Cooking & Baking
Related: About this forumI make some dang tasty grilled Brussel Sprouts if I say so myself ...
Last edited Fri Nov 26, 2021, 02:35 PM - Edit history (2)
Method:
1) peel off any outer leaves that aren't pretty-looking
2) cut in half, let soak in clean water for about 5 mins, then salad-spinner them
3) put in a ziplock bag (or better yet, use a bowl with glass lid) with, for each 5 or so sprouts of medium size, 1tsp olive oil, one pat of butter, a bit of salt, pepper & garlic powder, and a squeeze of fresh lemon (or bottled if that's all you have).
4) nuke the container with the brussels for about 1:20 (that's the time for when I cook about 15 medium sized ones). Not trying to fully cook them here. Once warmed the butter should be melted, so toss it all to coat the brussels, and leave 'em that way for at least 20 mins to marinate.
5) put them on some kind of grate or basket, cut side down, and grill directly over the flame (charcoal makes them much better but gas grill will work too) until they start to char. Turning them fairly black is fine but don't let them dry out too much. Usually this takes about 4-5 mins on my Weber kettle.
6) toss with a bit more salt and pepper, drizzle of olive oil, squeeze or splash of lemon juice ... and serve!
Even the people who who tell me they don't like Brussels end up saying mine are at the least very tolerable, and sprout fans always love this recipe
Diamond_Dog
(32,213 posts)But
. Grill? Its 28 degrees here with wind gusts up to 30 mph. My grill is hibernating until spring.
Maybe for Easter, if its not snowing!
Hugh_Lebowski
(33,643 posts)Heck you could probably just cook 'em face down in a hot cast-iron skillet with a bit of oil.
But I'm tellin' ya ... it just ain't the same without the smoke factor
hlthe2b
(102,581 posts)though grilling is an option too. I love the caramelized garlic and brussel sprouts. I've been asked to do them with bacon, but I'm resisting because I think they are so good this way (plus bacon is outrageously expensive right now). )
Hugh_Lebowski
(33,643 posts)I do 'em a few different ways but one thing I *always* do ... is cut them in half to cook.
I really find the taste of Brussels nasty if you just cook them whole. IMHO you gotta chop 'em open to let the swamp gas air outta those buggers during the cook
sheshe2
(84,102 posts)Backseat Driver
(4,407 posts)convince my grown daughter not to call out "ewwww... hobbit toes." Still trying...
Goonch
(3,625 posts)Hugh_Lebowski
(33,643 posts)But I don't generally like them cooked without opening them up first. They're full of smelly gasses that need released during the cooking.
I suppose maybe it's different if they've been on the stalk all along, but the cut ones? For sure I don't like them nearly as much if they've been cooked 'intact' vs opened up for cooking
RicROC
(1,204 posts)The mushiness brings out the sweetness of the vegetable, in my opinion.
Hugh_Lebowski
(33,643 posts)cbabe
(3,562 posts)plastic in the microwave. Harmful chemicals BPA and Phthalates can be released into your food.
Use only microwave safe containers. Avoid 1, 3, 6, and 7 plastics.
A bit safer are 2, 4, and 5.
Hugh_Lebowski
(33,643 posts)cbabe
(3,562 posts)Sunday Farmers market. Yum yum.
vanlassie
(5,695 posts)crispy perfection in 6 minutes in my air fryer. Unreal. (Its new and Im amazed by it regularly!)
SWBTATTReg
(22,235 posts)and looked it up. Thanks for the knowledge. I've always used a clean paper towel or two (toss it in w/ the wet veggies) to soak up the excess H2O.
I've got this recipe copied into a word document, and can't wait to try out. I love B. sprouts!
Hugh_Lebowski
(33,643 posts)They absolutely work a treat, and I consider them indispensable
My device of choice (price/performance/durability ratio is great)
https://www.amazon.com/Farberware-Pump-Salad-Spinner-Green/dp/B084NY86RS
If you make salads often, once you have one for a bit you'll be like ... how did ever NOT have this?
You do need storage space though, they're not tiny.
I generally use the spinner's outer bowl to soak my lettuce(s) for 30-60 mins in the fridge (after tearing/chopping), esp if using the bagged sorts of greens, this definitely helps with crisping and washing.
Then I drain the bowl, and put the lettuce(s) in the spinner part, and spin it for 1-1.5 mins. You do have to hold the unit while spinning but that's very easy.
They'll come out with the surface quite dry, which really helps the salad dressing pop when you eat it (and you need less dressing as well).
SWBTATTReg
(22,235 posts)needs for their kitchen / or could get for their kitchen. One of the biggest problems I have now, is literally not enough space for all of the gadgets I have now in the Kitchen. I need to make more room, or get rid of some of the kitchen gadgets I don't use, to make room for other newer devices such as your salad spinner. There are some other new gadgets too, that I've noticed that I want to run to the store and check out too.
Perhaps it's time to go through my kitchen cabinets, and those items that I haven't used in years, perhaps it's time to donate/or retire them, get them out of the way and get the new stuff that has been catching my eye (and would definitely use).
The salad spinner caught my attention for I've always used a (clean) paper towel or two tossed in w/ my salad mix, and shook up for a few minutes to soak up the moisture out of the just washed salad mix. The salad spinner sounds really nifty, as I could use in other things besides tossing dry the salad, such as when I open a can of veggies, I usually wash (to get rid of the sediments) and this salad spinner could do the trick too (dry the veggies afterwards).
Awesome!! Thanks so much for my 'tips' of the day, I'll certainly enjoy using the salad spinner. Take care and hopefully the holidays are treating you all good!
Hugh_Lebowski
(33,643 posts)That's why I mentioned 'size' there!
I specifically recall that I tossed an ancient, disused 'Fry Daddy' to make room for it when I got it ... which I thought was really an overall positive.
I've also done that 'retiring' thing recently, full-on 4 hour job of going through everything in the kitchen/pantry/fridge/freezer and going 'do I really still need THIS?'. And I tossed a TON of stuff.
How many soy sauce packets do I actually need? Ya know, not really ... any, right? I mean I have like 5 bottles from 5 different countries already lol ...
The freezer is a particular problem cause being single and loving to make big batches of stuff, I inevitably make way more of everything than I'll eat in one or two sittings, and end up freezing my concoctions ALL THE TIME. Then I ... ahem ... very often fail to defrost and eat them within a proper timeframe
dem in texas
(2,674 posts)Cut them in half, take some of the base off where it is tough stem. Rinse and let drain in colander. Put some water on to boil, add a little salt, when at full boil, add the sprouts. Let sprouts cook 4 or 5 minutes, pour off water and drain sprouts in colander.
To finish, heat some oil in skillet Add sprouts, saute in the hot oil, season with salt, pepper, garlic powder. Can add a little butter to the oil, makes them brown a little better.
I've been making Brussel Sprouts this way for over 50 years. From my gardening in Alaska experience - Moose love Brussel sprouts, they will eat the sprouts and whole plant down to the ground.
Hugh_Lebowski
(33,643 posts)I forgot to mention cutting off some stem tho, that is indeed a step!
The last step of grilling over charcoal as opposed to searing in a pan, I'm here to tell ya ... it's even better
Also, a Moose once bit my sister!