Thanksgiving Brussel Sprouts

Quicksearch

Blog Administration

Open login screen

RSS Readers

Saturday, November 16. 2024

Thanksgiving Brussel Sprouts

I am willing to eat 2 or 3 Brussel Sprouts just for the virtue of it. It's odd, because I do enjoy regular cabbage.

Anyway, our Brussel Sprouts recipe is this: First, freeze them if only for a few hours. Why? Cuz they are better with a little freeze. Then chop in half and cook in bacon chunks under the broiler or in a cast iron pan with salt and pepper.

How do your make them?

Bacon makes everything better.

Posted by Bird Dog in Food and Drink at 13:15 | Comments (10) | Trackbacks (0)

Trackbacks

Trackback specific URI for this entry

No Trackbacks

Comments

Display comments as (Linear | Threaded)

Air fryer. Light coat of olive oil, salt, pepper, lots of garlic. Yum.

#1 eeyore on 2024-11-16 13:18 (Reply)

Add some balsamic vinegar to coat them prior to throwing them under the broiler, and make sure you give them a bit of a char. Works in a cast iron skillet also.

#2 John Venlet on 2024-11-16 13:31 (Reply)

I coat them in a mix of mayonnaise and miso; a skillet full is just about right for two healthy servings.

#2.1 Mike Anderson (Link) on 2024-11-16 16:27 (Reply)

I love Brussel Sprouts. Most often I just halve them and microwave in a covered glass dish for 60 to 75 seconds. Or slice them and toss in a hot pan with a little olive oil to brown them up. Or oven roast at 425 degrees, with or without a little bacon or pancetta. Or shred them with a knife or mandoline and incorporate them in a salad with olive oil and lemon or balsamic vinegar. Sprouts are a favorite food, and my body always appreciates incorporating them in my diet.

#3 Barry on 2024-11-16 14:25 (Reply)

The best recipe I ever saw for Brussel Sprouts is to cook it with 3 pounds of bacon, then scrape off the Brussel Sprouts into the trash and eat the bacon.

#4 Anonymous White Male on 2024-11-16 14:38 (Reply)

I had flash-fried ones last Thanksgiving and they were good. But then I love Brussel sprouts. :-)

#5 Rand on 2024-11-16 15:53 (Reply)

I clean them of outer leaves then wash and drain. I put them through the food processor with a blade that slices them very thin. I sauté them in a skillet with olive oil, salt and pepper
. Some times I throw in a little butter. That is a popular way to fix them in some restaurants around us.

#6 JC on 2024-11-16 18:43 (Reply)

Remove outer leaves. Cut a little cross into the stalk end and then plunge them into a pan of boiling water (do not cover it). Bring the water back to the boil and cook the sprouts for perhaps 1 minute longer (no more than 2). The ideal is that they retain a little crunch. Then roll them in melted butter and grate a small amount of nutmeg onto them. Serve immediately.

#7 Clovis Sangrail on 2024-11-17 03:52 (Reply)

I can eat Brussel sprouts just like I can eat anything you put in front of me. 20 years in the military and 20 year growing up poor kind of cure your food biases. When I was 8 YO I began bringing home gathered food and my mother would include it in our meals. Our local A&P had a small building behind the store where they would put culled vegetables to be picked up by the pig farm truck and I would forage there. Most of it was fine just not attractive anymore. A common foraged item was whole cabbages that had the outer leaves pulled of numerous times as it aged and was now too small to sell. It was still good just half sized. Other items were more suspect but still edible. My most disgusting story was finding bugs in the cereal. You pour milk into the bowl of cereal and stir it a little and the bugs float to the surface and you spoon them out, cereal tastes the same. We didn't always have milk so we would eat the cereal with water instead.
So I just can't get exercised over Brussel sprouts.

#8 OneGuy on 2024-11-17 10:25 (Reply)

Two ways:

Cut in half and sautéed in bacon fat with a little salt & pepper;

Cut in half, dressed with a little olive oil, seasoned with salt & pepper, then roasted on a sheet pan in the oven.

#9 steve on 2024-11-17 12:35 (Reply)

Add Comment

Name
Email	(Your e-mail will not show in your comment)
Homepage
In reply to
Comment	By commenting on this site you agree to the site rules listed here. Email addresses will not be displayed and will only be used for email notifications. Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u], [url] (web address) [/url]. More tips here. Enclosing asterisks marks text as bold (word), underscore are made via _word_. E-Mail addresses will not be displayed and will only be used for E-Mail notifications. To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly. Enter the string from the spam-prevention image above: BBCode format allowed
	Remember Information? Subscribe to this entry

Maggie's Farm

Our Recent Essays Behind the Front Page

Categories

Quicksearch

Links

Blog Administration

RSS Readers

Saturday, November 16. 2024

Thanksgiving Brussel Sprouts