Don’t ask me why I love Brussels. I just do. I think they are cute, and I like that they have some a strength of taste.
Recognizing that not everyone shares my love, I look for recipes that provide additional interest.
This is one of them. It is just good. You will love it. So get on and buy some little bitty cabbages and get started.
- 6 slices of bacon, cut into 1 inch pieces and fried until crisp.
- 1 lb of brussels, cleaned and halved.
- 1 pkg of pearl onions, typically about 6-8 oz bags
- salt and pepper
- Remove the bacon from the pan and place on paper towelling to drain.
- Pour off all but about 2 tbsp of the bacon grease.
- Cut off the ends of the onions and place in a water. Bring to a soft boil and then remove and place under cold running water until cool enough to work with.
- Slice down the side of each onion carefully just one layer and peel off the outer leaf.
- Add the brussels and the onion to the pan with the bacon grease and saute gently until just tender.
- Remove to a serving dish, add salt and pepper and then the bacon.
NOTES: You really can’t peel the onions any other way. You could also steam them if you wish. It’s fine if they get a bit done since they will take longer than the brussels and you definitely don’t want to slice the pearls since they will just come apart. You might want to add a tbsp of lemon juice, orange, or lime juice.
SOURCE: Adapted from Applegate
As you know, I do adore Brussel Sprouts, and I usually always serve them on Thanksgiving.
I am also always on the lookout for new recipes that feature my tiny little cabbages, and I found this one, and I really liked it. It had lots of interesting flavors yet maintained the integrity of the “brusselly” flavor.
So do consider it for Christmas, New Year’s or Easter. You can do parts of this a day ahead and then it whips up quickly the day of. I changed the recipe only slightly to speed it up even more, and save precious oven space on a critical cooking day.
- 1/2 cup pecans
- 6 slices bacon
- 2 pounds brussels sprouts, quartered (stems and ragged outer leaves removed)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Chunk up your bacon slices. Place in a fry pan and fry until crispy. (You can do this a day ahead, but save the bacon grease)
- In a separate pan, toast your pecans (watch carefully), shaking the pan and remove when nuts become fragrant. (Can be done ahead also)
- Retain or add about 3 tbsp of bacon grease. When hot, add the sprouts and saute until just tender, letting them brown up nicely, stirring them as needed so that they become browned all over.
- Add the salt and pepper, vinegar and maple syrup and stir until all the sprouts are covered.
- Crumble up the bacon further if needed and add it and the pecans and stir lightly and serve right away.
NOTES: The recipe called for roasting the sprouts in the oven. Since I needed the space, I sautéed them instead. If you decide to do in the oven, put the cut up sprouts in a plastic bag, add 3 tbsp of olive oil and shake until coated. Pour out onto a parchment covered cookie sheet and roast in a 425° oven until done, about 20 minutes.
SOURCE: Serious Eats
Unlike a lot of folks, I really adore Brussels Sprouts. But they must be done right. Otherwise they are bitter, strong, and unappetizing.
I’m always looking for new ways to incorporate these gems into my menus, and after trying a couple of casserole types, I kind of combined the best of several recipes into this one.
There is still plenty of great taste from the veggie without it being all alone on the plate. Since we marry some pasta with it, it functions as both a starch and a strict vegetable, so you can serve this with any meat and a salad and have a pretty complete meal.
Hope you enjoy it.
- About 8 oz of brussels, fresh, cleaned and cut in half through the stem end.
- 4 slices of bacon, cut into one inch pieces, fried and drained.
- 1/2 of a medium onion
- 1 lg clove of garlic
- 8 oz of egg noodles, cooked and drained
- 1 tbsp flour
- 1 tbsp butter
- 1 c milk
- 4 oz white cheddar shredded (about 1 cup)
- 2-4 oz of fried onions
- panko crumbs
- Place the cleaned brussels in a pan with salted water to cover and simmer just until fork tender–a bit al dente is best. drain well.
- Pour off all but about a tablespoon of the bacon grease and saute the onion. When it is opaque and softened, add the microplaned garlic. Stir until fragrant.
- Add the butter and flour and stir until the flour is cooked, about 1 minute.
- Add the milk and whisk until it comes to a light boil and starts to thicken.
- Add the cheddar and stir until melted.
- Season with salt and pepper.
- The sauce should be pourable. You can add more milk if it is too thick. You want it nice and creamy, a little thinner is better.
- In a baking dish, rub about a tablespoon of butter to coat the surface.
- Pour in the noodles and spread. Add the brussels evenly, then the bacon.
- Pour the sauce over the top.
- Sprinkle lightly with panko crumbs–you don’t want a complete covering.
- Then sprinkle with fried onions.
- Bake covered with foil in a preheated 375° just until bubbly. About 15 minutes. Remove the foil and bake 5 more minutes.
NOTES: You can change out the cheese to any kind you wish. The more strong of course, the more it will dominate your brussels, so I would be careful. A Pepper Jack might be fun. Parmesan is a good fall back.
SOURCE: Sherry Peyton
OVEN TEMP: 375°
COOKING TIME: 20 minutes
Plenty of folks don’t like Brussel sprouts.
And with good reason.
Frozen ones are almost universally awful, usually being tough and bitter to boot.
So stay with fresh.
But more to the point, it’s what you do with them.
Here’s a way that will get raves at holiday time. In fact most people won’t really know what they are.
- 20 fresh Brussel sprouts, bottom cut off, and a one layer of leaves removed
- 1 lemon
- 1 Serrano chili, finely diced
- 3 TBSP butter
- Salt and pepper to taste
- Take each sprout and shred, either by slicing thinly or using a food processors with shredding blade.
- Melt butter in large skillet.
- Pour in the shredded sprouts and chili and saute until softened and al dente. A little browning is okay, but keep the heat medium.
- When done, add juice of 1/2 lemon or more as you desire.
- Salt and pepper to taste.
You can omit the hot pepper if desired. You might also try adding a TBSP of brown sugar instead of the lemon.