Not Grandmas Brussels Sprouts Recipes

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 200°C/400°F.
• Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
• Place in a bowl, pour over oil and toss gently.
• Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
• Toss to coat, then spread out on tray cut face down.
• Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
• Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

NOT YOUR MAMA'S BRUSSELS SPROUTS

Steps:

• Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
• Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
• Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.

GRANDMA'S SPECIAL BRUSSELS SPROUTS (YOU WON'T SAY EEEEWWW)

Steps:

• Clean and drain brussel sprouts.
• Put them in a large saucepan with water to cover.
• Bring to a boil and cook until tender but not falling apart.
• Meanwhile, fry bacon until crisp, remove from heat, cool and cut into bite-size pieces,
• Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet.
• Mix sugar and flour in a small bowl; add to skillet. Heat should be on low.
• Add vinegar and water.
• Stir while cooking, until thickened.
• Drain brussel sprouts.
• Put in serving dish.
• Pour sauce over sprouts.

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.