Brussel Sprout recipes?

[Guest guest]

We love them but the only way I have cooked them is to put them in a

baking dish, coat in olive oil and sea salt and roast them. Crispy on

the outside, hot and soft on the inside. Mmmm!

 

Wondered if any of you had other yummy ways to serve this

misunderstood veggie. I find many people I talk to say YUCK when I

mention them. I guess they have flashbacks of eating bland ones when

they were young.

 

Any recipes would be appreciated. I have been buying them at the

Farmer`s market, blanching, and freezing so that I have plenty for the

winter.

 

Heidi

[Guest guest]

My whole family thinks of these as a favorite.

We always steam them and serve with earth

balance and salt. Yum yum yum.

 

 

 

 

Heidi <heidiiiii

 

Sunday, August 24, 2008 2:52:06 PM

Brussel Sprout recipes?

 

 

We love them but the only way I have cooked them is to put them in a

baking dish, coat in olive oil and sea salt and roast them. Crispy on

the outside, hot and soft on the inside. Mmmm!

 

Wondered if any of you had other yummy ways to serve this

misunderstood veggie. I find many people I talk to say YUCK when I

mention them. I guess they have flashbacks of eating bland ones when

they were young.

 

Any recipes would be appreciated. I have been buying them at the

Farmer`s market, blanching, and freezing so that I have plenty for the

winter.

 

Heidi

 

 

 

 

 

 

 

[Guest guest]

I LOVE Brussel Sprouts. 

 

This recipe is from another veggie group, I think. I only make this with sprouts

and tomatoes from the farmers' markets:

Brussels Sprouts Provencale

 

This recipe is easy to adjust to how many Brussels sprouts you have. Just follow

the basic technique and adjust the amount of oil and butter to the quantity of

veggies you¢re using.

 

2 pounds Brussels sprouts

2 tablespoons olive oil

1 tablespoon butter

3 medium tomatoes, diced

2 teaspoons garlic, crushed

1 medium onion, diced

1 teaspoon fresh herbs, chopped

salt and freshly ground black pepper

1 tablespoon Parmesan cheese

 

Bring a large pot of salted water to the boil. Cut off stem ends of Brussels

sprouts and remove any wilted or damaged leaves, plunge into boiling water and

cook until tender but still bright green, about 10 minutes. Remove and drain

well. Heat oil and butter in a pan and cook onion and garlic until softened, but

not browned, about 5 minutes. Add

diced tomato and herbs. Season to taste and cook 1 minute longer to heat

through. Arrange Brussels sprouts in a serving dish and spoon

tomato mixture over the top. Sprinkle with Parmesan cheese and serve

immediately.

Serves 6.

 

 

 

 

Here is a recipe from Stonyfield farms,

 

 

 

 

 

Ingredients

 

2lbs fresh Brussels sprouts

Pinch of salt

Black pepper to taste

1 cup Stonyfield Farm organic lowfat plain yogurt

1 cup Newman¢s Own Parmesan & Roasted Garlic dressing

 

Topping:

Shavings of parmesan cheese to garnish

 

 

 

Directions

 

With a small knife trim the base and discard the outer layer of leaves. Score an

X in the center of the base for each sprout. Steam for about 5 minutes or until

tender. Place cooked sprouts into a bowl and season with salt and pepper to

taste. Blend together yogurt and dressing. Mix all ingredients and serve.

Garnish with Parmesan shavings.

 

 

 

 

Yields

 

8-10 servings

 

 

 

Nutrition Facts

 

Calories 140; Total fat 9g; Cholesterol 0mg; Total Carbohydrates 11g; Protein

4g; Fiber 2g

 

--- On Sun, 8/24/08, Heidi <heidiiiii wrote:

 

Heidi <heidiiiii

Brussel Sprout recipes?

 

Sunday, August 24, 2008, 2:52 PM

 

 

 

 

 

 

We love them but the only way I have cooked them is to put them in a

baking dish, coat in olive oil and sea salt and roast them. Crispy on

the outside, hot and soft on the inside. Mmmm!

 

Wondered if any of you had other yummy ways to serve this

misunderstood veggie. I find many people I talk to say YUCK when I

mention them. I guess they have flashbacks of eating bland ones when

they were young.

 

Any recipes would be appreciated. I have been buying them at the

Farmer`s market, blanching, and freezing so that I have plenty for the

winter.

 

Heidi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

We boil them for three minutes, drain and lighty coat with S & P and

" Naturally Preferred, Organic Goddess Dressing. " Delicious.

SoyPalmtree PS: My 17 y/o daughter considers a big, steaming bowl of

brussel sprouts *comfort food*. (You know you're vegan when...)

 

On Sun, Aug 24, 2008 at 12:52 PM, Heidi <heidiiiii wrote:

 

> We love them but the only way I have cooked them is to put them in a

> baking dish, coat in olive oil and sea salt and roast them. Crispy on

> the outside, hot and soft on the inside. Mmmm!

>

> Wondered if any of you had other yummy ways to serve this

> misunderstood veggie. I find many people I talk to say YUCK when I

> mention them. I guess they have flashbacks of eating bland ones when

> they were young.

>

> Any recipes would be appreciated. I have been buying them at the

> Farmer`s market, blanching, and freezing so that I have plenty for the

> winter.

>

> Heidi

>

>

>

 

 

 

[Guest guest]

You are so lucky to have all those fresh brussels sprouts. Yum!!!

 

Here is a link for a recipe that's so easy and delicious. It can also

be made non-dairy easily by sauteeing with oil instead of butter (and

vegan, depending on the noodles, I guess).

 

http://www.epicurious.com/recipes/food/views/FETTUCCINE-WITH-BRUSSELS-

SPROUTS-AND-PINE-NUTS-240591

 

www.epicurious.com has tons more Brussels sprouts recipes. It's my go-

to Web site when I have one ingredient in abundance and am seeking

recipes. You just have to plug your ingredient(s) in the search space.

 

Another way I love 'em: This might be strange, but I steam them in the

microwave or on the stove and then pour on some (low-sodium) soy sauce.

It is so tasty, and fat free.

 

Regards,

Beth

 

 

, " Heidi " <heidiiiii wrote:

>

> We love them but the only way I have cooked them is to put them in a

> baking dish, coat in olive oil and sea salt and roast them. Crispy on

> the outside, hot and soft on the inside. Mmmm!

>

> Wondered if any of you had other yummy ways to serve this

> misunderstood veggie. I find many people I talk to say YUCK when I

> mention them. I guess they have flashbacks of eating bland ones when

> they were young.

>

> Any recipes would be appreciated. I have been buying them at the

> Farmer`s market, blanching, and freezing so that I have plenty for the

> winter.

>

> Heidi

>

[Guest guest]

, robin koloms <rkoloms wrote:

>

Thank you Robin. I am definitely going to try the first one. I have so many

tomatoes from the

garden this year, now I can find another use for them. Mmm!