I see a common theme of people who don't have convection ovens. If you don't have a fan in your oven that blows air around it's not a convection oven and you may have to turn up the heat by 20-25 degrees to achieve the same result. Alternatively just half and blanch the sprouts and then sear them in a pan.
A convection oven does NOT have a fan! It relies on convection for heat circulation. In a fan oven the air is circulated more efficiently by? Yes! A fan!
Have you tried the Cook's Illustrated recipe for roasted Brussels sprouts? Instead of blanching them, you toss them with a little bit of water in addition to the oil, and then lay them out on the sheet pan as you did, cut side down, but cover the pan with foil before putting it into a 500-degree F oven. The sprouts steam in that small amount of water for 10 minutes, and then you take off the foil and let them roast and caramelize for another 10-12 minutes. One pan and you can basically set it and forget it (for 10 minutes anyway.) It is THE BEST, most foolproof method I've found for roasting sprouts.
Veerryy interesting 🧐 (This just reminded me of Rowen and Martins “LAUGHIN” 😅😂 You know Artie Johnson , Goldie Han (Please Forgive if I spelled your names wrong. - 😅😂 The Computer Wore Tennis 🎾 shoe 👟 😅😂❤ )
This is actually one of my fav foods. Ive been pan sautéing them in olive oil with salt, with rough chopped garlic and red chili powder after blanching. That caramelized garlic is an unbelievable accompaniment! It’s a super healthy snack especially for those doing low carb diets.
I am DEFINITELY looking forward to this!! Fresh green beans Rolls from scratch Gravy from roast juices Scalloped potatoes Easy dessert of some kind Finger food while the dinner cooks So many things I wish to learn from you!
Avocado Deviled Eggs are a great finger food. No Mayo. My daughter made the eggs the night before and all she had to do the next morning was slice them and the avocado then assemble. We had oven cooked bacon for breakfast so added some crumbled bacon.
What a crazy guy. I just bought a big bag of brussel sprouts and I am going to try this method. And yes, I am guilty of cutting too much off the bottoms but always thought it was wasteful to do that. Thanks.
Hey Sonny, I tried this method with my brussels' sprouts and they came out amazing! I blanched for one minute, then baked in a non-convection oven for 25 minutes and the sear/overall texture is incredible! Thanks for the tip.
He states to blanche for 6 or so minutes...I did this and they turned out mushy. I thought this sounded like a long time... def going to try blanching for way less. Normally I just roast and they are fine with no blanching but I like the salt penetration aspect.
I've never blanched my brussels but I'm going to try it now! We LOVE them roasted with chopped bacon & a drizzle of balsamic glaze for the finish. The crispy crunchy random leaves are an added bonus! I love watching you throw down! Everything thing looks achievable and amazing!❤️
Back in the day they were very bitter tasting. People are still put off by childhood memories not knowing the bitterness has been bred out and replaced by subtle sweetness over time.
Thought I would hate brussel sprouts when I was a kid-they’re stinky, lol- But omg, first time I had them, I wanted to cry. They were baked w/ salt & pep. & there was a cheddar sauce on the side.😋 Delish! Now I make them all the time & im happy when no one else wants to eat them, more for me😁
This is a brilliant recipe. Tossed the roasted sprouts in bacon and maple syrup and they were an instant hit with the family. Definitely will be the only way I'll be cooking sprouts from now.
They're my absolute favorite veggies. Blanched and steamed with just a pat of butter and a crack of sea salt or oven roasted with maple syrup and bacon. They are so versatile and delicious.
I made these yesterday for Christmas dinner and they were an absolute hit. Unfortunately they were so popular that there weren’t any of the usual Brussel sprout leftovers for the hubby’s beloved Boxing Day bubble & squeak breakfast. A massive thank-you to you❤️
I add a drizzle of balsamic REDUCTION after the sprouts come out of the oven - you don't need much - and then I kind of mix / lightly toss everything in the pan, to ensure all the sprouts get a little bit of the reduction sauce. Takes something that was already delicious, and takes it to the next level!
This is how I make it, and YES I have been destroying the bottom thank you! I haven't blanched ( will try), I toss with black pepper and garlic powder, 425 until toasty. They come salty, some pepper heat, and not chewy, but a firm bite. And yes I eat half the pan......and they nuke up well. PS Mabruka Moroccan olive oil!!!!! It has a black pepper heat to it and 20 times the stuff that makes olive oil good for your heart compared to Italian.
LET THE 30 DAY UA-cam CHALLENGE BEGIN!! Drop some ideas in the comments section(don’t reply to this one) so everyone can go and vote for the ideas they like!!
So excited for this Sonny!! I've been feeling a lack of inspiration in the kitchen lately so I'm stoked! Thank you for always sharing your kitchen with us! 💛
This same technique also works fantastic with broccoli. I actually love a half and half. Half blanched with no salt, and half blanched with salt water then roasted with olive oil and some finishing salt. They freshness of the barely cooked broccoli with nothing added really complements the roasted, charred, broccoli that is properly seasoned.
I've never cooked Brussels Sprouts in my life because I was never wowed by them they way they were cooked by others. I tried them this way and they literally melted in my mouth. Incredible. I can't wait to convert others, thank you!
They look horrible, they do, and I hate cabbage due to school! But they're SO scrumptious, aren't they? What a great way to survive, by making one's self look unappealing to predators!
I cook brussels sprouts in a "CROCK POT EXPRESS" pressure cooker with a little bit of VINEGAR . The VINEGAR essentially "kills the bite" that brussels sprouts have . VINEGAR also kills the bite that is in turnips .
These were very tasty. Thank you! I made a batch that I boiled/blanched first, and another batch without that. Both went in the oven. We loved both, but FWIW, our family preferred the ones without being cooked in water first.
I love your channel! I’ve been slicing brussel sprouts wrong all this time since I thought that’s what you’re “supposed” to do. Also never blanched them before baking, but I’m trying this ASAP. Thank you for your knowledge and great content :)
I've never been the biggest fan of sprouts, but I took your blanching tip, then dropped them in some heavily spiced besan chickpea batter and deep fried... Indian pakora style. Amazing!
I love this dude. Gets to the point & doesn't spend 10 minutes talking about his family (I know that's mean, but I'm here to see how to cook something).
I'm 41 years old and I only tried brussel sprouts in the past couple of months. Yours is the first recipe I tried and while I've tried a couple of others, yours is my favourite and my go to. Thank you so much for this!
I have had roasted brussle sprouts with maple syrup in a restaurant and they are absolutely delicious, not to mention that they are one of the most healthful vegetables that you can eat. Great video!
ThatDudeCanCook is just freaking Awesome! He gives you GREAT recipes and cooking tips. But most importantly he makes me laugh and always puts a smile on my face! Thank you, and I mean THANK YOU for bringing joy and happiness in to my life! I love this Dude!
We do that exactly but stop after we blanch and strain them. We place them in a bowl and and butter, additional salt and vinegar! Toss a d serve. Our favorite way by far. However, the oven method is also good with bacon and onions. Delicious!
Love the short videos for their energy and information density; love the long videos for their depth in technique and explanation; love them all for the delicious recipes-you are a culinary inspiration, my friend.
I've been doing a very similar technique for years & my family loves them. I've never tried blanching them, but I do preheat the oven with the sheet tray in there so that the cut-side gets a lil headstart and browns up nicely. A good balsamic glaze also really kicks these up a notch
I absolutely hated brussel sprouts until I figured out that I loved cooked cabbage. I made maple bacon Brussels for thanksgiving and they were seriously the most gorgeous thing on my table. I love them
My wife has always liked Brussels sprouts, me, not so much. We always got the frozen kind and they were just bitter and just tasted horrible. One day I bought some fresh ones for her and I tried one, it was delicious. I’m going to grow some in my garden and fix them like you just did.
These are super tasty but I just want to say.. If you prepare them exactly the same way but skip the blanching part and just toss them in olive oil and sprinkle with salt and red pepper flakes and put them in the oven for 15-20 mins they come out just the same, super yummy, crispy edges and delicious. So I'm not sure if the blanching process is even necessary, maybe it makes them a little softer on the inside or maybe a little saltier on the inside, but if you cook them directly in the oven they get soft enough and if you use enough salt after you toss them in the olive oil they are salty enough.. I looooove your recipes and videos ♥. I want to make brussels sprouts like this and use the chilli crisp oil I made of yours today and see how it tastes with it, perhaps even make a salad or a pasta with the brussels sprouts and the chilli crisp oil..
This is THE way to prepare Brussels Sprouts. I went from hating them to absolutely loving them. My son is a Chef who has worked at a few of the top restaurants here in Arizona and this is his recipe. PS - he became allergic to his job (the food) and his doctor directed him to a new profession. So now he is cooking for my wife and I while he finishes up his 3rd degree....
The way that I do BRUSSELS SPROUTS is I cut a very small piece off of the bottom just like you did but I do not slice them in half . I put the whole BRUSSELS SPROUTS into my "CROCK POT EXPRESS " pressure cooker , add a small amount of water , and one to two tablespoons of APPLE CIDER VINEGAR (do not use white distilled vinegar ! ) . The APPLE CIDER VINEGAR will essentially "klii that bite" that is prevalent in BRUSSELS SPROUTS .It only takes three minutes of pressure cooking time and they are done ! There is no noticeable taste of vinegar from the BRUSSELS SPROUTS after they have been cooked in the vinegar water ! I have had people tell me that they do not like BRUSSELS SPROUTS because they have a nasty "bite" when they are eaten . I told them to try my method of adding vinegar to the boiling water and you will notice that there is "NO BITE" ! This method also works for turnips ! For those who like radishes , put the radishes in a container and add a small amount of apple cider vinegar . This method also kills the "bite" from radishes . I accidentally discovered this when I was at a restaurant and I ordered VINEGAR AND OIL on my salad that had radishes in it . I noticed that the radishes did not have a nasty "bite" when I ate them . I have since gone from a radish hater to a radish lover !
I have been halving my sprouts, light spritz of olive oil, seasoned salt, garlic and onion powder and air frying at 330⁰F for 15 minutes one side and 10 the other and my kids love them and i think they're amazing, but i will try blanching them first next time and see if it's better for us, thanks for the suggestion!
Used your suggestions in the past…best Brussels sprouts ever! Overheard my 10 year old son telling his friends about how much better Maldon salt is….you’d be proud!
Yes when I prepare my brussel sprouts I also like to halve them like this. I just usually do mine in a cast iron pan. I just use olive oil, salt, and pepper. Lightly toasted and tender they’re delicious.
@@sparklebox11On the stovetop over low heat so the bottoms don’t overcook before the rest gets hot and tender. Brussels are like a little cabbage and need some time to get tender. A lid can help them get some good penetrating heat too & also help prevent them from drying out. I’d say experiment with lower heat & longer temps because tender is definitely more desirable with Brussels imo. They’re pretty easy to make once you get the hang of them.
Exactly how I make mine. I just toss them with some garlic. I finish them with pepper and some butter and I love them on the side with a nice peice of beef.
Add a tablespoon of butter and tablespoon of olive oil in to a hot frying pan, add chopped smoky bacon with finely chopped ogarlic, move it around to prevent burning, then add very thinly sliced UNCOOKED sprouts and continue to cook. Add a little more butter and olive oil - enough to cook the sprouts - finally throw in packaged pre cooked chestnuts. Throw a few tested flaked almonds over the top to dress and job done! This is the only way to eat sprouts in my opinion and it doesn't need to be Christmas for me to make this.i hate boiled sprouts, if anything I steam them until al dente, but I like the idea of roasting them. Will try this thank you ☺
I feel like most people who don’t like Brussels sprouts have never had them prepared decently… if you cook them right they are so delicious. My go to method is to slow cook thick cut bacon in a cast iron in order to render as much fat as possible, remove bacon and cut into bits for topping later. Then brown the Brussels sprouts in the bacon fat - the key here is to leave them alone until the downside is golden brown then just flip them all once so the other side can brown as well. After they are browned and semi-tender lower the heat all the way and mix in a little balsamic vinegar, maple syrup or honey, and then top with the bacon bits and a soft creamy cheese (preferably goat cheese). They come out so good that they steal the spotlight from the main dish (I usually serve them with my slow cooked bbq pork).
Brussels Sprouts have easily become my favorite vegetable in the last year or so. Anytime I go to a restaurant I'm very judgmental of how they cook them because some places get it right, others don't. By the looks of these, I would probably easily devour that entire sheet tray! I haven't tried the blanching beforehand, so I'm going to have to try that now - thanks for the tip! As for a finish, I usually add some honey and balsamic and toss, and then sprinkle a little grated parmesan on top. Always a crowd pleaser!
@@DanielleBlanchardArts I think it depends on how intense you want the flavor. Some prefer a more mild hint of those flavors, while someone like me is more heavy handed with it. For a tray that size, I usually put them all in a bowl, and I would start with 1 tablespoon of each and then toss to coat. I'd sample one and see if you think it needs more or less depending on how much flavor you want. I usually just eyeball it and do roughly equal parts balsamic/honey, and it would probably equate to about 2 tablespoons of each. May take some trial and error to determine exactly what works best for you, but it's too good not to try!
I bake my sprouts with a splash of lemon juice, salt and pepper, bacon and top with Parmesan cheese. The time varies since sprouts are often a different size each time I buy them but I bake until tender, not soggy. Usually in the neighborhood of 15 minutes. They are delicious and have no problem getting my kids to eat them
When I make these, instead of boiling, I microwave them with a little water in a covered container. Much faster. When I toss them in olive oil, I add minced garlic. Delicious.
Thank you thank you thank you! 54 year divorced guy with two teenage daughters. Followed the super easy recipe and they turned out PERFECT! We all loved them! Phew! Haha
Great instruction. I learned that for years I've been cutting off too much of the sprout root. Would love to see you make stuffed mushrooms and Italian-style Calamari.
I've been baking brussel sprouts for 20 years. I put them right in the glass baking dish with my chicken legs or pork loin. They soak up all that grease and flavor yum yum yum.
Sonny! Could you please do an artichoke video? I'm bored with the usual steamed artichokes, and the traditional French method of trimming artichokes is more labor than I care to put in. Is there a happy medium?
You are such a talent, Sonny! And I’m excited to try your way of making Brussels sprouts, one of my favorite veggies. Thank you for taking on an often-misunderstood vegetable. I have a bag of those delicious little green guys in my fridge right now. I will try your recipe today. Thank again!
You my good sir are a blessing. As an aspiring young cook myself, your videos are super educational, informative and fun! Would love to see some winter classics: - chili and corn bread - Polenta (traditional) - blonde bars - sausage and peppers - chicken lollipops
Brussel Sprouts are by far my favorite vegetable. If prepared properly, there is no vegetable that comes close in my opinion. The even have a sort of meaty-ness to them which I just love. Do this recipe w/ some garlic and whooo just delicious!!!
I just made them and I baked them in my regular oven for 30mins then turned on broil til the tops were brown (about 10 minutes). I also used 1/4 the salt to boil, still tossed in a pinch of salt before the oven, and when they were done I sprinkled another pinch over them. Delicious!
I have no convection oven, but using an iron skillet or iron grill which can go into the oven produces a similar result. I love adding minced garlic but I never thought to blanch the sprouts to make them a bit more tender. Excellent idea!
Me too. Always have always will 😂 I think its because I had two grandmothers that excellent cooks so my childhood experience of Brussels was a good one. Happy Christmas 😊
Stuffings are a great topic! 2 ones I've made: Goose with chestnuts, apple, onion, mugwort (s+p, of course) and squid with shrimp, fried in garlic&butter, savoy cabbage, italian parsley, cheese and breadcrumbs. That recipe is here: www.chefkoch.de/rezepte/1894291308501632/Gefuellter-Tintenfisch-mit-Scampi-und-Wirsing.html For this picture, I made a sauce of diced tomatoes and (fresh!) artichokes.
I always loved Brussels sprouts, even canned ones. I like to eat them with Dijon mustard, I find that it not only goes well with them, but also helps chase the bitterness that canned sprouts can have.
I'll tell you this about my experience with roasted brussel sprouts. The flavors/toppings I've found most tasty have been the following: Bacon jam Sweet chili Garlic honey
Quite a remarkable (and simple!) recipe. The roasted, lightly charred outer layers with their wonderful umami crunch, and then the creamy interior, together an awesome mouth feel contrast. The bacon adds a lot. I also made it with a few drizzles of soy sauce, and another time also oyster sauce. Now the challenge will be to get my wife to try them: during the 8 years I've known her, she has absolutely and steadfastly refused to ever eat sprouts in my presence (maybe she eats them in secret, with someone else). The first time going by this recipe ate a whole pound of sprouts, alone, in one sitting, Hey ***DUDE***, as far as the 30 DAY challenge goes: I'd love your take on braising classics like beef short ribs and oxtails, and obtaining a huge rich dark sauce. (I have a favorite trick, I use some cocoa, borrowing from the Mexican mole style.) LOVE your channel, keep up the good work!
Number one thing: Don't buy large sprouts or ones that look like tree branches when you slice them open. They should be small, around the size of a quarter. And please DO trim long stems. Let them get to room temperature before baking or frying. Add a little baking soda to the blanching water.
Love love love your content! You're a great chef! Hope your father is doing good. ♥️ I would like to see a different country's stuffing recipe for Christmas dinner ☺️
You were not kidding about not going back after trying these! I abhorred Brussels sprouts as a kid (no doubt due to my mother’s mediocre cooking) and well into adulthood. I started making them a few years ago in the Instant Pot with bacon and a spicy Asian-inspired sauce and became a fan. I made your recipe today (couldn’t be any easier) and they literally blew my socks off! Could not stop eating them and I’m gonna make ‘em again tomorrow. Perfection! I’ve been working my way through all of your recipes that appeal to me. You haven’t steered me wrong yet. Love your channel, energy, humor, and… Sergeant Gilbert. Keep up the great work, Sonny. You know we love you!
Dude! I never subscribe to cooking vids but you are the first. No nonsense you get right to the cooking and make easy efficient and the punching the refrigerator at the end had me sold. Love your channel and look forward to watching more
Most people are introduced to Brussels at an early age either at school or part of Sunday lunch, in the UK. I remember that my mother would score an X in the stem and put the sprouts on sometime in late November so that they would be ready in time for Christmas. An individual sprout could hold about a pint of water which was a nuisance for the old people as they had to go pee every time they ate one!
My daughter-in-law seasons then fries them and they are beyond yummy! We've convinced people who hate them to try her sprouts & 100% of the "haters" LOVED them! Oh, and that included me! Her Brussel Sprouts... YUM!
I see a common theme of people who don't have convection ovens. If you don't have a fan in your oven that blows air around it's not a convection oven and you may have to turn up the heat by 20-25 degrees to achieve the same result. Alternatively just half and blanch the sprouts and then sear them in a pan.
Dressing or stuffing. Country style or not
Love Brussels - agree with so many of comments they are a hugely underrated veg!
Would love you to do a red cabbage recipe!
GOOD LISTENING to pro tips from viewers. Because they were spot on the Brussels. Never knew I liked them till I had them cooked right!!!!
A convection oven does NOT have a fan! It relies on convection for heat circulation. In a fan oven the air is circulated more efficiently by? Yes! A fan!
Im about to try this sprout technique out. Lets go!!
Have you tried the Cook's Illustrated recipe for roasted Brussels sprouts? Instead of blanching them, you toss them with a little bit of water in addition to the oil, and then lay them out on the sheet pan as you did, cut side down, but cover the pan with foil before putting it into a 500-degree F oven. The sprouts steam in that small amount of water for 10 minutes, and then you take off the foil and let them roast and caramelize for another 10-12 minutes. One pan and you can basically set it and forget it (for 10 minutes anyway.) It is THE BEST, most foolproof method I've found for roasting sprouts.
The blanching method is the only that works for me. I've tried entry other way and my family keeps telling me to just make them this way haha
I have learned so much from Cook’s Illustrated/Cook’s Country/America’s Test Kitchen (same people).
Veerryy interesting 🧐 (This just reminded me of Rowen and Martins “LAUGHIN” 😅😂 You know Artie Johnson , Goldie Han (Please Forgive if I spelled your names wrong. - 😅😂 The Computer Wore Tennis 🎾 shoe 👟 😅😂❤ )
The way you mentioned is the best!
@@ivanhorvat8964me too! We’ve dated ourselves but still funny!
This is actually one of my fav foods. Ive been pan sautéing them in olive oil with salt, with rough chopped garlic and red chili powder after blanching. That caramelized garlic is an unbelievable accompaniment! It’s a super healthy snack especially for those doing low carb diets.
I am DEFINITELY looking forward to this!!
Fresh green beans
Rolls from scratch
Gravy from roast juices
Scalloped potatoes
Easy dessert of some kind
Finger food while the dinner cooks
So many things I wish to learn from you!
that is very helpful! thanks!
Avocado Deviled Eggs are a great finger food. No Mayo. My daughter made the eggs the night before and all she had to do the next morning was slice them and the avocado then assemble. We had oven cooked bacon for breakfast so added some crumbled bacon.
rolls...mmmmmmmmm
What a crazy guy. I just bought a big bag of brussel sprouts and I am going to try this method. And yes, I am guilty of cutting too much off the bottoms but always thought it was wasteful to do that. Thanks.
Hey Sonny, I tried this method with my brussels' sprouts and they came out amazing! I blanched for one minute, then baked in a non-convection oven for 25 minutes and the sear/overall texture is incredible! Thanks for the tip.
He states to blanche for 6 or so minutes...I did this and they turned out mushy. I thought this sounded like a long time... def going to try blanching for way less.
Normally I just roast and they are fine with no blanching but I like the salt penetration aspect.
Yep, just did the 6 minute blanch and they were so mushy there was just no coming back. Going to try a shorter time for sure.
I've never blanched my brussels but I'm going to try it now! We LOVE them roasted with chopped bacon & a drizzle of balsamic glaze for the finish. The crispy crunchy random leaves are an added bonus! I love watching you throw down! Everything thing looks achievable and amazing!❤️
I was bound and determined to mention that delicious mixture my entire family loves 😂
Blanch them, then sautee in some bacon grease! Then salt to taste. 🤤
I think that blanching them makes them easier to digest also
You have to with this method or else they won't be fully cooked by the time they get caramelized.
Do it! This has become the standard for when I make Brussels sprouts now
Your best winter soup. Butternut squash, etc. I find soups challenging and something unique (but achievable!) would be great.
Butternut squash is already happening!
@@thatdudecancook I love you
Soups are challenging? Come on man you can't be serious
@@mr.e6033 bye LEW ZER
@@mr.e6033 definitely. Soup is not just vegetables cooked in liquid
People that swear they hate brussel sprouts have just not had them done properly. 👌
agreed
Back in the day they were very bitter tasting. People are still put off by childhood memories not knowing the bitterness has been bred out and replaced by subtle sweetness over time.
@@Fletchlie I grew up "back in the day", and had no idea sprouts have changed. Maybe I'll give them another chance. Thank you.
@@Fletchlie they are still bitter, we just do cooler stuff with them
@@likewise5013 …
Thought I would hate brussel sprouts when I was a kid-they’re stinky, lol- But omg, first time I had them, I wanted to cry. They were baked w/ salt & pep. & there was a cheddar sauce on the side.😋 Delish! Now I make them all the time & im happy when no one else wants to eat them, more for me😁
I heard recently that they actually selectively bred out the gene that makes them stinky, so that’s another part of why you didn’t taste that
Best kept secret.
This is a brilliant recipe. Tossed the roasted sprouts in bacon and maple syrup and they were an instant hit with the family. Definitely will be the only way I'll be cooking sprouts from now.
Brussel sprouts really are an underrated vegetable, also bake them with some garlic (unpeeled)
love that!
They're my absolute favorite veggies. Blanched and steamed with just a pat of butter and a crack of sea salt or oven roasted with maple syrup and bacon. They are so versatile and delicious.
I agree, they are so good. I had a bunch on hand and just threw them in some "fancy" ramen I made.....and holy crap it took it to a whole new level
Underrated? They have been one of the most trendy vegetables for the past five years at least. Any "farm to table" place is going to have them.
My biggest gripe with them is they are often expensive/overpriced for a cabbage family.
Done these today for Christmas dinner. OMG as Sonny says there's no going back. Merry Christmas everyone
I made these yesterday for Christmas dinner and they were an absolute hit. Unfortunately they were so popular that there weren’t any of the usual Brussel sprout leftovers for the hubby’s beloved Boxing Day bubble & squeak breakfast.
A massive thank-you to you❤️
9😅😅😅😊op9 po😅o
Ahhh you need bubble and squeak back up 😅
I add a drizzle of balsamic REDUCTION after the sprouts come out of the oven - you don't need much - and then I kind of mix / lightly toss everything in the pan, to ensure all the sprouts get a little bit of the reduction sauce. Takes something that was already delicious, and takes it to the next level!
I was just about to mention Balsamic vinegar, you beat me to it.
With a topping of a light honey drizzle......... 😍🤩😍🤩😍🤤🤤🤤🤤
Balsamic vinegar, maple syrup, and bacon 🤤 ( light drizzle, not drowning )
@@Wayniesgirl YUM! Great suggestion! Thx
Previously I hated brussel sprouts. I decided to try the recipe and it was delicious. This vegetable recipe will be going into my rotation for sure.
100% the best brussel sprout recipe I’ve ever used and I’ve been trying new recipes for over a decade!!! Finally found a keeper. Thank you!
This is how I make it, and YES I have been destroying the bottom thank you! I haven't blanched ( will try), I toss with black pepper and garlic powder, 425 until toasty. They come salty, some pepper heat, and not chewy, but a firm bite. And yes I eat half the pan......and they nuke up well. PS Mabruka Moroccan olive oil!!!!! It has a black pepper heat to it and 20 times the stuff that makes olive oil good for your heart compared to Italian.
LET THE 30 DAY UA-cam CHALLENGE BEGIN!! Drop some ideas in the comments section(don’t reply to this one) so everyone can go and vote for the ideas they like!!
Carrot recipe without brown sugar and butter. But still sweet. Great videos. Thanks
So excited for this Sonny!! I've been feeling a lack of inspiration in the kitchen lately so I'm stoked! Thank you for always sharing your kitchen with us! 💛
Just seeing you'll be posting daily has me at max excitement already!
30 day challenge HYPE!!!
Are u doing a roast turkey?
This same technique also works fantastic with broccoli. I actually love a half and half. Half blanched with no salt, and half blanched with salt water then roasted with olive oil and some finishing salt. They freshness of the barely cooked broccoli with nothing added really complements the roasted, charred, broccoli that is properly seasoned.
I'll try this for my wife. she will love it. If it makes me like Brussel sprouts it will be a Christmas miracle.
This is one of the best cooking channels on UA-cam! Right to the point, yet entertaining.
Best chef on youtube
Eh
I honestly don’t know why i never thought to blanch them first. I will try this next time i get a chance. Those look amazing!
Toss in Parm Reg before you roast & then grate more on bottom & top = THE BEST SPROUTS you’ve ever had.
I've never cooked Brussels Sprouts in my life because I was never wowed by them they way they were cooked by others. I tried them this way and they literally melted in my mouth. Incredible. I can't wait to convert others, thank you!
They look horrible, they do, and I hate cabbage due to school! But they're SO scrumptious, aren't they?
What a great way to survive, by making one's self look unappealing to predators!
Try adding some grated parmesean cheese before baking, and drizzle some balsamic vinegar on them too!
I cook brussels sprouts in a "CROCK POT EXPRESS" pressure cooker with a little bit of VINEGAR . The VINEGAR
essentially "kills the bite" that brussels sprouts have . VINEGAR also kills the bite that is in turnips .
These were very tasty. Thank you! I made a batch that I boiled/blanched first, and another batch without that. Both went in the oven. We loved both, but FWIW, our family preferred the ones without being cooked in water first.
I love your channel! I’ve been slicing brussel sprouts wrong all this time since I thought that’s what you’re “supposed” to do. Also never blanched them before baking, but I’m trying this ASAP. Thank you for your knowledge and great content :)
Never tried a brussel sprout in my life - saw this video and decided to try. You have made a believer out of me, sir! I salute you!!
I've never been the biggest fan of sprouts, but I took your blanching tip, then dropped them in some heavily spiced besan chickpea batter and deep fried... Indian pakora style. Amazing!
sounds really awesome!
I love this dude. Gets to the point & doesn't spend 10 minutes talking about his family (I know that's mean, but I'm here to see how to cook something).
I'm 41 years old and I only tried brussel sprouts in the past couple of months. Yours is the first recipe I tried and while I've tried a couple of others, yours is my favourite and my go to. Thank you so much for this!
I have had roasted brussle sprouts with maple syrup in a restaurant and they are absolutely delicious, not to mention that they are one of the most healthful vegetables that you can eat. Great video!
I love sprouts. Never had them that way, but on the bucket list now.
@@MrMcCawberwhy not cook them and try them instead of putting them on a list if you love them so much 🤷🏽♀️
ThatDudeCanCook is just freaking Awesome!
He gives you GREAT recipes and cooking tips. But most importantly he makes me laugh and always puts a smile on my face!
Thank you, and I mean THANK YOU for bringing joy and happiness in to my life!
I love this Dude!
I like the energy, the "to the point" style and the fact that your sheet pan actually look like the ones I have - well used and not shining new!
It is immediately clear that this is not advertising, he really cooks!
We do that exactly but stop after we blanch and strain them. We place them in a bowl and and butter, additional salt and vinegar! Toss a d serve. Our favorite way by far. However, the oven method is also good with bacon and onions. Delicious!
I have just done these. It was so delicious that I ate the whole lot. Then I went back to the shop and bought 5 bags of the stuff. Thank you!!!
Ha ha Jon. Sound like me with sprouts. I luv the little green things.
Love the short videos for their energy and information density; love the long videos for their depth in technique and explanation; love them all for the delicious recipes-you are a culinary inspiration, my friend.
I've been doing a very similar technique for years & my family loves them. I've never tried blanching them, but I do preheat the oven with the sheet tray in there so that the cut-side gets a lil headstart and browns up nicely. A good balsamic glaze also really kicks these up a notch
Try tossing the roasted sprouts in a mix of 1-tb olive oil, 2-tb eash of Balsalic vinegar and Honey. 🤙🏽👏🏾🤙🏼
@@jeffellis6544 that is how I make them! The Fam loves them this way
I absolutely hated brussel sprouts until I figured out that I loved cooked cabbage. I made maple bacon Brussels for thanksgiving and they were seriously the most gorgeous thing on my table. I love them
My wife has always liked Brussels sprouts, me, not so much. We always got the frozen kind and they were just bitter and just tasted horrible. One day I bought some fresh ones for her and I tried one, it was delicious. I’m going to grow some in my garden and fix them like you just did.
These are super tasty but I just want to say.. If you prepare them exactly the same way but skip the blanching part and just toss them in olive oil and sprinkle with salt and red pepper flakes and put them in the oven for 15-20 mins they come out just the same, super yummy, crispy edges and delicious. So I'm not sure if the blanching process is even necessary, maybe it makes them a little softer on the inside or maybe a little saltier on the inside, but if you cook them directly in the oven they get soft enough and if you use enough salt after you toss them in the olive oil they are salty enough..
I looooove your recipes and videos ♥. I want to make brussels sprouts like this and use the chilli crisp oil I made of yours today and see how it tastes with it, perhaps even make a salad or a pasta with the brussels sprouts and the chilli crisp oil..
This is THE way to prepare Brussels Sprouts. I went from hating them to absolutely loving them. My son is a Chef who has worked at a few of the top restaurants here in Arizona and this is his recipe. PS - he became allergic to his job (the food) and his doctor directed him to a new profession. So now he is cooking for my wife and I while he finishes up his 3rd degree....
So, you’re here to brag about your son instead of complimenting the video?
Props to you, Sonny, for taking the time away that you needed to come back with a bang for this series. We're here for it, and here for YOU dude!!! ❤️
👀
The way that I do BRUSSELS SPROUTS is I cut a very small piece off of the bottom just like you did but I do not slice
them in half . I put the whole BRUSSELS SPROUTS into my "CROCK POT EXPRESS " pressure cooker , add a small
amount of water , and one to two tablespoons of APPLE CIDER VINEGAR (do not use white distilled vinegar ! ) .
The APPLE CIDER VINEGAR will essentially "klii that bite" that is prevalent in BRUSSELS SPROUTS .It only takes three
minutes of pressure cooking time and they are done ! There is no noticeable taste of vinegar from the BRUSSELS
SPROUTS after they have been cooked in the vinegar water ! I have had people tell me that they do not like BRUSSELS SPROUTS because they have a nasty "bite" when they are eaten . I told them to try my method of adding vinegar to
the boiling water and you will notice that there is "NO BITE" ! This method also works for turnips !
For those who like radishes , put the radishes in a container and add a small amount of apple cider vinegar . This
method also kills the "bite" from radishes . I accidentally discovered this when I was at a restaurant and I ordered
VINEGAR AND OIL on my salad that had radishes in it . I noticed that the radishes did not have a nasty "bite" when I
ate them . I have since gone from a radish hater to a radish lover !
I have been halving my sprouts, light spritz of olive oil, seasoned salt, garlic and onion powder and air frying at 330⁰F for 15 minutes one side and 10 the other and my kids love them and i think they're amazing, but i will try blanching them first next time and see if it's better for us, thanks for the suggestion!
Used your suggestions in the past…best Brussels sprouts ever!
Overheard my 10 year old son telling his friends about how much better Maldon salt is….you’d be proud!
Yes when I prepare my brussel sprouts I also like to halve them like this. I just usually do mine in a cast iron pan. I just use olive oil, salt, and pepper. Lightly toasted and tender they’re delicious.
Do you put the pan in the oven or on the cooker top? Tu
@@sparklebox11On the stovetop over low heat so the bottoms don’t overcook before the rest gets hot and tender. Brussels are like a little cabbage and need some time to get tender. A lid can help them get some good penetrating heat too & also help prevent them from drying out. I’d say experiment with lower heat & longer temps because tender is definitely more desirable with Brussels imo. They’re pretty easy to make once you get the hang of them.
@@bensk8in467 Thank you 😊
This is how I like my sprouts with a bit of garlic and black pepper. Delicious👍🏾
gonna have to try with garlic.
Exactly how I make mine. I just toss them with some garlic. I finish them with pepper and some butter and I love them on the side with a nice peice of beef.
Add a tablespoon of butter and tablespoon of olive oil in to a hot frying pan, add chopped smoky bacon with finely chopped ogarlic, move it around to prevent burning, then add very thinly sliced UNCOOKED sprouts and continue to cook. Add a little more butter and olive oil - enough to cook the sprouts - finally throw in packaged pre cooked chestnuts. Throw a few tested flaked almonds over the top to dress and job done! This is the only way to eat sprouts in my opinion and it doesn't need to be Christmas for me to make this.i hate boiled sprouts, if anything I steam them until al dente, but I like the idea of roasting them. Will try this thank you ☺
I don’t really like sprouts yet this makes me want to eat them just now!
🤔
Never purchase and eat frozen brussel sprouts they taste horrible very bitter fresh brussel sprouts taste wonderful
I feel like most people who don’t like Brussels sprouts have never had them prepared decently… if you cook them right they are so delicious.
My go to method is to slow cook thick cut bacon in a cast iron in order to render as much fat as possible, remove bacon and cut into bits for topping later. Then brown the Brussels sprouts in the bacon fat - the key here is to leave them alone until the downside is golden brown then just flip them all once so the other side can brown as well. After they are browned and semi-tender lower the heat all the way and mix in a little balsamic vinegar, maple syrup or honey, and then top with the bacon bits and a soft creamy cheese (preferably goat cheese). They come out so good that they steal the spotlight from the main dish (I usually serve them with my slow cooked bbq pork).
Sprouts are banging
Doing them this way won me over to them. And there are so many good sauce recipies. We have them all the time now.
I tried it with non-kosher salt and it WORKED!
You will go straight to hell!
No shit
Brussels Sprouts have easily become my favorite vegetable in the last year or so. Anytime I go to a restaurant I'm very judgmental of how they cook them because some places get it right, others don't. By the looks of these, I would probably easily devour that entire sheet tray! I haven't tried the blanching beforehand, so I'm going to have to try that now - thanks for the tip! As for a finish, I usually add some honey and balsamic and toss, and then sprinkle a little grated parmesan on top. Always a crowd pleaser!
How much honey and balsamic for a tray his size? Sounds fantastic!
@@DanielleBlanchardArts I think it depends on how intense you want the flavor. Some prefer a more mild hint of those flavors, while someone like me is more heavy handed with it. For a tray that size, I usually put them all in a bowl, and I would start with 1 tablespoon of each and then toss to coat. I'd sample one and see if you think it needs more or less depending on how much flavor you want. I usually just eyeball it and do roughly equal parts balsamic/honey, and it would probably equate to about 2 tablespoons of each. May take some trial and error to determine exactly what works best for you, but it's too good not to try!
I bake my sprouts with a splash of lemon juice, salt and pepper, bacon and top with Parmesan cheese. The time varies since sprouts are often a different size each time I buy them but I bake until tender, not soggy. Usually in the neighborhood of 15 minutes.
They are delicious and have no problem getting my kids to eat them
We tested and loved it. Big sprouts are better than small ones.Little heads tend to dry out.
In my house I just sauté them in abit of chicken stock with crushed garlic and abit of butter + salt&pepp. So good even my 6 year old loves them
I just tired them for the 1st time. My daughter made them. Wow... I like them. They're pretty good
When I make these, instead of boiling, I microwave them with a little water in a covered container. Much faster. When I toss them in olive oil, I add minced garlic. Delicious.
I made this and it came out perfect! 425F for 25 minutes was just right for me!
Thank you thank you thank you! 54 year divorced guy with two teenage daughters. Followed the super easy recipe and they turned out PERFECT! We all loved them! Phew! Haha
they're pretty good with italian dressing instead of olive oil. i've also deep fried them in bacon fat and those were pretty incredible :)
Merry Christmas Sonny
From the UK 🇬🇧❤💙
Q - what was your favourite part of being a chef in the UK ?
Hi Danny! love your name and profile pic! I enjoyed the culture of not just English people but all the other nationalities I got to work and cook with
Great instruction. I learned that for years I've been cutting off too much of the sprout root.
Would love to see you make stuffed mushrooms and Italian-style Calamari.
I love calamari! Just answered Stephen Lynch with a recipe of mine.
A little garlic powder too. My kids have always loved my Brussel Sprouts, bcuz they grew up with me doing it this way. I also taught my mom.
I've been baking brussel sprouts for 20 years. I put them right in the glass baking dish with my chicken legs or pork loin. They soak up all that grease and flavor yum yum yum.
Sonny! Could you please do an artichoke video? I'm bored with the usual steamed artichokes, and the traditional French method of trimming artichokes is more labor than I care to put in. Is there a happy medium?
Mac and cheese, would love to expand or change my current recipe to fit the holiday season and… really any season because Mac and cheese is life!
Nice to know you can still learn new things even though you have come far in your cooking journey
I'll never stop!
Great video. Tried this recipe today and they turned out fantastic. Most delicious brussel sprouts I’ve ever had. Thank you for posting!
I do mine with butter and Kernel Seasons (popcorn salt) Garlic Parmesan, in the microwave for 2 minutes. Come out so tender!!
Those salt blends are great! So many applications.
You are such a talent, Sonny! And I’m excited to try your way of making Brussels sprouts, one of my favorite veggies. Thank you for taking on an often-misunderstood vegetable. I have a bag of those delicious little green guys in my fridge right now. I will try your recipe today. Thank again!
You my good sir are a blessing. As an aspiring young cook myself, your videos are super educational, informative and fun!
Would love to see some winter classics:
- chili and corn bread
- Polenta (traditional)
- blonde bars
- sausage and peppers
- chicken lollipops
A year later seeing this recipe pop up again in my feed, I have to confess that the title is completely accurate.
400F-450F for 30min! Oil. S&P and garlic! Perfection!
I never liked brussel sprouts till I tried them roasted.... but I never blanched them first, I can't wait to try them that way, THANKS!
Brussel Sprouts are by far my favorite vegetable. If prepared properly, there is no vegetable that comes close in my opinion. The even have a sort of meaty-ness to them which I just love. Do this recipe w/ some garlic and whooo just delicious!!!
I totally agree!
Great with garlic!
At what point would you introduce the garlic? It seems as though it would burn and become bitter?
I don't know asparagus I up there for me close tho
I don't know fresh peas and cucumbers out of the garden are pretty hard to beat.
You could try and make a pizza, New York style, I think that would be a great video !!
I love the sprouts. Can’t wait to try your recipe.
Made these tonight, they kick ass! 35 minutes at 400 degrees with no convection worked fine for me
I just made them and I baked them in my regular oven for 30mins then turned on broil til the tops were brown (about 10 minutes). I also used 1/4 the salt to boil, still tossed in a pinch of salt before the oven, and when they were done I sprinkled another pinch over them. Delicious!
I have no convection oven, but using an iron skillet or iron grill which can go into the oven produces a similar result.
I love adding minced garlic but I never thought to blanch the sprouts to make them a bit more tender. Excellent idea!
I love Brussel sprouts know matter how they are cooked but, I'll definitely try this method too.
Me too. Always have always will 😂 I think its because I had two grandmothers that excellent cooks so my childhood experience of Brussels was a good one. Happy Christmas 😊
Great vid Sonny. I would like to see your best Christmas stuffing, whatever style it may be, I will cook it this Christmas.
Stuffings are a great topic! 2 ones I've made: Goose with chestnuts, apple, onion, mugwort (s+p, of course) and squid with shrimp, fried in garlic&butter, savoy cabbage, italian parsley, cheese and breadcrumbs. That recipe is here:
www.chefkoch.de/rezepte/1894291308501632/Gefuellter-Tintenfisch-mit-Scampi-und-Wirsing.html
For this picture, I made a sauce of diced tomatoes and (fresh!) artichokes.
I always loved Brussels sprouts, even canned ones. I like to eat them with Dijon mustard, I find that it not only goes well with them, but also helps chase the bitterness that canned sprouts can have.
I'll tell you this about my experience with roasted brussel sprouts.
The flavors/toppings I've found most tasty have been the following:
Bacon jam
Sweet chili
Garlic honey
Quite a remarkable (and simple!) recipe. The roasted, lightly charred outer layers with their wonderful umami crunch, and then the creamy interior, together an awesome mouth feel contrast. The bacon adds a lot. I also made it with a few drizzles of soy sauce, and another time also oyster sauce. Now the challenge will be to get my wife to try them: during the 8 years I've known her, she has absolutely and steadfastly refused to ever eat sprouts in my presence (maybe she eats them in secret, with someone else).
The first time going by this recipe ate a whole pound of sprouts, alone, in one sitting,
Hey ***DUDE***, as far as the 30 DAY challenge goes: I'd love your take on braising classics like beef short ribs and oxtails, and obtaining a huge rich dark sauce. (I have a favorite trick, I use some cocoa, borrowing from the Mexican mole style.)
LOVE your channel, keep up the good work!
Yep. I also did the one pound in one sitting. How could one not?
Number one thing: Don't buy large sprouts or ones that look like tree branches when you slice them open. They should be small, around the size of a quarter. And please DO trim long stems. Let them get to room temperature before baking or frying. Add a little baking soda to the blanching water.
Love love love your content! You're a great chef! Hope your father is doing good. ♥️ I would like to see a different country's stuffing recipe for Christmas dinner ☺️
You were not kidding about not going back after trying these! I abhorred Brussels sprouts as a kid (no doubt due to my mother’s mediocre cooking) and well into adulthood. I started making them a few years ago in the Instant Pot with bacon and a spicy Asian-inspired sauce and became a fan. I made your recipe today (couldn’t be any easier) and they literally blew my socks off! Could not stop eating them and I’m gonna make ‘em again tomorrow. Perfection!
I’ve been working my way through all of your recipes that appeal to me. You haven’t steered me wrong yet. Love your channel, energy, humor, and… Sergeant Gilbert. Keep up the great work, Sonny. You know we love you!
Dude! I never subscribe to cooking vids but you are the first. No nonsense you get right to the cooking and make easy efficient and the punching the refrigerator at the end had me sold. Love your channel and look forward to watching more
I like Brussels sprouts almost any way they are cooked. Suggestion: show us how to make some dips for the upcoming Holiday parties.
YES!! THIS!
Dips!! Yes!
I've always liked this Dude! Love to see his take on short ribs. Just added this Brussel sprout recipe to my xmas eve cook.
Just ask Gordon about my short ribs.....
Most people are introduced to Brussels at an early age either at school or part of Sunday lunch, in the UK. I remember that my mother would score an X in the stem and put the sprouts on sometime in late November so that they would be ready in time for Christmas. An individual sprout could hold about a pint of water which was a nuisance for the old people as they had to go pee every time they ate one!
What was the x for?
@@yazoo213 The idea behind scoring or cutting an X into the base of a sprout is to enable even cooking. I still hated them.
My daughter-in-law seasons then fries them and they are beyond yummy! We've convinced people who hate them to try her sprouts & 100% of the "haters" LOVED them! Oh, and that included me! Her Brussel Sprouts... YUM!
I made these this morning before work; dude, my wife text me later saying I have to make more! Excellent detailed instruction, well done!
Day 59 of asking him to do venison steak because I need help
NEVER overcook Venison.
Never cared for brussel sprouts until my wife prepared them this way... WOW! What difference! Thank you!
I think I will pull mine out of the oven a little sooner. Those looked a bit too dark for me🤯
Yes! Exactly! I've taken these to friends houses, and have changed their minds about Brussel sprouts. They all ask me, how you do it...
I simmer mine in White Wine (Chardonnay) before baking them. Yummo - thanks for posting.