Hgray Posted February 14, 2016 Share Posted February 14, 2016 Just made some shaved Brussel sprouts and was not a fan of the flavor. I cooked them in a little Olive Oil just because that's what I was using to cook my egg & chicken sausage. Thinking maybe it would have been better cooked in clarified butter? Any tips?! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted February 14, 2016 Moderators Share Posted February 14, 2016 Just made some shaved Brussel sprouts and was not a fan of the flavor. I cooked them in a little Olive Oil just because that's what I was using to cook my egg & chicken sausage. Thinking maybe it would have been better cooked in clarified butter? Any tips?! They can have a strong flavor. Were you sauteeing them? If so, one thing that helps many vegetables that have a bitter taste is to add some balsamic vinegar or some lemon juice at the very end of cooking. I usually roast them (usually in coconut oil, but I've used olive oil, lard, or ghee at times as well) -- for some vegetables that caramelizes them some and helps mellow out the flavor. They're really good roasted with bacon if you can find some that's W30 compliant. You could also try turning them into something like this slaw with citrus dressing. Link to comment Share on other sites More sharing options...
JulieP757 Posted February 14, 2016 Share Posted February 14, 2016 Brussels sprout chips are so good, they are almost a food without brakes issue for me. Yum! http://nomnompaleo.com/post/15661311142/brussels-sprouts-chips Link to comment Share on other sites More sharing options...
praxisproject Posted February 14, 2016 Share Posted February 14, 2016 A lot of people like them in bacon or duck fat. I also like them cooked in chicken bone broth until soft and then blended into a soup. Also, if you're at the start of your Whole30, it's worth re-trying them later as your tastes change. Link to comment Share on other sites More sharing options...
Mistyfire Posted February 15, 2016 Share Posted February 15, 2016 I love them roasted with a little garlic and olive oil. Roasting seems to sweeten them, somehow. Link to comment Share on other sites More sharing options...
kruddock Posted February 15, 2016 Share Posted February 15, 2016 Just made some shaved Brussel sprouts and was not a fan of the flavor. I cooked them in a little Olive Oil just because that's what I was using to cook my egg & chicken sausage. Thinking maybe it would have been better cooked in clarified butter? Any tips?! All good suggestions. With the strong flavor of the brussel spouts, regular olive oil could have been too many strong flavors. I would try a light olive oil or another lighter tasting oil. Coconut oil & ghee would be good too. I think if you overcook them, they can be bitter. I never liked them boiled but baking really brings out a nice flavor, but if you don't have time, just parboiling before baking or sautéing would cut down on time. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted February 17, 2016 Moderators Share Posted February 17, 2016 Brussel sprouts have a strong taste. So I would try to braise them.This slow moist heat way will make the sugar in the caramelize and make them taste better. Cut each sprout in half. Lay in a roasting pan and sprinkle with salt and pepper. Drizzle with olive oil and bake/roast at high heat 450ish for 20 minutes. Stir occasionally, they will turn brownish and will get a sweet flavor. Try adding carrots or onions to this to add more flavor. Finish with butter and more seasoning to taste. Not butter. This forum is for the Whole30, a very specific 30-day program that does not allow dairy. I've noticed several of your posts that have mentioned off plan foods. We always welcome people to participate in discussions here on the forum but we do ask that you make some effort to read the program rules and not post recipes or tips using items that are clearly not whole30 compliant. There are some helpful links in my signature, including the rules, or go to whole30.com and find the link titled, What is the Whole30? Link to comment Share on other sites More sharing options...
Nrskelley Posted February 17, 2016 Share Posted February 17, 2016 I didn't start eating brussell sprout until a few years ago, when I started steaming them then finishing them off in the over with roasted garlic mashed into butter, then with some bread crumbs to top them off. But since I have been experimenting with Whole30 rules I have been adding cubed butternut squash and sliced red onions to roast, with garlic infused olive oil. But I just made the same dish and drizzled some ghee on it. Oh my gosh! The sweetness of the squash cuts the bitterness (although it doesn't bother me) and they are heavenly. Link to comment Share on other sites More sharing options...
Laurathegoth Posted February 18, 2016 Share Posted February 18, 2016 I started my w30 as a sprout hater, but guess what? I now love them! I cut in half (keeping the outside leaves to make chips), roast in ghee then toss through some lemon zest at the end. Yum. Also delish cold in the morning (can't quite believe I just typed that!) Link to comment Share on other sites More sharing options...
Laurathegoth Posted February 18, 2016 Share Posted February 18, 2016 sorry, double posted by mistake, can't figure out how to delete so I'll add something productive! Bacon makes any vegetable taste better, if you find compliant bacon then buy it and treasure it as the perfect seasoning fat it is. Link to comment Share on other sites More sharing options...
TaJo Posted February 18, 2016 Share Posted February 18, 2016 Just made some shaved Brussel sprouts and was not a fan of the flavor. I cooked them in a little Olive Oil just because that's what I was using to cook my egg & chicken sausage. Thinking maybe it would have been better cooked in clarified butter? Any tips?! I have to agree. Roasting them with a little olive oil and salt and pepper. Cut them in half or quarters and get rid of that tough end. Link to comment Share on other sites More sharing options...
pintchow Posted March 7, 2016 Share Posted March 7, 2016 I like roasting them whole with olive oil and salt only so that I can repurpose into x number of dishes...good as a snack too! However I just found a great flavorful recipe from Mel Joulwan's site for garlic mustard sprouts..she uses Dijon mustard, garlic, coconut aminos and ghee for a bit of oomph...quite tasty! http://meljoulwan.com/2014/02/07/wf2-recipe-garlic-mustard-brussels-sprouts/ Enjoy! Link to comment Share on other sites More sharing options...
Derek` Posted March 8, 2016 Share Posted March 8, 2016 I sautee them with garlic, onion and coconut oil until they are soft, then add salt and orange juice before roasting them in the oven. Takes away a lot of their natural bitterness. Link to comment Share on other sites More sharing options...
SharynF Posted March 10, 2016 Share Posted March 10, 2016 Slice and then pan fry in ghee with some slivers of onion and crushed garlic. Add some cubed pancetta for extra flavour. Let them go a little bit black and top with extra ghee if you want them not so dry. Link to comment Share on other sites More sharing options...
Karen_Suep Posted March 30, 2016 Share Posted March 30, 2016 I'm a roaster. I usually cut them in half or quarters, toss them in oil and roast at 375-400 for 20-30 minutes turning about halfway in. I've also had them grilled but it was at a food truck and idk how compliant that is (I was not w30 then). Roasting is my de facto way of cooking greens and since the picky eaters at my house love roasted veggies, I have a hard time messing with a good thing Link to comment Share on other sites More sharing options...
OliveandPoppy Posted April 5, 2016 Share Posted April 5, 2016 Chopping them up into chunks and throwing some olive oil on them and a little truffle oil is delicious. I also add some garlic salt or garlic powder to them and they acidity is really cut down with that truffle flavoring and it makes it much more gourmet. If you didn't already try it, broil your bacon till it's perfect, let it cool and then chop it up and throw it in with the Brussels. Soooo delicious!!! Link to comment Share on other sites More sharing options...
ELemon30 Posted April 25, 2016 Share Posted April 25, 2016 I like them roasted with salt and pepper. I find the best size is when they're quartered and pretty brown. Tasty if you dip them in a mayo + curry powder mix. Link to comment Share on other sites More sharing options...
Ciarsgirl Posted May 9, 2016 Share Posted May 9, 2016 Sauté in ghee, fresh crushed garlic, and squeeze fresh lemon juice over the top. I personally love cooking the outside leaves until they are crispy and salting well - I've converted many sprout haters with this! Link to comment Share on other sites More sharing options...
snolili Posted May 12, 2016 Share Posted May 12, 2016 I usually either sauté them in ghee with fresh garlic, or roast them in the oven with olive oil, garlic, salt, and pepper. Link to comment Share on other sites More sharing options...
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