Brussel Sprouts


Hgray

Recommended Posts

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 post
Share on other sites
  • Moderators

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 post
Share on other sites

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 post
Share on other sites
  • Moderators

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 post
Share on other sites

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 post
Share on other sites

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 post
Share on other sites
  • 3 weeks later...

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 post
Share on other sites
  • 3 weeks later...

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 post
Share on other sites

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 post
Share on other sites
  • 3 weeks later...
  • 2 weeks later...

Archived

This topic is now archived and is closed to further replies.