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cup chicken broth (or water, though it'll lose some taste)
tablespoon butter (optional, but it definitely raises the flavor)
Flavor boosters (lime juice and/or zest, paprika, curry powder--whatever you tend to like)
Rinse the sprouts and remove any remaining stems/discolored leaves.
Cut all sprouts in half from tip to stem. Really small ones do not need to be cut.
Add all ingredients to saucepan or frying pan. Bring to a boil in over a medium-high heat.
Once it reaches a boil, cover and lower heat to a simmer. Cook for about 6 minutes. Remove cover and stir occasionally until almost all of the remaining liquid cooks off.
- 1 tablespoon olive oil
- 2 teaspoons crushed garlic
- ¼ white onion, chopped
- 1 (16 ounce) package trimmed Brussels sprouts
- salt and ground black pepper to taste
- garlic powder to taste
Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.
Wash brussell sprouts and drain.
Slice the heart, or stem, end of a sproat about 1/3 into the main ball to remove the tough stalk part. Throw it away not recommended for garbage disposal.
Throw away the first few outer leaves away particularly browned or limp ones.
Slice the sproat in half toss halves and any loose leaves into mixing bowl. (the half should mostly stay together like a mini-lettuce wedge.)
Continue till all sproats are halved.
Drizzle oil over all the sproats while gently mixing in the salt, pepper & herbs.
Place sproats with flat/cut face down on grill pan, sauté pan or baking sheet (alum covered)
Keep any loose leaves for adding later
Grill or sauté or bake the sproats for 10 mins on med high heat till brown, slight blackening occurs on face down side.
Made these for Christmas dinner and they were DEVINE!! I ate too many, and felt kind of sick. oh well! I also kind of doctored them up with onion and garlic. and proceeded as directed. DH doesn't really care for them and he said "these are good". Thanks for the recipe.
My kids liked it, even the one who doesn't care for veggies, but I thought the sprouts were way overcooked. I made per the recipe and added garlic to the butter. I tasted prior to adding the cream and the additional cook time and thought it tasted fantastic! Next time I'll stop there, or just add a couple tablespoons of cream and give it a quick simmer and serve. 35 minutes of simmering turned the sprouts to mush.
This is an old family recipe with 2 slight variations. We shread the sprouts first, thick slices, and we add a bit of nutmeg. The nutmeg and the cream are perfect compliments. Don't over cook, but try to get a brown crust going on. We have converted almost every brussel sprout hater into a lover with this recipe. (6 year olds don't count.)
This was a terrific side dish with fish. I followed the recipe, but got sidetracked (darn kids) toward the end. I caught these just before the burned. My sauce basically carmelized onto the sprouts, but tasted wonderful. They did reheat well for lunch the following day. Thanks for a tasty recipe!
If I could go higher than four stars, I would. I already enjoy brussels sprouts so I was not looking for a recipe that would make me like them, but this one enforced that "aaaaah" feeling. I made these exactly as directed, then stole an idea from another brussels sprouts recipe and laid them on a bed of pine nuts and topped with Amish Bleu cheese. The sweet cream mixed with the tart bleu and nutty flavor is just wonderful. Thanks for this recipe I will definitely use it again!
This recipe was amazing! They were even better as leftovers after they had marinated in the cream over night.
Oddly, Sprouts and spinach were the only vegetables my mother could get me to eat. Often considered one of the most disliked of vegetables, Sprouts are full of vitamins, inexpensive when bought in season (late Autumn and Winter) and very easy to prepare. I like the way they look when served. Brussels Sprouts add an interesting texture along with a complimentary splash of vibrant green colour to the dinner plate. This would be a unique and attractive side dish to any holiday meal or any meal for that matter. The addition of heavy cream (aka whipping/35% cream) makes for the unexpected A rich and balanced, smooth, just right sauce. I am always grateful when a recipe's directions are easy to understand and follow, producing results exactly as promised. High marks for this one.
Roasted Brussels Sprouts
Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts&mdashplus it's SO easy. Toss them with olive oil, spread them on a sheet tray, and let them hang out in the oven for a half an hour. The best part? The crispy edges. Below are some general guidelines to ensure your Brussels crisp up and don't steam.
Don't line your sheet tray.
Parchment paper is great for baked goods like cookies and brownies, but not needed for roasting. Veggies have a much better chance of crisping up when placed directly on a metal baking sheet.
Don't overcrowd your pan.
As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
Keep the heat high.
Want deep caramelization in a short amount of time? High heat is the way to go. Roasting at a lower heat will eventually give you some golden veggies, but we prefer hot and fast because it leaves the sprouts with a little bit of crunch. Al dente Brussels sprouts, if you will.
Keep 'em cut side down.
As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you've dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. We even like to go through and flip the last stragglers. It'll be worth it in the end.
Don't mess with them.
Those cut sides will take awhile to caramelize, so give 'em a chance! If you're stirring your veg every few minutes, they won't have enough time on any side to get that delicious golden color. Before giving your sprouts a big stir, check the undersides to make sure they're done caramelizing. If you've got the color you're looking for, give them a stir to allow them to get a little color on their rounded sides.
Looking for more ways to prepare Brussels Sprouts? Start with this Cheesy Brussels Sprout Casserole&mdasheven sprout "haters" won't be able to resist.
Have fun with variations.
This is a very basic and simple recipe. with endless opportunities for variations. Feel free to add hearty freshly chopped herbs, like thyme or rosemary. Or, a few smashed cloves of garlic to infuse a super savory flavor. Ground spices, like cumin, coriander, and chile powder, are also great ways to elevate the vegetable side.
Save the leftovers!
Leftovers store well in an airtight container to 3 to 5 days after cooking. And they taste particularly amazing when thrown into a quesadilla, grilled cheese, or skillet of fried rice.
Made them? Let us know how it went in the comment section below!
Editor's Note: This recipe was edited on March 11, 2020.