brussel sprouts!

Discussion in 'Drink, Smoke, and Fine Dining' started by It's Ross, Apr 2, 2014.

  1. It's Ross

    It's Ross Formula 3

    Jul 30, 2007
    Barrington, Ill. USA
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    As a child I wouldn't touch 'em, even at gunpoint.
    Roasted or grilled vegetables are a favorite but I never even thought of roasting these tiny little cabbages until being served them at a restaurant on the suggestion of a new friend.
    Halved and tossed with a little EVOO and salt then roasted until starting to brown, oh my soo good.
    I've had an epiphany. I cannot get enough of these little buggers.
    Who else loves these things?
    What are your favorite ways to cook them?
  2. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Feb 2, 2004
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    You know I don't think to this day I've ever tried brussel sprouts. I need to though.
  3. konatown

    konatown F1 Rookie

    Jul 16, 2009
    Evansville, IN
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    Kyle Swickard
    Halve them, extra virgin, sea salt, a bit of crispy bacon and then serve with a good balsamic vinegar.

    They're great broiled with crispy leaves.
  4. F430miguel

    F430miguel Rookie

    Aug 29, 2013
    I will take this suggestions then. Never been too much of a fan of them, but making a roast this weekend. I will keep you posted on what I make of them ;)

    VIZSLA Four Time F1 World Champ

    Jan 11, 2008
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    A common French term of endearment is "mon peit Chou"
    No you know why.
  6. Norm512TR

    Norm512TR Formula Junior

    Nov 10, 2001
    Colorado Springs, Colorado
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    Can't beat them. When the outside leaves turn brown they're better than potato chips.
  7. ArtS

    ArtS F1 Veteran
    Rossa Subscribed Owner

    Nov 11, 2003
    Central NJ
    My wife sprinkles a little grated Parmesan Cheese (after cutting in half and sautéing in evoo and a bit of sea salt). Good stuff.

    Let me know when you guys want to discuss asparagus or other veggies on this Ferrari chat site :D


    Art S.
  8. Nurburgringer

    Nurburgringer F1 World Champ

    Jan 3, 2009
    Basically how we do them, except haven't tried balsamic.
    Fry the diced bacon first, then brown the sprouts and diced onion in the bacon fat. I like a good amount of fresh cracked black pepper as well.

    For a twist stir in sour cream and a couple tablespoons of horseradish at the very end.

    I'm planning a trip to Brussels in 2 weeks, anxious to see how they're done there :)
  9. UroTrash

    UroTrash Three Time F1 World Champ
    Owner Consultant

    Jan 20, 2004
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    Internet Poseur
    My fav veggie, hands down.

    I can eat them like candy.

    Cut in half or quarter, roasted very hot in olive oil until the outer leaves get crunchy..... Oh my....
  10. spirot

    spirot F1 World Champ
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    Dec 12, 2005
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    Tom Spiro
    Here is my fave way...

    large sprouts - core and slice into 3's

    olive oil
    1 cup sliced shallots
    3 whole garlic cloves chopped
    white wine - sauvignon blanc 2 cups
    fresh rosemary
    dijon mustard
    Fresh cold butter - un salted

    in hot saute pan - add olive oil and get to low smoke then add:

    shallots and brown quickly- once browned add in brussle sprouts in one layer so they get caramalized - you may want to add more oil.
    once you get them brown add in chopped garlic and turn heat down to med
    continue to saute till soft - dont burn garlic.

    add in the wine, pepper and salt & coriander etc... to taste.... let it reduce by 1/4 then add in your mustard reduce to 1/2.
    once you have a nice thickish sauce - add in the rosemary and then stir in and take off flame add in the cold butter - let it incorporate into the sauce - you want a creamy butter sauce ....

    serve... this goes great with grilled chicken or flank steak....

    if you want to be ultra fancy grate some fresh orange peel on top.
  11. It's Ross

    It's Ross Formula 3

    Jul 30, 2007
    Barrington, Ill. USA
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    Coriander, eh? Hmmm, will have to try this.
  12. Nurburgringer

    Nurburgringer F1 World Champ

    Jan 3, 2009
    love the dijon.
    I'm in the Rhein region of Germany right now and the office's cafeteria can't even make brussel sprout taste bad. Some kind of pork is an essential ingredient IMO.
  13. spirot

    spirot F1 World Champ
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    Dec 12, 2005
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    Tom Spiro
    By all means - some spek or pancetta ...
  14. Nurburgringer

    Nurburgringer F1 World Champ

    Jan 3, 2009
    #14 Nurburgringer, Apr 7, 2014
    Last edited by a moderator: Sep 7, 2017
    Curious - how do you slice them into 3s?

    or guanciale.....

    here are some I did a while ago, splashed them with a little Pernot on a whim at the end and really enjoyed the mild anise flavor with the slightly funky sprouts.
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  15. spirot

    spirot F1 World Champ
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    Dec 12, 2005
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    Tom Spiro
    you slice them much like yours here but in 3 ... i like them thinner... so they crunch up faster.
  16. GuyIncognito

    GuyIncognito Six Time F1 World Champ
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    Jun 30, 2007
    thanks! my gf loves brussel sprouts and is starting to convert me (I only had them steamed growing up, and I hate steamed vegetables). we'll give this recipe a try.
  17. wax

    wax Four Time F1 World Champ
    Advising Moderator

    Jul 20, 2003
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    Dirty Harry
    Easy, easy, easy . . .

    1 inch diagonal slices
    2-3 minutes in Olive Oil
    Lemon Zest

  18. Nativetroy

    Nativetroy F1 Veteran
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    Nov 29, 2010
    central fl
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    Hated them as a kid. Eat them at least once a week now. Usually sautéed or boiled in water,EVO, and lots of butter:). Will have to try them roasted. Have had them several ways in resteraunts that were awesome.
  19. staatsof

    staatsof Six Time F1 World Champ
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    Mar 13, 2005
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    Basically you peel all the leaves until all you have is a big bowl of them.

    Then you stir fry them with olive oil, salt red pepper flakes and a clove or two of garlic.


    Very different from eating them intact.
  20. Jdubbya

    Jdubbya F1 World Champ
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    Dec 28, 2003
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    I'm the same way, never touched them as a kid but love 'em now. I usually keep it pretty simple but like to use a heavy cast iron skillet and saute them with olive oil, onion or shallot, and garlic. Then get them nice and brown and toss on some butter when done. Salt and pepper to taste. A little bacon of some sort is good too!!

    I think the main reason I never liked them as a kid is my Mom probably just boiled them with little to no seasoning which would most likely make them pretty bitter and not so tasty!

    Oh, and I can't believe nobody has nit-picked about BrusselS sprouts yet. Yes technically it has the "S" on the end. I don't really care, and don't know why that has been drilled into my head for some reason?!? :)

    Will have to try Lidia's peel and stir fry recipe, that sounds good too!
  21. Wolfgang5150

    Wolfgang5150 F1 Rookie

    Oct 31, 2003
    Tom - you need to post more recipes. Love the stuff you post here; still amazed at the lemon zest sauce from last year....
  22. forgeahead

    forgeahead F1 Rookie

    Sep 16, 2008
    Rocky Mount, NC
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    Agreed. I'm totally going to make sprouts à la Tom!

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