A long, long time ago—in June, to be precise—we asked you via our Facebook page how you cook your Brussels sprouts. These wacky doo...
A long, long time ago—in June, to be precise—we asked you via our Facebook page how you cook your Brussels sprouts. These wacky doodle vegetables are a quite a conundrum, wouldn’t you agree?
When you put 80+ heads together, though, something magical happens. Our Facebook followers/expert home cooks delivered so many great answers to the Brussels sprouts riddle, it was hard to choose which ones to include in our October issue.
Here are some of the responses we loved, but just didn’t have room to fit in print:
Joan Shafsky-Oates: I cook them like potstickers. A little butter and grapeseed oil to keep the butter from burning. Get my cast iron skillet nice and hot, cut sprouts in half, place cut side down, brown till a little carmalized, pour about a quarter cup of water over and cover with lid immediately. Let steam until water evaporates about a minute or two, remove from heat add 1 tablespoon butter, to coat, salt & pepper, eat!
Margo Lee Perine: Shaved with truffle oil and tossed with pine nuts!
Stephanie Fishkin Dark: Fry a rasher of bacon. Remove bacon from pan, keep drippings on medium heat. Sautée 1 chopped onion. Add 1 lb shredded sprouts and Sautée until cooked. Remove from heat. Add crumbled bacon. Optional-top with chopped boiled egg.
Taji Marie: My trick to amazing roasted Brussels is “marinating” them overnight. I toss them in plenty of olive oil, some lemon zest, garlic and chili flakes in a large ziplock and run everything together really well until them are shiny. Let them sit and soak up te oil overnight. Then roast at 400. then get super crispy this way. A shaving of fresh Parm and dinner is served! I love these over a bed of soft polenta…..
Herb Durgin: Sauté chopped pancetta and shallot until pancetta is mostly rendered, add cracked pepper and halved Brussels sprouts, toss to coat. Transfer into oven and roast until sprouts’ outer leaves crisp. Sprinkle with Demerara and mirin right out of the oven.