First of all, they are called brussels sprouts, not brussel sprouts. And most people dislike them, I think because they taste bad when you overcook them. So, take great care in cooking them and enjoy these mini cabbages because they can be very delicious!!
There are several ways to cook these bad boys and I’ll share a few ways I like to cook them here.
Method 1 – Braise
Grab your cast iron and get it really, really hot. Add peanut oil (or your fav high temp oil) and get them nice and seared. You can cut them in half or not, but the point here is to get them slightly charred.
Turn down the heat and add some chicken or veggie broth, just enough to cover them. Throw some thyme in there. We want the heat just high enough to boil off the broth. A little on the bottom is okay, but you want most of the liquid gone. When the liquid is cooked off, the sprouts are perfectly cooked, just a tad of crunch especially if you just halve them instead of slicing/dicing them. Don’t forget the pepper!
Method 2 – Roast
Halve, cover in olive oil, salt and pepper and then cook them in the oven until the outer leaves start getting crispy.
Options:
- add red pepper flakes or paprika
- add bacon
- add blue or goat cheese crumble
- add balsamic/brown sugar glaze
- add maple syrup
- add chopped nuts
- add a little red or white wine vinegar at the end
- add garlic
- add honey/sriracha and put back in over for 5 mins
Method 3 – Breakfast Hash (for brunch!)
First: Roast some sweet potatoes
Then,
In one skillet: cook some bacon in some olive oil. add shredded brussels sprouts once bacon is crispy. add cubed, roasted sweet potatoes once the sprouts have crisped up a bit. add cubed Granny Smith Apples, just till they soften a bit. serve with fried eggs on top.
Method 4 – Carefully steam
Ingredients: fresh in-season brussel sprouts (if available), cleaned and halved; diced medium onion; few good sized knobs of butter; 1/4 cup chicken stock (homemade is better); couple finely diced pieces of bacon; 2 cloves garlic (minced); 1/4 cup Parmesan cheese (freshly grated)
How to: Cook 2 finely diced pieces of bacon at medium heat, remove when suitably cooked for your taste. Leave the bacon fat… Add the knobs of butter and diced onions. Cook until the onions start to brown. Add 2 cloves minced garlic and cook 1-2 minutes. Throw in brussels sprouts and let them get some color on the cut side (about 5 minutes, let them caramelize). Pour in 1/4 cup chicken stock, and cover the pot to steam the sprouts (about 10 minutes depending on size). Place in casserole dish, top with bacon and grated parmesan cheese.
Method 5 – Thanksgiving Hash
Ingredients: 2 slices bacon; 2 tablespoons olive oil; 1 shallot, sliced; 2 cups chopped pumpkin (or butternut squash); 1 pound brussels sprouts, ends chopped and outer leaves removed, sliced; salt and pepper; 2 cups chopped apples; 1/2 cup dried cranberries; 1 tablespoon chopped sage; 1 1/2 tablespoons Nakano balsamic blend seasoned rice vinegar
How to: Preheat a large skillet over medium-high heat. Place 2 slices of bacon in the skillet and cook until crispy, set aside leaving grease in the pan. Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute. Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes. Add the 2 cups chopped apples, 1/2 cup dried cranberries and tablespoon sage, mix and cook for another 3 minutes. Turn the heat off, add the 1 1/2 tablespoons vinegar and toss to combine. Crumble the cooked bacon on top and serve.
** Also, Trader Joes has brussels sprouts on the stalk right now! Go get em!!