Posted: 11/22/2024 3:50:16 PM EDT
| What is your go to recipe? |
MMKAY
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| My wife shreds them along with whatever other veggies are on hand: broccoli, cauliflower, sweet potato, radishes, you name it. Cook a couple of pieces of bacon in a cast iron dutch oven, chop the bacon and add the veggies. Cover and cook however long makes you happy. |
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Had some in a pub and winged making it several times. Steamed sprouts are heated up in a cream and dijon mustard sauce with some garlic added, then covered with bacon bits. We usually just roast them in an EVO and herb coating, though |
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| Chop up bacon and fry with onions. Remove bacon and onions and add in some olive oil and fry the sprouts in the bacon grease and oil. As they get softer add bacon and onion back in with a couple cloves of garlic , add salt and pepper. Once charred/caramelized its ready to go. Add balsamic if you want it. |
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Originally Posted By gtsteve03: Roasted with a balsamic reduction Attached File |
| I thinly slice the base off, blanch them in salted water, then cool under cold running water. Then I half them and add to the already cooed bacon and finish them with some butter, bacon grease and black pepper. |
America is at that awkward stage, it’s too late to work within the system, but too early to shoot the bastards....Claire Wolfe
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I love 'em so I do them up a bunch of different ways. It's hard to beat roasted halves, drizzled with balsamic reduction. I've also sauteed halves in duck fat with AP seasoning and a hint of cayenne pepper. Another favorite is roasting halves with a bit of butter and then dusting with parmesan cheese and hitting them with the broiler. I only use fresh brussel sprouts. The frozen bags are too small and they just arent as good. |
"History teaches us that men and nations behave wisely once they have exhausted all other alternatives."-Abba Eban
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"I like it both ways, but still mainly mouth it" -gonzo_beyondo
| Cut in half, fry in bacon grease with salt and pepper. Simple and awesome |
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"I’ve been known to kiss a girl now and then..." -PlaneJane
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Originally Posted By King_Mud: My wife shreds them along with whatever other veggies are on hand: broccoli, cauliflower, sweet potato, radishes, you name it. Cook a couple of pieces of bacon in a cast iron dutch oven, chop the bacon and add the veggies. Cover and cook however long makes you happy. @MrMackey @King_Mud Can I come stay at your places for the winter? |
"Now none of the frightened soldiers moved, for they saw that cowardice and valor purchased equal plots in the sniper's killing field."
"A great many men, on the point of taking to the sea, give no thought to storms."
"A great many men, on the point of taking to the sea, give no thought to storms."
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Originally Posted By mudholestomper: @MrMackey @King_Mud Can I come stay at your places for the winter? Originally Posted By mudholestomper: Originally Posted By King_Mud: My wife shreds them along with whatever other veggies are on hand: broccoli, cauliflower, sweet potato, radishes, you name it. Cook a couple of pieces of bacon in a cast iron dutch oven, chop the bacon and add the veggies. Cover and cook however long makes you happy. @MrMackey @King_Mud Can I come stay at your places for the winter? My house isn't very big so we'd have to put a cot in the living room/pantry or something but sure. |
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Originally Posted By GeneralDisaray: Straight into the damn garage with those stank ass things Grill outside! Marinate in Italian dressing or seasoned vinegar and oil Skewer them baby cabbages. Grill for about ten minutes No stank. |
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I caramelize a couple few onions, mostly cook 1” cuts of bacon, and set aside. Then my wife and I half and quarter about bag of the big ones Hyvee sells, toss with olive oil, salt, pepper, and granulated garlic. We then spread them out on cookie sheets so they’re not touching (too close and they’ll steam, not roast), and roast in the oven for about 30-45 minutes at 425. About halfway through, pull them out and top with the onions and bacon. The best part is the leaves that fall off, they turn into tasty chips. |
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Originally Posted By TrashWrencher: I caramelize a couple few onions, mostly cook 1” cuts of bacon, and set aside. Then my wife and I half and quarter about bag of the big ones Hyvee sells, toss with olive oil, salt, pepper, and granulated garlic. We then spread them out on cookie sheets so they’re not touching (too close and they’ll steam, not roast), and roast in the oven for about 30-45 minutes at 425. About halfway through, pull them out and top with the onions and bacon. The best part is the leaves that fall off, they turn into tasty chips. We always will just put some leaves on a baking sheet, and almost overcook them on purpose. They taste like roasted marshmallows to me. |
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Fast and easy, one serving: Rinse 4-8 sprouts off in water, depending on the size. Thin slice off of the end of the stems on each sprout, and remove any discolored or damaged outer leaves. Place them in a Pyrex bowl or custard cup, and add salt and pepper, drizzle with olive oil, and cover. Microwave for 60 seconds, then allow to rest for about 5 minutes. May douse in butter or ghee if you like; I certainly do. 
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Smedley D. Butler, Maj.-Gen., USMC
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Cut in half. Tossed with olive oil, salt and pepper. Bake at 400 for 20 minutes. Drizzle with truffle oil. |
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Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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A relative brought a salad last Thanksgiving. It looked different and I asked them what kind of lettuce it was and they said it was raw shredded brussel sprouts. It didn't even taste like brussel sprouts. Now I want to make it. Found a recipe with dried cranberries and pecans with a honey mustard vinaigrette. I might even add bacon and avacado. Too bad they are not in season yet though. |
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Sliced in half and sprayed with olive oil, salt and pepper, and roasted in the oven. Serve with honey mustard or balsamic glaze. Also good with sea salt and vinegar. You need acidity and/or sweetness to contrast the bitterness. ETA whoops looked like I already replied to this one. CRS setting in. 
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