I have a some fresh brussel sprouts. I've never made them before. Any ideas?

[LaydeeBug]

I'm sure I can find LOTS of recipes online if I were to look, but would they be recommended ones?

Also, I have some frozen french green beans (haricot vert) that have thawed in the refrigerator, so I need to use those soon too.

Thanks in advance. :hi:

[Warpy]

1. Got pigs?

I know there are Brussels sprouts fans on the board, but I'm not one of them. I've never been able to steam them, boil them, bake them, or otherwise introduce them to heat in a way that cooks the outside without making it smelly and slimy and the inside enough to get rid of that bitter raw taste.

They're tough little buggers and the only way I've liked them is cut up and sauteed with garlic and a little balsamic and if you're going to cut them up, might as well use real cabbage.

As for the green beans, why not saute some slivered almonds in butter until they start to color and then add the beans with a tiny bit of water to steam? Salt and pepper are then all you need.

[hippywife]

2. I love fresh sprouts!

Usually I just steam them, and sometimes after I've done that, I cut them in half, add some butter to the pan and caramelize them a little.

Enjoy! :hi:

[sazemisery]

9. I love brussel sprouts, Mr.sazemisery, not so much

I buy the stalks of sprouts they have on sale at Christmas time, blanch the little buggers and freeze them in one serving portions. That way I can have them anytime I want. YUMMY!

[hippywife]

11. Sounds good!

Unfortunately I have to share mine. We both like them. :)

[yellowdogintexas]

3. cut the bottoms off, and either cut them in half or make cuts in the stem on

the bottom of the sprouts.

Steam them. Add butter and lemon pepper, or fresh lemon juice. You do not want to cook them too long. They should be bright green and just tender enough to accept a fork.


Do not listen to the people who tell you to give them to the pig. Fresh Brussel Sprouts are a completely different experience. I love them

[cbayer]

4. I made this last week for guests and they LOVED it.

Even those who said they hated brussel sprouts ate it up. I used parmesan instead of gruyere, and only had about 1/4 cup of cream available, but still, very delicious.

2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
3/4 oz. (1/4 cup) finely grated Gruyère
1-1/4 cups heavy cream
how to make

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4 tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

http://www.taunton.com/finecooking/recipes/creamy-brussels-sprout-gratin.aspx

[Phoebe Loosinhouse]

5. Don't treat them like itsy bitsy cabbages - slice them up thinly

and then saute them anyway you generally like.

Tossing the sauteed stuff with candied pecans and a bit of balsamic vinegar and olive oil usually does the trick.

[grasswire]

6. mmmm....roasted is the way to go for me

Rub them with oil, season with whatever you like, and roast away.

[Vinca]

7. I cut them in half, steam them, then toss them into a saute pan

for a little color and add some walnuts and seasonings. We love them.

[DrDan]

8. cut them in half - wrap in aluminum foil with some salt pepper and lots of butter

pop 'em on the grill

[TreasonousBastard]

10. I do several things with them...

simmering in chicken stock is simple and works well-- I leave them whole and cut the "X" on the bottom.

Next up is the steaming and sauteing-- cut 'em in half and after steaming them to just about cooked, saute in olive oil with rosemary and ham or bacon.

If you want to do some more work, grate some cheese over them and broil or bake till it melts in.

For Thanksgiving, I put them in a half of a big ol' Hubbard squash and roasted the whole mess till the squash was done (being VERY careful about getting the thing out of the oven so it doesn't break into a horrific mess). You get sprouts and squash in one dish, and one or two less pots to clean.

[lizerdbits]

12. I've made the sprouts with

hazelnut oil and toasted hazelnuts. Cut sprouts in half and sautee (I'm not sure if the sautee was in the hazelnut oil or if it was added later after using another oil for cooking, the recipe is at home) and when done add toasted hazelnuts. Yum!