ISO Brussel Sprout Recipes. DH just Brought Home a Whole Plant

I looked in Recipe Finder but nothing appealed to me. Any good recipes out there?
BJ

My DH loves them just steamed and then buttered and tossed with Parmesan cheese. I am not a sprouts lover, but have come to like them this way myself. LOL, I can't argue with a little butter and some good Parm!

Thanks Cooknchic. I like them steamed with butter and vinegar but I wanted to try something new.
BJ

YW~I think some folks cook a couple pieces of bacon, cook the sprouts in the bacon fat, then toss with the Parm and top with crumbled bacon, too....DH likes them cooked longer, so I steam first and skip the bacon. LOL, I think his heart appreciates it too :)

Amy

LEMON-DILL BRUSSEL SPROUTS

1 lb. fresh brussel sprouts
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. fresh green pepper
3 tbsp. chopped fresh dill leaf
1/3 c. water
2 tbsp. fresh lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese

Slice off ends of brussel sprouts. Cut into 3 or 4 slices, or if small, cut in half. Heat oil in a skillet, add sprouts and stir fry until coated with oil and bright green. Add salt, pepper, dill, water and lemon juice; cover and cook 2 minutes or until tender but still crunchy. Toss with butter and Parmesan cheese. Serves 4.

Source:cooks.com

Oven-Caramelized Brussels Sprouts
with Autumn Fruits

© 2005 Lynne Rossetto Kasper

All those people who claim to hate Brussels sprouts will like this.

Serves 16 to 18 as part of a holiday menu

* 2 1/2 pounds Brussels sprouts, quartered
* 1 medium to large onion, cut into 1-inch chunks
* 2 medium apples (Honey Crisp, Braeburn, Fuji), cored and cut into 1-inch wedges
* 2 firm ripe Anjou or Comice pears, cored and cut into 1-inch wedges
* 2 slices bacon, cut into 1-inch pieces
* 3 branches fresh thyme
* 16 large fresh sage leaves, torn
* 5 large cloves garlic, coarsely chopped
* 1/3 cup good tasting extra-virgin olive oil
* 1/8 teaspoon hot red pepper flakes
* 1 tight-packed tablespoon brown sugar
* Salt and fresh ground black pepper to taste

Preheat oven to 450°F. Slip 1 large shallow pan into oven to heat up (I use a half sheet pan, but you could use two smaller ones placed on two oven racks).

In a big bowl toss together all the ingredients. Be generous with the salt and pepper.

Pull out the oven rack(s) with the sheet pan(s) on it. Taking care not to burn yourself, turn the vegetable-fruit blend onto the pan. Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts are easily pierced with a knife and everything is nicely browned. If necessary, run under the broiler for a few moments to brown.

Cool, refrigerate, and reheat at 375° for 30 minutes before serving.


http://splendidtable.publicradio.org/recipes/side_oven_brussels_sprouts.shtml

BJ - If you have a whole plant, like a big one, freeze some for the winter.

Crea

Thanks for the recipes Holly and the tips Crea and Cookinchic. I appreciate it and have copied.
BJ

HERE ARE SOME i GOT OFF THE BOARD A WHILE BACK. I DON'T KNOW IF I SAVED THE NAMES OF THE ONES WHO POSTED THEM OR NOT.

Bacon Brussels Sprouts

6 slices bacon, chopped (I used 1 lb.)
2 tablespoons extra-virgin olive oil
3 green onions, chopped (I used 6)
3 cloves garlic, minced (I used 5)
8 cups Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved (I used around 10 cups)
Salt and pepper, to your taste
2 cups chicken broth ( I used 2 14oz. cans)

Brown bacon in a large skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan. Add green onion and garlic to the pan and saute 1 minute. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, stirring occasionally, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits
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Brussels Sprouts Bake

1 cup water
2 (10 ounce) packages frozen brussels sprouts (can use cooked fresh)
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
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Oh yum. Thanks Star and Marilyn.
BJ

oh my goodness...this is addictive. My DH and I ate SO many because of this recipe posted by sharlean long ago:

Trim and cut 1 lb. sprouts in half and boil in 2/3 cup salted water till crisp tender about 7 or 8 mins. and drain.

Roast 1/2 cup cashews at 350 for 5 mins. or until golden.

In medium bowl, beat together with fork a dressing of:

2 tlbs olive oil
2 tlbs maple syrup
2 tlbs balsamic vinegar
1 tsp. dijon mustard

Add sprouts and nuts, toss to coat well and serve. (with or without nuts..very good

Another winner. Thanks so much.
BJ

In the new Country Woman magazine is a creamy brussel sprout bake recipe.

Elaine, I don't get CW.
BJ

I don't use a recipe. Just dump some olive oil in the skillet, clean and cut brussel sprounts in halve and saute them, add a little garlic and when done to your preference put on paper towels and sprinkle with parmesan cheese. YUMMY!! This is the only way my husband will touch a brusel sprout