Brussel sprout recipes

[Super Sonic]

What's your favourite brussel sprout recipe?

[chrisch77]

Sprout aux Bin.
Prep time approx 30 secs.

- Remove 1kg sprouts from packaging
- Take one black bin liner
- Insert sprouts into bin liner.

Enjoy the rest of your meal.

[miniman]

These two are both good. Sprouts are fantastic.

https://www.jamieoliver.com/recipes/vegetables/bri...

https://www.jamieoliver.com/recipes/vegetables/par...

[Super Sonic]

Put some rocks in a pan.
Top up with water
Add sprouts
Boil
When rocks go soft throw the sprouts away
Eat the rocks

[fttm]

Halved and slowly sauted in butter , drizzle some balsamic dressing over at the end .

[essayer]

Pan fried or oven roasted with bacon

[nikaiyo2]

Halved, thin sliced garlic, bread crumb, Parmesan olive oil oven bake till the sprouts on top are charred, almost.

[Super Sonic]

Brussel sprout soup
Put some sprouts in a pan with stock and seasoning. Cook until the sprouts are done. Serve a an optional starter so as not to ruin the turkey dinner.

[Silvanus]

essayer said:

Pan fried or oven roasted with bacon

This, half them and fry them up in the bacon fat with some chestnuts. Lovely

[thebraketester]

INGREDIENTS
Serves: 8-10

METRICCUPS
1 kilogram brussels sprouts
250 grams pancetta (rind removed, cut into 1 cm cubes)
1 tablespoon vegetable oil
30 grams butter
250 grams vacuum-packed chestnuts
60 millilitres marsala
1 large bunch of fresh flatleaf parsley (chopped)


METHOD
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash. This may not be necessary, but I can’t not do it. Then tip them into a large pan of salted boiling water and cook until tender but still retaining a bit of bite, about 5 minutes or so depending on size. Just spoon one out of the water and test (without burning your tongue and thus ruining the whole lunch for yourself) to be sure.
Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out.
Add the butter and the chestnuts and, with a wooden spoon or spatula, press on the chestnuts to break them up a little. When they’re warmed through, turn the heat up and throw in the Marsala, letting it bubble away, fusing with the pancetta fat and chestnutty butter to form a glorious savoury syrup. Add the drained sprouts and turn well, sprinkling in half the parsley as you do so. Give a good grinding of pepper; you shouldn’t need salt, given the pancetta, but obviously taste to see. Decant to a warmed serving plate and sprinkle over the remaining chopped parsley. Take the warmed serving plate and slide its contents into the bin….

[Juan B]

Butter, chestnuts and bacon lardons

also, when making mash, equal parts butter to potatoes

[Mobile Chicane]

I love them. I'll eat them raw.

This year with all the deals around I am going to have a go at Brussel sprout kimchi.

[Mobile Chicane]

miniman said:

These two are both good. Sprouts are fantastic.

https://www.jamieoliver.com/recipes/vegetables/bri...

https://www.jamieoliver.com/recipes/vegetables/par...

Roasted with lemon, chilli and Parmesan (No 2 in that list) I could really get behind.

[baconsarney]

Sprout soup

[Output Flange]

I make this every Christmas, and often get asked to make it for other people (most of whom usually “don’t like sprouts”):

::linky::

[Rough101]

I usually faff about roasting them with garlic, bacon etc., but was maxed out on oven and air frier room this year.

Stuck them in salted boiling water for 3 minutes, added broccoli for an other four, brought back to boil for another 3.

They were perfect, not hard, not mushy.

So won’t be wasting any time on them in future.