How do I cook....

HeatherPB1020 · February 2010

Brussel Sprouts... I had some really good ones over the holidays and I am going to make some tonight with dinner.

I was thinking about saute them with olive oil, garlic and onions.

Scout05 · February 2010

I would roast them, personally, at 425 for about 20-25 minutes (like broccoli). But it's hard to go wrong with these suckers, I love them (esp. w/ bacon. mmmmmm....)

kona08 · February 2010

They are yummy roasted! You can add balsamic vinegar and it gets sort of sweet.

This one sounds pretty good too

https://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-recipe/index.html

HeatherPB1020 · February 2010

ambrandau2:
I would roast them, personally, at 425 for about 20-25 minutes (like broccoli). But it's hard to go wrong with these suckers, I love them (esp. w/ bacon. mmmmmm....)

So toss them with oil, salt, pepper...maybe some onions and garlic?

FlashMeyer · February 2010

I cut them in half and sautee them with bacon. My DH loves them.

Scout05 · February 2010

HeatherPB1020:

ambrandau2:
I would roast them, personally, at 425 for about 20-25 minutes (like broccoli). But it's hard to go wrong with these suckers, I love them (esp. w/ bacon. mmmmmm....)

So toss them with oil, salt, pepper...maybe some onions and garlic?

Sounds yummy to me!

HeatherPB1020 · February 2010

They were so YUMMY!

denise_m · February 2010

For thanksgiving, I made this:

https://www.foodnetwork.com/recipes/fried-brussels-sprouts-with-walnuts-and-capers-recipe/index.html

Ingredients

Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Directions

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

It was SOOO good!!

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