How do you cook brussel sprouts?

5,705
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Joined Sep 5, 2008
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? 
 
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Joined Sep 8, 2015
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.
 
5,705
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Joined Sep 5, 2008
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. 
 
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Joined Sep 30, 2014
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
 
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Joined Jul 13, 2012
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.
 
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2,235
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Joined Oct 31, 2012
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. 
 
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Joined Jan 31, 2012
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.
 

cerise

Banned
1,008
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Joined Jul 5, 2013
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.
 
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7,675
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Joined Apr 3, 2008
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.
 
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Joined Jun 23, 2015
 
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. 
How do you make cornbread?
 
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Joined Dec 1, 2015
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.
 
7,675
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Joined Apr 3, 2008
I can't stand how you get them in so many restaurants now in their blackened but raw forms.  I hope it goes away.

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.
 

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