On the prowl for brussels sprout recipe, BUT (1,598 views)
Gail
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Post by Gail on Jan 20, 2020 20:11:10 GMT -5
 OK, let me start by saying I have one I love (Anne Burrell's frizzled brussels sprouts with walnuts and pancetta) and I have already been threatened by holiday guests NOT to delete it from my yearly menu. But the thing is that one of my guests has a serious nut allergy and I've got a couple of other guests who are vegetarian. And go figure-- they all love brussels sprouts. Considering this seems to be one of the most universally hated vegetables on the planet, what are the odds of that? Anyway, when your brussels-sprout-loving, allergic guest looks at you with sad little puppy dog eyes because she can't eat one of her favorite vegetables, I'm thinking OK. Maybe I need to find a SECOND recipe that she can enjoy and serve that one, too. So, what I am looking for is a vegetarian friendly brussels sprout recipe which is relatively easy to prepare and doesn't contain nuts or sesame (another allergy.) And I'd also like something you've actually tried and thought: wow, this is really good!
(Glancing around hopefully) Anyone???
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Post by Catbatty on Jan 20, 2020 21:07:16 GMT -5
Gail,
How about making a separate dish very similar to the non-veg recipe? Dried cranberries instead of walnuts. Sauteed tofu cubes (flavored in some kind of oil, say a chile oil) instead of pancetta? So it would look fairly similar...
Just thinking out loud.
Roasted ones instead?
Is it a cold or warm dish you normally make?
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andrea
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Post by andrea on Jan 20, 2020 21:51:30 GMT -5
That Anne Burrell recipe sounds awesome. I'll have to try that one. However, a real tried-and-true brussels sprouts recipe for me (and I don't usually like the things) is Cook's Country Brussels Sprout Gratin recipe. Not really anything unique, but it is really delicious. Would be happy to post the recipe if you are interested.
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Gail
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Post by Gail on Jan 20, 2020 22:03:37 GMT -5
Gail, How about making a separate dish very similar to the non-veg recipe? Dried cranberries instead of walnuts. Sauteed tofu cubes (flavored in some kind of oil, say a chile oil) instead of pancetta? So it would look fairly similar... Just thinking out loud. Roasted ones instead? Is it a cold or warm dish you normally make?  Thanks for your thoughts. The one I normally make is a warm dish, albeit very labor extensive, especially made for a crowd. Sprouts are torn apart into leaves, sauteed in what is basically a garlic/dried chile infused oil, walnuts and pancetta added. Honestly, I'm thinking roasted might be the way to go, but so far I haven't gotten the flavoring I'm quite enamored of, which is why I'm sending out feelers here. I should add that I make a boatload of side dishes at this dinner, thus my reason for keeping this one on the easy side. |
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Gail
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Post by Gail on Jan 20, 2020 22:07:02 GMT -5
That Anne Burrell recipe sounds awesome. I'll have to try that one. However, a real tried-and-true brussels sprouts recipe for me (and I don't usually like the things) is Cook's Country Brussels Sprout Gratin recipe. Not really anything unique, but it is really delicious. Would be happy to post the recipe if you are interested. Yes, please. Even if I can't use it for my next dinner (friend has a boatload of allergies) my husband and I may still enjoy it! |
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Post by erin elizabeth on Jan 21, 2020 7:56:51 GMT -5
I don't think there is anything wrong with some oo, S&P and high heat to get the leaves burntish and crispy, but I also LOVE this recipe. You can prep ahead and then it only takes a few minutes to finish. I used cayenne instead of chiles.
I thought about this recipe that I love, too, though it is for broccoli. Why not sub sprouts? You get the salty hit from the olives instead of pancetta and I think it would be really good.
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emptynestmom
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Post by emptynestmom on Jan 21, 2020 8:04:12 GMT -5
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Post by karenw on Jan 21, 2020 19:07:47 GMT -5
My favorite way to make them is using a browned butter balsamic glaze. I do one of two ways depending how much time I have at the moment....Either I roast halved sprouts tossed with S & P and olive oil. When nice and caramelized I toss the finished sprouts in balsamic browned butter (the one from CL's asparagus with balsamic brown butter recipe) OR I shred the sprouts and saute in browned butter, then finish with the balsamic/soy sauce mixture. Another excellent recipe (does have nuts but you may be able to omit) is Milk Street Kitchen's Charred Brussel Sprouts with garlic chips www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=16064952 |
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applecrisp1
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Post by applecrisp1 on Jan 21, 2020 21:08:33 GMT -5
I had this at at party and it was really good. Not sure if she followed or tweaked a bit. Shaved Brussels Sprouts Salad-Thinly Shaved Brussels Sprouts With Apple, Dried Cranberries, Sunflower Seeds, Parmesan Cheese, And A Simple Maple Mustard Dressing. This Easy Brussels Sprouts Salad Is ..... www.twopeasandtheirpod.com/shaved-brussels-sprouts-salad/Like Karen, my favorite way is roasting, and often with balsamic/olive. |
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Post by wallycat on Jan 22, 2020 14:06:04 GMT -5
Don't yell at me...but cheese sauce ....even boiled, plain b.sprouts in a cheese sauce are heavenly. They are like baby cabbages and gratin springs to mind, as does cauliflower w/ cheese sauce.
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traildoggie
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Post by traildoggie on Jan 22, 2020 17:27:08 GMT -5
I have a recipe for brussels sprouts roasted with sliced pears. I think it was supposed to have cranberries on it but I never like those. I will track it down if you might want to try. bosc pears worked the best for texture.
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Gail
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Post by Gail on Jan 22, 2020 19:48:31 GMT -5
My favorite way to make them is using a browned butter balsamic glaze. I do one of two ways depending how much time I have at the moment....Either I roast halved sprouts tossed with S & P and olive oil. When nice and caramelized I toss the finished sprouts in balsamic browned butter (the one from CL's asparagus with balsamic brown butter recipe) OR I shred the sprouts and saute in browned butter, then finish with the balsamic/soy sauce mixture. Another excellent recipe (does have nuts but you may be able to omit) is Milk Street Kitchen's Charred Brussel Sprouts with garlic chips www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=16064952 ...Now I was particularly intrigued by the Milk Street one, but I'm wondering if the link has the hiccoughs (ingredients are repeated more than I repeat myself) and Milk Street apparently thinks I should join. Donwanna. You don't happen to have the recipe handy, do you? |
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Post by karenw on Jan 22, 2020 19:58:31 GMT -5
Yes Gail....I noticed that too. That was the only place I could find it on line (w/o having to join!!). If you are still interested, holler and I can type it out for you. It was really delicious! I made it for Thanksgiving (our theme this year was garlic!! My family does not do turkey!). My kids fought over who would take the last serving of leftover sprouts back to school with them in their care packages...that's how good they went over!
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Gail
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Post by Gail on Jan 22, 2020 20:04:54 GMT -5
Yes Gail....I noticed that too. That was the only place I could find it on line (w/o having to join!!). If you are still interested, holler and I can type it out for you. It was really delicious! I made it for Thanksgiving (our theme this year was garlic!! My family does not do turkey!). My kids fought over who would take the last serving of leftover sprouts back to school with them in their care packages...that's how good they went over! If you don't mind.... (cupping hands, hollering.) |
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Post by wallycat on Jan 22, 2020 22:50:51 GMT -5
wait...don't type it up. I have the ebook and will try and copy/paste it!
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Post by wallycat on Jan 22, 2020 22:58:40 GMT -5
Don’t use a stainless steel skillet. A well-seasoned cast-iron pan was key to this recipe. Stainless steel didn’t hold the heat well enough to properly char. To comfortably accommodate the recipe, the pan needed to be at least 12 inches. And stick to small or medium sprouts; large ones didn’t taste as good, containing a higher concentration of the compounds that lead to bitterness. Even smaller sprouts were best when cut in half, creating more surface area and contact with the skillet and therefore more charring.
1 pound small to medium Brussels sprouts,trimmed and halved
4 tablespoons extra-virgin olive oil, divided
4 teaspoons honey, divided
Kosher salt 4 garlic cloves, minced
4 oil-packed anchovy fillets, minced
Red pepper flakes
2 teaspoons lemon juice
1. In a large bowl, toss the sprouts with 1 tablespoon of the oil, 2 teaspoons of the honey and ½ teaspoon of salt. Set aside.
2. In a 12- to 14-inch cast-iron skillet over high, combine the remaining 3 tablespoons of oil, the garlic, anchovies and ¼ teaspoon pepper flakes. Cook, stirring, until the garlic begins to color, 3 to 4 minutes. Scrape the mixture, including the oil, into a bowl and set aside.
3. Return the skillet to high heat. Add the sprouts (reserve the bowl) and use tongs to arrange them cut side down in a single layer.
Cook, without moving, until deeply browned and blackened in spots, 3 to 7 minutes, depending on your skillet. Use the tongs to flip the sprouts cut-side up and cook until charred and just tender, another 3 to 5 minutes. 4. As they finish, return the sprouts to the bowl and toss with the garlic mixture, the remaining 2 teaspoons of honey and the lemon juice. Season with salt and additional pepper flakes.
Hopes this format works; i had to tweak it. Kindle is not easy to copy/paste from, curse them!
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Gail
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Post by Gail on Jan 23, 2020 0:30:56 GMT -5
Now, I'm confused as to which recipe this is... It looks good, too, but I was expecting the Milk Street one with almonds and garlic chips. Anchovies in Brussels sprouts is an interesting wrinkle, but one which I'd like to test drive. Thanks, Wallycat!
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Post by beth on Jan 23, 2020 0:37:49 GMT -5
This recipe is great -- with or without the pasta and with or without adding a protein (we've added grilled chicken or cooked shrimp). Wish I could get the recipe for Peli Peli's Brussels Sprouts -- but they are sort of a Kung Pao without the peanuts. MEanwhile: www.myrecipes.com/recipe/pasta-bacon-shredded-brussels-sprouts |
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Post by wallycat on Jan 23, 2020 0:52:55 GMT -5
I thought nuts were out so posted that one. I can see what other recipe is listed in the book for sprouts.
So the 2018-2020 recipe book only had the one I posted. There's a "Tuesday Nights" cookbook that I don't have and maybe it is there. I'll see what I can find on their site.
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Gail
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Post by Gail on Jan 23, 2020 1:17:36 GMT -5
I thought nuts were out so posted that one. I can see what other recipe is listed in the book for sprouts. So the 2018-2020 recipe book only had the one I posted. There's a "Tuesday Nights" cookbook that I don't have and maybe it is there. I'll see what I can find on their site. Ohhh. Well, I figured depending upon the recipe, perhaps we could just leave them out. And if not, there's no reason my husband and I can't enjoy it some other time... |
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Gail
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Post by Gail on Jan 23, 2020 1:25:00 GMT -5
Hi Beth! Yes, that looks very good, and is pretty close to Anne Burrell's recipe (which means it's a good thing.) Looks less labor extensive, too! Thanks! |
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Post by wallycat on Jan 23, 2020 11:12:36 GMT -5
I just clicked on the video and yes!!! you can watch it without facebook accounts.
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Gail
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Post by Gail on Jan 23, 2020 16:14:00 GMT -5
Thanks SO much, Wallycat!
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Post by wallycat on Jan 23, 2020 16:28:03 GMT -5
My pleasure; hope the video has enough info so you can make it.
I'm still a librarian at heart and love the hunt for info!
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Post by karenw on Jan 23, 2020 19:10:35 GMT -5
Official recipe!! Milk Street Kitchen's Charred Brussel Sprouts with Garlic Chips 20 garlic cloves, thinly sliced 1/2 c. + 1 T. neutral oil, divided (I used a very mild olive oil and leftovers were great for making garlic knots and vinaigrette) Kosher salt and pepper 2 # Brussel sprouts, halved 1/4 c. slivered almonds 2 stalks lemon grass, bottoms sliced into thin rings (~ 3/4 c.) 1 T. + 1 t. lemon zest 3 T. lemon juice 1 t. sugar Heat oven 500F. In small saucepan, combine garlic slivers and 1/2 c. oil. cook, stirring, until uniformly light golden, 4-5 min. Set fine mesh strainer over heat proof bowl. Strain mixture and drain garlic on paper towel lined plate. Season with 1/4 t. salt. Reserve oil. In large bowl, toss sprouts with 1/4 c. reserved oil.Place on rimmed sheet pan, cut sides down. Roast until tender and browned, 15-20 min. In food processor, combine nuts, lemongrass, 1 T. lemon zest, 2 t. salt, 1 t. pepper, sugar, and 1 T. reserved garlic oil.Process until finely chopped, 45 sec. In 12 inch heavy skillet, heat remaining 1 T. neutral oil on high until beginning to smoke. Add almond mixture, immediately turn down heat to medium-high and cook, stirring constantly, until fragrant and deep golden, ~ 3 min. Transfer to large heatproof bowl. When sprouts done, immediately add to almond mixture in bowl along with lemon juice and remaining 1 t. zest. Toss. Adjust S & P. Serve topped with garlic chips. Serves 8. My notes: I followed the recipe pretty closely. I made more garlic chips than called for since I wanted to use the leftover chips and oil in 2 other recipes at the time (roasted garlic hummus, garlic knots etc.... Like I said...Thanksgiving was all about garlic this year! And yummy!!  ) I probably used a bit less lemon zest than called for and it was still very lemony. Karen |
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Post by beth on Jan 24, 2020 0:57:07 GMT -5
I have taken to cooking brussels sprouts without a recipe -- usually searing them in a skillet and involving one or more of Asian sauce, chili, aciid, and bacon. I can't remember if we've tried them seared with a small amount of bacon and enough melted pepper jelly to lightly glaze them at the finish. We do carrots and greens that way and DH loves the pepper jelly, so I'm thinking we might have. What I need to do is figure out how to make them like a restaurant (Peli Peli) does here. It involves a sear and an Asian sauce that seems not too far from a kung pao -- savory/sweet/hot . But i'm going to have to try the one with garlic chips now. Glad this came up and thanks for sharing that recipe.
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Post by Catbatty on Jan 24, 2020 3:05:08 GMT -5
I love you guys!! You make me so hungry and so happy!!!  Wallycat: Go get the free Calibre program. THAT lets us copy recipes out of Kindle and Epub programs. Love it. (And girl, you absolutely crack me up! You and me...we put cheese sauce on ANYTHING and it's just totally PURRFECT! Ya can eat it spread over steamed whatever or take em further and bake em or nuke em or fry em...or heck, just dip into the CHEESE SAUCE with a spoon, bypassing any vegetable. It's a never-fail dish!!! LOL) 
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Post by wallycat on Jan 24, 2020 11:17:22 GMT -5
I guess I will always be a WI gal at heart !!! We worship our cheese!  |
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Post by beth on Jan 24, 2020 14:39:59 GMT -5
A Texas here, but with Dutch roots. I blame that for cheese and chocolate. |
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Post by PattiA on Jan 25, 2020 10:00:50 GMT -5
I made these for Thanksgiving this year and they were a big hit. Also super simple to make. I prepped the b sprouts and made the glaze the day before. Cider-Glazed Brussels Sproutscooking.nytimes.com/recipes/1020576-cider-glazed-brussels-sproutsServes:6 TIME: 40 minutes Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts. 2 pounds brussels sprouts, trimmed and halved, quartered if very large 3 tablespoons olive oil 1 ½ teaspoons kosher salt 1 teaspoon black pepper 2 tablespoons unsalted butter ½ cup finely chopped shallots (about 2 medium shallots) 2 cups apple cider 3 tablespoons apple cider vinegar 1 ½ teaspoons Dijon mustard Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender. Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil. Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use. Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve. Tip If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock. |
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OK, let me start by saying I have one I love (Anne Burrell's frizzled brussels sprouts with walnuts and pancetta) and I have already been threatened by holiday guests NOT to delete it from my yearly menu.
Thanks for your thoughts.
) I probably used a bit less lemon zest than called for and it was still very lemony. 
