10 Comments

  1. Toenail Fungus at |

    I was suggested this web site via my cousin. I am
    not positive whether or not this publish is written by means
    of him as no one else realize such detailed
    approximately my problem. You’re incredible! Thanks!

    Reply
  2. paula antonini at |

    This is our favorite way to cook them: chop a leek, finely chop a bag of brussel sprouts. Saute both in olive oil until the edges start to brown a bit. Drizzle a teaspoon of agave nectar over and stir. Salt and pepper to taste. Scrumptious!

    Reply
  3. Emily Cotler at |

    I sauteed the sprouts in some butter for just a bit, just enough to get them covered, then I sprinkled liberally with brown sugar, then baked until softened. I think I baked at about 325. For the last 5 minutes of baking, I sprinkled liberally with parmesean cheese.

    My then three-year-old asked for seconds: “More brussel sprouts please!”

    Awesome!

    Reply
  4. Judith Rudolph at |

    I make roasted brussels sprouts with sweet potatoes. Yum! Here’s how I do it:

    Roasted Brussels Sprouts and Sweet Potatoes
    Recipe Serves 4-6

    32 medium sized sprouts (adjust number according to the size of sprouts available)
    2 medium sweet potatoes
    2 tablespoons light olive oil
    1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried crushed rosemary)
    salt to taste

    Preheat oven to 325F.
    Trim and halve brussels sprouts. Peel sweet potatoes and cut into 1″- 1-1/2″ cubes. Place vegetables on a large cookie sheet. Sprinkle oil, rosemary and salt over and mix with your hands. Arrange in one layer.

    Bake at for 15 minutes, then stir and bake for 10 minutes longer.
    Note: Don’t forget to include any brussels sprouts leaves that fall off when you prepare them. They’re a crispy little bonus that we love!

    Reply
  5. The Raven at |

    I totally agree with Cheryl! I turned my Brussels-sprouts-hating husband into a massive fan.

    I sometimes make a GOPM and then throw a pan of B.sprouts on to roast as the meal is finishing. It take about 15 minutes or so. We love to do this when we make a single recipe for the three of us.

    The same roasting treatment works beautifully with okra, too.

    Reply
  6. Cheryl at |

    Oh, there is NOTHING better than roasted brussel sprouts!!!!!
    1. Trim brussel sprouts and slice them in half.
    2. Spread them in a single layer in a glass baking dish.
    3. Drizzle with a tiny bit of olive oil, 1 Tbs. or less.
    4. Sprinkle with salt and pepper.
    5. (optional) Add a clove or two of minced garlic.
    6. Put your hands in there and mix it all up, trying to get a bit of olive oil onto every sprout, then spread it out again into a single layer.
    7. Bake at 400 degrees for 10 minutes; stir; then bake another 10 minutes or so, until the sprouts are tender and the edges are just a bit browned.
    Delicious!!

    Reply
  7. Cheryl W. at |

    I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.

    Creamy Braised Brussel Sprouts.

    2 lbs of tight and vibrant Brussel Sprouts
    1 tblsp of olive oil
    1 tblsp of unsalted butter
    1 grated clove of garlic
    2 tblsp of crispy fried bacon (drained on paper towel)
    1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
    1 half of a fresh cut lemon

    Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.

    These are totally yummy and go great with pork chops and fried taters.

    Reply
  8. Cheryl W. at |

    I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.

    Creamy Braised Brussel Sprouts.

    2 lbs of tight and vibrant Brussel Sprouts
    1 tblsp of olive oil
    1 tblsp of unsalted butter
    1 grated clove of garlic
    2 tblsp of crispy fried bacon (drained on paper towel)
    1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
    1 half of a fresh cut lemon

    Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.

    These are totally yummy and go great with pork chops and fried taters.

    Reply
  9. Cheryl W. at |

    I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.

    Creamy Braised Brussel Sprouts.

    2 lbs of tight and vibrant Brussel Sprouts
    1 tblsp of olive oil
    1 tblsp of unsalted butter
    1 grated clove of garlic
    2 tblsp of crispy fried bacon (drained on paper towel)
    1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
    1 half of a fresh cut lemon

    Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.

    These are totally yummy and go great with pork chops and fried taters.

    Reply
    1. amanda plymouth at |

      you never said when to add the garlic, cream, or bacon.

      Reply

Leave a Comment