Cooked Brussel sprouts are delicious with a sweet & horseradish taste-almost like wasabi.
I use an abundance of boiling, salted water so that the sprouts are tender & still have a nice green color.
Various Brussel Sprout preparations
Cooking Brussel sprouts takes a little longer than other green veggies as they are dense and compact. I like to half them and even pare off individual leaves to quickly cook and toss with butter & herbs.
When I cook the Brussel sprouts whole, I pare off the stem and cut an X into the stem to speed up cooking (keeping them green and tender)
Roasted Brussel sprouts has become very popular- Sadly most restaurants deep fry the Brussel sprouts creating a greasy, fattening mess quite different than delicious, properly roasted sprouts.
Prep Time: 3o min
Cooking Time: 30 min
Ingredients
Yield: 10 portions
1 lb. Fresh Brussel sprouts
Kosher salt
Black pepper
3 oz. Butter
How to prepare Brussel sprouts
Step 1 Preparing the Brussel sprouts
Trim the bottom of the stem and half or cut an X into the stem if whole. I like to trim the leaves off & simply boil in salted water.
Step 2 Preparing the Brussel sprouts
Boil the Brussel sprouts in salted, boiling water, when tender (about 6 minutes), strain and place into a bowl, season and add butter or olilve oil as desired
or shock in ice water and drain.
I like to add sweated leeks, shallots, carrots etc... and create a vegetable medley.
Step 3 Roasting
Pare and blanch as in steps 1 & 2, drain and dry well. Place into a hot, lightly oiled cast iron pan & brown on the stove top or in the oven until nicely caramelized. Enjoy
