Topic profile page for Brussels Sprouts.
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Topic "Brussels sprouts" was discussed 5,682 times on 981 sites in last 3 months
Started 5 days, 20 hours ago (2009-11-25 21:47:00)
by Chef #953583
Brussels Sprouts with Walnuts , I have to make this tonight and travel with it tomorrow. It will be reheated just before serving for Thanksgiving dinner... at my mother-in-law's house. I've made something similar before, but served immediately. Does anyone know how it will hold up? I don't want it to look discolored or mushy... it's not just being served to our family, my MIL is ...
Started 6 days ago (2009-11-25 17:47:00)
by Howie Hart
Speaking of Brussels sprouts (see the beef hash thread) When I went to the local Farmers Market the other day I bought two large stalks (?) of Brussels sprouts. My mother used to make them when I was younger and I don't know how she did them. My wife hated them, so they were never served in our home. So, now for the first time ever, I'm planning on cooking Brussels sprouts and serving them for...
Started 6 days, 7 hours ago (2009-11-25 11:35:00)
by LIZAKABIBBIS
Bacon-brown Sugar Brussels Sprouts 1 package chopped pecans (1/2c) 3 medium shallots thinly sliced 1T of canola oil 1/5lbs of brussels sprouts, trimmed and each cut in half through stem end (about 8c) 1t salt 1/2t of ground black pepper 1T of brown sugar 1/2c of bacon pieces In a 12 inch skillet cook pecans over medium heat about five ...
Started 1 week, 1 day ago (2009-11-23 12:36:00)
by thegourmetgal
What is a good way to cook brussels sprouts for people who have had them in the past and say they don't like them? It seems like I have seen different recipes for roasted or sauteed ones, but not sure which is a good one--just wanting to get some opinions of those of you who have prepared them successfully. Wanted to add this to the T-Day menu, amidst much protest : )
Started 1 week, 1 day ago (2009-11-23 12:25:00)
by cmtasha
I LOVE brussels sprouts....do you? In Season: Brussels Sprouts, Late Fall to Early Winter Quite a few years ago, Brussels sprouts earned a place at my Thanksgiving table. They ousted the green bean casserole and stood staunchly between the mashed potatoes and the pecan-studded yams. Each year I serve them a little differently: roasted whole, sauteed with bacon or even sliced into wispy shreds...
Started 1 week, 1 day ago (2009-11-22 23:29:00)
by Prose
Does anybody have a really fantastic recipe for Brussels sprouts? I've always thought that Brussels sprouts are one of the few vegetables I don't like, but it recently occurred to me that I haven't tried them since childhood. I know they're nutritious, and they look so pretty, sold on the stalk at Whole Foods. I want to give them another chance. Thank you in advance!
Started 1 week ago (2009-11-24 11:56:00)
by Teachertalk
Roasted, esp. Ina's version, seems to have won the day here. But the last couple of times I made brussels sprouts it was from a recipe (and I can't remember where I got it) that directed that they be run through the slicing disc of a Cuisinart so they are basically shredded. Sauteed with half olive oil and half butter, some shallots, and then lots of chestnuts, those sprouts were FABulous, and ...
Started 3 days, 2 hours ago (2009-11-28 16:21:00)
by Jenise
Mike Filigenzi wrote: Made a dish for tonight's T-day supper that involved cauliflower, carrots, and brussels sprouts roasted, tossed with ginger, toasted pecans, and maple syrup, and then roasted some more. It was great. YUM! Speaking of maple syrup, my Thanksgiving friend Susan B. made the best sweet potatoes (the white ones) I've ever had--I believe they were steamed or boiled first,...
Started 1 week ago (2009-11-24 15:50:00)
by chowser
I've done it that way with pine nuts and it was really good. I think pecans would taste great, too. I'd have balsamic on the side for people who want to add it because it stands alone well w/out it. I leave the brussel sprouts cut side down on the pan. It gets a little smokey but you get the nice caramelization.
Started 5 days, 8 hours ago (2009-11-26 10:35:00)
by duonyte
Hm, I've not had that problem, I don't use them is soup, however. I cook them until just tender, so perhaps that's why they are fine when reheated at home. It may be harder to judge when making a large quantity, I did not consider that.
Started 6 days, 23 hours ago (2009-11-24 19:27:00)
by 3daudioinc
I don't know if I ever posted my recipe that I loved. I'm adding this here primarily for my own memory. Ingredients Two handfuls of brussel sprouts, about a dozen, cut in quarters Four strips of bacon (I fill a 9" iron skillet) Half an onion, diced to 1/8" size 1/8 cup Red wine vinegar (borrowed that from DC) Spicy brown mustard, about a teaspoon Salt Fresh ground pepper ...
