Brussels Sprouts Recipes

Dwight Said:

Any good Recipes for Artichokes or Brussels Sprouts?

We Answered:

I love artichokes steamed in butter. All you do is wrap them in aluminum foil with butter and olive oil and let them cook for about an hour. They turn out delicious this way. Here is another recipe that I have used to make stuffed artichokes:
http://allrecipes.com/recipe/stuffed-artâ€¦

As for brussel sprouts, I only eat them steamed.

Toni Said:

Lost brussels sprouts recipe...can you help me find it?

We Answered:

Try www.epicurious.com I love this site!

Erica Said:

Does anyone have a really good recipe for brussels sprouts?

We Answered:

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese's like Parmesan when the weather is good. use a heavier cheeses like gruyere or Gouda in colder weather. - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.Serves 4.
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Pan-Browned Brussels Sprouts Recipe

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden.

Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.Servings: Serves 2 or 3 as a side dish.
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Brussels Sprouts with Balsamic Vinegar Recipe
Balsamic vinegar is great with brussels sprouts -- adds a nice zingy taste!

1 1/2 pound fresh Brussels Sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the Brussels 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 (remember, hot pan before the oil keeps food from sticking) garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained Brussels Sprouts. Saute a few minutes until they 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 again.
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Teresa Said:

any one have a recipe for Brussels sprouts?

We Answered:

I cook mine in a steamer til tender.... Love them with real butter .... however usually eat with homemade pineapple salsa.

Heidi Said:

Anyone have a good recipe for canning brussels sprouts?

We Answered:

Not recommended for canning because the processing
intensifies strong flavors and discolors the vegetable.
Brussels sprouts are much better frozen or pickled.

PICKLED BRUSSELS SPROUTS

2 (10 oz.) pkg. frozen Brussels sprouts
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. dry mustard
1 tsp. oregano
1/4 tsp. black pepper

Cook Brussels sprouts according to package directions; drain. Put Brussels sprouts into a quart jar. In a sauce pan combine remaining ingredients; bring to a boil over high flame. Pour over Brussels sprouts. Cover jar and marinate in refrigerator at least 24 hours. Drain and serve with cocktail picks. Yields 1 quart.

Gail Said:

any recipes with brussels sprout?

We Answered:

Steam them and then top them with a mixture of bread crumbs that have been toasted on the stove top with butter and a little garlic.

To die for.

But I also like them steamed and then marinated in Italian dressing. They can be served warm or cold.

Brussels Sprouts Recipes

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