Brussels Sprouts

I *love* Brussels sprouts!

Has anyone got any recipies I could make?


cheers

I cook my brussel sprouts until just about done, cut them in half and set them aside. I then fry an onion and some garlic in butter in a fry pan, add sprouts and stir fry them off in butter/garlic/onion mix. Then I add lots of pepper and a bit of salt. Yummo!! I end up eating them all as DH HATES them with a vengeance!!

I sometimes put them in the saucepan or large frypan in a single layer with garlic, butter and just a little water then simmer them. As they cook the water evaporates and when they're done they're kind of glazed with garlicky butter. Getting the right amount of water is tricky the first couple of times you cook them but it's better to have too little and just top it up a tiny bit if it's nearly evaporated before the sprouts have cooked than having too much and the glaze not working.
Or you can make them au gratin like cauliflower -
just simmer or steam them until they're tender - put them in a single layer in a baking dish - make a white sauce and chuck in a generous handful of cheese (for extra yumminess saute some onion with the butter before you brown the flour) - pour the white sauce over the sprouts - sprinkle some breadcrumbs on top for crunchy brown yumminess - bake (moderate oven) until the top looks delicious.

ykw? - I think they test best just steamed with a bit a salt and melted butter because they have this yummy nutty flavour that can be overwhelmed easily by other flavours.

When I was a kid my mum used to just steam them and then serve them with melted butter and a dash of red wine vinegar! YUMMO!!

I love them too. And I cook them until they are ready and then serve them with cheese sauce and nutmeg sprinkled over the top.

I love love love them too they are so yummy, I usually have them with butter and salt and pepper,

I once chopped them finely and fried them up in the fry pan, I added bacon and a little onion and garlic and butter, salt and pepper and put it on top of my DH steak and he loved it.

I'm definitely not a fan, but my mum has a recipe that everyone loves to bits (well everyone that likes them LOL)


Country Style Brussel Sprouts

750g brussel sprouts
salt
1 tablespoon vegetable oil
1 large onion, sliced
1 green capsicum, chopped
500g tomatoes
½ teaspoon dried basil
freshly ground black pepper

Trim sprout, wash thoroughly and cut a cross in the base of each one.
Cook the sprouts in boiling salted water until just tender, 10-12 minutes.
Drain well.
Meanwhile, heat oil in a fry pan over moderate heat.
Fry onion and capsicum until capsicum is soft and the onion is brown.
Peel tomatoes and chop them roughly.
Add sprouts, tomatoes and basil to the pan and heat through.
Season with black pepper and serve immediately.


ETA: I just noticed something not on there - she usually throws in some sour cream as well, not sure how much though.

RAW!!!!!!!!!!!!!!!!!!!!!!!!!!

or lightly steamed with black pepper, butter and lemon juice

They're nice cooked with butter and bacon! Yummo.

Here is my absolute all time favourite brussels dish

BRUSSEL SPROUTS AND CHESTNUTS

650 g Brussel sprouts
225 g Chestnuts
1/2 tsp Rosemary
1/2 tsp Tarragon
1/2 tsp Cumin
1 c Chicken broth or Vegie stock
1 tspn Cornstarch

Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an “X” on
the top of each one. Brush each chestnut with oil. Bake for 20 minutes
at 200C. Then shell. (or for less fat content, cut the cross and with about 5 at a time on a plate cook in microwave for 45sec, then peel). Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 180C for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.



Some others I make and like....

BRUSSEL SPROUTS WITH BALSAMIC VINEGAR

650 g Fresh brussel sprouts
2 Tblsp Olive oil
2 Cloves garlic, peeled and sl
1 Medium yellow onion, peeled
1/4 cup Balsamic vinegar
2 Tblsp Butter
Salt and freshly ground black pepper to taste

Trim off the stems and remove any limp leaves from the Brussel
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking. Heat a large
frying pan and add the olive oil, garlic and onion. Saute a few
minutes until the onion just becomes tender. Add the blanched drained
Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are
cooked to your liking. Add the vinegar and toss so that all the
sprouts are coated with the vinegar. Add the butter and salt and
pepper to taste and toss together again.


BRUSSELS SPROUTS GRATIN

150 g Brussels sprouts
55 g Bacon
1 tb Unsalted butter
- for greasing gratin dish
1/2 c Heavy cream
1 tb Fresh bread crumbs
4 tb Unsalted butter -- in bits

PREHEAT OVEN TO 190C. Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks
evenly inside and out. In a large pot of boiling, salted water, blanch
sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice
cold water, and drain again. (Do not let the sprouts sit in water for more
than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered
gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread
crumbs and butter. Bake for 20 minutes or until hot.

SHREDDED BRUSSELS SPROUTS

650 g Brussel sprouts
1/4 c Butter
1/2 ts Salt
1/4 ts Ground white pepper
2 ts Water
1 tb Fresh lime juice

In large bowl of cold, salted water, soak brussels
sprouts 10 minutes. Drain; trim ends and discard any
bitter outside leaves. Cut each sprout in half
lengthwise; thinly slice crosswise.
In a large skillet, over medium high heat, melt
butter. Add sprouts, salt and pepper; over high heat,
saute 5 minutes or until sprouts start to brown. Add
the water; cook, stirring 2 to 3 minutes, until
sprouts are crisp-tender. Stir in lime juice.

EEEEEEEEEWWWWWWWWWW!!!

Schaz, Maddy eats hers raw while I cook them for her she gets them when we get groceries I cant eve4n cook them in a pan with anything I am gonna eat coz I vomit from the smell of them....

They are nice chopped up and added to a salad with baby spinach leaves, some semi dried tomatos and marinate capsicum and mushies and finally some feta and a dash of balsamic vinegar.

I looooooooove brussel sprouts and the best way i have found to eat them other than just steamed is to melt some butter in a pan and sautee sliced leeks and bacon till the leeks are transparent and soft, then add halved steamed brussels and coat in the mixture with some black pepper - mmm mmm mmm