<p>Another one here who roasts them. I cut them in half, put a little olive oil in roasting pan, toss them in, then turn them with the cut half facing up. I sprinkle adobo powder and cumin and sometimes sprinkle grated parmesean cheese. Roast on 350 degrees about 45 minutes. I have also put a little chilli or curry powder on depending upon the rest of my menu. I also roast asparagus, cauliflower and peppers the same way.</p>
<p>Back when I steamed them - I used a timer. Never had any issues with overcooking. But I like oven roasting (usually with a bit of olive oil, sometimes covered part of the time, sometimes with garlic or onions.) I also like to halve them and put them in a cast iron skillet, again covering part of the time helps them cook faster - I do was interesteddad does sometimes and add a little marsala wine. Bacon bits, left over bacon grease, fresh bacon all go well with the flavor profile. Shredding and sauteing is the quickest of all.</p>
<p>You know what really, really good oven roasted? Fennel. Wow! It’s amazing. I don’t even really like fennel that much. (It takes a long time though - almost 40 minutes at 400 degrees for the caramalized flavor to come out.)</p>
<p>My husband loves Brussels Sprouts, but I never made them because I did not like them, at all! A couple of years ago, my nephew who is a chef made some for a holiday meal. They were quartered, roasted with olive oil, garlic and bacon, so yummy! So now they are in my regular rotation, always roasted, but I change up the seasonings depending on what else we are having.</p>
<p>I cut them in half and saute them in olive oil with pancetta and garlic. </p>
<p>I don’t. :)) </p>
<p>I’m cut them in half, put them flat side down little bit of oil in a pan. Then I char them just a bit, add a dash of chicken broth and put a lid on the pan. Once they are heated through all the way and just a tiny bit tender, remove the lid, add a bit more EVOO (or Ghee) and char a bit more. Finally toss with pepper flakes and parmesian cheese. </p>
<p>Roasted are great. Will try the added bacon bits, sounds fantastic. And will also roast some cauliflower. </p>
<p>Interesteddad once posted a recipe for brussels sprouts which sounded unbelievably good. Maybe he’ll show up and weigh in.</p>
<p>My husband loves them. He likes to eat them 2 or 3 times a week. I hate them. Our solution is that we buy the Birdeyes steamfresh in a bag. No work for me.
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<p>Interesteddad’s recipe for brussel sprouts and other ways to use marsala: <a href=“Ideas for using Marsala wine? - #5 by interesteddad - Parent Cafe - College Confidential Forums”>Ideas for using Marsala wine? - #5 by interesteddad - Parent Cafe - College Confidential Forums;
<p>PS They are awesome.</p>
<p>
???
Unless you’re using a costly high fat alternative like Plugra or your mother’s butter has gone rancid, butter is butter and there’s no high or low quality. (There can be some variations in flavor based on what the cows have eaten, though.) </p>
<p>These versions all sound great! There’s a restaurant in DC called Zaytinya that serves Brussels sprouts flash-fried and topped with garlic yogurt and a sprinkling of barberries (there’s some coriander in there, too). They are amazing; turned me into a Brussels sprouts lover. </p>
<p>Actually butter isn’t butter. Butter in Germany, for example, is made from sour cream while we make it from sweet cream. And my husband can always tell the difference between store brand butter and the more expensive ones.</p>
<p>As about everything, food is a matter of personal taste. I think people tend to like the products they grew up with. That is why some do like the chocolate taste of Hershey’s over the taste of European-made chocolates. And probably why a good number of customers switched from Nutella to the newer Jif offerings that emulate the original. When it comes to butter someone who see no issue with butter from Land O Lakes might not really like the butters that offer a different flavor or even color. Of course, the people who were lucky enough to taste butter that come from small farms in France, Belgium, Denmark or Ireland might have a different opinion. For instance, it would be hard to dislike a superb butter such as Echiré, but some might. In the end, I simply think that most consumers in the United States are not <em>yet</em> fascinated by the various ultra-gourmet brands and settle without hesitation to the products that are easily obtained at their massive store chains and make an occasional trip to Trader’s Joe or Costco for a small change.
PS I think that there are butters that really, really taste much better than their US counterparts. This said, sooner or later, just as Budweiser became Belgian, the day that all US butter will be French through Lactalis is near. Or all industrial breads will be Mexican via Bimbo! :)</p>
<p>yeah my mom buys the land O lakes kind for herself, while i get the kerrygold “pure irish butter” type. it can be around twice as expensive but per calorie its still pretty affordable. it just tastes so much better. i eat 4 8oz rectangles of it a week, but i basically live off brussell sprouts and this butter, lol. and compared to this my mom’s tastes so stale and flavorless. it’s not even a lack of flavor but there’s something off tasting to me about it, like how mine tastes when it gets exposed to air too much. and its consistency is worse too, it flakes off in pieces while mine is a bit softer. </p>
<p>Fwiw, one of the reasons why people do not like Brussels sprouts in addition to being poorly prepared and cooked is that they contain hydrogen sulfide gas … which is known to cause unpleasant secondary effects. One way to reduce the problems is to quickly boil the sprouts for 3-5 minutes and let them cool off before cooking again with your favorite method. To curb the taste some find unpleasant, it helps to add a bit of sugar in the boiling water (this is similar to the caramelized effect obtain when roasting with balsamic vinegar) and make sure to cut a good portion of the stem as well checking for old leaves. The preliminary cutting can be done a day earlier if needed. </p>
<p>Just as it works for the best “french fries” the double cooking does wonder to great food. :)</p>
<p>NEVER. I always hated Brussels sprouts (I’m a “bitter taster”). I remember gagging on them as a child. Since my taste has changed over the years, and I am able to stand a lot of foods I previously disliked, I thought I’d give Brussels sprouts another try. So I bought some, steamed them, buttered them, and tasted them. . .GAG–they were just as horrible as I remembered. Horrible bitter aftertaste. Never again. Two other foods I won’t eat: fresh cilantro–tastes like soap to me, and liver. (I am not a picky eater, btw–I’ve had things like snails, durian, caterpillars, “mountain oysters,” etc.)</p>
<p>Slice brussells sprouts into three, saute 5-10 mins, add a little flour, cream and milk so you have a nice thickish sauce…sprinkle parmesan cheese and bake in oven for 20 mins…delish!!!</p>
<p>Roasted in the oven or pan-roasted, in both cases in olive oil, usually with minced garlic, sea salt, and fresh black pepper. If pan roasting and if I have prosciutto in the house, I chop and brown that first, then add the sprouts. I cut the sprouts in thirds from top to bottom after trimming base.</p>
<p>I also like Julia Child’s recipe which involves blanching and shocking trimmed sprouts, then quartering them and browning in butter. </p>
<p>I have a neighbor dairy farmer who used to sell butter made from clabbered cream from their herd of Jerseys. It was the platonic ideal of butter. (Akin to the “sour cream” butter mentioned above.) Alas, the state required her to put in a separate kitchen to make it, so it is no more.</p>