How do you cook brussel sprouts?

Discussion in 'Food & Cooking' started by french fries, Mar 14, 2016.

  1. french fries

    french fries

    Messages:
    5,272
    Likes Received:
    344
    Exp:
    At home cook
    How do you cook brussel sprouts? 

    I was thinking of keeping it simple: sautee in olive oil + butter for about 10mn, maybe add a little water to braise, finely sliced garlic cloves added 2mn before it's ready, maybe a little lemon juice at the end. 

    Served with bratwursts. 

    Any better idea? 
     
  2. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    Cut them in half and roast them hard on a cast iron skillet

    Or deep fry
     
  3. hank

    hank

    Messages:
    358
    Likes Received:
    96
    Exp:
    Home Cook
    Simple is the way to go imo.  My favorite way is to cut them in half and roast them in olive oil with a little salt.

    I have also boiled them until tender and sauté them with onion and garlic or onion and bacon.
     
  4. french fries

    french fries

    Messages:
    5,272
    Likes Received:
    344
    Exp:
    At home cook
    I don't have a cast iron skillet so it'll have to go in the stainless steel sautée pan. But yes I was thinking of cutting them in half and sauteeing the cut-face down first to get a nice color. 
     
  5. sicariix

    sicariix

    Messages:
    37
    Likes Received:
    32
    Exp:
    Sous Chef
    When I was a kid my mom just boiled them in a pot of water, which is why I didn't care for brussel sprouts for the longest time. 

    Now I have found delicious ways to use them that even my kids ask for seconds.

    For a no fuss method I would just cut them into quarter, put them in a bag with oil, salt and pepper. Then just roast them in the oven at 425 until they get that nice blackened color (no they are not burnt, they are very tasty this way). I have also done this on the grill and with same great results.


    I've also sauteed them with bacon, garlic, salt, pepper, and butter and they are delicious this way as well.

    My new favorite way is sauteing the brussel sprouts in some oil until they are starting to get that blackened color, add in sliced up banana peppers, and peppadews, cook for a bit, take it off the heat, add some buffalo sauce and some crumbled blue cheese. give a couple tosses and serve....Awesome tasting! 

    And for the excess leaves that fall off. Deep fry them until crispy, drain on a paper towel, and salt. I love this snack, tastes like popcorn and just as addicting.

    Hope this helps
     
  6. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    I clean, X the bottoms, blanch then saute in bacon drippin's and serve with the bacon, salt, pepper and a splash of good vinegar.
     
    Last edited: Mar 15, 2016
    rpooley likes this.
  7. chefwriter

    chefwriter

    Messages:
    1,862
    Likes Received:
    410
    Exp:
    Professional Cook
    I never liked them until I read Alfred Portales' Gotham cookbook. He suggests separating the leaves and blanching them for a minute or two. That's it. 

     A bit of effort I know but they really are very enjoyable done that way. 
     
    rpooley likes this.
  8. meezenplaz

    meezenplaz

    Messages:
    1,419
    Likes Received:
    216
    Exp:
    Sous Chef, Event Manager
    I typically cut in half lengthwise, steam them until they're barely fork tender,
    then marinade in garlic and lemon juice mixture, place in frige a few hours or
    overnight.
    At that point you can either eat them as is or drop into a saute' pan or oven
    for further culinary experimentation.
     
  9. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    My everyday go-tos are steamed w butter and lemon juice, or roasted (tossed in oil) w garlic and lemon juice. For dressier occasions - chopped bs cooked in cream (a La Julia), or roasted w halved fingerlings/herbs/garlic, or drizzled w dijon vinaigrette, shredded bs pancakes, or adding roasted chestnuts. Roasted or steamed w butter, lemon juice & sprinkled w Parmesan. Many ways to go w Brussels sprouts.
     
    Last edited: Mar 15, 2016
  10. ordo

    ordo

    Messages:
    2,462
    Likes Received:
    251
    Exp:
    Home Cook
    Au gratin with bechamel.
     
    rpooley likes this.
  11. laurenlulu

    laurenlulu

    Messages:
    612
    Likes Received:
    75
    Exp:
    Professional Chef
    I like to caramelize in bacon fat with onion, add raisins, apples, pine nuts, s&p
     
  12. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    I like them simply roasted with olive oil, salt, pepper and thyme.

    When I'm being fancy I also add balsamic or pomegranate molasses before I roast them.
     
  13. jimyra

    jimyra

    Messages:
    941
    Likes Received:
    203
    Exp:
    Professional Chef
    How do you make cornbread?
     
  14. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    Did you know that cornbread can be made in other vessels?
     
  15. flipflopgirl

    flipflopgirl

    Messages:
    4,476
    Likes Received:
    417
    Exp:
    Retired Hospitality
    THIS looks awesome lulu!

    Have all of these in my pantry just need the sprouts.

    mimi

    Might add a handful of dried cranberries for the acid hit?

    m.
     
    Last edited: Mar 15, 2016
  16. rpooley

    rpooley

    Messages:
    575
    Likes Received:
    54
    Exp:
    Home Cook
    I've tried a lot of different ways and I still think the best is par-cooking in salted boiling water, shocking in ice water, then finishing in a blazing hot skillet after cutting them in half to brown the cut surface.

    Finish with salt, pepper, butter, bacon, vinaigrette, whatever.

    I can't stand how you get them in so many restaurants now in their blackened but raw forms.  I hope it goes away.
     
  17. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    Me too!  A good browning is not burning and a cook should know the difference
     
    flipflopgirl likes this.
  18. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    Oh gosh I kind of love them like that. Not black but I like them to be well browned on the outside and rather hard on the inside. Al dente.
     
  19. laurenlulu

    laurenlulu

    Messages:
    612
    Likes Received:
    75
    Exp:
    Professional Chef
    Mimi, cranberries would make it incredible!
     
  20. hank

    hank

    Messages:
    358
    Likes Received:
    96
    Exp:
    Home Cook
    rpooley likes this.