@@dremy101 Is canola oil not vegetable oil? I thought it was vegetable oil called "canola" because it's from Canada. I'm not joking. Is it not vegetable oil? What is it, then?
@@Kube_Dog sorry for the late response. No it's not. Canola comes from the rapeseed plant. And it's much healthier than vegetable oil and it's good for frying. It's lighter too
@@dremy101 Thank you. There is so much pro and anti Canola opinion out there. I don't know what to conclude. Dr. Berg has it on his No List in another video.
My dad used to try to make me & my sister eat brussels sprouts, but he would boil them and we were like 6 years old so we refused. One day he threw a fit and said, "It's just a vegetable! Even the animals will eat them!" and he tried to feed them to our guinea pigs. The pigs wouldn't eat them either. I have never seen a grown man so enraged at tiny animals.
@@katieholden3675 lol - have you tested that?! If it's true it'll be because boiling water removes air trapped between water molecules (the stuff fish breathe). Burnt food causing cancer is extremely unlikely but theoretically a possibility (lab mice given extremely high & sustained doses get cancer) and toxins called acrylamides build up (in wayyy lower levels than has ever been tested for cancer) when starch in food burns. Lots of research has now been carried out specifically looking for evidence of acrylamides & burnt food causing cancer in humans and none has been found. None. Even if evidence is found, the effect will be so negligible it'll never outweigh the risk of dying from something like choking on a boiled sprout while reading this comment.
@@UnDisclosedb0ss never try to use logic online. Thoose electro magnetic radio ACTIVE waves used inside microwave ovens will rot your anus if you dare stare at it for longer than 10 secounds.
How we prepare Brussels sprouts in Belgium in classic Belgian-French cuisine: Step 1: do not cut them in half but rather make a cross incision at the bottom. Step 2: Boil salted water and put the sprouts in the boiling water for 5 mins. After 5 min you cool them down with cold water until they are completely cooled down , this preserves the colour, mitigates the odour and keeps them crispy. The french cooking term is 'Blancher' Step 3 : Melt butter and stew them for another 10-15 minutes in a pan with a thick bottom and no lid .(depending on how roasted you like them) Step 4 : My grandmother always added smoked bacon in small snippets for extra flavour. -Brussels sprouts taste the best when they are harvested from the field when it is freezing, it adds a lot to the flavour, they are one of the few vegetables that stay on the field in winter. -Cutting them in half will save time perhaps but you will lose the flavour (the stem not the leaves contains the flavour) -Preparing sprouts takes time and there are no shortcuts just like cauliflower and other members of that family. -The 'Blancher' part is essential when preparing them, it makes a huge difference in taste and colour. This blancher is the reason they taste better in restaurants because they do not skip on this part. -Brussels sprouts, when served need to have a fresh vivid green colour (and not yellowish), crispy exterior and the interior should melt like butter.
Yep, almost every time. Just not this time. Butter will burn if you keep it for 30+ min in the oven with such high heat. Not cool, not tasty.. believe me, i tried it.
I seriously ordered broccoli from a restaurant vs french fries thinking I was being healthy, it was literally served in a pool of butter. That was in the south so I shouldn't be surprised, but still kind of disappointing.
My mother used to flippin boil em. No salt or anything. Last Christmas I decided to cook em for her, we roasted them with a good dash of salt. Best ones I've eaten, and now I look forward to this Xmas with my secret weapon of honey and vinegar :) so ty!
I had sprouts for the first time yesterday, and they were boiled sans salt or anything else. I can understand why people don't like them, but my god, there's so much cuisine potential to those little balls!
I once made brussel sprouts on a cast-iron with red onion, seasoned rice wine vinegar, peanut oil, sesame seeds and brown sugar. Since I didn't have roasted sesame seeds, I tossed them into the pan to roast. Then something strange happened: Once I added the brown sugar, the sesame seeds clumped together into these sweet & crunchy sesame nuggets! When I said I made this once, I lied... I make it *all the time!*
Yep. I like to fry a couple pieces of bacon in my cast iron skillet, then sear the bottom of the sprouts til they get a lovely caramelization going. Then I finish them in the oven. Gorgeous color, lovely crisp outside and buttery smooth inside. Its nearly impossible to keep everyone from eating them before dinner is actually served
Step 1: cook half a thing of bacon Step 2: remove bacon from oil Step 3: add sprouts to bacon grease Step 4: stir em every few mins Step 5: eat some bacon Step 6: towards the end (20 mins), make a hole and add minced garlic Step 7: stir once the garlic smells garlicky Step 8: add crumbled bacon and salt and pepper Step 9: eat.
Finally! Someone else said it! The only reason why people don't like vegetables is cause they don't know how to season or cook them. I always say this and my friends look at me like I'm crazy cause they can't cook lol
Love the tip about preheating the sheet pan! LOL I've been disappointed by several restaurant's brussel sprouts -- they always seem to come out mushy in the middle and just swimming in overly sweet balsamic! The trick I like to use is cutting the sprouts in fourths -- that way the steam that's being generated inside the sprout has some place to escape plus it gives me more sides to sear :)
Brussel sprouts are one of my favorite vegetable. Of course I love them sauteed in bacon greas, black pepper, and garlic... but I love them so much you could steam them and serve them plain and I would gobble them up just for their natural flavor.
I did this today with Chrissy Teigan's recipe for sprouts in her 1st cookbook. I ignored her roasting instructions and did closer to 40 minutes in the sheet pan I had cooked bacon in. They looked professional.
I'm late to the party and just saw this. Basically you confirmed what I had to learn after multiple batches. Also wanted to share that my favorite thing about your videos is I feel like as long as I had Brussel Sprouts I could roll into my kitchen and just make them with what you suggest. No need to watch it 12 times over or figure out some intricate thing I'm not doing. I watch a lot of YT cooking videos and I really feel like your brand of applicable cooking videos was something I'd wish I had in my 20s.
This is the BEST Brussels Sprouts recipe/roasting method I have used! I used to make them like you described at the beginning of your video, but I used your method and they were a huge hit!! Thank you for sharing this recipe!!!
I make incredible sprouts, and I cook them in a 525 degree oven with a pre heated sheet pan for about 40 mins, stirring every 10 mins. If you don't have the ingredients for the vinaigrette, but do have balsamic vinegar, you can sprinkle that over them fresh out the oven, while in the pan, the pan will smoke a bit, but it also helps it "Set" on the sprouts. People go crazy over them.
Shhhh! He's our little secret! If he blows up, then I won't be nana's favorite little kitchen helper for the holidays! Lol jk Internet Shaquille you deserve more than a million, good luck, we got you.
I really need to know the story behind this channel name. Who, what, where, why and how? It’s too interesting ‘Internet Shaquille’ with an avatar of Charles Barkley and you give cooking advice.
This is my first comment after 20 years on UA-cam. And i just wanted to appreciate how well, articulate, and creative your content is. Really refreshing to see. Keep it up brother!
Yes, the basic idea is: A set of instructions on how to do something isn't copyrightable. A list of ingredients is a basic-fact "how to do a thing." However, the particular expression of that list is the copyrightable part -- the creative/artistic part. This includes the banter in the recipe, the specific words used (other than basic terms like "cook," "fry," "sautee," "tablespoons" and so on, which are obviously necessary to the sense conveyed), and, in cookbooks, the selection of which recipes (so you can always "steal" a recipe and publish it, but you can't wholesale steal the set of recipes from Book A and make nearly identical Book B and get away with it). I'm still wondering how this overlaps with Patent and Trademark laws, though. I'm not nearly so sure of that side. But I'm pretty confident in saying that (a) you're fine just publishing a video of you making any recipe you please, with the exact (fact-based) step-by-step instructions and same ingredients and same measurements as in the original, and (b) if the company sues you over this, they probably have no case but most UA-camrs wouldn't have the means to fight back, so it's a form of Chilling Effects. Ah well.
I cook brussel sprouts in a giant skillet over the range. Low and slow in a bath of butter. You'll get an excellent flavor with this crispy brown to golden exterior, you can even steam them for a couple minutes prior if you like yours a bit more mushy.
I didn’t grow up with Brussels sprouts, but almost anything involving kids in movies and tv sure liked talking about how “disgusting” they are. So I was really scared to try them when I first got a hold of them in my mid-20s. I sautéed them in butter and a little bacon fat (because what vegetable _doesn’t_ taste good with either of those?) alongside onions until they caramelized and it was super good! I think people hate them so much because they don’t give Brussels the TLC they deserve.
@@French_Canadian_Pea_Soup I burned the shit out of my Brussel sprouts after I forgot them in my air fryer. They still good. Burn or caramelized I will still eat my Brussel sprouts
@@Chemeleon15 No. It's the heat. Only a few seconds, and the damage is done. Maybe time and higher heat can do a little more damage, but the primary damage is done fast at below boiling point. And obviously, if you boil or create steam, you're above boiling point. I'm not trying to have a stupid YT argument. I'm just telling you the truth, which you can take or leave.
I make Brussels sprouts in my Air fryer. I use the “Air Roast” button. 1. Cut them in half. Wash and dry. 2. Drizzle olive oil, a few pinches of salt and pepper 3. Air roast for 7-10 minutes ( shaking at the half mark) 4. Remove and add balsamic glaze (purchase from Costco) 5. Sometimes I add a dash of bacon bits. Voila! The best no hassle Brussel sprouts ever with the crisp and char I love! 🥰😍
I’m not the Reddit guy... but he did bring me here. Another fantastic video, ate your frenchtoasted pizza just last week and loved it. When I wanna knock veggies out of the park I like to toss all that goodness into a packet (usually foil for survivability) and either oven roast it or, if its summer time I bbq em. I’m really excited to try them straight on the sheet pan, I wholeheartedly agree with what you said about the way most of us season vegetables. Keep up the good work!
Krazie Kanuk whoever this mysterious guy is, he just did his work, and the comments section is already full of le epic bacon narwhal bill Murray guys complaining about not enough bacon in the recipe. God bless reddit.
Sure. But that wasn't the point of the video. Anyone can do "fine". This is aimed at imitating restaurant grade techniques and quality. There's a difference. Whether or not it matters to you is another, irrelevant, matter.
My father used to say "it masks the awful taste of ." He served us kids sprouts gently steamed tossed with with liberal browned butter, salt, pepper, and garlic.
I did this with the dressing but I used red wine vinegar and a small yellow onion instead of sherry vinegar and shallot. It was amazing. I'm addicted. Best sprouts I've ever made. Thanks!
Sumit Shrestha My response is usually a lot ruder. Usually along the lines of “because I grew up knowing what good cooking tastes like and even when I ate meat, I wouldn’t touch the shit you think is food.”
Yeah, it’s really not hard at all! Eggs and dairy satiate all my animal-product needs. Meat is delicious, but it would really be a great thing if people recognized that you don’t need meat every single day and especially not in these utterly decadent amounts. Now vegan, that is a different matter altogether…
@@wellesradio it really is weird how we produce so much absolute garbage meat products just to fill that hunger! Honestly, once a week some nice meat is better than low quality, overprocessed “high in garbage additives to make it look and taste halfway edible” sausages, “pepperoni” pizza etc. every day.
Who knew that brussle sprouts could ever be bringing me so much liiiiffe. Thank goodness I chose to opt "yes" on that chaise lounge I was so on the fence over & thank my lucky stars I'll have somewhere to swoon. Yes. Swoon. I adore.
I ordered Roasted Brussels Sprouts with Sriracha at a restaurant. They were amazing! I was able to recreate it at home, and they look and taste exactly the same. I'd never had luck with them in the past...until I watched this video. Thank you!
2:00-2:15: That right there is what I tell all of my friends who are afraid to try a vegetarian or vegan diet. Meat doesn't matter: preparation, seasoning, and sauces matter.
I can't eat entirely vegan/vegetarian because of chronic illness (long story) but my family, including my 8-year-old, only eat meat once or twice a week. Sometimes more on weekends if we go out, but still. It saves us money, it's delicious if you find the right recipes/methods, and I think it's good for my kid to grow up without feeling like meat needs to be served at every meal.
Your "meat doesn't matter" statement is stupid. You know why? Eat nothing but plain meat for a week. Then eat nothing but a sauce or a bowl of spices for a week. Then tell me which one is better.
The sauces and spices, obviously. Have you had plain, unspiced meat? It's fucking awful. Meanwhile a curry or marinara sauce? Fuck yeah, I'll eat that with a spoon. A lot of soups are basically thinner sauces anyway. (Protip, Larry: if you're going to try to propose a "gotcha" hypothetical, make sure it would have the result you intend.) And because it apparently went over your head, let me be more clear: the point wasn't that you can remove the meat and see no change in the dish, the point was that you can *replace* the meat and see effectively no change in the dish.
@@yakovgolyadkin Well, we're going to have to agree to disagree. Both of our arguments are based on personal tastes. And I'm not opposed to meatless dishes. I'm not opposed to limiting one's meat consumption to a few times per week. Just opposed to flawed arguments.
I've also cooked them with cat fat in an old washing machine. That's after letting them dry in a shoebox with 1/2 cup of old toenail clippings. That's really the best way, if you're going for gourmet restaurant quality.
@@internetshaquille Yes it was now it's just another liberal rag that I keep an eye on to see how far they'll go but at least it gained you one more fan.
I would recommend blanching them in salted water until par cooked. Pat dry after straininh, salt pepper olive oil then roast in the oven for 5 minutes or until desired crispness.
Bless the stalking-who-knows-what algorithm to show me this video after I googled "How to Brussels sprouts" 2 weeks ago xD I was having exactly same thoughts on how the hell they turned out so bland after the oven and continued with frying them in the pan to get nice fry (but they are never soft this way) Subscribing, like your style bbbbbbbb
2:43 Pro-tip: you can flip through cookbooks in-store and take pictures of recipes you wanna try. Anxious you'll take too long, an employee will see you, and you'll get in trouble? 1. Chances that employees will pay attention to you are low, 2. 99.99% of hourly employees won't give a shit, and 3. Online previews of cookbooks will usually let you see the table of contents. You can decide which ones you want and then when you're in the store flip to the exact page
I attempted to roast some brussel sprouts last night, and they turned out ok, but I sure wish I had seen this video beforehand! Daddy, you just got yourself another subscriber!
I prefer to just pan fry brussels sprouts. Half them, put a generous amount of olive oil in a pan and then place them face-down in the pan and put it on medium with a lid on. You'd think the lid would be counter-productive with the excess moisture but it actually helps cook them thoroughly and the oil and moderately high heat will ensure a nice maillard reaction on the flat sides. After the bottoms are about 75% as brown as I'd like them to be, I take off the lid and toss in salt, curry powder, dill weed, pepper and sometimes a little salt-free lemon seasoning (usually Mrs. Dash). I toss everything around and let it cook until everyone's desired crunchiness has been achieved (I like mine practically black, others still want the backs bright green).
I just made brussel sprouts with bacon, almonds, cranberries, sugar-free maple syrup, balsamic vinegar, and balsamic glaze in my instant pot. Amazing!!! Took maybe 20 mins if that, lol. Once you cook the bacon and add the other ingredients, you just need to pressure cook for 2 or 3 minutes; waiting for it to heat up is what takes the longest. There's no reason anyone needs to be eating nasty brussel sprouts lol
Please don't use this 'premiere' function. It doesn't add any value to the video. It's like saying: "I will tell you something tomorrow." Just tell me tomorrow!
Honestly almost any vegetable CAN be good microwaved/steamed as long as you _Don't. Overdo it._ Throwing a bunch of broccoli or brussels sprouts in a bowl with a cover and microwaving until they're just tender enough to bite through while still having some bite gives them a _delightful_ mouthfeel and warmth while still aping that satisfying veggie taste. It's only when you _overcook_ them like that that they turn into mush, just like how over _roasting_ them can turn them into carbon flakes. That said, roasted brussels sprouts good, yum yum
if you do live in southern california i would be interested in collaborating on a video yes i like to cook meals for females and my meals are NEVER loaded with the often misused animal tranquilizer “ketamine"
I make amazing brussel sprouts at home. I cook bacon, add brown sugar and cayenne to it. Then I cook the sprouts on high heat to brown them so they don’t sit there and just steam up, add the forementioned bacon back to the pan and serve it up with a juicy bone in porch chop topped with a creamy Forestiere sauce and you’ve got yourself an awesome meal.
We tend to fry our brussels sprouts in the kitchen. Just blanch and ice bath them to give them a vibrant colour, then finish them quickly in a high heat cast iron skillet before seasoning them.
10k today! :,)
You've got a booger or piece of sprouts under your lip. It's distracting.
Tip to keep your pan free from grease stain: don't use vegetable oil use canola oil
Wash with dawn dish soap the extra strength kind.
@@dremy101 Is canola oil not vegetable oil? I thought it was vegetable oil called "canola" because it's from Canada. I'm not joking. Is it not vegetable oil? What is it, then?
@@Kube_Dog sorry for the late response.
No it's not. Canola comes from the rapeseed plant. And it's much healthier than vegetable oil and it's good for frying. It's lighter too
@@dremy101 Thank you. There is so much pro and anti Canola opinion out there. I don't know what to conclude. Dr. Berg has it on his No List in another video.
My dad used to try to make me & my sister eat brussels sprouts, but he would boil them and we were like 6 years old so we refused. One day he threw a fit and said, "It's just a vegetable! Even the animals will eat them!" and he tried to feed them to our guinea pigs. The pigs wouldn't eat them either. I have never seen a grown man so enraged at tiny animals.
That's hilarious
all the comments saying that “roasting your food makes it carcinogenic” and “just microwaving them is enough” are giving me a panic attack
That's not the way I choose to live my life. Microwaved brussel sprouts, I hope I choke
Makenna Sullivan no one should use a microwave period. I haven’t used one in so long
@@katieholden3675 lol - have you tested that?! If it's true it'll be because boiling water removes air trapped between water molecules (the stuff fish breathe).
Burnt food causing cancer is extremely unlikely but theoretically a possibility (lab mice given extremely high & sustained doses get cancer) and toxins called acrylamides build up (in wayyy lower levels than has ever been tested for cancer) when starch in food burns. Lots of research has now been carried out specifically looking for evidence of acrylamides & burnt food causing cancer in humans and none has been found. None.
Even if evidence is found, the effect will be so negligible it'll never outweigh the risk of dying from something like choking on a boiled sprout while reading this comment.
@@UnDisclosedb0ss never try to use logic online.
Thoose electro magnetic radio ACTIVE waves used inside microwave ovens will rot your anus if you dare stare at it for longer than 10 secounds.
@@katieholden3675 that is 100% false lol
bro I just burnt the shit out of my spouts and they were dope.
It's basically impossible to make them burnt and taste bad
Joe Rotter are you familiar with disease and infection?
@@joerotter2873 nah
Corzappy YOLO
@@joerotter2873
😂😂😂 christ
How we prepare Brussels sprouts in Belgium in classic Belgian-French cuisine:
Step 1: do not cut them in half but rather make a cross incision at the bottom.
Step 2: Boil salted water and put the sprouts in the boiling water for 5 mins. After 5 min you cool them down with cold water until they are completely cooled down , this preserves the colour, mitigates the odour and keeps them crispy. The french cooking term is 'Blancher'
Step 3 : Melt butter and stew them for another 10-15 minutes in a pan with a thick bottom and no lid .(depending on how roasted you like them)
Step 4 : My grandmother always added smoked bacon in small snippets for extra flavour.
-Brussels sprouts taste the best when they are harvested from the field when it is freezing, it adds a lot to the flavour, they are one of the few vegetables that stay on the field in winter.
-Cutting them in half will save time perhaps but you will lose the flavour (the stem not the leaves contains the flavour)
-Preparing sprouts takes time and there are no shortcuts just like cauliflower and other members of that family.
-The 'Blancher' part is essential when preparing them, it makes a huge difference in taste and colour. This blancher is the reason they taste better in
restaurants because they do not skip on this part.
-Brussels sprouts, when served need to have a fresh vivid green colour (and not yellowish), crispy exterior and the interior should melt like butter.
Coeur Brisee very nice
How lovely!
So they don't have to be cremated at the outside?
Over here in the Netherlands we go the same way about them.
Thanks for the recipe. I'd like to try them. Sounds delicious
That's the way I know and love brussels sprouts except that I add a finely minced shallot to the butter before adding the brussels sprouts.
I just made this and after testing the dressing I slapped the counter and said, "Wooo!" The sprouts were perfect. Thanks a lot my friend.
people hate Brussels sprouts probably because they have been served microwaved Brussels sprouts at someone home before
Or boiled to death like overdone sulfury cabbage. Salt & parboil, drain, sauté with bacon bits & garlic or shallots in a bit of bacon grease. Ta-daa.
It’s because somebody’s grandma prepped them but eventually cooked them to death until the house smelled like a month old fart
@@datdudetrent8938 HAHA!!!
Nope I have had them a million different ways and they still taste like garbage to m🤷♀️
Or boiled Brussels sprouts...
Roast, grill, or saute, but don't boil them.
Q: Why are [insert any foods] better from restaurants?
A: Butter.
Yep, almost every time. Just not this time. Butter will burn if you keep it for 30+ min in the oven with such high heat. Not cool, not tasty.. believe me, i tried it.
Copious amounts of Butter Salt and Sugar!!
Duck Fat! Try it.
Butter, salt, garlic, sugar. The basic flavor keys
I seriously ordered broccoli from a restaurant vs french fries thinking I was being healthy, it was literally served in a pool of butter. That was in the south so I shouldn't be surprised, but still kind of disappointing.
My mother used to flippin boil em. No salt or anything. Last Christmas I decided to cook em for her, we roasted them with a good dash of salt. Best ones I've eaten, and now I look forward to this Xmas with my secret weapon of honey and vinegar :) so ty!
WE ARE THE REVOLUTION THE FUTURE IS US
Deep fry them bad boys. Clean bad leaves off and drop whole in the fryer. Fry longer than you think they need and salt immediately on removal. Yummm!
I had sprouts for the first time yesterday, and they were boiled sans salt or anything else. I can understand why people don't like them, but my god, there's so much cuisine potential to those little balls!
I think them fried...or cooked in a cast iron skillet with onion, bacon, and peppers.
Punch a hole in the bag and microwave for three minutes. Serve with a bowl of ketchup for dunking.
I once made brussel sprouts on a cast-iron with red onion, seasoned rice wine vinegar, peanut oil, sesame seeds and brown sugar. Since I didn't have roasted sesame seeds, I tossed them into the pan to roast. Then something strange happened: Once I added the brown sugar, the sesame seeds clumped together into these sweet & crunchy sesame nuggets! When I said I made this once, I lied... I make it *all the time!*
Balls of roasted sesame seeds mixed with a hard setting caramelized syrup is a traditional sweet snack here.
@@UdaraDiyalagoda ah, I’ve had those, I love how they smell.
@@UdaraDiyalagodayou can’t just describe something delic’ and then only say “here” as the country descriptor 😭
@@TomJakobW Sri Lanka 🇱🇰. And maybe India too
brussels work well in a cast iron pan.
Yep. I like to fry a couple pieces of bacon in my cast iron skillet, then sear the bottom of the sprouts til they get a lovely caramelization going. Then I finish them in the oven. Gorgeous color, lovely crisp outside and buttery smooth inside. Its nearly impossible to keep everyone from eating them before dinner is actually served
My husband is the brussel sprouts king and he also discovered they cook better in our huge cast iron skillet than on a baking sheet.
@@AN-jw2oe cast iron is always better for anything charred because it holds dat heatttt
Yes, yes and yummy yes.
Best way to cook em
Step 1: cook half a thing of bacon
Step 2: remove bacon from oil
Step 3: add sprouts to bacon grease
Step 4: stir em every few mins
Step 5: eat some bacon
Step 6: towards the end (20 mins), make a hole and add minced garlic
Step 7: stir once the garlic smells garlicky
Step 8: add crumbled bacon and salt and pepper
Step 9: eat.
Step 9: remove the sprouts. Step 10: eat. :_D Best brussel sprouts ever.
I use the exact same method
No
Agreed. Try coriander sometime, maybe without garlic I dunno.
That is much tastier! Thank you!
Finally! Someone else said it! The only reason why people don't like vegetables is cause they don't know how to season or cook them. I always say this and my friends look at me like I'm crazy cause they can't cook lol
Love the tip about preheating the sheet pan! LOL I've been disappointed by several restaurant's brussel sprouts -- they always seem to come out mushy in the middle and just swimming in overly sweet balsamic! The trick I like to use is cutting the sprouts in fourths -- that way the steam that's being generated inside the sprout has some place to escape plus it gives me more sides to sear :)
I like how the profile picture is Charles Barkley, not shaq
idk what ur talmbout that's me
@@internetshaquille it is now. You played yourself, you fool.
@@internetshaquille
"..., knuckleheeead."
@@internetshaquille you look like mr house
A wild TheoJoe appeared
I made these tonight, and it was the first time I managed to cook brussel sprouts that taste good in my whole life.
Brussel sprouts are one of my favorite vegetable. Of course I love them sauteed in bacon greas, black pepper, and garlic... but I love them so much you could steam them and serve them plain and I would gobble them up just for their natural flavor.
Thanks you for sharing your incredibly basic anecdote 😴
@@binaryvoid0101 You're welcome :)
I did this today with Chrissy Teigan's recipe for sprouts in her 1st cookbook. I ignored her roasting instructions and did closer to 40 minutes in the sheet pan I had cooked bacon in. They looked professional.
Shallots are God's chosen onion.
he didn't put them in the oven though - so maybe not
Green onions are pretty dope as well
Clearly God doesn't love me because the smell of shallots nauseates me
😂🤣
Amen.
I'm late to the party and just saw this. Basically you confirmed what I had to learn after multiple batches.
Also wanted to share that my favorite thing about your videos is I feel like as long as I had Brussel Sprouts I could roll into my kitchen and just make them with what you suggest. No need to watch it 12 times over or figure out some intricate thing I'm not doing. I watch a lot of YT cooking videos and I really feel like your brand of applicable cooking videos was something I'd wish I had in my 20s.
This is the BEST Brussels Sprouts recipe/roasting method I have used! I used to make them like you described at the beginning of your video, but I used your method and they were a huge hit!! Thank you for sharing this recipe!!!
I made them today and as a hater of sprouts I have to say I couldn't keep my hands off them. They were amazing!
I make incredible sprouts, and I cook them in a 525 degree oven with a pre heated sheet pan for about 40 mins, stirring every 10 mins. If you don't have the ingredients for the vinaigrette, but do have balsamic vinegar, you can sprinkle that over them fresh out the oven, while in the pan, the pan will smoke a bit, but it also helps it "Set" on the sprouts. People go crazy over them.
Found this exactly one year later. You're still killing it!
anyone else get upset when he threw 1/2 the handful of parmesan in the sink?? lol
very much.
mr. shaq, dude, put that cheese in your mouth!
the health dept. inspector can't bust you in your own home.
@m p nus.
i was triggered
Every immigrant did. Just like me.
I cried a genuine tear
Just made this and now I finally love brussel sprouts. And sherry vinegar. How do you not have 1M subscribers?
Shhhh! He's our little secret! If he blows up, then I won't be nana's favorite little kitchen helper for the holidays!
Lol jk Internet Shaquille you deserve more than a million, good luck, we got you.
Its also common to fry them
I really really like this guy humble af
I finally did Brussels sprouts this way and I was amazed by the texture and taste. Never going back to boiled bs
Thank you for cheering me up. Wasn't feeling too good and waiting for Jesus to have mercy on me and heal me but in the meantime I enjoyed this.
Katherine George The good Lord ALWAYS sends help to hold us while we wait for Him. God bless you! 🙏🏾💐
0:14 mans starts rapping to the beat I swear
I could save your whole channel to my cooking playlist its that good.
I really need to know the story behind this channel name. Who, what, where, why and how?
It’s too interesting ‘Internet Shaquille’ with an avatar of Charles Barkley and you give cooking advice.
His name is Victor I think
I wish I could tell the you in this video that 2 years later you'll be at 448k and you'll still be just as funny, relatable, with a better kitchen
YOU'VE BEEN CHOSEN BY THE SHAQ
This is my first comment after 20 years on UA-cam. And i just wanted to appreciate how well, articulate, and creative your content is. Really refreshing to see. Keep it up brother!
UA-cam is only 14 years old
@@DarthVince 😭😭😭😭
Straight to the point, refreshing to have videos under 10 minutes
FYI: Copyright laws don't extend to listing the ingredients of a recipe.
Yes, the basic idea is: A set of instructions on how to do something isn't copyrightable. A list of ingredients is a basic-fact "how to do a thing." However, the particular expression of that list is the copyrightable part -- the creative/artistic part. This includes the banter in the recipe, the specific words used (other than basic terms like "cook," "fry," "sautee," "tablespoons" and so on, which are obviously necessary to the sense conveyed), and, in cookbooks, the selection of which recipes (so you can always "steal" a recipe and publish it, but you can't wholesale steal the set of recipes from Book A and make nearly identical Book B and get away with it).
I'm still wondering how this overlaps with Patent and Trademark laws, though. I'm not nearly so sure of that side. But I'm pretty confident in saying that (a) you're fine just publishing a video of you making any recipe you please, with the exact (fact-based) step-by-step instructions and same ingredients and same measurements as in the original, and (b) if the company sues you over this, they probably have no case but most UA-camrs wouldn't have the means to fight back, so it's a form of Chilling Effects. Ah well.
Hearing you talk about hitting 10k here and knowing you're almost at 100k a year later is really inspiring.
😂😂😂 “government mandated middle step-child” 👏🏽
very entertaining and professional every once in awhile you get someone who is not so bad to listen to and that's a compliment
Internet Shaquille is the lovechild of Tom Haverford and Ferris Bueller
This is the best method ever for brussels sprouts. I've used it several times now. Thank you!!
I like em with garlic and sesame seeds! Pop a little soy sauce and chilli flakes on before you roast them for spicy sprouts!
I cook brussel sprouts in a giant skillet over the range. Low and slow in a bath of butter. You'll get an excellent flavor with this crispy brown to golden exterior, you can even steam them for a couple minutes prior if you like yours a bit more mushy.
This is quality content my friend. Not every day that you see cooking content that's creative.
Yeah, damn good. Had them today. Awesome ...
Try ysac or binging with babish
I made some sauteed brussel sprouts with mushrooms and green beans in an enameled cast iron pan ... Soooooooooooo delicious!!!!
I didn’t grow up with Brussels sprouts, but almost anything involving kids in movies and tv sure liked talking about how “disgusting” they are. So I was really scared to try them when I first got a hold of them in my mid-20s. I sautéed them in butter and a little bacon fat (because what vegetable _doesn’t_ taste good with either of those?) alongside onions until they caramelized and it was super good! I think people hate them so much because they don’t give Brussels the TLC they deserve.
2 videos in...
One of the best UA-cam cooking channels imo.
Except canola oil.
Caramelize in a cast iron skillet with butter; add salt and pepper; done
agreed 40 mins in the oven seems excessive when u can just do this instead
@@French_Canadian_Pea_Soup I burned the shit out of my Brussel sprouts after I forgot them in my air fryer. They still good. Burn or caramelized I will still eat my Brussel sprouts
My mom always flips them halfway, but I can appreciate the simplicity of this
Steam or blanch them before roasting. The inside will be more tender and it will improve the color
Kills all those nasty vitamins too. Good job, dummy.
Kube Dog
Steaming doesn’t use enough water, and blanching is too short, for vitamins to be extracted.
@@Chemeleon15 No. It's the heat. Only a few seconds, and the damage is done. Maybe time and higher heat can do a little more damage, but the primary damage is done fast at below boiling point. And obviously, if you boil or create steam, you're above boiling point. I'm not trying to have a stupid YT argument. I'm just telling you the truth, which you can take or leave.
@@Kube_Dog It actually rids the surface of all those nasty organisms ( and dirt ).
WTF NO
I make Brussels sprouts in my Air fryer. I use the “Air Roast” button.
1. Cut them in half. Wash and dry.
2. Drizzle olive oil, a few pinches of salt and pepper
3. Air roast for 7-10 minutes ( shaking at the half mark)
4. Remove and add balsamic glaze (purchase from Costco)
5. Sometimes I add a dash of bacon bits.
Voila! The best no hassle Brussel sprouts ever with the crisp and char I love! 🥰😍
I’m not the Reddit guy... but he did bring me here. Another fantastic video, ate your frenchtoasted pizza just last week and loved it.
When I wanna knock veggies out of the park I like to toss all that goodness into a packet (usually foil for survivability) and either oven roast it or, if its summer time I bbq em.
I’m really excited to try them straight on the sheet pan, I wholeheartedly agree with what you said about the way most of us season vegetables.
Keep up the good work!
Krazie Kanuk whoever this mysterious guy is, he just did his work, and the comments section is already full of le epic bacon narwhal bill Murray guys complaining about not enough bacon in the recipe. God bless reddit.
Watching this in December 2022 and brother you've come a loooong way. Love you work!
You can sautee brusslesprouts, turns out fine.
And quick
Sure. But that wasn't the point of the video. Anyone can do "fine". This is aimed at imitating restaurant grade techniques and quality. There's a difference. Whether or not it matters to you is another, irrelevant, matter.
My father used to say "it masks the awful taste of ." He served us kids sprouts gently steamed tossed with with liberal browned butter, salt, pepper, and garlic.
I feel so important - so loved - when he calls me “brother....”
I did this with the dressing but I used red wine vinegar and a small yellow onion instead of sherry vinegar and shallot. It was amazing. I'm addicted. Best sprouts I've ever made. Thanks!
THUNDERGUN hell yes brother
Thank you! I was wondering why I couldn't get my brussels crispy enough.
Don't stop spreading your love for food!
Eloquence and experience fused . What a shaq !
2:00 my response when people ask me how can i remain vegetarian for so long and eat veggies everyday
Sumit Shrestha My response is usually a lot ruder. Usually along the lines of “because I grew up knowing what good cooking tastes like and even when I ate meat, I wouldn’t touch the shit you think is food.”
Same
Yeah, it’s really not hard at all! Eggs and dairy satiate all my animal-product needs. Meat is delicious, but it would really be a great thing if people recognized that you don’t need meat every single day and especially not in these utterly decadent amounts.
Now vegan, that is a different matter altogether…
@@wellesradio it really is weird how we produce so much absolute garbage meat products just to fill that hunger!
Honestly, once a week some nice meat is better than low quality, overprocessed “high in garbage additives to make it look and taste halfway edible” sausages, “pepperoni” pizza etc. every day.
Who knew that brussle sprouts could ever be bringing me so much liiiiffe. Thank goodness I chose to opt "yes" on that chaise lounge I was so on the fence over & thank my lucky stars I'll have somewhere to swoon. Yes. Swoon. I adore.
Dude, I don't know where you came from but I hope you're not going away any time soon. Excellent presentations. Thank you!
I ordered Roasted Brussels Sprouts with Sriracha at a restaurant. They were amazing! I was able to recreate it at home, and they look and taste exactly the same. I'd never had luck with them in the past...until I watched this video. Thank you!
restaurants keep us poor and dependent welcome to the revolution roxcox
2:00-2:15: That right there is what I tell all of my friends who are afraid to try a vegetarian or vegan diet. Meat doesn't matter: preparation, seasoning, and sauces matter.
I can't eat entirely vegan/vegetarian because of chronic illness (long story) but my family, including my 8-year-old, only eat meat once or twice a week. Sometimes more on weekends if we go out, but still. It saves us money, it's delicious if you find the right recipes/methods, and I think it's good for my kid to grow up without feeling like meat needs to be served at every meal.
Your "meat doesn't matter" statement is stupid. You know why? Eat nothing but plain meat for a week. Then eat nothing but a sauce or a bowl of spices for a week. Then tell me which one is better.
The sauces and spices, obviously. Have you had plain, unspiced meat? It's fucking awful. Meanwhile a curry or marinara sauce? Fuck yeah, I'll eat that with a spoon. A lot of soups are basically thinner sauces anyway.
(Protip, Larry: if you're going to try to propose a "gotcha" hypothetical, make sure it would have the result you intend.)
And because it apparently went over your head, let me be more clear: the point wasn't that you can remove the meat and see no change in the dish, the point was that you can *replace* the meat and see effectively no change in the dish.
@@yakovgolyadkin Well, we're going to have to agree to disagree. Both of our arguments are based on personal tastes. And I'm not opposed to meatless dishes. I'm not opposed to limiting one's meat consumption to a few times per week. Just opposed to flawed arguments.
How can I prepare a meatless ribeye steak that effectively mimics flesh?
tbh I have a crush on u from your sprout cooking skills alone
Blanche 3 minutes in salty water. 3 mins face down in cast-iron pan with duck fat, 2 mins other side. Same result.
Antoine Thisdale you made my heart skip a beat with this comment. 🥰
I'd actually say you get a better result with blanching. It will bring out the color.
Crock pot with gopher fat.
@@Kube_Dog now your cookin;;
I've also cooked them with cat fat in an old washing machine. That's after letting them dry in a shoebox with 1/2 cup of old toenail clippings. That's really the best way, if you're going for gourmet restaurant quality.
I just happen to see this right as I was eating soggy BS. I did your method and they turned out amazing. Thanks for the killer tip.
This beat makes it sound like you're about to start rapping to it, especially towards the beginning
You were featured in a boing boing story and that brought me here, your delivery and style made me subscribe.
Michael Lederman NEAT I thought boingboing was all tech articles but maybe that was just back in 2010 or so
@@internetshaquille Yes it was now it's just another liberal rag that I keep an eye on to see how far they'll go but at least it gained you one more fan.
I asked a resteraunt what they did to make the Brussel sprouts taste so good-the answer was to cook long time with bacon :-)
Bacon and Brussels are best buds. Very yummy.
The way you start to speak to the rhythm of the beat at 0:14 is pretty satisfying.
I would recommend blanching them in salted water until par cooked. Pat dry after straininh, salt pepper olive oil then roast in the oven for 5 minutes or until desired crispness.
My sister has made me an official Brussels Sprouts fan, thanks to the many creative, artistic and flavorful ways she has prepared them.
Bless the stalking-who-knows-what algorithm to show me this video after I googled "How to Brussels sprouts" 2 weeks ago xD I was having exactly same thoughts on how the hell they turned out so bland after the oven and continued with frying them in the pan to get nice fry (but they are never soft this way)
Subscribing, like your style bbbbbbbb
Can’t. Stop. Watching. These!!!
Subbed. Helping you get to 17k. THEM BRUSSEL SPROUTS were good !!! I love them. Will have them with many more meals.
2:43 Pro-tip: you can flip through cookbooks in-store and take pictures of recipes you wanna try. Anxious you'll take too long, an employee will see you, and you'll get in trouble? 1. Chances that employees will pay attention to you are low, 2. 99.99% of hourly employees won't give a shit, and 3. Online previews of cookbooks will usually let you see the table of contents. You can decide which ones you want and then when you're in the store flip to the exact page
"stop treating them like a government mandated middle child" 🤣🤣🤣dying laughing.. SUBSCRIBED!!!
You changed our sprout life thanks!
"And, Daddy, Needs, Eyeballs" holy shit bro just fully laughed out loud. You're hilarious keep up the good work.
I attempted to roast some brussel sprouts last night, and they turned out ok, but I sure wish I had seen this video beforehand! Daddy, you just got yourself another subscriber!
"C'mon, I'll give you a brussel sprout" HAHAHAHA LOL!
I prefer to just pan fry brussels sprouts. Half them, put a generous amount of olive oil in a pan and then place them face-down in the pan and put it on medium with a lid on. You'd think the lid would be counter-productive with the excess moisture but it actually helps cook them thoroughly and the oil and moderately high heat will ensure a nice maillard reaction on the flat sides. After the bottoms are about 75% as brown as I'd like them to be, I take off the lid and toss in salt, curry powder, dill weed, pepper and sometimes a little salt-free lemon seasoning (usually Mrs. Dash). I toss everything around and let it cook until everyone's desired crunchiness has been achieved (I like mine practically black, others still want the backs bright green).
This man is seriously attractive
I thought he was gay.
@@thunderboltlightning6010 What does that have to do with him being attractive?
@@trashcat3000 Just a thought, wandering if acting like gay actually contributes to him being attractive to some women.
not as hot as you...giggidy
@@thunderboltlightning6010 what do you mean "acting like gay" what do gays act like? He's just telling you how to roast your sprouts.
this guy is great as he also explains the why and not only the how ... without much fluff too.
“DONT snitch” 😂😂
I just made brussel sprouts with bacon, almonds, cranberries, sugar-free maple syrup, balsamic vinegar, and balsamic glaze in my instant pot. Amazing!!! Took maybe 20 mins if that, lol. Once you cook the bacon and add the other ingredients, you just need to pressure cook for 2 or 3 minutes; waiting for it to heat up is what takes the longest. There's no reason anyone needs to be eating nasty brussel sprouts lol
Please don't use this 'premiere' function. It doesn't add any value to the video.
It's like saying: "I will tell you something tomorrow." Just tell me tomorrow!
Yeah really. I got excited that he posted something.
Damn I never realized that’s how it really do be. I vow not to use it anymore. UA-cam pestered me to try it when I uploaded. Ppreciate the feedback
Dufffaaa93 just kicc bacc n collect
@@internetshaquille It's all good my dude.
Internet Shaquille hm idk i kind of
like it it allows people to look forward to a video, like building hype and interest
I love this guys charisma!
I am weird because I really like steamed brussels sprouts, I just cook them with a lot of seasonung, and they are fine for me.
I tried it with just olive oil and spices and omg!!!!!!!!!!! BOMB. SUPER GOOD DELICIOUS!!!!
This dude is so attractive, there I said it. Also I love this channel, definitely improved my scrambled eggs and now I can make crepes (dabs)
Honestly almost any vegetable CAN be good microwaved/steamed as long as you _Don't. Overdo it._ Throwing a bunch of broccoli or brussels sprouts in a bowl with a cover and microwaving until they're just tender enough to bite through while still having some bite gives them a _delightful_ mouthfeel and warmth while still aping that satisfying veggie taste. It's only when you _overcook_ them like that that they turn into mush, just like how over _roasting_ them can turn them into carbon flakes.
That said, roasted brussels sprouts good, yum yum
if you do live in southern california i would be interested in collaborating on a video yes i like to cook meals for females and my meals are NEVER loaded with the often misused animal tranquilizer “ketamine"
yoo ketamine is good af
I have been on this man's boat and I must say it was a very pleasant experience. I felt extremely safe the whole time.
I love you Joe and knowing your meals are safe makes me love you just a little more.
I make amazing brussel sprouts at home. I cook bacon, add brown sugar and cayenne to it. Then I cook the sprouts on high heat to brown them so they don’t sit there and just steam up, add the forementioned bacon back to the pan and serve it up with a juicy bone in porch chop topped with a creamy Forestiere sauce and you’ve got yourself an awesome meal.
Best recipe:
1) get brussles sprouts
2) finely chop
3) throw in trash
4) order pizza
Oh YEAH Thats right you know it.
😂😂😂❤️
5) "Fuck a car"
6) "Speak to a car"
7) Finely chop a pizza.
#2 is a wast of time then.
My man!
We tend to fry our brussels sprouts in the kitchen. Just blanch and ice bath them to give them a vibrant colour, then finish them quickly in a high heat cast iron skillet before seasoning them.
I love you internet Shaquille o neeel you are the light of my youtube sub box
That dressing is one of the best things I have tasted, thanks for sharing