Favorite Brussels Sprouts recipe?

[Anonymous]

My favorite way:

Prep em'---cut the ends, peel outer leaves, halve. Sautee in a pan with olive oil, garlic salt and pepper. Once a "crust" starts to form, add a little more olive oil and seasoned bread crumbs. The crumbs stick to the sprouts. Cook until the crumb coating starts to crust as well.
OMG, SO good

[Anonymous]

Anonymous wrote:My favorite way is just on the stove top, with mustard and maple syrup:
Cut sprouts in half. Heat a bit of olive oil in saute pan, add sprouts, salt and pepper, and cook for about 2-3 minutes, just to get some color. Add in about 1/4-1/3 cup of water (watch for spattering), let it boil, cover, reduce heat, and let them cook for about 5-6 minutes until they are soft, then remove lid. If there is still a lot of water, let it cook off. Add about a teaspoon of dijon mustard and a drizzle of maple syrup. Coook and stir for a minute until everything combines and warms. Enjoy! Note that I don't measure anything -- just eyeball it. If you added too much water, pour some off. If a tsp of mustard doesn't give you enough taste, add more.

Oh, this looks good too. I'm the poster with the recipe with breadcrumbs =)

[Anonymous]

Google Mark Bittman's Brussels spouts with bacon and figs. So delicious!

[Anonymous]

If you will be serving any vegetarians and are keen on bacon, you might consider doing half with bacon and half without.

[Anonymous]

I par boil for 5-10 min, cutting larger ones in half as needed. Plunge in cold water. Hold until just before dinner, then...

Sauté chopped chunky bacon until crisp. Remove from pan and reserve. Drain most of fat from pan but not all. Sauté onion and/or fennel bulb until tender and onion is translucent, toss sprouts back in, sauté for 2-3 min. Hit the pan with a little bit of white wine or stock or what suits you.
Add a splash of lemon juice and a few tbsp a of cold butter off the heat, stir until it all comes together.

[Anonymous]

Quartered, sauteed in olive oil with carmelized shallots (or onions) and toasted walnuts, salt & pepper. Top off with shaved parmesan and a drizzle of walnut oil, if you have it.

Or, bacon & shallots.

[Anonymous]

there are lots of BSprouts gratin recipes floating around now that look amazing

[Anonymous]

Smitten Kitchen makes some that are basically poached in a sauce of chicken broth and Dijon. They are heavenly.

[Anonymous]

http://smittenkitchen.com/blog/2011/11/dijon-braised-brussels-sprouts/

[Anonymous]

Anonymous wrote:Cut in half, oven roast with kosher salt and olive oil

Drizzle with maple syrup 15 minutes before you are done roasting.

[Anonymous]

Roast them with olive oil, salt, pepper and red pepper flakes. When the roasting is done, toss them with some honey. The heat from the red pepper combined with the sweet from the honey is delish!

[Anonymous]

To keep it easy I've been doing the roasting with olive oil /salt/pepper. To continue easy but interesting I'm taking some tips from this thread. The brussel sprouts are cleaned and trimmed in a bag but I am adding some maple syrup now prior to the big roast!

[Anonymous]

Most of these are great suggestions. I think the trick is to not overdress the brussels sprouts. Make sure that whatever method you use that you get a good saute/char to bring out the natural flavors. I favor the shallots and olive oil finished with a dash of good vinegar or light mustard vinaigrette. With or without bacon.

[Anonymous]

Made these today and they were AMAZING! I might cut back a bit on the maple syrup next time; they were a teeny bit too sweet for me. But I highly recommend them. http://www.foodnetwork.com/recipes/maple-bacon-braised-brussels-sprouts-recipe.html