Roasted Burssels Sprouts

[kit]

This is a little more involved than just boiling Brussels Sprouts and throwing them on a plate, which is why many kids quickly learn to hate them, but once you make them this way you'll never boil them again, and most kids love them this way.

Broiled Brussels Sprouts with Balsamic Glaze

Make the Glaze:
1 cup of a good balsamic vinegar
1 Tbsp sugar (more or less to taste)

Put vinegar and sugar in a small saucepan. Stir to dissolve sugar and boil slowly until it thickens enough to coat the back of a spoon evenly (a little thicker than maple syrup). Remove.

Brussels Sprouts (about a pound):
Preheat oven to 400 degrees F.

Trim the root end of the sprouts and remove the outer leaves. Cut in half lengthwise (in quarters if they're huge sprouts).

Put in a bowl and add 1 Tbsp olive oil, salt and pepper*. Mix thoroughly. Arrange in single layer on a baking sheet.

Roast for 20 minutes then remove and drizzle with Balsamic Glaze and mix again (be careful - they're hot!). Return to the oven and roast for 10 minutes more. Remove and serve.

* (I also add 8 cloves of fresh garlic, smashed and left whole, but this is optional)

[Clipper]

I will definitely have to try this Kit. It sounds very tasty indeed. I do brussel's sprouts in the oven, drizzled with olive oil and balsamic, and finished with grated Romano or Parmesan cheese the last ten minutes or so of roasting time. If you like to live dangerously, a person can toss them with chopped raw bacon and roast them until both the bacon and the sprouts look sufficiently done. That tends to be a bit of a cholesterol and sodium bomb though.

I don't think that I would use the high dollar imported balsamic in that particular dish though. A cup of balsamic that a person paid 25 or 30 bucks for would make it an expensive pound of cooked brussel's sprouts. lol

[Deleted]

Nov 3, 2017 18:50:20 GMT -5 Clipper said:

I will definitely have to try this Kit. It sounds very tasty indeed. I do brussel's sprouts in the oven, drizzled with olive oil and balsamic, and finished with grated Romano or Parmesan cheese the last ten minutes or so of roasting time. If you like to live dangerously, a person can toss them with chopped raw bacon and roast them until both the bacon and the sprouts look sufficiently done. That tends to be a bit of a cholesterol and sodium bomb though.

I don't think that I would use the high dollar imported balsamic in that particular dish though. A cup of balsamic that a person paid 25 or 30 bucks for would make it an expensive pound of cooked brussel's sprouts. lol

But you would pass some expensive farts.

[Clipper]

Hahaha! No doubt about that Will.

[kit]

I just used some mid-range balsamic and it was very good. I didn't use too much of it, though... I didn't want to take away from the taste of the sprouts. Brussels Sprouts are very high in nutrition and boiling them just leeches away a lot of the goodness, so roasting them is better because it retains all the nutrients, and the caramelization makes them so very tasty.

I've seen recipes with bacon and cheese, but like I said in the Olive Oil thread, we often tend to confuse the original taste be adding things we think will make the dish taste better, but for me they don't.

[Clipper]

Ironically, I saw a post on Facebook by a friend from the old days at Griffiss, showing a recipe for Brussel's sprouts.

www.delish.com/cooking/recipe-ideas/recipes/a56275/bacon-ranch-brussels-recipe/

It sounds pretty good to me Kit, but in your case I imagine that the overpowering flavors of bacon and ranch dressing would certainly hide much of the flavor of the sprouts.

There are times when the quality of the sprouts warrants a certain amount of covering up. When we go to the Golden Corral Buffet Restaurant they have brussel's sprouts on the buffet. They are a bit bitter and over cooked. I eat a fairly large serving of them because I simply love sprouts, but in the case of these particular sprouts, I find it takes away some of the bitterness to sprinkle them with a small dash of Texas Pete hot sauce.


I love to buy the sprouts fresh from the produce section, peel the outside leaves, and cook them in my rice cooker/vegetable steamer on occasion, but usually fall under the lazy category and buy them frozen.

[Deleted]

I made a salad of Brussel Sprout leaves. Do any of you have any idea how long it takes to separate brussel sprout leaves from the sprout. I started at 5:30PM cause I had to sit cause my lower back would ache. I didn't eat till 7PM and was exhausted. Imagine doing that for a family of four or more or God forbid a party!!!!!!

I was going to post the recipe but threw it out. Salad was good. But leafy. I am trying to find bean sprouts in the can but as of a week ago every store was sold out. Forgot to look yesterday and today.

[Deleted]

I forgot to add to my list of food items. Chicken Bone Broth. Butternut Squash. ANd a fiber noodle called konjac shirastaki created by a buddhist monk in Japan thousand years ago. Angel hair variety. Cook up real fast! Also eggplant and zucchini.

[Deleted]

FREEZING BRUSSELS SPROUTS

HOW TO FREEZE BRUSSELS SPROUTS

Oct 27, 2017


Brussels sprouts are not the easiest vegetable to grow. I actually gave up on them years ago as they were consistently very small. Then I learned a couple of growing tricks—plus, how to freeze brussels sprouts.

The first trick is that you need to take off the lower leaves as the sprouts form so that they have room to grow. The second trick is to cut back the top around Labor Day.

After successfully doing these two things this year, our Brussels sprouts are spectacular.

Having planted quite a few plants, it was time to put some Brussels sprouts in the freezer. I cut off the stalks and pulled off all the remaining leaves.

Over a bowl, I cut the sprouts away from the stalk.

Then I went through the pile looking at each one individually and taking away any spoiled or eaten parts. I also cut the bottoms flush with the sprout.

Washing them well, they were ready to be steamed. I divided them into three parts so that they would all steam uniformly.

Then they were placed in ice water for another four minutes to cool down and stop the cooking process.

After spinning the excess water off, they were placed on a clean towel to dry a bit more.

Placing them on a cookie sheet so that they would freeze individually, into the freezer they went.

The next morning, they were placed in pint bags, dated, and put back into the freezer.

These will be delicious to get out and bake or steam when the snow flies.






www.almanac.com/blog/gardening/celeste-garden/freezing-brussels-sprouts?trk_msg=38QG8V1JNFD4D4O35SFH4P3OQ8&trk_contact=0RS61OSNJJSSQ9L8PI1564C1O8&trk_sid=TBHMPUH1HMER341JHHNQU417JC&utm_source=Listrak&utm_medium=Email&utm_term=https%3a%2f%2fwww.almanac.com%2fblog%2fgardening%2fceleste-garden%2ffreezing-brussels-sprouts&utm_campaign=Companion+Weekly&utm_content=WEEKLY


Lots of work so u can skip go to Walmart buy some at $1.00 a bag.

[Clipper]

I have never had luck with brussel's sprouts either. I also have never been able to successfully grow broccoli. For the yields realized and the work involved with either of those vegetables, I am with you Will. I will buy them at the supermarket of farmer's market.

[Deleted]

I tried growing broccoli twice and gave up. The yield was enough for a veggie platter for four people or one serving with dip as a snack.

[kit]

I don't grow them, I just eat them. Brussels sprouts, like broccoli and cauliflower, are high in sulforaphane which has been shown to have potential anticancer properties. However (I got this from my doctor) they're also high in Vitamin K which helps clotting of the blood, so they shouldn't be eaten too often by people who are taking an anticoagulant blood thinner. After having a stroke 3 months ago, and now being on a mild blood thinner, I have to be careful to not eat too much of them.

But for people who this isn't a problem for, it's suggested that broiling, steaming, or stir-frying is the best way to prepare them. Boiling just leeches out the beneficial nutrients.

[Deleted]

Nov 6, 2017 8:30:13 GMT -5 kit said:

I don't grow them, I just eat them. Brussels sprouts, like broccoli and cauliflower, are high in sulforaphane which has been shown to have potential anticancer properties. However (I got this from my doctor) they're also high in Vitamin K which helps clotting of the blood, so they shouldn't be eaten too often by people who are taking an anticoagulant blood thinner. After having a stroke 3 months ago, and now being on a mild blood thinner, I have to be careful to not eat too much of them.

But for people who this isn't a problem for, it's suggested that broiling, steaming, or stir-frying is the best way to prepare them. Boiling just leeches out the beneficial nutrients.

That is true of spinach too. I didn't know you had a recent stroke. I hope all is well with you, Kit.

[Clipper]

What mild blood thinner are you taking Kit? Just curious. I am taking Eliquis and the doctor told me that it is not affected by eating greens. I eat a salad at most meals with the exception of breakfast of course, and quite often will have a small salad if I get hungry in the evening. I also eat cauliflower, fresh steamed spinach, or broccoli several times a week. Maybe I need to check back with his office. He might not have realized what a veggie freak I have become, lol.

[Deleted]

Nov 6, 2017 19:58:27 GMT -5 Clipper said:

What mild blood thinner are you taking Kit? Just curious. I am taking Eliquis and the doctor told me that it is not affected by eating greens. I eat a salad at most meals with the exception of breakfast of course, and quite often will have a small salad if I get hungry in the evening. I also eat cauliflower, fresh steamed spinach, or broccoli several times a week. Maybe I need to check back with his office. He might not have realized what a veggie freak I have become, lol.

Just be careful standing still on moist fertile soil you might take root!