delay, Deanna!

My recipe for Brussels Sprouts with Chestnuts has disappeared. Here are a couple of recipes, the first from CL (unknown date) and the second, Joy of Cooking. Either should work fine.

(In the supermarkets in northern California, chestnuts are sold around holiday time in the produce department.)


Preparing Chestnuts. This can be done ahead.

1. Soak chestnuts in a bowl of water for about 30 minutes; drain well. Cut a slit in the shell in the rounded side of the chestnut. Make sure the cut goes all the way through the shell; otherwise, they can explode.

2. To roast in the oven, arrange chestnuts on a baking sheet. Bake at 400 degrees for 25 minutes.

3. Let the chestnuts cool about 5 minutes. Peel.

[Notes: 1. Make sure to peel off inner papery layer as well. 2. Bon Appetit recommends sprinking the chestnuts with water before putting in oven. After removing from oven, they suggest wrapping in a towel for five minutes, and squeezing to crush the shells. Based on my experience, their comment, "Be wary of burning your fingers" is good advice.]


Sauteed Brussels Sprouts with Chestnuts

1 teaspoon margarine (I would use butter)
2 tablespoons minced shallots
1 garlic clove, minced
1 pound Brussels sprouts, trimmed and quartered
1/3 cup dry white wine
1/3 cup water
3/4 cup cooked, shelled, and halved chestnuts (about 3/4 pound in shells)
2 tablespoons chopped becans
1/4 teaspoon salt
1/4 teaspoon pepper

1. Melt margarine in a nonstick skillet over medium heat. Add shallots and garlic; saute 2 minutes. Add sprouts; saute 3 minutes. Add wine and water; bring to a boil. cover reduce heat. Simmer 10 minutes. Uncover; cook over medium heat 1 minute to until most of liquid is absorbed. Stir in remaining ingredients. Yield 5 Servings (serving size: 1 cup).


Brussels Sprouts with Chestnuts

6 servings

Place in a large skillet:
2 tablespoons melted butter or bacon drippings
4 plump shallots, halved, or 12 boiling onions
1 pound fresh chestnuts, peeled
Roll the chestnuts around the pan, then cook over medium heat, gently shaing the pan occasionally until both the shallots and the chestnuts are lightly browned, about 10 minutes. Add and bring to a boil:
1 cup chicken or vegetable stock or water

1 bay leaf
a sprig fresh thyme
Several sprigs fresh parsley
3 tablespoons port or dry sherry (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Brussels sprouts, halved
Reduce the heat to medium, cover, and simmer until the Brussels sprouts are tender, about 15 minutes. Remove the bay leaf, thyme sprigs, and parsley sprigs before serving.

[sherri]

I love Brussels and I usally just roast them in the oven with basalmic vinegar, a little olive oil, salt, garlic and pepper. Very easy and yummy too. Sometimes I will saute them also. This is a great vegetable with such a bad rep...i love it!! Hopefully more cooks will try it after this thread.

[Deanna]

Thank you for the recipes, Kay, and for the instructions on how to prepare chestnuts. A new food adventure! I will check with the produce guy next trip to the grocery store.

And sherri, I'm with you. I think brussels sprouts are the bee's knees and hope more folks are inspired to give them a try. They're so good for you!

d

[Guest]

Originally posted by seannasad2k
I love roasted brussels sprouts. Here's the recipe, from Ina Garten, that I've followed.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21617,00.html

Thanks for sharing this delicious recipe. I made it last week and it was a big hit.

Roasted Brussels Sprouts

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

[semmens]

I found that 40 minutes at 400º resulted in charred sprouts...the flavor was potentially good but next time I will cook at 350º for maybe 30-35 minutes.

Laura