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Thu Jan 23, 2020, 03:45 PM

What'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?

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Reply What's the best way to cook Brussels Sprouts? (Original post)
Bleacher Creature Jan 2020 OP
Ohiogal Jan 2020 #1
FirstLight Jan 2020 #2
The Velveteen Ocelot Jan 2020 #3
dewsgirl Jan 2020 #5
PoindexterOglethorpe Jan 2020 #10
Popcorn Samurai Jan 2020 #14
Ilsa Jan 2020 #17
The Velveteen Ocelot Jan 2020 #21
lynintenn Jan 2020 #4
stonecutter357 Jan 2020 #6
Cousin Dupree Jan 2020 #7
hlthe2b Jan 2020 #8
SamKnause Jan 2020 #9
PJMcK Jan 2020 #12
Saviolo Jan 2020 #11
RicROC Jan 2020 #13
forgotmylogin Jan 2020 #15
Midnightwalk Jan 2020 #16
samnsara Jan 2020 #18
samnsara Jan 2020 #19
PennyK Jan 2020 #20
eppur_se_muova Jan 2020 #24
Grasswire2 Jan 2020 #27
Kali Jan 2020 #22
Tech Jan 2020 #23
Grasswire2 Jan 2020 #25
Grasswire2 Jan 2020 #26
C_U_L8R Jan 2020 #28
Wellstone ruled Jan 2020 #29
happybird Jan 2020 #30
Bleacher Creature Jan 2020 #36
pnwest Jan 2020 #31
tishaLA Jan 2020 #32
CanonRay Jan 2020 #33
Clash City Rocker Jan 2020 #34
OregonBlue Jan 2020 #35
TygrBright Jan 2020 #37
procon Jan 2020 #38
unblock Jan 2020 #39
58Sunliner Jan 2020 #40
unblock Jan 2020 #42
dem in texas Jan 2020 #41
Warpy Jan 2020 #43
Retrograde Jan 2020 #44

Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:49 PM

1. Why can't you broil

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:49 PM

2. I do the oven thing too...with vinaigrette

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

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:51 PM

3. Until they are reduced to ash, then you can throw them away.

I hate Brussels sprouts, no matter how they are cooked.

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Response to The Velveteen Ocelot (Reply #3)

Thu Jan 23, 2020, 03:53 PM

5. Me too.🤢

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Response to The Velveteen Ocelot (Reply #3)

Thu Jan 23, 2020, 03:59 PM

10. Same here.

Plus, they stink up the kitchen.

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Response to The Velveteen Ocelot (Reply #3)

Thu Jan 23, 2020, 04:10 PM

14. This...

is 100% the correct answer. My wife keeps trying to get me eat them. Yuck.

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Response to The Velveteen Ocelot (Reply #3)

Thu Jan 23, 2020, 04:19 PM

17. Open package.

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.

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Response to Ilsa (Reply #17)

Thu Jan 23, 2020, 04:24 PM

21. Better yet, don't acquire them in the first place.

Or, if for some reason you do, feed them to a hungry herbivore, like a rabbit or a goat.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:52 PM

4. Saute them in olive oil and shallots and fennel seeds

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:53 PM

6. Cut in half and fried crispy on one side and steamed on the other side !

Brussels Sprouts ..

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:55 PM

7. I cut them in half, mix with a little olive oil and chopped onion, salt and pepper. Roast on sheet

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!

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:55 PM

8. Roasted with olive oil, garlic is my favorite too. I have no problem eating them cold afterwards.

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 03:57 PM

9. Not at all.

Don't eat them raw.

Don't eat them cooked.

Just say no to Brussels Sprouts.

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Response to SamKnause (Reply #9)

Thu Jan 23, 2020, 04:05 PM

12. X 1,000

Brussel sprouts are just gross. They smell like dirty socks or dog farts. Yum.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:02 PM

11. Two ways:

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:06 PM

13. Instant Pot cooking

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:10 PM

15. Air fryer works great - 10 minutes to roast them.

Spray with cooking oil and/or seasonings if desired. (I use default temp which is I think 370F)

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:15 PM

16. For your mother in law?

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:19 PM

18. roasted...

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:20 PM

19. LOVE sprouts..HATE Mushrooms!

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:24 PM

20. Frying pan!

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.

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Response to PennyK (Reply #20)

Thu Jan 23, 2020, 06:29 PM

24. Much better than roasting, much easier to avoid charring ! nt

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Response to eppur_se_muova (Reply #24)

Thu Jan 23, 2020, 06:58 PM

27. but the char is the delicious part, IMO nt

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 04:46 PM

22. easy is to trim and rinse them, then nuke for a few minutes until done to your taste

lots of butter and garlic salt

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 05:59 PM

23. Years ago my roommate at the time pickled some, really spicy. Great in a bloody mary.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 06:57 PM

25. roasted in the oven

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 06:57 PM

26. leftover and cold, still delicious! nt

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 07:04 PM

28. Have you tried shaved brussel sprout salad?

Google it. Yum. And very easy. Lasts in the fridge so if you’re 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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 07:12 PM

29. Around here,

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 07:18 PM

30. In butter, with garlic

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: here’s 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/

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Response to happybird (Reply #30)

Thu Jan 23, 2020, 08:07 PM

36. Thanks! This looks great! NT

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 07:42 PM

31. My fave is to split in half,

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 bacon’s crispy. Soooo good!

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 07:57 PM

33. Throw them out.

IMHO

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 08:07 PM

35. Super easy. Cut in half. Toss with olive oil, couple of

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 08:17 PM

37. Got a toaster oven?

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

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 08:18 PM

38. Shred them and make coleslaw.

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.

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 08:23 PM

39. step one: get them in france.

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.

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Response to unblock (Reply #39)

Thu Jan 23, 2020, 08:59 PM

40. Is there anything that doesn't taste better in France?

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Response to 58Sunliner (Reply #40)

Thu Jan 23, 2020, 09:39 PM

42. Touche

Grr, it won't let me put the accent in the e....

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Response to Bleacher Creature (Original post)

Thu Jan 23, 2020, 09:01 PM

41. Moose ate my Brussels sprouts

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.

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Response to Bleacher Creature (Original post)

Fri Jan 24, 2020, 12:07 AM

43. The only way I can cope with them is quartered

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.

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Response to Bleacher Creature (Original post)

Fri Jan 24, 2020, 01:37 AM

44. I'm lucky enough to live near where most of the US crop is produced

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.

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