Friday, January 10, 2014

3 Easy Ways to Cook Brussels Sprouts

Italian style

The first time I had Brussels sprouts I was 10 years old. I like vegetables and I'm pretty open to trying new things, but I did not like the sprouts and I never ate them again. Until recently. I learned in The Costco Connection that the probable reason people don't like Brussels sprouts is most people serve them boiled, which makes them mushy and bland. I then read how to prepare and cook them. The next time I went to Costco, I bought a large bag of Brussels sprouts and tried out the 2 recipes from the magazine. We loved them, especially the second one. The last recipe is how I cook asparagus to eat with Italian meals, and it worked for Brussels sprouts too. I hope you give them a try and like them!

Preparation
"Cut the sprouts from the stalk, if applicable. Then rinse them thoroughly and cut off the white stems on the base of each sprout, taking care not to cut through all of the leaves. Peel off a few outer leaves, especially if any have brown spots."1

Roasted Brussels Sprouts2
Ingredients
  • 1 lb. Brussels sprouts
  • 2 tbs. olive oil
  • salt and pepper to taste
Directions
  1. Preheat oven to 400 F. Chop sprouts in half lengthwise and place, halved sides up, on a baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for 15-20 minutes, or until tender.
Soy-Glazed Brussels Sprouts3
Ingredients
  • 6 cups thinly sliced Brussels sprouts
  • 1 cup thinly sliced onion
  • 2 tbs. soy sauce
  • 2 tbs. sesame oil
  • 1 tbs. balsamic vinegar
Directions
  1. Preheat oven to 450 F. Toss Brussels sprouts, onion, soy sauce, and sesame oil together in a large bowl until well coated.
  2. Spread in a single layer on a baking sheet lined with parchment paper (I didn't use it and it came out fine; it was just harder to clean the sheet).
  3. Bake for 15 minutes or until tender. Sprinkle balsamic vinegar on top (you can also try adding the vinegar to the mixture instead).
Italian-Style Brussels Sprouts
Ingredients
  • 1 lb. Brussels sprouts
  • 2 tbs. olive oil
  • 1/4 cup Italian bread crumbs (or use plain and add Italian seasoning)
  • 1/8 cup grated Parmesan cheese
Directions
  1. Preheat oven to 400 F. Chop sprouts in half lengthwise.
  2. Toss Brussels sprouts, olive oil, bread crumbs, and Parmesan cheese together in a large bowl until well coated.
  3. Spread in a single layer on a baking sheet and bake for 15 minutes or until tender
---
1. Medina, Hana, "Sprout shout-out," The Costco Connection, October 2013, p. 37.
2. Ibid.
3. Ibid.

3 comments:

Funand Baubles said...

We steam ours tender-crisp. It really lets the nutty taste shine through. Even the toddler likes them!

Francine Sanchez said...

We always roast them but the other two methods sound super yummy.

I've also had brussel sprout salad, which is amazingly yummy. I've copied this restaurants recipe for one guests come over.

http://www.latimes.com/features/food/la-fo-sos1-2009apr01,0,7915994.story#axzz2q94yeLxk

DAD said...

Mom buys us brussels sprouts regularly - Conti and I love them and they have vitamin C and fiber

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