After I posted about my sister helping with the recent big
family dinner by par-broiling her Brussels sprouts, I heard from my other
sister about how she makes hers. She wrote to me in the spirit of a friendly
suggestion, but this being brother-versus-brother Super Bowl Sunday week (for
those not keeping score, the two teams in the Super Bowl this Sunday, San
Francisco and Baltimore, are coached by brothers—Jim Harbaugh, of the 49ers, and his older brother, John, of
the Ravens), I thought I’d spin it a different way: As a Brussels Sprouts
Showdown.
I asked my other sister to elaborate on how she makes hers,
and here’s what she said:
I have always loved Brussels sprouts, but never could cook
them the way I would get them in good restaurants. Then our brother and his
wife started showing up at holiday meals with their delicious Brussels sprouts
with bacon. They kept telling me to cook them fast at a high temp. Given my
issues with trying new things, trusting people to really know what they are
talking about (etc….the usual neurotic stuff that kicks around in my head), I
didn't heed her advice for a long time. Finally, and only recently, I took the
leap and put in a batch at 425.
They were perfect. Nice and crispy on the outside and just cooked
through inside and NOT MUSHY!!!! Needless to say, I was more than thrilled and
much chagrinned that I hadn't tried it earlier. If you want my recipe, it is
beyond simple: Wash the Brussels
sprouts and cut an X in the bottom of each. As the outer leaves fall off, just
add them to the pan. They will crisp up really nice. I add olive oil to just
coat them, salt and pepper and in they go. You have to keep an eye on them and
stir them around every once in while. They cook very fast, about ten to fifteen minues, and are excellent.
How do you make your Brussels sprouts? And who will you be
rooting for come Sunday, San Francisco or Baltimore? I know who I’ll be
favoring (Go Kaepernick!), and just so you don’t get the wrong idea, I won’t be
serving Brussels sprouts on game day—I’ll be making chicken, sausage, and oyster gumbo, in honor of the host
city, New Orleans.
I love Brussels sprouts – also tired of them being mushy, I have taken to cooking them over a very high heat in a slightly oiled wok. They are wonderfully browned on the outside and crunchy on the inside. I add what ever spices strike my fancy at the time.
I’m a big fan of Ottolenghi’s recipe for Brussels: Pan-fried brussels sprouts and shallots with pomegranate & purple basil
i chop off the bottoms(thats what Mom did) oven roasting high heat with olive oil and sea salt,my oven it takes about 15 minutes.
in the summer i make a cold sprout dish using frozen sprouts cook them the same way then add cracked pepper 2 tblsp. vinegar mix that together then cool it down and then add a rough chopped tomato…perfection.