Brussel Sprouts-Need Good Recipe (or other vegetable)

[Anonymous]

So I cook roasted brussel sprouts ALL THE TIME. I get a cast iron skillet red hot under the broiler, pull it out, drop some butter in and throw the sprouts in with salt and pepper and put it back under the broiler, until crispy. I do not want to do the same thing, since my family already eats that weekly. Anyone have a creative spin on brussel sprouts? Or another classy side dish (non-starch, I have that covered). When I say classy, this excludes green bean casserole, or anything that involved marshmallows.

[Anonymous]

There was a burssel sprouts thread the other day. But I'll repost my recipe -

Roast & season with olive oil.

Toss with bleu cheese, dried cranberries and pecans. Delicious!

[Anonymous]

Anonymous wrote:There was a burssel sprouts thread the other day. But I'll repost my recipe -

Roast & season with olive oil.

Toss with bleu cheese, dried cranberries and pecans. Delicious!

Oh wow! I need that, sounds exactly like what I'm looking for!

[Anonymous]

I am a fan of tossing the crisped sprouts with some balsamic vinegar after they're done roasting, which could work with the above recipe. I don't like bleu cheese though, so I'd leave that out.

[Anonymous]

When I'm tired of roasting or boiling them, I shred them in the food processor and sautee them with bacon, walnuts, and a small amount of a mustard-based vinaigrette.

[Anonymous]

Anonymous wrote:There was a burssel sprouts thread the other day. But I'll repost my recipe -

Roast & season with olive oil.

Toss with bleu cheese, dried cranberries and pecans. Delicious!

Am I right that you season with olive oil first? Do you add salt?

[Anonymous]

OP, We normally cook brussel sprouts the way you do but the other day we had left over bacon fat so I used that instead. I cut the sprouts in half, cooked them and then sprinkled with some of the bacon bits. It was REALLY yummy.
You could definitely also add the blue cheese, pecans and cranberries as well.

[Anonymous]

Anonymous wrote:

Anonymous wrote:There was a burssel sprouts thread the other day. But I'll repost my recipe -

Roast & season with olive oil.

Toss with bleu cheese, dried cranberries and pecans. Delicious!

Am I right that you season with olive oil first? Do you add salt?

I'm not the PP, but I do salt and pepper my sprouts before roasting. I also turn them about halfway through roasting so that everything gets crispy.

[Anonymous]

This is a good one - I've gotten rave reviews for it, even from people who claim to hate brussels sprouts!

http://www.nytimes.com/recipes/8329/the-best-brussels-sprouts.html

[Anonymous]

Anonymous wrote:When I'm tired of roasting or boiling them, I shred them in the food processor and sautee them with bacon, walnuts, and a small amount of a mustard-based vinaigrette.

ooooooh...You all are making it hard for me.

[Anonymous]

This year we're having two vegetable recipes that have been hits in the past:

http://www.epicurious.com/recipes/member/views/BRUSSELS-SPROUTS-WITH-BACON-AND-BALSAMIC-VINEGAR-51892011

and

http://www.epicurious.com/recipes/food/views/Roasted-Fennel-and-Baby-Carrots-231805

At home a favorite fast dinner is just to take some good thick cut bacon, cut it into little pieces, fry it up, and then cook a bunch of shredded brussel sprouts (buy at Trader Joe's already shredded) in a little bit of the grease, and mix together. We call this "hash greens" and serve it with breakfasty stuff like toast with poached eggs, or french toast, or applesauce or fruit salad. But I think the balsamic version is fancier and more appropriate for a holiday.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:There was a burssel sprouts thread the other day. But I'll repost my recipe -

Roast & season with olive oil.

Toss with bleu cheese, dried cranberries and pecans. Delicious!

Am I right that you season with olive oil first? Do you add salt?

I'm not the PP, but I do salt and pepper my sprouts before roasting. I also turn them about halfway through roasting so that everything gets crispy.

Thanks for responding! Happy Thanksgiving to you and yours!

[Anonymous]

Anonymous wrote:This is a good one - I've gotten rave reviews for it, even from people who claim to hate brussels sprouts!

http://www.nytimes.com/recipes/8329/the-best-brussels-sprouts.html

Sounds fabulous! Thanks!