Need a roasted brussell sprouts recipe
Split in half and 425 for 20-25 minutes in the oven with some EVOO and a sprinkle of salt/pepper/garlic powder is my basic knowledge. Haven't tried this yet, but I'm hankering for some of those little buggers. Anything else I can do to kick them up a notch?
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i keep recipes fairly simple. i toss them in coarse sea salt, coarse ground black pepper and good olive oil. i then place them in a grilling basket and put them on a really hot grill, continually shaking them around until i like how they look. time to cook is relative and takes some practice. 0 -
Susie,I'm with you, I really enjoy them in several presentations.I started sauteing fresh mushrooms and sweet onions (salt/pepper) right before the Brussel Sprouts were finished. Pull the roasted sprouts from the oven and add to the pot with the mushrooms and onions. Stir to combine, plate and serve hot.Best.0 -
Not a real recipe but we usually precook them in the microwave. Then we sauté them with shallots and at the end we sprinkle with a balsamic glaze. The glaze is thicker than the usual balsamic vinegar so it sticks better to the sprouts. 0 -
Olive oil the pan, cut the Sprouts in half cook flat side down and lay strips of bacon every third row. Cook at about 325 for 10-12 minutes.
Then flip the sprouts to flat side up and drizzle each one with a balsamic vinegar and blown shiver reduction and flip the bacon.
Broil at 375 for 10 minutes or so, keep an eye on them, broilers seem to vary.
Dice up the bacon and server together with the remaining reduction on the side.
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I just coat em in olive oil, salt, pepper, mustard powder, garlic powder and paprika. microwave em for about five minutes, then stick em on skewers and finish em on the grill. Love the crispy outer leaves and the soft insides. 0 -
Tried em once and that was enough. Yuck. 3 -
Ahh..................what is a "blown shiver reduction."
I've got an absolutely fabulous recipe Susie, but my feelings are still hurt from your yesterdays comment. "I don't love you guys that much." I am still trying to get rid of the slap mark on my face. Those Goats made you mean.
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KenK/84Bravo said:
Ahh..................what is a "blown shiver reduction."
My guess is 'brown sugar reduction'...Best.0 -
Half pound of bacon, chopped
2 pounds of sprouts, halved.
Fry bacon to 75% done.
Put burner on lowest setting, add sprouts.
simmer for 10 minutes, tossing a couple of times.
Serve direct from pan, draining left over bacon grease, in any.
Total time less than 20 minutes, including prep.
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All the above sound good, dear lady. We've done them in the oven and on the gas grill - but I never thought to skewer the grilled ones. That made me perk up. S/P and EVOO seem to be the core ingredients. Getting an almost char on the outer leaves seems to be the required stage of doneness. Combine those and you pretty much have a recipe, no matter the heat source. 0 -
Take the Brussel sprouts and toss them in a fire and go get some French Fries LOL
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Throw in skillet with Aldi butter cook about 2 minutes and then throw them out to the chickens. They love buttered sprouts. 3 -
You need to add a little honey or maple syrup, just before they are finished cooking. And, there's no such thing as too much bacon.
Neal
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Substitute garlic butter for the EVOO. Mmmmm...
You can almost feel the arteries toughening up!0 -
try em anyway you want, goats will eat what you don' t like......... 0 -
Salt, pepper, and a skosh of butter. Roast over the hottest open flame you can achieve for 2 hours. Perfection. 0 -
Thanks guys for all the receipts....lol. I picked up some more bacon today and shall be making them to accompany the frittata im cooking Sunday.
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Mr. Perfect said:Salt, pepper, and a skosh of butter. Roast over the hottest open flame you can achieve for 2 hours. Perfection.
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