Brussel sprouts....any Good Ideas?

My favorite way to make brussels sprouts is to halve them, saute and drizzle with sesame oil, then sprinkle with sesame seeds.

LOVE brussels sprouts 'round here!!!

How I cook them most basically:

Cut off the bottom of the stem (usually like 1/4-1/2 inch)
Peel off the 2-3 outside leafs (just because they get a little banged up, like cabbage or letuce)
Lob them into a 9x13 (or whatever size) baking dish
Drizzle over Olive oil
Shake the dish to coat them
Salt and Pepper
Bake at 425 until they're tender

Variations:
Add bacon pieces
Add bacon & onion
Add garlic & soy sauce
Add lemon & parm

My daughter loves them oven roasted. I clean them and then cut in half, toss in olive oil and sprinkle with salt and then in the oven at 425 for 20 min. Splash of fresh lemon and voila a tasty side. I also love them on the grill, on bamboo scweres with a piece of bacon inbetween the sprouts.

Not sure if you belong to Pinterest or not but I saw a really yummy looking recipe for brussel sprouts yesterday. I just went to the website and typed in 'brussel sprouts' to copy and past for you and soooo many great looking recipes popped up. So, my suggestion is to check out all of them! I don't think you have be a member to search for things with in the website. Best wishes!!

My son will not eat them yet, my mom only made them for me b/c I LOVE them. Make sure you cut off the bottom, remove the outter leaves, much like a head of cabbage/lettuce before cooking. My preference is roasted
Roasting pan, halved sprouts (quartered if big), extra virgin olive oil, salt, pepper, bacon (1:2 ratio).
Oven to 375, chop and fry your bacon, get the bacon ALMOST crispy then in a bowl mix olive oil, and some bacon grease (not a lot a few tblsp of each) and cover the sprouts in the oil/grease combo (make sure you get drippings if you can! spread them onto a baking sheet with foil or parchment paper (I like the foil/parchment combo reynolds wrap just put out) and sprinkle with the bacon bits/slices you cooked. Add salt/pepper to taste (not a lot of salt unless you get low sodium bacon) and roast for 30ish min. Ovens vary and you want your sprouts to be browning and pretty!

I also like to roast carrots, potatoes, sprouts, and asparagus - all sliced/chopped to be simmilar sizes - 375, 40 min, tossed in Extra Virgin Olive Oil (evoo), salt (sea or kosher) and pepper (fresh ground is best) and they too should be wonderfully soft and tastey. You can add cumin too if you like!

Again, 375, 30-40 min, sliced in half tossed in evoo, salt/pepper, squeeze fresh lemon juice and zest over the top of them, roast in oven ... fresh shredded parm cheese (NOT grated or pre bought you want a wedge that you shredded yourself) over the sprouts AFTER cooking
Enjoy!

I have to agree with Leah M: I pass on them completely. MY DD will eat almost any veggie but I have never served brussel sprouts because I still remember the scolding/spanking I got and the messy dog mess I caused by feeding my dog all my brussel sprouts 34 years ago! I hated those things and my Mom tried to make me finish them. I gave them to doggie while she was out of the room and next thing you know all HE!! broke loose and I ended up with a sore rear end. We laugh and laugh about that now in my family.

I am sure brussel sprouts are fantastic and I should try them again after all this time but I jut can't! The recipes given by all do sound good - I would just keep the dog outside and the kids inside!

I love them and I've turned my family into believers as well. ;) Buy them fresh, on the stalk if you can. Pull them off the stalk right before you cook them.

Preheat your oven to 350.

Wash & pat them dry, then cut them in half lengthwise. Remove any loose leaves. Put the sprouts into a bowl and rub each one with olive oil, and season with salt & pepper. Spread them into a single layer in a casserole dish and sprinkle parmesan cheese over them. Bake until golden brown. The second you remove them from the oven, pour about a tablespoon of dry white wine or veggie stock right into the casserole dish, and use a wooden spoon to get the stuck bits of parmesan off the bottom of the dish. Spoon the bits of baked cheese over the sprouts and serve immediately.

Also yummy on the grill! I use a veggie basket and do the same prep but omit the cheese.

like most of the PPs have said - oven roasting is *the* tastiest way to cook brussels sprouts. I never liked them as a kid *or* as an adult until a local paper ran an article about oven roasting brussels sprouts (DH and one of my two DD's would happily eat them steamed while my other DD and I would eat broccoli instead LOL. Oven roasting converted the non-brussels sprout eaters in our family and now we all love them!).

So yeah, cut off the bottom of the stems, halve them, toss with olive oil and maybe a bit of garlic salt, and roast for about 20 minutes at 350-400 depending on your oven. Good with or without the addition of bits of bacon or leftover honey ham.

Another variation when roasting add a little Balsamic vinegar.

Yummy!

Martha Stewart's website, has GOOD EASY recipes for it.
I have done that.
Good.
Even my kids ate it.

You can use fresh. OR frozen. Same thing.
I have used frozen when fresh was not available here.
Just defrost it and get out all the liquid.
Draining it thoroughly.

Both my kids, love artichokes too. Even my picky son.
Just steam or boil it on stove top with water.
Its done when the stem is soft when poked with a fork.
Easy.
Serve with a dip or salad dressing. My kids like it even plain.

Brussels sprouts are our go-to veggie. My kids absolutely LOVE them. I make them in the simplest way possible. Wash them, trim off the end, take off one or two of the outer leaves (unless they look good, then just leave them on), cut them in half, toss with olive oil, salt and pepper and put them face down on a baking sheet. Throw them in the oven at 350 - 400 for about 15 minutes, about 2/3 way through give them a quick stir, and eat them while they're hot. Although, my girls have been known to eat the leftover ones right out of the fridge...

I've also had them pan roasted in duck fat drippings with little bits of duck breast mixed in. THAT was absolutely delicious!

All three of my kids like brussel sprouts. I hadn't even tried them myself until I was about 30! They like them steamed with butter and salt/pepper (their favorite), or roasted in the oven in olive oil and garlic and then salted (my favorite). I don't pull leaves off unless they look less than fresh. I also will trim the stem a little if they look like they need it.

I second roasted with olive oil and salt (I don't even use the bacon). I cut mine in half and roast (375?) for about 30 minutes. Score the bottom of the large stems to make them taste better or just cut them off. Let the leaves blacken - that's the best part. Or a sprinkle of Parmesan cheese over them for something different!

i make brussels sprouts a lot during the winter. i LOVE them, and totally agree that they have to be prepared right to not taste nasty, as they did when i was a child :) i usually roast them...wash them, cut the stems off, and halve them if they are large. toss them with olive oil, salt and pepper, and roast at 400 degrees for about 30 minutes. you want them to be bright green and tender, not olive green and mushy. sometimes i reduce some balsamic vinegar on the stove to make a syrupy type glaze and drizzle that over them. easy and yummy. you could also prep them as above, put them in a saute pan with some olive oil and a little bit of chicken broth, salt, and a little brown sugar and garlic, cover with a lid and steam till they are tender, take the lid off, turn up the heat and reduce the liquid until almost gone. as you stated, bacon never hurts anything :) i always buy fresh, but frozen may also work...

yuck. My suggestion is to not buy them. Any veggie you have to cover in bacon and dredge in butter just to taste decent, is no longer a veggie! LOL!
Eat good tasting veggies instead:
1. broccoli
2. edamame
3. spinach
4. green beans
5. carrots
6. sweet potatoes
7. butternut squash
8. cuccumbers
9. zucchini
10. eggplant
11. mushrooms
12. peppers
13. artichokes
14. cauliflower
15. onions

With all these more tasty options, I won't bother myself trying to like brussel sprouts. I hate them, my husband hates them. My kids have never had them.

Roast them bad boys with garlic and salt and pepper and olive oil for about 20 minutes in a 400 degree oven. Make sure you cut them in half or quarters. Also, sauté and slightly burn them and mix with mushrooms and turkey sausage. Put them in a creamy sauce. Everyone's happy.

As told before cut off the bottom of the stem and peel off the 2-3 outside leafs. Now slice them in half. Spread into a baking dish. Sprinkle with a little olive oil and fresh chopped garlic (when I am feeling lazy I use dried garlic) Bake in oven on about 375 degrees for 15 minutes or so. We like them to turn a little brown. Voila! Easy and delish!

Love them and my son likes them. Cut in half, toss with a little olive oil and roast at 425 for about 30 minutes (keep an eye on them, sometimes they get done a bit faster if they are small). Or just roast longer in the pan when you are roasting a chicken. Slice approximately 1/4 inch thick, toss with olive oil (or any good tasting fat) and saute. I pull off any outer leaves that are yellow, otherwise rinse and cut of a bit of the base. And yes, fresh is way better than frozen. (Of course cooking in bacon fat or duck fat is yummy, but not required).

If the Brussel Sprout recipes don't turn out after all your efforts...feed them to all your last minute cancellation and no-shows. Write it in a funny way...that all less than 24 hours cancellations will be fed burned brussel sprouts at the first possibility.

My most favorite recipe over the years required soooo much work, that I only made it that one time..the bitterness of the sprout was balanced the the nutty sweetness of real, roasted, chestnuts.....soooo delish.

I like mine parboiled in both salted and sugared water, with the bottoms cut off, then tossed gently in EVOO, vinegar, S&P, balsamic vinegar....or any Italian style dressing you like to make.

http://allrecipes.com/recipe/roasted-brussels-sprouts/

As a kid, my mom made them. They were awful overcooked (i think). I used to spit them in my napkin.

I had them at a restaurant and they were excellent. I love them now. Buy fresh and discard any brown or spotted leaves. I love all roasted veggies.

I buy the frozen baby brussel sprouts from Whole Foods. I steam them and sprinkle with a spice mix with equal parts of pepper, tumeric, and garlic.
I look forward to trying some of the other suggestions.
And no, neither my children or my husband will eat them.

Wow! Some yummy ways to try brussel sprouts. I prefer the fresh ones. I trim the stem and pull off leaves if needed. Then I slice them in half and steam them. I just use the vegetable steamer that goes in the pan. I steam them until they are still slightly crispy then toss with a little butter and garlic powder - Yum! Can't say I have found a way to get my children to eat them - yet. I'll keep trying!

My kids have begged for brussel sprouts since they were very little.
Some say it's an acquired taste, but we really love them.
We don't even get fancy.
Steamed with some garlic cloves and then dipped in mayo. Or plain.
They are very good for you.

I don't like the frozen ones. The fresh ones...yes, sometimes you have to peel a couple of outer leaves off depending on their condition.
The best ones we ever got came from Gilroy, CA and were still on the stalks.
We brought many stocks home as gifts as our entire family loves them.

I don't make mine in bacon or fat drippings, but it might be tasty. We like them just in the natural state.

I hope you get some great suggestions.

Best brussel sprouts ever:
Shred them using the slicing disc in your food processor (so they look like cole slaw)
Brown a few pieces of bacon in a pan until crispy. Remove bacon and crumble, leaving drippings in pan.
In the bacon fat, toast a hand full of pecans.
Add the shredded BS and toss until they just start to wilt (3-4 minutes)--you can add a pat of butter at this point if you want them to be even more devine.
Toss in a handful of craisins and the crumbled bacon.
TASTES AMAZING!!

I don't personally care for them, but my family likes them sauteed in olive oil and garlic.

I had them a few nights ago just the way Alison C suggested and they were the most wonderful things ever! I have never liked brussel sprouts, but they were awesome roasted.