Cooking & Baking
Related: About this forumWhat's the best way to cook Brussels Sprouts?
Broiling them with olive oil is my favorite, but it also is a bit of a waste when I'm only making one serving for myself. I don't like them steamed.
Does anyone have a good, easy recipe or preferred way of cooking? Has anyone tried them in an air fryer or one of the new Ninja foodi grills?
Ohiogal
(32,168 posts)just enough for one serving? I can roast a serving or two at a time in my toaster oven.
Oven roasting is my preferred method as well. I cut them in half first.
FirstLight
(13,367 posts)I call them "crack sprouts"
chop in 1/2 or quarters -
marinade in some balsamic vinaigrette dressing for a while, like 20-30 mins?
chop up some bacon and throw it on a cookie sheet with sprouts
broil or cook at 400 till crispy
I've used raspberry vinaigrette too for a sweet twist
but Im usually cooking for myself and the teens
The Velveteen Ocelot
(115,976 posts)I hate Brussels sprouts, no matter how they are cooked.
dewsgirl
(14,961 posts)PoindexterOglethorpe
(25,927 posts)Plus, they stink up the kitchen.
Popcorn Samurai
(30 posts)is 100% the correct answer. My wife keeps trying to get me eat them. Yuck.
Ilsa
(61,712 posts)Open garbage can.
Deposit said vegetable in garbage.
Deposit package in Recycle bin.
Take out garbage.
Thank your lucky stars you didn't stink up the house.
The Velveteen Ocelot
(115,976 posts)Or, if for some reason you do, feed them to a hungry herbivore, like a rabbit or a goat.
lynintenn
(656 posts)after they have browned a bit mix a tablespoon of brown sugar dissolved in 1/4 cup of chicken broth and put a lid on saute pan for about 15 min.
stonecutter357
(12,698 posts)Cousin Dupree
(1,866 posts)pan at 375 until almost done. Then add chopped garlic and cooked chopped bacon, mix, and put back in oven for a few more minutes. Yum!
hlthe2b
(102,509 posts)In fact, if you go to Whole Foods and look at how much they charge for Brussel sprouts prepared just that way, I think the value of cooking a "batch" to eat as leftovers will be underscored.
SamKnause
(13,114 posts)Don't eat them raw.
Don't eat them cooked.
Just say no to Brussels Sprouts.
Brussel sprouts are just gross. They smell like dirty socks or dog farts. Yum.
Saviolo
(3,284 posts)The easiest is cut them in quarters, sautee in butter in a non-stick pan with walnuts and thinly sliced shallot or garlic until you get some nice browning.
The harder is to chiffonade them, sautee them in butter in a non-stick pan with walnuts and thinly sliced shallot or garlic until they're well wilted and just a bit of browning.
RicROC
(1,204 posts)The only way I eat Brussels Sprouts is with the Instant Pot. About 4 minutes will really cook them, 5 minutes makes them mushy, which is the only way I eat them. Maybe because I can taste the sugar when they are mushy.
Butter and salting them from the IP would be the only spices I use.
forgotmylogin
(7,539 posts)Spray with cooking oil and/or seasonings if desired. (I use default temp which is I think 370F)
Midnightwalk
(3,131 posts)samnsara
(17,658 posts)samnsara
(17,658 posts)PennyK
(2,302 posts)I used to roast, but frying in a pan with olive oil and whatever spices you like gives them a brighter, fresher flavor.
In fact I'm making them tonight.
eppur_se_muova
(36,317 posts)Grasswire2
(13,575 posts)Kali
(55,031 posts)lots of butter and garlic salt
Tech
(1,777 posts)Grasswire2
(13,575 posts)A sheet pan dinner:
Halved brussels sprouts, frozen artichoke hearts, cherry tomatoes, potato gnocchi, cut shallots, thin-sliced lemons (meyer if you can find them), garlic cloves tossed in a vinaigrette (I used lemon juice, EVOO, fresh rosemary, black pepper, salt), spread out on parchment on a cookie pan and baked at 450 until brown around the edges. You could add other stuff, too.
Grasswire2
(13,575 posts)C_U_L8R
(45,035 posts)Google it. Yum. And very easy. Lasts in the fridge so if youre cooking for one, you can enjoy it over a week.
We also like roasted. We cook em halved with no oil - 400 for 20 min. And lightly drizzle when done with a mixture of garlic, lemon, salt and olive oil. Also yum. Some pistachios and cranberries can make it even more festive.
Wellstone ruled
(34,661 posts)we put them in a Mirco Wave covered dish,with a drizzle of Olive oil,a bit of dried onion sprinkled on top,cover and Nuke for two minutes,drain off the liquid and lots of butter slathered on top and enjoy. If you are using frozen,add a couple minutes extra on the Nuke. Oh forgot,half way through,rotate or give the dish a shake.
happybird
(4,666 posts)Cut them in half longways, then sauté, cut-side down, in butter. Cover for a couple minutes so they cook through. When a knife tip slides easily into the centers, toss some minced garlic in the pan. 20-30 seconds later, salt and pepper them and Yum! They get nicely browned and crispy on the cut side and tender in the middle.
All veg is good cooked in butter with garlic.
ETA: heres a similar recipe with olive oil and lemon juice. The finished result looks the same, and I bet the lemon would be nice.
https://www.delish.com/cooking/recipe-ideas/a22566331/best-sauteed-brussel-sprouts-recipe/
Bleacher Creature
(11,258 posts)pnwest
(3,266 posts)toss in melted butter / olive oil mixture with mrs dash, garlic, pepper and salt, then lay them face up on shallow pan, lay bacon over the top and bake at 350 til bacons crispy. Soooo good!
tishaLA
(14,176 posts)CanonRay
(14,141 posts)IMHO
Clash City Rocker
(3,402 posts)Because, wow, those are goood.
https://www.delish.com/cooking/recipe-ideas/a19673558/best-brussels-sprout-chips-recipe/
OregonBlue
(7,755 posts)tablespoons sesame oil, couple of tablespoons tamari or soy sauce and a few sprinkles of garlic powder or pressed garlic. Roast on high heat (400-425) until toasted on the outside. That's it.
TygrBright
(20,779 posts)I trim and cut in half, toss with a little oil and seasonings, line the toaster oven tray with foil, and shove those babies in there on 400 for about 15 minutes (test for how done you like them, a few minutes either way- and size makes a difference, too).
Yum.
helpfully,
Bright
procon
(15,805 posts)I trim off the stems, grate or pulse them a couple of times in the food processor. Add any other veggies you like in coleslaw and use your fave dressing recipe, chill for a couple of hours and serve. Great side dish for burgers, BBQ, hotdogs and brats, or added to crispy fish tacos.
unblock
(52,489 posts)step two: doesn't really matter.
sooooo much better than the bitter crap they call brussels sprouts in america.
they might as well be a different vegetable, they taste completely different.
58Sunliner
(4,431 posts)unblock
(52,489 posts)Grr, it won't let me put the accent in the e....
dem in texas
(2,674 posts)Years ago, we lived in Anchorage Alaska. I had Brussels sprouts growing in my garden. We were hit with a hard frost that killed everything. I left the plants intending to turn them under in the spring. Then in January, when the snow was deep, a cow and calf moose showed up in our backyard. They ate the entire Brussels sprouts, frozen leaves, stems and all. They stayed in our back yard 2 days until they had eaten all the frozen vegetation in my garden.
As far as cooking Brussels sprouts, I core out the tough part of the stem, then drop the whole sprouts in boiling water that has a little salt in it. Let them cook about 5 to 10 minutes, just to parboil. Drain and rinse with cold water to stop the cooking. At this point, you can put them in the fridge to finish them later. To finish off, slice the Brussels sprouts in half. Heat a little olive oil in a skillet, when hot put sprouts in, saute', sprinkle with California style garlic powder as they cook. Let them brown lightly. Season with salt and a little black pepper.
Warpy
(111,437 posts)and tossed with olive oil, salt and pepper, but onto a baking sheet, and baked. About 5-10 minutes before I take 'em out, I mix them with some minced garlic and red pepper flakes.
The problem with them most of the time is that the exterior gets slimy and the interior stays raw and bitter. This eliminates that problem, plus I think I can get nearly anything down with enough garlic and hot pepper.
Retrograde
(10,181 posts)Coming back from Monteray one year I bought at stalk of sprouts, fresh our of the field. Sliced the sprouts into a pot of boiling salted water, and my Thanksgiving guests fought over them - the vegetarians argued that they should get extra.
When in New York one year I made them, again fresh off the stalk, by roasting them with a bit of salt and vinegar. My mother was surprised that 1) one could do something with spouts other than boiling, and (2) that they were good. I've also had them thinly sliced as a slaw. But the common denominator is that they were fresh.