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Thanksgiving Brussels Sprouts Recipes  This thread currently has 796 views. Print Print Thread
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san j
Saturday, November 9, 2013, 1:25am Report to Moderator Report to Moderator

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It's November, folks, and you know what that means: I start a thread about that Thanksgiving-Means-Brussels-Sprouts vegetable and your favorite ways of preparing, presenting, sharing, and consuming them.

I'm reading that Crossroads restaurant in L.A. serves up a 4-course vegan feast that includes them in a mustard-maple glaze.

Deposit your finds and ideas and classics right here, y'all.  


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ginnyTN
Saturday, November 9, 2013, 1:50am Report to Moderator Report to Moderator

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Clean sprouts then cut them in half.  Steam them until just tender - be careful to not overcook.  Mix with butter or ghee and chopped walnuts.  Simple and delicious - and just like they used to eat them in Jolly Old England a few hundred years ago.  


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wayland B+
Saturday, November 9, 2013, 3:12am Report to Moderator Report to Moderator

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Quoted from ginnyTN
Clean sprouts then cut them in half.  Steam them until just tender - be careful to not overcook.  Mix with butter or ghee and chopped walnuts.  Simple and delicious - and just like they used to eat them in Jolly Old England a few hundred years ago.  


Perfect, simply perfect! I would almost consider it a sin to dump a bunch of herbs and spices on brussel sprouts.  


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ABJoe
Saturday, November 9, 2013, 4:28am Report to Moderator Report to Moderator

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We've never had brussels sprouts on Thanksgiving because I am the only one in my family that will eat them...  

A maple-mustard glaze over them sounds really nice, though.  I may have to try that between now and Thanksgiving and see if I can convince others to at least try one.


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Lisette
Saturday, November 9, 2013, 5:06pm Report to Moderator Report to Moderator

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Cook the cleaned brussels sprouts for 5 minutes (cut large ones in half). Fry chopped onion, garlic, mushrooms and some turkeybacon in some olive oil. Add the drained brussels sprouts and cook for a few more minutes and if you like add some curry powder.

Lisette
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wayland B+
Saturday, November 9, 2013, 6:09pm Report to Moderator Report to Moderator

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san j
Sunday, November 10, 2013, 6:27pm Report to Moderator Report to Moderator

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Last night I very finely shaved just a few Brussels sprouts and tossed them, with thin slices of mushroom, over a dish for the final couple of minutes in the pan.

What a delightful way to add the mildest hint of its flavor, with that inimitable Brussels sprout texture...and its gorgeous green colors.


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san j
Monday, November 11, 2013, 1:32am Report to Moderator Report to Moderator

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That was so good, I did it again today:
Sautéed onion in butter, added finely shaved brussels sprouts and thinly sliced/diced mushrooms, salt and pepper.
Spooned it over a baked potato.


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san j  -  Monday, November 11, 2013, 7:09am
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san j
Monday, November 11, 2013, 1:36am Report to Moderator Report to Moderator

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Quoted from Lisette
Cook the cleaned brussels sprouts for 5 minutes (cut large ones in half). Fry chopped onion, garlic, mushrooms and some turkeybacon in some olive oil. Add the drained brussels sprouts and cook for a few more minutes and if you like add some curry powder.

Lisette


This involves one of my favorite combinations, Lisette: Brussels sprouts and meat-fat/juice. This is a vegetable that really comes to life by soaking up the pan juices from roasting meats.
At Thanksgiving, they're great in the roasting pan with the bird, but don't put them in too early and overcook them.
I've known people who "hate Brussels sprouts" change their mind when the vegetable combines just right with roasted meat's pan juices. A little wine sweetens that deal, too.  


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Henriette Bsec
Monday, November 11, 2013, 10:37am Report to Moderator Report to Moderator

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I do this salad that even my BS hating stepdad likes

I take all the leaves off if big or cut in half if small
- add a little salt and pour over boiling water and let it stand for a while- if just leaves = a very short minute.
Pour water off again and cools down fast- should still be almost raw/ crisp.

Chop a tart red apple, some roasted walnuts and make a dressing with EVO, applecide vinegar,and dijon mustard - mix. and serve.

Roasted in ghee with parmesan and balsamico vinegar I like them as well
- funny enough my daughter has always been crazy about them- she calls the baby cabbage


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san j
Monday, November 11, 2013, 5:19pm Report to Moderator Report to Moderator

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HBS: The roasted walnut in that salad is a key ingredient, I think, for those ambivalent about Brussels sprouts - The rasp of the walnut membrane serves as an "edge" distracting from the brassica-bitterness. They're off-guard, and you divert their taste buds to the tart succulence of the fresh apple for the knockout punch...they don't know what hit 'em.

Especially as you've confused them visually with the leaves instead of the expected tight little balls, they're now in love and redefining their tastes...

Touché, girl: You're a natural.  


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Henriette Bsec
Monday, November 11, 2013, 8:04pm Report to Moderator Report to Moderator

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san j
Monday, November 11, 2013, 8:28pm Report to Moderator Report to Moderator

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Really. That's sheer mastery.
Apple Walnut Hash with BSprout leaves.  

Using the leaves to insinuate them into a very distracting dish.

I've used that concept to turn people on to other "hated" foods, such as strong seaweeds...
Before you know it, they're in love, converted.


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san j
Friday, November 15, 2013, 11:36pm Report to Moderator Report to Moderator

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Not necessarily (just) for Thanksgiving, but last night I made Brussels sprouts like this:

-Longitudinally quartered (bases, of course, trimmed) small Brussels sprouts
-Equal amount of mushrooms cut to the same size
In a pan that has just been used as described below: Sauté in olive oil/butter & salt, then quickly braise in splash of water.
Sprinkled liberally with chopped parsley.

Note: If this is all done in a pan that has been pre-seasoned by searing meat with onions in it, with some wine (and in this case, thyme) then added, you are in effect de-glazing that pan with your Brussels sprouts dish: That's the concept.

I'm a huge fan of the meat-drippings/wine flavoring of these two vegetables: B-sprouts and mushrooms. (Another that does phenomenally well thus is Carrots.)

General hint: Try not to let your meat-used pans go to waste; cook something else in them, capitalizing on the sear and glaze, if at all possible...


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san j
Saturday, November 16, 2013, 12:39am Report to Moderator Report to Moderator

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Discovered this:

http://www.seriouseats.com/201.....sprouts-recipes.html

A handful of Brussels sprouts recipes.
Where they feature bacon (a classic combo), there are very good turkey bacons out there.
But I've got my eye on something you'd think would be a natural for me: "Fried Brussels Sprouts with Shallots and Chilies"... o dear, over the top, mes amis!
Why had I not considered this?
Hors de la Boîte! (Outside the Box)
See how narrow I'd been?  

How about Brussels Sprouts pickles???  
Where's gcg?


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gulfcoastguy
Monday, November 18, 2013, 9:44pm Report to Moderator Report to Moderator

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He doesn't cook brussel sprouts. He is intrigued by Heinriette's salad though. I've used that salad dressing before.
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san j
Monday, November 18, 2013, 10:17pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
He doesn't cook brussel sprouts. He is intrigued by Heinriette's salad though. I've used that salad dressing before.

I was wondering if you're ready for Brussels sprout pickles, darlin. Maybe with chilis...



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gulfcoastguy
Monday, November 18, 2013, 10:35pm Report to Moderator Report to Moderator

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Quoted from san j

I was wondering if you're ready for Brussels sprout pickles, darlin. Maybe with chilis...



and garlic? Like kimchee? That would be one of my favorites.
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san j
Monday, November 18, 2013, 11:28pm Report to Moderator Report to Moderator

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Coming Soon to a grocery near you:
The Gulf Coast Guy's Hot Brussels Sprouts Pickles!!!
Go get 'em, boy!  


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san j
Wednesday, November 20, 2013, 9:50pm Report to Moderator Report to Moderator

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Just discovered a family member who is also mad for this vegetable - kind of an exclusive club, right?

Her favorite way of preparing them is to "just roast the heck out of 'em!"
Caramelize to the max...


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