Brussels Sprouts: Classic or Dud?

This is nice :

Brussels sprouts with ginger and tomato

400g brussels sprouts
1 tbsp olive oil
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 fresh chilli, seeded and thinly sliced
1 tbsp fresh ginger, sliced
3 tomatoes, halved and thickly sliced
1 tbsp soy sauce

Peel the outer leaves from the sprouts and slice the larger ones in half. Bring a pot of water to a boil and drop in the sprouts for 30 seconds, then remove.

Heat a tablespoon of olive oil in a wide pan and add the sprouts and the red onion. Cook over a medium-high heat for two minutes, stirring, then add the garlic, chilli and ginger. After another minute, add the tomatoes and soy sauce, and cook for five minutes. Add a splash of water if the dish seems to be drying out.

OTM. Cut into halves or quarters, toss em in a shallow pan with plenty of chopped garlic or shallots. no oil needed. cook @ 450 for half hour, then remove and pour in a quarter cup of stock to loosen and scrape up all the crunchy/burned bits. good & good 4 ya.

The Dutch predeliction for them is particularly worrying. Don't you think the fact all of your recipes have other strong flavours or contrasting textures is telling you something...

Why would anyone eat these flatulent balls of wind?

Because it tastes damn GR34T duh!

Make'em with butter and olive oil and garlic and you'll LOVE it. Or not. If you have zero taste. ;-)

Why should I take culinary advice from a sprouts eater ;)

The interweb agrees with me...

http://www.googlefight.com/index.php?lang=en_GB&word1=%22I+like+brussel+sprouts%22&word2=%22I+hate+brussel+sprouts%22

Yes, just as much as Americans and English people aren't that different.

WINK WINK

WINK WINK

http://www.googlefight.com/index.php?lang=en_GB&word1=%22I+love+brussel+sprouts%22&word2=%22I+dislike+brussel+sprouts%22

Otherwise, Classic, mostly. Like with asparagus and cauliflower, I am a much bigger fan of dry-heat methods than moist-heat methods, and I don't like the stewed-cabbage flavor that old boiled Brussels sprouts can take on.

and for the vegemetarians, blanched then fried in butter with cashews, num num

I have discovered that I love brussels sprouts.

i'm making roasted brussels sprouts for thanksgiving. i also like them sauteed in butter, white wine and garlic

Sprouts are seriously good.

I am also making them for Thanksgiving! With shallots, garlic, pine nuts, horseradish, and lemon.

i like them browned in bacon grease and then cooked in stock with raisins.

I'm making them tomorrow w/shallots & bacon...nom.

dudes whats with the fact that these brussel sprouts frequently get paired with a nut in they recipes?
i had a dish over the weekend that was sprouts wit chestnuts, it was fantastic. but my gurl always steams 'em and they do smell kinda farty.

that means they're overcooked. don't mean to put down your gurl's cooking ability.

Whatever cooking method is employed, overcooking is avoided. Overcooking releases the glucosinolate sinigrin, which has a sulfurous odor. The odor is the reason many people[who?] profess to dislike Brussel sprouts, if they've only tried them overcooked with the accompanying sulfuric taste and smell. Generally 6–7 minutes boiled or steamed is enough to cook them thoroughly, without overcooking and releasing the sinigrin.

I never knew they were so hearty!

yea yo my gurl aint a chef er nothin

I love Brussels Sprouts.

They're far better sauteed or roasted than boiled.

I like them steamed.

Mmmm. Making some tomorrow. Once, on one fine obsessive-complusive afternoon, I separated all the little leaves and tossed with olive oil and sea salt and roasted them. Good, but way too much work!

I always hated brussels sprouts (Brussels sprouts? brussel sprouts?) until I sauteed them in browned butter a la the recipe in the most recent US edition of the Joy of Cooking and now I love them.

People who don't like brussel sprouts are disgusting savages imo.

They really do go well with nuts! Also -- sometimes -- with something nosy/spicy, like horseradish or ginger (and probably mustard, though I've never tried that). I can vouch for the horseradish; quarter them and toss them with a dab of some mellow horseradish cream/condiment before sauteing, and they have a nice bite. (Plus the horseradish is mostly an aftertaste, so you get the sprouts first with something interesting sneaking up past them.) Or if you really chop them and add ginger, it's sort of like an Asian slaw, only with a more interesting flavor than cabbage.

Absolutely total classic.

Made these last night, though we don't have any of this Mei Kwei Lu Chiu - substituted rose water mixed with some white wine, probably would use vermouth next time. Also, would quarter the sprouts, and maybe try roasting instead of parboiling. Nice flavor, though, with the lap cheong.

don't mind brussels boiled, buttered, salt and black pepper to be honest.

Had some on a pizza last night (with fior di latte and pancetta mmmmmmmm)

made a baked chicken breast/brussels sprouts w/rosemary and prosciutto thing for din-dins. <3

an ex used to adore them and would have a bowl of them covered in gravy as comfort food.
her farts used to smell like a farm afterwards.

so i guess double dud for me!

If yer gonna boil 'em, this is the best way: chop in half and add to already boiling water for three or four minutes.

very classic, pan fried with some oil, kosher salt, dried mustard, caraway seeds, and tossed with pasta, goat cheese, and black pepper.

http://farm7.static.flickr.com/6231/6311234830_e1f517c896.jpg

Holy shit!

This is really simple, especially in comparison, but still pretty nice: http://www.canadianliving.com/food/stir_fried_brussels_sprouts.php

that works too. a nice subtle mustard (e.g. toasted mustard seeds) complements the sprouts really well.

I will stan for brussels sprouts any day of the week. That pasta dish looks superb.

I have been enjoying chiffonading brussels sprouts and sauteing them and then serving them cold w/whole grain mustard and lemon juice.

they're back in season! roasting some tonight with lashings of caraway seeds, oil, salt, pecorino romano.

saw 'em today and got excited

Classic, but for god's sake stop steaming (or worse, boiling) them. Brussel sprouts were meant to be roasted.

Cut em in half, spray down with oil (any) and roast them (400°, 35± mins per side) with halved garlic, shallots or onions. Be liberal with the salt and pepper.

exactly

cutting 'em in half and boiling for just three or four minutes is acceptable imo.

thread stuck on loop, this is where i say boil em to a mush, add butter and pepper, fth

i only have 23 opinions, i've either gotta keep silent or repeat myself.

pasta upthread looks dope.

Yep, I'm gonna make that pasta for sure. I love sprouts.

that pasta looks grate

just made:

'parmesean' spice pak frm couscous
2 roma tomatoes, sliced into chunks
~7 brussels sprouts, halved
garlic powder
onion powder
celery salt

boil, add boxed couscous, remove from heat and cover for ~7 min.

plenty of salt, pepper

delightful