I’ve never made Brussels sprouts! I always thought they tasted too much like cabbage and I’m not a fan of cabbage. But, I tasted one not too long ago and it was kind of good. LOL
Do you have any simple, tasty recipes that are family friendly? (My boys like most veggies, so we are 3 steps ahead there.)
OMGoodness, where do I start? Brussels sprouts are our favorite vegetable in this house—my daughter who is reluctant to eat several vegetables and is completely salad averse (we’re working on it) will chow down on a whole bowl of sprouts. I think we can get you going with a couple of yummy ideas.
The easiest way to prepare Brussels sprouts to reduce the cabbage-y flavor is to roast them. I tend to like them very soft, my husband prefers them with a little more crunch, but you can cook them as long as you find you prefer.
Wash and dry 12-18 sprouts, remove any hard stem, and cut them in half from stem up to top. Toss with 2-3 tablespoons of olive oil, salt and pepper. If you like garlic, add some. If you like red pepper flake, add some of that, too.
Place on a tin-foil lined baking sheet (for easy clean-up) and bake at 375 degrees for at least 15 minutes. Take out, stir/toss, and place back into the oven until desired tenderness is reached.
(If you prefer crunchier sprouts, try a hotter oven—475 degrees, for example—for less time.)
Don’t be afraid by some charred bits; charred bits and caramelization are exactly what you want. The flat side of the sprouts, when cooked face-down on the sheet, should get rather brown and sweet.
Serve as is, or sprinkle with cheese, nuts or a reduced balsamic glaze. We don’t need any extra accompaniments to make these beauties disappear, but it is always fun to try something new, or to use up little bits of leftover accompaniments.
Our favorite Brussels sprouts preparation comes directly from an older edition of The Joy of Cooking (Amazon Affiliate Link) which we received when we got married 17+ years ago. Brussels sprouts cockaigne is an easy stove-top method that is delicious on its own, or tossed with pasta or rice.
Begin your preparation the same way as the oven roasted version, cleaning, drying, and cutting the sprouts into halves from stem up to top. Set aside, then place 2 tablespoons of unsalted butter into a large skillet (that has an accompanying lid, to be used later) over medium heat.
Once melted, add 2-3 cloves of garlic which you have crushed lightly with the back of your knife to release oils, but remain whole. Toast the garlic in the pan until browned, then remove the cloves. Working quickly, place the Brussels sprouts flat-side down in the butter, filling the entire pan. If you have more Brussels sprouts than will fit flat-side down, it is best to reserve those for a second batch—don’t worry, these cook quickly, so it won’t be a big hassle.
Place a lid over the sprouts, turn the heat down to low, and cook covered for 15 minutes.
Once cooked, remove sprouts from the pan and observe their beautiful, caramlized color. Sprinkle generously with parmesan cheese, then pepper and salt (the cheese will do most of the salting) to taste.
Should you wish to make a pasta sauce, deglaze the pan with wine, add a little more butter or cream and some pasta water or chicken/veggie stock, then toss the pasta in that sauce before adding back the sprouts.
I hope these ideas work for you. Once you give these a try, here’s eighteen more tasty recipes to test. I have a feeling that even 20 new Brussels sprouts preparations won’t be enough once you get hooked.
(As always, should you click on my Amazon Affiliate link and make a purchase, I may receive a portion of the sales price. Thank you!)