How To Make Brussel's Sprouts That Don't SUCK!
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- Опубліковано 12 лис 2023
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Good Brussels Sprouts:
As many Sprouts as you need, I used 4 bags
4 quarts water + 1 1/2 tbsp kosher salt
1/4 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
roast at 400 F (205 C) for 20-25 minutes
Better Brussels Sprouts:
2 cups cooked sprouts from above
Basic Glaze technique: (our favorite was sherry and maple)
1/3 cup vinegar
1/4 cup sweetener
2 tbsp unsalted butter
Pinch of flakey salt
Best Brussels Sprouts:
2 cups cooked sprouts
1 medium shallot
2 cloves garlic
6 strips of bacon
1/3 cup toasted pecans
Fried Brussels sprout leaves
zest of 1/4 lemon
1/3 cup favorite vinegar
1/4 cup favorite sweetener
2-3 tbsp unsalted butter
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Not gonna lie Dude. I was raised in a poor, food desert home and was barely exposed to more than overcooked cheap steak and chicken mcnuggets. Almost 40 now and really enjoying my culinary journey and my health journey (not saying THESE sprouts are healthy LOL), but dang am I making all three of these this week. To the local grocery store with me! I'd rather eat elevated sprouts than resort to nuggs any day y'all!
As a matter of fact it DOES have to do with the brussels sprout itself! About 20 years ago brussels sprout farmers started breeding out some of the compounds that made the sprouts so bitter, and so today we have a much more mellow sprout that more people find enjoyable!
You're right! A few decades ago I couldn't eat them but now? Even with just salt, pepper and butter they're great.
WELLLLLLL AACCKSHUUUALLLY....
Thank you for saving me the time to add this truth bomb!
All thanks to a Dutch scientist named Hans van Doorn
As a person who's been eating baked brussel sprouts for at least thirty five years,....... lies.
Yo I made the oven roasted maple and sherry glazed sprouts tonight and also did the bacon and fried leaves. The whole table agreed it was the best brussels sprouts they’d ever had. Thanks bro. You’re making me look good.
The blanching step is the key step. It allows the salt to penetrate through the sprout and adds so much flavor. Then making them crispy finishes it. I eat the roasted version all the time and it’s hands down as good as roasted potatoes.
Wtf. It's 10x a roasted potato!
1st thing off my plate tonight was Brussels, then meat, then I made it through 1/2 the potatoes until I slowed to nibble mode and left a tot or two on the plate.
My favorite taters are the fingerlings. It's like mini baked potatoes and they roast at the same temp as the Brussels. I did have one pop tonight in the oven. Might want to fork em 1st.
Go for the sherry and maple combination this year on the Brussels sprouts my friends! HAPPY COOKING!!
Drink the sherry. Use the maple on something else. Leave out the Brussel sprouts. A three-way win!
Do it with Bachan's bbq sauce and maple and it will blow your mind.
I can't wait to make all of these.......Now let's go.
I usually make mine with Balsamic, but I think I'm going to try it this way this year. I also have never blanched mine, so this year should be good!
Got to try this - says a sprout hater. Can you use vegan butter instead of normal butter? One of my guests is dairy-intolerant.
Thai sweet chili sauce works on Brussel sprouts as well
Love Brussel sprouts blanched and roasted in duck fat with roasted sweet chestnuts smokey bacon bits and garlic cloves .One pan cooking drizzled with honey/ barbeque sauce dusted in sweet paprika .
Youre gonna make me cry you know
Would recommend starting with diced pancetta and finishing with a sauce that’s made of equal parts balsamic, Dijon mustard, and olive oil. It’s killer!!
If I'm processing sprouts, I like to freeze the scraps and use them in stock. Sprouts add a ton of great flavor to stocks and broths.
I've been trying to recreate roasted brussel sprouts that I had at a very high end restaurant a few months ago and none of the recipes I tried on the internet have lived up to that preparation. The base method you have here not only lived up to that preparation but is even better. Thanks so much!
the earth is flat
Your brussel sprout videos have totally changed how my family and friends and myself relate to the sprout. They’ve gone from tolerated to treasured. Thanks man.
The best brussel sprouts ive ever had were blanched, cooked in an air fryer, and then tossed with honey and balsamic. I will definitely have to give those other sweet and sour combinations and try!
I had them with crasins ,feta cheese, and basalmic.
Try tossing them in Trader Joe’s Truffle Balsamic Glaze after air frying.
I need to try an air fryer on sprouts , I bet it’s a winner
Sweet, sour, savory, bitter, and umami!
With Brussels properly seasoned, honey, and balsamic. The only thing missing is umami. There are a few things to try, but my 1st thing would be to see if I could try would be to add soy sauce somehow. There are other umami things you could use in the tossing sauce, I'm not the most experienced with adding umami yet.
Though just covering those 4 mains is bound to be really good. I would be interested in your recipe if possible.
@@brandonhoffman4712Add a splash or two of soy sauce or coconut aminos.
As a kid, you couldn"t pay me enought to eat a Brussel sprout…even if it was dipped in chocolate and fried in bacon fat! Lol but now, at age 60, i cannot wait to try every one of these recipes 😋
The issue is basically preparation and presentation. Other cultures take care with how they cook their veggies to make them appealing to eat for all ages, while in the States? There’s a tendency (or was) to make them and healthy food in general far less desirable than their less healthy counterparts.
It explains the obesity epidemic in a nutshell, especially with how sugary crap and useless carbs are pushed while fat was demonised for decades. And processed food in general.
The cliche of eating terrible mushy overcooked vegetables in the anglosphere really did a number.
You're my long lost twin😂
Love your recipes and content. I always look forward to the signature opening/closing, music, comedy and learning. You deserve more subs!
I love Brussels sprouts. They are so good when properly cooked.
Roasted and dressed Brussels sprouts are my kids favorite veggies!
Cooked in butter then drizzle with vinegar and lemon pepper ..thanks 4 sharing 👍👍😃
I've made brussels sprouts and bacon as a Thanksgiving side for the last 20 years. Delish. Your process will be adopted for cooking my sprouts next week, blanch, bake and finish with a bit of butter and bacon. Very yum.
Love Brussels Sprouts. Thanks for sharing!!! Can't wait to try these. 🥬❤
Gotta be honest here, and follow norwegian traditions. Slow simmering in a bit of water with butter and a drizzle of salt on top does more than enough.
If you have frozen one, or old stored ones, sure go crazy. But for me, especially during season, keep the natural fresh taste of beautiful brussel-sprouts intact.
Respect the produce! Elevate it, don't destroy it with heavy flavors.
Exactly, also all these steps lead to loss of nutrients
I so agree with you,I think the people who do so many things to their sprouts still don’t like them,so they cover the taste with lots of other things.
@@JanetBrown-px2jnExactly. Plenty of vegetables to be used -and if you don't like Brussel sprouts, simply going for options that are less dominant in taste is perhaps easier than going through ten steps to mask it.
Last years air dried turkey, broken down and baked. Crazy good. Thank you sir.
I love Brussel sprouts. In the right hands, they’re just spectacular. I like any balsamic or horseradish modifications. 🤟
I did maple and balsamic, with bacon and Parmesan for thanksgiving... It was amazing!
Made them today for Christmas, they were delicious. Thanks for posting 🎄
Just made these tonight, the honey & apple cider vinegar mix. Delicious!
These all look great. I like to brown some butter and drizzle my sprouts with that if I'm feeling fancy. Brown butter is great for a lot of things, but it really adds something special to roasted sprouts.
This is one of the funniest and most enjoyable cooking video I've ever watched. I'm gonna try this recipe tomorrow. Thanks mate.
I had a honey sriracha version that was amazing. Really appreciate you sharing the method, that’s the real secret!!
I didn't think about blanching them before baking them. But I've been baking them for ever. I've never ever boiled them. 😮😮😮
The last 1 w the balsamic vinegar, my mom used almost the same on steamed pearl onions ,was very good.
turned out amazing love em !!!
Sonny you the best you bring amazing techniques and teach people not to waste the food
I support Graza’s 2 bottle solution!
Can’t wait to make these sprouts
This was already my favorite channel AND THEN I saw the Stort’s Hat!!! 11/10
thanks dude. your method actually made me like these dang things, and now the sweet glaze?! HAVE to try it
This looks so good! Love Brussel Sprouts!
Hey!! I love your content too Mike!! You should do a spin from these with a few spicy concoctions!!
We use this time honored way for Brussel's sprouts, wash clean and prepare, olive oil salt and pepper, the grill outdoors.
I might try this. I think I'll just substitute the sprouts with pork belly so its healthier and has more flavor.
Grew brussels in the garden for the first time this year. So nice and you don't get any fresher. I've been doing them this way for years. I add bacon as well.
I love sprouts toasted in the oven but I didn’t know I should blanch I’m excited
i loveee garlicy sprouts
This is great! I just made some mediocre brussel sprouts on saturday so hopefully they'll improve for next time!
I cook mine another way that works really well. Start them in a cold stainless steel pan with olive oil face down. Cover with the lid and cook on medium for 9 minutes or so or until you smell they are browned. This sears the bottom and steams the sprouts at the same time. I like to throw a bit of sriracha in with the oil for a spicy glaze.
I will definitely try these recipes as I love brussel's sprouts. Another idea for a side dish you could try it mashed potatoes and parsnips. I use 1/3 parsnips and 2/3 potatoes but you can vary the amount.
How would you cook that?
I peel and chop both vegetable and then start with the parsnips by boiling them as they take a few minutes (may 5) longer than the potatoes. I then add the potatoes to the pot and boil (or steam) them until they are tender then I mash them together with the butter, cream, pepper and salt. You can also add garlic to the veggies as you are boiling them. Last year we roasted the veggies and then mashed them. They were very tasty but my family prefers the boiled variety. PS. The left overs are great reheated in a waffle iron.
@@maryobrien8741cream, as in whipping cream , half & half or 🤔🤔❤️
That's up to you. I usually use half and half or light cream.@@ElvisAaronpresleybyRustyMartin
Ive always liked brussel sprouts but man these recipes are next level!!
You always get great flavour when you get colour on them 🤩
What I really like is caramelized onions with them 🤩
Good Better Best, never let it rest , till the good is better and the better is best.
I made the sherry and maple version with bacon for Thanksgiving. It was the only side to be completely picked over at the end of the meal. Definitely a repeat!
Did you make it ahead ? I am looking to make this on Easter and wondering if it could be made ahead tia
My sprouts kick ass and change peoples mind. I'm so excited for this video
I first tried brussels sprouts from a Golden Corral buffet. They were boiled to death, mushy and unseasoned.
I second tried brussels sprouts roasted in bacon fat. They were crispy, charred, and delicious. Still unseasoned, but because they didn't really need it at that point. The bacon lent enough salt.
Excellent, born and raised in Holland we had B. Sprouts at least once a week. Either steamed or roasted. I have seldom see successful DEEP FRIED sprouts. Too often I was served ALL BLACK sprouts. You must see some green when it ends on your plate.
Followed your recipe, just roasted these in the food ninja for about 20 minutes then sautéed and I pan. Came out flawless. Thanks for the recipe.
A STEWART'S HAT?!
The sprouts look great. I've always just roasted them up without blanching them. My dad would always blanch them first, and they would be way too soggy for my liking. He probably just blasted them too long in the water, boiling them to a point where they don't need the oven anymore, which made me never want to blanch them again lol. Gotta have my sprouts though, and I bet if I just tossed them in for a couple quick minutes, I could have my mind changed.
Will try this with blanching. Roasted Brussels are already one of my favorites. Hard to see how they could get better, but will try. Mine are more brown on all around when roasted.
ummmmm the brussel sprout chips. what....just made them....wow...amazing. You have lit a passion for the brussel sprout within me.
omg. 1 min in my chef who taught me to cook brussles, would kiss you im so excite for these recipies
I blanch in chicken stock for 10 minutes, then roast in the oven for 10 minutes at 350, then I put them in a hot skillet and IMMEDIATELY reduce just a bit of white wine with them. Season while the wine reduces with whatever seasonings you like (personally, Trader Joe’s Citrus Garlic). Sprouts are also REALLY good in ramen
Put frozen sprouts into a non stick pan with lots of butter . Gently fry them . As they fry they release their water content and caramelise in the butter . Dont thank me thank Marco Pierre White
i love brussel sprouts!
Boil until just slightly hard still. Fry with plenty of butter and black pepper. Then shave off some of your gammon and a few lardons also and add to the sprouts. Finish with a drizzle of honey or maple syrup and a little balsamic
Love my sprouts!
Brussel sprouts are delicious
A man after my own heart! I shred them and fry them with a little garlic, lardons and pine nuts 👌🏻
I enjoyed you and your video and recipes very much. New subscriber.
I shred my sprouts with a mandolin and stir fry them with butter, garlic and pancetta and they are unreal. Highly recommend.
Brussel sprouts, mushrooms, zeelandic bacon, thyme, try it. Tempted to try and combine this with a little honey glace to what happens there ..
Looks so damn good. Thanks for sharing
We just glaze our sprouts with thai sweet chilli sauce and we use bacon fat if possable, butter and sunflower oil if not. Most of the olive oil in my region is poor quality unless you go for small batch and pay a high premium. For toppings we prefer blitzed bacon mixed with fried breadcrumbs, we'll give the maple sauce coating a try as that goes well with bacon. Thanks for the video, take care, God bless one and all.
I love a good roasted Brussell Sprout
Thanks!
Your channel is fantastic.
"If you know, you know"
Thank you!
Theres a restaurant named "Divine Bovine" in Tucson, Arizona that has superb Brussel Sprouts. Tinge of sweetness like yours.
Fantastically Delicious 🫒
Yay Stewart's Shops
Steen’s the best. Steen’s and peanut butter, in baked beans, on pancakes, popcorn balls!! I’m in Texas too and my husband was raised on Steens.
A fortune in Brussel sprouts ❤
Marcus with the Stewart's beanie!! shoutout Upstate NY!
Please make a compilation video of all of the refrigerator clips 🙏
I have a variation of the honey glaze I use for brussel sprouts, and for when I bake a corned beef, the only difference is red pepper flakes.
I love sprouts, I'm just no good cooking them. That blanching thing, you were right roast them first and end up with crunchy nubs. Thanks dude, this is a great push in the right direction.
I’m just a man in my kitchen 2:11 had me on the floor 💀😂🤣🤣
Does his neighbors think having a refrigerator in his backyard is weird?
Nah... they probably have two, non-running cars up on cement blocks in the front yard! 🤣
What about using the steam-in-bag sprouts, half-cooking them according to the package directions, and finishing them in the oven? Since they are already trimmed and half-cooked, they would be easy to cut in half and finish the recipe. Love your channel. I have learned a lot! Thanks
Youd be skipping the salt penetration aspect of the parboil step so probably a blander result. I did parboil and roast according to the dude for thanksgiving and it was pretty good and easy.
my man. ty
The only music I need while cooking brussel sprouts
My mom would pan fry them with bacon and onions till nice and crispy. Salt, pepper and a bit of fresh ground nutmeg at the very end.
I couldn’t stand Brussels sprouts until recently at Nordstroms cafe they prepare them with chicken sausage and i like them !
I love the recipe with sherry and maple syrup and want to make it for Easter but can it be made ahead ? Want to make all my sides the day before. What a great side!
The mental boost and smugness I feel from telling myself “this is so healthy” while eating brussel sprouts is the best flavor
I'm probably going to try the maple one already do one with the balsamic vinegar but a good one is cook up some bacon then in the grease throwing the half brussel sprouts and when you start to smell them getting aromatic poor good quality orange juice over top of it in cover on medium low for about 5 minutes Inman sprinkle Crest cashew nuts in the bacon bits and then serve
Don’t know how I could find a new favorite cooking channel. But, I did.
Dude can you do a jersey mikes cherry pepper relish recipe, I can't get enough of that stuff
Should you marinate in a mustard vinegrette before roasting or lightly put vinegrette after roasting?
OK, if I heard you correctly pard', you said you'd prefer the #2 (sherry and maple) with the extra garnishes from #3?....I'm stone cold with you if that's what you fellas were sayin', because that was precisely what I was thinking/planning! At the same time I must confess to being guilty of throwing out the exterior leaves from my sprouts as routine...what a mistake. If nothing else your suggestion to cook those the way you did is absolutely Brill! I'll also be purchasing that corrugated USA half-Pan as well, because I like the it's design. Thanks again for supplying this old buggar with yet another great recipe to elevate his retirement years......
Love your videos! What brand is that roasting tray?
Do a video on sausage and veggies
For meal prep purposes, could you blanch the sprouts before putting them in the fridge so it's just a matter of baking and glazing on cooking day?
The leaves are the best. They get crispy.
Best cooking channel by far.👍👍👍
Flex that Brussel Muscle!
OH! Marcus representing Stewart's!
Looks great. What is the single burner you use? This would be great to cook with outside too. Thanks, Old Chief, Baytown, Texas