The maligned Brussels sprout

[PaloAltoCougar]

I've liked Brussels Sprouts since I was a kid, having enjoyed feeling like a giant, popping entire heads of lettuce into my mouth. But I've usually had them boiled or steamed, with copious amounts of butter and salt. My wife, on the other hand, detests them, and thus has served them twice in our 36 years together. Oh, I've tried to fix them, or order them at restaurants, in a manner that would appeal to her, but have failed every time. But ER's recipe looks very good, and I'm going to take a shot at this very soon.

[OhioBlue]

I made a brussels sprouts side for a dinner get-together a couple weeks ago. Thought I'd be bold, plus I relish the chance to change people's minds about food.

I like the preparation above, will have to try the oven roasted version. Sounds yummy.

For my dish that night, I finely sliced the sprouts (essentially looked like shredded) w/ a sharp knife. Started a saute pan with pancetta (cubed), reserved, drained off some of the rendered fat, and then threw in a bunch of shallots and some garlic. Then apples. Deglazed w/ white wine. Then the whole mess of sprouts, back in with the pancetta, and then the obligatory pat (or several) of butter.

Turned out pretty good, next time I'd go easier on the pancetta and heavier on the apples, but definitely a decent way to sneak in brussels sprouts on people.

[PaloAltoCougar]

ER, I'm a cooking newb, so forgive what are likely stupid questions about your instructions. Do you mince or chop the garlic before throwing in the pan? And what kind of a pan do you put the sprouts in/on when you place them in the oven? I'm thinking even a cookie sheet would do, but, as noted, I'm clueless on such matters.

[ERCougar]

ER, I'm a cooking newb, so forgive what are likely stupid questions about your instructions. Do you mince or chop the garlic before throwing in the pan? And what kind of a pan do you put the sprouts in/on when you place them in the oven? I'm thinking even a cookie sheet would do, but, as noted, I'm clueless on such matters.

Yes, mince the garlic (or just use the preminced stuff in a jar--I'm not picky enough to tell the difference). I just put the whole frying pan in the oven--the one I use has a silicon handle, but I've done pellegrino's frittata recipe with our frying pan with a wooden handle and it's fine. I even think a plastic handle would be fine if it's not touching the wall of the oven. I also usually shake the pan up a little a few times during cooking.

[ERCougar]

I made a brussels sprouts side for a dinner get-together a couple weeks ago. Thought I'd be bold, plus I relish the chance to change people's minds about food.

I like the preparation above, will have to try the oven roasted version. Sounds yummy.

For my dish that night, I finely sliced the sprouts (essentially looked like shredded) w/ a sharp knife. Started a saute pan with pancetta (cubed), reserved, drained off some of the rendered fat, and then threw in a bunch of shallots and some garlic. Then apples. Deglazed w/ white wine. Then the whole mess of sprouts, back in with the pancetta, and then the obligatory pat (or several) of butter.

Turned out pretty good, next time I'd go easier on the pancetta and heavier on the apples, but definitely a decent way to sneak in brussels sprouts on people.

This sounds good too...I've got a few new ideas for Brussels Sprouts.

Now we need to start one of these for broccoli. My kids like broccoli better than I do.

[CJF]

Yes, mince the garlic (or just use the preminced stuff in a jar--I'm not picky enough to tell the difference). I just put the whole frying pan in the oven--the one I use has a silicon handle, but I've done pellegrino's frittata recipe with our frying pan with a wooden handle and it's fine. I even think a plastic handle would be fine if it's not touching the wall of the oven. I also usually shake the pan up a little a few times during cooking.

I use a cast iron for these types of things. Works great.

[beefytee]

I know it's cheating, but the brussel sprouts that my wife makes with bacon are delicious.

[Soccermom]

I grew up having only eaten these boiled and had always wondered why anyone would voluntarily eat these. Then my wife introduced to the broiled brussels sprout and my life has changed. We've tweaked the preparation of these nutrient-packed treats and have come up with the perfect method:

Cut about 1/2 lb brussels sprouts in half lengthwise (through the stem, otherwise they fall apart). Heat up enough olive oil to coat the bottom of a frying pan with 2-3 cloves of garlic. Saute flat side down until brown and crispy. Sprinkle sea salt and pepper and throw in the oven at 450 for about 15 minutes. End result: Crispy on the outside, tender on the outside, and no bitter taste. They taste like healthy french fries. My kids will down these like nothing else.

They're in season right now--go give them a try!

EDIT: These are sitting in the oven right now and my 4 yo is yelling, "I want some Brussels Sprouts NOW! I'm starving!"

I read this thread too late. We had salmon, potatoes, and brussel sprouts for dinner tonight. I just prepared mine with kosher salt and a tiny bit of butter. But my kids love them. I will try your recipe next time.

Also, I agree with you. We need a broccoli thread. We have broccoli at least twice a week chez moi. It is the preferred vegetable in our home, so some new recipe ideas would be great.