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BTD Forums  /  Cook Right 4 Your Type  /  Thanksgiving Brussels Sprouts Recipes
Posted by: san j, Saturday, November 9, 2013, 1:25am
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.  :D
Posted by: ginnyTN, Saturday, November 9, 2013, 1:50am; Reply: 1
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.  
Posted by: wayland B+, Saturday, November 9, 2013, 3:12am; Reply: 2
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.  
Posted by: ABJoe, Saturday, November 9, 2013, 4:28am; Reply: 3
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.
Posted by: Lisette, Saturday, November 9, 2013, 5:06pm; Reply: 4
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
Posted by: wayland B+, Saturday, November 9, 2013, 6:09pm; Reply: 5
Salad and brussels sprouts- Muppet style ;D

http://www.youtube.com/watch?v=zS2qNc188Ps&feature=youtube_gdata_player
Posted by: san j, Sunday, November 10, 2013, 6:27pm; Reply: 6
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.
Posted by: san j, Monday, November 11, 2013, 1:32am; Reply: 7
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.
:)
Posted by: san j, Monday, November 11, 2013, 1:36am; Reply: 8
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.  ;)
Posted by: Henriette Bsec, Monday, November 11, 2013, 10:37am; Reply: 9
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 ;)
Posted by: san j, Monday, November 11, 2013, 5:19pm; Reply: 10
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.  :K)
Posted by: Henriette Bsec, Monday, November 11, 2013, 8:04pm; Reply: 11
;D  :K)
Posted by: san j, Monday, November 11, 2013, 8:28pm; Reply: 12
Really. That's sheer mastery.
Apple Walnut Hash with BSprout leaves.  :D

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.
Posted by: san j, Friday, November 15, 2013, 11:36pm; Reply: 13
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... ;)
Posted by: san j, Saturday, November 16, 2013, 12:39am; Reply: 14
Discovered this:

http://www.seriouseats.com/2013/11/the-food-lab-thanksgiving-special-my-favorite-brussels-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?  :o

How about Brussels Sprouts pickles???  :D
Where's gcg?
Posted by: gulfcoastguy, Monday, November 18, 2013, 9:44pm; Reply: 15
He doesn't cook brussel sprouts. He is intrigued by Heinriette's salad though. I've used that salad dressing before.
Posted by: san j, Monday, November 18, 2013, 10:17pm; Reply: 16
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... ::) :D

Posted by: gulfcoastguy, Monday, November 18, 2013, 10:35pm; Reply: 17
Quoted from san j

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



and garlic? Like kimchee? That would be one of my favorites.
Posted by: san j, Monday, November 18, 2013, 11:28pm; Reply: 18
Coming Soon to a grocery near you:
The Gulf Coast Guy's Hot Brussels Sprouts Pickles!!!
Go get 'em, boy!  :D
Posted by: san j, Wednesday, November 20, 2013, 9:50pm; Reply: 19
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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