Anonymous
04/10/2013 21:52
Subject: Re:brussels sprouts question
One more vote for roasting, not steaming. The roasters here have it covered.
I like to do it with shallots, bits of bacon, cloves of garlic, red chili flakes, and a little on the generous side with the olive oil. I also make sure none are too big--if they are, I halve or quarter them.
For the ones that I leave whole, I make an "X" on the bottom with a sharp paring knife. I don't remember why. That's what the cookbook advised the first time I did them, a long time ago.
I like to do it with shallots, bits of bacon, cloves of garlic, red chili flakes, and a little on the generous side with the olive oil. I also make sure none are too big--if they are, I halve or quarter them.
For the ones that I leave whole, I make an "X" on the bottom with a sharp paring knife. I don't remember why. That's what the cookbook advised the first time I did them, a long time ago.
Anonymous
04/10/2013 20:46
Subject: brussels sprouts question
Anonymous wrote:Steaming makes them very gross.
I roast at 400 after tossing them with olive oil, salt and pepper.
This is what we do, too and it is awesome. See also broccoli, cauliflower, asparagus, etc. etc.
Anonymous
04/10/2013 18:34
Subject: brussels sprouts question
Steaming makes them very gross.
I roast at 400 after tossing them with olive oil, salt and pepper.
I roast at 400 after tossing them with olive oil, salt and pepper.
Anonymous
04/10/2013 18:30
Subject: Re:brussels sprouts question
Cook 2 pieces of bacon in a pan, or Canadian bacon if you are on a diet or pancetta if you have it.
I cut them in 1/2, blanch them (boil for 4 minutes,) pan fry with olive oil and the crumbled bacon.
I cut them in 1/2, blanch them (boil for 4 minutes,) pan fry with olive oil and the crumbled bacon.
Anonymous
04/10/2013 18:09
Subject: brussels sprouts question
Cut off the ends, toss lightly in olive oil and kosher salt and roast them at 350 degrees for 15-30 minutes, depending on how crispy you like them. Yum!
Anonymous
04/10/2013 17:50
Subject: brussels sprouts question
I love roasted sprouts -- I add red pepper flakes, garlic, salt and pepper to the oil and toss.
It is easy to burn them, but I don't mind a little char.
You can also braise them in stock, if you like them a little mushy.
It is easy to burn them, but I don't mind a little char.
You can also braise them in stock, if you like them a little mushy.
Anonymous
04/10/2013 17:47
Subject: brussels sprouts question
Roasted brussel sprouts are delicious.
Anonymous
04/10/2013 17:46
Subject: brussels sprouts question
Sounds like little miss steamer doesn't know how to cook. Steamed are gross, and roasted are awesome. Maybe she isn't tossing frequently enough to avoid burning. Try e Rey ten minutes.
Anonymous
04/10/2013 17:40
Subject: brussels sprouts question
another vote for roasted but i pan-roast on the stove
they do not reek if you dont burn them
they do not reek if you dont burn them
Anonymous
04/10/2013 16:59
Subject: brussels sprouts question
MMMM i LOVE roasted sprouts
Anonymous
04/10/2013 16:56
Subject: Re:brussels sprouts question
Anonymous wrote:Upon seeing the topic, my first reaction was DON'T ROAST THEM! Unless you want to take a nice tasty veg and turn it into something charred and bitter and inedible, and stink up your house for the next three days. (I can smell last night's roasted brussels sprouts on other people's clothes. That's how bad it is.)
Clean as PP said, then steam, but only 3-4 minutes. You want them to stay firm and retain that clean nutty flavor. Too much cooking and they're the bitter mush we all hated as kids. Toss with olive oil and sea salt. Or, if you want to get crazy, toss in a little bacon grease (no more than you would use if it were olive oil) and crumbled cooked bacon.
I respectfully disagree. Crunchy roasted sprouts are great.
Anonymous
04/10/2013 16:43
Subject: brussels sprouts question
Deep-fried are best, if you're feeling indulgent!
Anonymous
04/10/2013 16:41
Subject: Re:brussels sprouts question
Upon seeing the topic, my first reaction was DON'T ROAST THEM! Unless you want to take a nice tasty veg and turn it into something charred and bitter and inedible, and stink up your house for the next three days. (I can smell last night's roasted brussels sprouts on other people's clothes. That's how bad it is.)
Clean as PP said, then steam, but only 3-4 minutes. You want them to stay firm and retain that clean nutty flavor. Too much cooking and they're the bitter mush we all hated as kids. Toss with olive oil and sea salt. Or, if you want to get crazy, toss in a little bacon grease (no more than you would use if it were olive oil) and crumbled cooked bacon.
Clean as PP said, then steam, but only 3-4 minutes. You want them to stay firm and retain that clean nutty flavor. Too much cooking and they're the bitter mush we all hated as kids. Toss with olive oil and sea salt. Or, if you want to get crazy, toss in a little bacon grease (no more than you would use if it were olive oil) and crumbled cooked bacon.
Anonymous
04/10/2013 16:36
Subject: brussels sprouts question
I cut off the root end, a few of the outer leaves usually break off but if not, that's cool too. I run them briefly under water. Cut in half or quarters, depending on the size, toss with olive oil and salt and roast. No big soak needed like for leaks.
Anonymous
04/10/2013 16:33
Subject: brussels sprouts question
I bought a bag of brussels sprouts today. I've never cooked them before, and I plan to roast them. How do I clean/prepare the sprouts before roasting? Do I need to cut off the root end? Wash just the outside, or are the sandy like leeks on the inside? Thank you.