Favorite Brussels Sprouts recipe?

[Anonymous]

Looking for new ways to cook Bsprouts. Thanks!

[Anonymous]

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

[Anonymous]

Slice/shred in a food processor and sauté with chopped up bacon.

[Anonymous]

Bacon-Topped Brussels Sprouts

2 pounds fresh brussels sprouts (smaller size is preferable)
3 tablespoons minced onion
2 tablespoons butter, melted
½ teaspoon garlic salt
¼ teaspoon dried oregano
½ pound sliced bacon, cooked and crumbled

Cook brussels sprouts (steam for 6 minutes) and drain. Add butter, garlic salt, and oregano; toss. Place in a serving dish. Top with crumbled bacon.

[Anonymous]

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

Yep. This is the best! When I go to dinners and they have bacon on the Brussels sprouts it makes me want to cry. In this case simple is better.

[Anonymous]

Roasted or sauteed with bacon, finished with a splash of balsamic vinegar. The balsamic is key! I make these all the time.

These are even better but a big pain to make:http://sugarcanerawbargrill.com/#!recipes/recipe-2

[Anonymous]

Anonymous wrote:

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

Yep. This is the best! When I go to dinners and they have bacon on the Brussels sprouts it makes me want to cry. In this case simple is better.

6:52 here. I love them just roasted with kosher salt and olive oil, too! Still, bacon on top does not make me cry!

[Anonymous]

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

I roast with a veg oil instead - seems to hold up better against the high heat. But I agree - keep it simple!

[Anonymous]

This is super-easy and my kids love it!

Turn broiler on high with your (sorry, I forgot the name of this, the flat iron…or roasting pan) in it. This is key--to heat it up.

Cut brussel sprouts in 1/2 lenthwise.

When pan is hot, smear butter on the hot pan, then put sprouts cut-side down onto hot buttered pan.

Put broiler on low, and just keep them in there for 5 min.

Salt 'em up and serve!

btw just discovered that KerryGold butter is much yummier than other butters because it's grass-fed--different texture and taste, and full of Omega 3s. Article I read went on about how it's not labeled organic, but in Ireland (or Scotland--wherever they make it) they don't use chemicals on the grass so it's fine. I've used organic butter and now I'm switching.

[Anonymous]

http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-Chips-51230230

As a snack ! Yummy!

[Anonymous]

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.

[Anonymous]

Op here--thank you thank you! I roast them with olive oil and salt all the time and just want some options to change things up....mnm bacon...

[Anonymous]

Split and roast them. Dress with a yogurt garlic mustard vinaigrette. My wife never liked them till she had them this way...now she ask for them!

[Anonymous]

Another one for the basic roast. But to spritz it up sometimes I'll add thin-sliced shallots, or bacon, or balsamic. Usually just one, all three would be a lot.

Though I had them recently at a restaurant sort of half-shredded with all 3, and they were awesome.

[Anonymous]

I always make this:

http://veggieandthebeastfeast.com/2013/11/20/roasted-brussels-sprouts-with-lemon-thyme-and-goat-cheese/