Is there a way of cooking Brussels Sprouts that makes them good to eat?!
Answers: The only way we know of is boiling or steaming them. It's horrid, my wife agrees, but thinks they are a great anti cancer food.
Cut brussel sprouts in half (or use really tiny ones) and spread them on a cookie sheet with a little olive oil and a lot of crushed garlic. Bake in the oven at about 350 degrees for 15-20 minutes (or until done).
Steam them, but put some garlic powder in the water first.
Serve with shredded cheddar cheese - awesome!!!
And BTW, fresh are way better than frozen. :)
YUCK, I hate them.
There are OTHER anti-cancer foods that taste good, you know--like broccoli, salmon, and blueberries, to name a few.
Your wife can do the same thing will Brussels Sprouts that she does for broccoli. I prefer them steamed myself, but you could use a cheese sauce or do this
1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds *optional*
1 Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.
2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.
3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.
Put a spoon of sugar in the water when you are boiling the Brussels
sprouts!When they are boiled do a litlle butter on it. It is anti cancer food like all the vegetables and fruit!!! like they say at home;eat a apple every day,keeps illness away!
They can also be baked with a drizzle of oil for about 40 minutes or served with a cheese sauce. Add some chopped bacon for extra flavour.
The trick with brussel sprouts is to only buy the fresh ones. Also, the smaller ones are sweeter than the larger ones. They tend to get that bitter after-taste when they get too big. Also pick off the top layer of leaves - they get chewy as they dry out when exposed to the air. I hope this helps you enjoy them more. I just steam them with a little salt and lemon pepper. Yummy!
Boil or steam them, then add butter and cheese!
Best Brussels Sprouts
The name says it all! These sweet-and-sour sprouts are wonderful hot or at room temperature.
serves 4
1 lb. fresh Brussels sprouts, cleaned, trimmed, and cut in half
2 TB olive oil (or 1 TB olive oil and 1 TB margarine)
salt to taste
? cup vegetable stock or water
2 TB sugar
2 TB apple cider vinegar
freshly ground black pepper, to taste
Heat the oil or oil and margarine in a sauté pan or well-seasoned cast iron skillet over medium-high heat. When hot, add the Brussels sprouts and sprinkle with salt. Sauté, stirring occasionally, until the sprouts are turning golden, about 5 to 10 minutes.
Add ? cup of the stock or water and bring to a boil. Lower the heat and simmer, covered with a lid left slightly ajar, until the Brussels sprouts are almost completely tender and the stock or water has been cooked away, about 10 minutes.
Remove the lid and add the last ? cup of stock or water, the sugar, and the apple cider vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Taste for salt and season with pepper. Serve hot or at room temperature.
Hope I help. =D
either fry them in butter or garlic butter.
BRUSSELS SPROUTS PROVENCAL
1 lb. Brussels sprouts
1 med. onion, chopped
Salt and black pepper to taste
1 c. diced tomatoes or 1 (16 oz.) can tomatoes with liquid
1 tbsp. oil
1 clove garlic, minced or pressed
1 tsp. dried basil leaves
1/2 c. grated Swiss cheese (optional)
Wash and trim Brussels sprouts of any yellow leaves. In heated oil, saute onion and garlic for about 15 minutes or until onion is tender. Stir in tomatoes, basil, salt and black pepper. Simmer for 8-10 minutes, stirring occasionally.
Meanwhile, cook Brussels sprouts in boiling salted water, uncovered for 6-8 minutes or until tender. Drain well. Combine with tomato sauce. Heat 2-3 minutes longer. Transfer to serving platter. Sprinkle with grated cheese and serve.
TIPS: You can use 2 (10 oz.) packages frozen Brussels sprouts for the fresh. Cook according to package directions.