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"I want to try brussel sprouts...I know you recently had them - how were they cooked? I am nervous about it.."
I'm so glad you asked! A few weeks ago was the first time I'd ever tired them. My cousin Ashley made them and let me taste a few. It was so delightful! That week I went out and bought a bag of frozen ones myself. They've been sitting in my freezer ever since...until yesterday.
I did some research and apparently you can steam, braise, fry, boil, roast, and bbq brussels sprouts. The ones I tried that Ashley made were roasted. I knew that I liked that method, but wanted to make sure, so I roasted and braised two batches at the same time so I could get an accurate taste test. Here were the recipes...see the end of the post for the results.
roasted
Roasted Brussels Sprouts:
Preheat oven to 350 degrees. put foil on a cookie sheet (for easy clean up, of course). put as many frozen brussels sprouts as you want on the cookie sheet. drizzle with some extra virgin olive oil. Sprinkle with salt and pepper....not too much salt though (I made that mistake!).
Put cookie sheet in the oven for about 15 minutes, then move the sprouts around on the sheet and bake for another 15 minutes of until soft.
Enjoy!
Roasted Brussels Sprouts:
Preheat oven to 350 degrees. put foil on a cookie sheet (for easy clean up, of course). put as many frozen brussels sprouts as you want on the cookie sheet. drizzle with some extra virgin olive oil. Sprinkle with salt and pepper....not too much salt though (I made that mistake!).
Put cookie sheet in the oven for about 15 minutes, then move the sprouts around on the sheet and bake for another 15 minutes of until soft.
Enjoy!
braised
Braised Brussels Sprouts
(recipe from America's Test Kitchen)
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoon)...i used green onions
salt
8 oz. small brussel sprouts, stems and ends trimmed, discolored leaves removed, and halved ( I just used frozen and defrosted them a little)
3/4 cuo low-sodium chicken broth
pepper
1. Melt the butter in a 10 inch nonstick skillet over medium heat. Add the shallot and 1/8 teaspoon salt, and cook until softened, about 2 minutes. Add the sprouts, broth, and a pinch of pepper and bring to a simmer. Cover and cook until the sprouts are bright green and almost tender. 7-10 minutes.
2. Uncover and continue to cook until the sprouts are tender and the liquid is slightly thickened, 3-5 minutes. Season with salt and pepper to taste and serve.
And the winner is:
ROASTED!
The reason why I liked the roasted better was because it came out with nice crispy sides and brought out more of the sprout's flavor. The recipe was more simple too, and although the cook time was a little longer than braised, it was worth the wait.
The braised wasn't bad, but I didn't like that it was lacking the browned, almost caramelized edges that the roasting gives. It was slightly too juicy for me.
Braised Brussels Sprouts
(recipe from America's Test Kitchen)
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoon)...i used green onions
salt
8 oz. small brussel sprouts, stems and ends trimmed, discolored leaves removed, and halved ( I just used frozen and defrosted them a little)
3/4 cuo low-sodium chicken broth
pepper
1. Melt the butter in a 10 inch nonstick skillet over medium heat. Add the shallot and 1/8 teaspoon salt, and cook until softened, about 2 minutes. Add the sprouts, broth, and a pinch of pepper and bring to a simmer. Cover and cook until the sprouts are bright green and almost tender. 7-10 minutes.
2. Uncover and continue to cook until the sprouts are tender and the liquid is slightly thickened, 3-5 minutes. Season with salt and pepper to taste and serve.
And the winner is:
ROASTED!
The reason why I liked the roasted better was because it came out with nice crispy sides and brought out more of the sprout's flavor. The recipe was more simple too, and although the cook time was a little longer than braised, it was worth the wait.
The braised wasn't bad, but I didn't like that it was lacking the browned, almost caramelized edges that the roasting gives. It was slightly too juicy for me.
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5 comments:
I was the one who asked!! It didn't ask me for my name when I did it. Any how THANK YOU!! We will try them roasted in the very near future. I will let you know how it goes! :)
Mmmmmm....
Thanks for the techniques. I will try roasting them net time. My favorite was to have them is to saute them with 1/2 a large onion, chopped and 1/2 pkg of bacon, cut into small pieces, seasoned with slat and fresh ground pepper. Put all in the pan at the same time and cook on Medium heat. Everything gets all caramelized and yummy! Even people who don't like brussel sprouts love them.
How funny, i've been looking at your blog forever and just figured out that it was you.....love it!!!
Anyways, try cooking/saute Brussels Sprouts in apple cider....it is by far the best way i've ever had them.
(always drizzled with butter after they are cooked )
I'm for Team Roasted. Sooo delicious with truffle oil drizzled on top :)
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