I made this for Christmas dinner for mom. She is not a fan of brussel sprouts to say the least but once she saw the grill marks and tasted the infusion of orange and cranberry i got a 'well that's not bad at all'. I DEVOURED the rest. Mission accomplished.😀
I love a good video and this was a joy to watch. Excellent camera work, tight editing, accurate narration, no chirpy blathering, no annoying music, just the facts. Plain and simple. BTW, I don't like brussel sprouts. But dang it, I'm gonna try these!
Discovered this channel at a late hour on christmas eve (2024) and I must say what a hidden gem you are sir, 10/10 on presentation and delivery of clear information, clean setup with good pacing. 10/10 Channel cannot wait to binge at a later date.
I make a similar recipe. I cut off the bottom and cut them in half as you do. As I prep the sprouts I am frying bacon in a cast iron skillet. Once the bacon is done I set it aside, add 1/2 stick butter to the skillet and add the sprouts, flat side down, salt and pepper, and cook them letting the flat caramelize. I then stir and let them cook a bit more before adding a good balsamic vinegar and stirring to make sure every sprout is covered. I don’t measure the balsamic vinegar but add it to taste. I have added carrot strips or sliced mushrooms at times just to add a little variety. Wonderful dish… Darlington, South Carolina
I usually purchase fruits, vegetables and nuts directly from growers in California's Central Valley or Salinas Valley. Like you, I often use Balsamic and bacon and cook either in a skillet or roasted in the oven (a la Ina Garten). Another flavorful addition is sweet yellow onion. The caramelized onion really compliments the sprouts, bacon, mushrooms, etc. Peace from San Jose.
I cook them very similarly as well, as far as technique, but usually make them with a mixture of caramelized onions, mustard and lemon juice. This recipe sounds like a delicious alternative, though my husband does not really like nuts in a dish, and my grandson is allergic to some types (so I avoid them all just in case when he is going to be around). I'll have to think about something else I can use in their place. My biggest problem with this technique is trying to figure out how many sprouts I need to cover the bottom of the pan. I usually do that part before the heat comes on just to make timing a bit easier.
@TheBorgrR Ah, the petty resentments of the professional dish scraper. Charred bullshit with a pinch of salt & pepper and a twist of lemon is to die for, and you know it.
I made these for dinner last night along with a Rib-Eye using your "cheap steak" cooking method and it was perfect...! Thanks...keep the videos coming. Love your content.
I'm so glad that I found this channel. Sprouts often get an unfairly bad rap. Charring them in this way, with or without Ben's dressing makes them irresistible.
No, they get a fairly bad rap because unless you do this sort of thing, which is time consuming and actually adding nice flavours to hide the natural flavour, they are not worthwhile. Stems of broccoli sliced thinly far better.
I usually just clean them cut in half add olive oil, salt and pepper then roast them cut side down in the oven until the top sides are almost black. I don’t like sweetness in my savory food.
The quality of your videos never varies, it cannot be bettered. Can’t wait for your video that will make me a proficient tosser! Many thanks for all your labours.
Didn't include quantity or weight of the walnuts used (I'm guessing about a cup) or the heat used when caramelizing the sprouts. His technique and ideas are terrific, though. Very nice presentation devoid of fluff and hyperbole. Subscribed.
I grew up in California's Central Valley amongst the almond and walnut orchards. If you can find Chandler walnuts, they're not bitter. They're a cross breed of nut developed at UC Davis in the early 1960s (patented 1979) that resulted in a light-colored, fruity nut with reduced bitterness. It's now the most planted variety in the U.S. Chandlers are so good in dishes, baking goods, breakfast dishes, etc. Yum!
I used to love Brussels sprouts until I had covid. Since then I have been unable to eat them. However, I think I'll give this lovely recipe a try. Maybe I will be able to recondition myself to eating them. Thank you.
OMG this is so delicious. I made it tonight and LOVED IT! Thank you for sharing this fabulous recipe. I didn't have cranberries, so I used raisins instead. So good.
This might be my new favourite cooking channel. Just tried your Yorkie recipe tonight and they were a big hit. Not too dissimilar from my own recipe, but I'm loving the way you measure the ingredients out. I use a ramekin for it instead of a glass, though. I'm going to try these sprouts out on xmas day and see how they go over. I used to fry them up exactly the same but with only bacon lardons (or just cut up rashers) and make a sauce with the fond from the bacon. Always been nice, but these look better. Thanks for some top tips and quality content 😁
You are spot on with this recipe‼️I made these Brussels sprouts for Christmas dinner today and we absolutely loved them. They were our favourite dish on our table. I’ll definitely add this recipe to my list and makes these again and again. Thank you for sharing and Merry Christmas ❤️🙏🎄
Thanks. Will try. I would add pepper and turn the sprouts so you can get them charred on the other side, and skip the honey, as I think it's already sweet enough with the orange juice, zest, and cranberries.
Delicious! I will try the version with orange, walnuts and a bit of honey, not keen on the cranberries. I made it simpler so far, in the oven, just with salt and olive oil.
We live in the south, and around our town a similar dish is very popular in our restaurants. It’s exactly this recipe but we use toasted pecans instead of orange, and some places substitute raisins or currants for the craisins. My version uses dried figs, lemon zest, and pecans, with a dash of white pepper.
@Ater_Draco in the United States, a general reference to the South, mean, south of our Mason Dixon line. Feel free to google the reference if u are not familiar with it.
@@99zanne This is a British chef, so don't assume everyone understands "the south" refers to America. I assumed you lived in Portsmouth or something. Try to remember America is not the world.
Gotta try this. Love Brussels. Always steamed with butter. Enough already. Seen to many amazing delicious photos and videos of this roast method. Happening this weekend. No doubt!!
You don't need to put "so" in there. You can't be half going out. It would be like " I am totally going out" which is equally as bad. "I am going out tomorrow" would suffice. It's an americanism such as also saying "literally" and adding too many "super" adverbs in front of everything to over emphasis it. Even this chef did it and probably did not realise it.
I think I'll make this recipe to enjoy leftover Christmas turkey. With the cranberries and oranges it might be repetitive alongside with my cranberry sauce during the initial Christmas meal. You are the first non-Asian cook I have seen use chop sticks for cooking - love it! Thank you!
Mmmm nice, and a nicely put together video. I thought to myself this guy probably has a million or so subscribers..... Thanks and best wishes from Scotland
I make mine in the toaster oven. Coated with garlic paste that comes in the tube. It doesn’t look pretty - but the garlic caramelizes and it tastes AMAZING. (Prepped the same. Trimmed and cut in half, unless they’re small)
I can't remember what prior meal gave me the idea, but I ran a deep fried brussels ap on few different menus. I fry up some bacon lardon, caramelize an onion with the bacon, and add white wine and reduce. Then I deep fry the brussels. Doesn't take long. They come out looking a lot like those roasted brussels. Then I toss the brussels with the bacon and onions, and a strong mustard vinaegrette. Microplane some hard cheese like mizithra over the top. Damn tasty brussels sprouts.
You don't have to do all of that for them to stay green. Just don't overcook them to begin with and they remain green. After some charring for a couple of minutes, you can just pour the dressing on them. No need for a cold bath. An unnecessary step.
Merci pour cette recette , on s’est régalé pendant les fêtes- surtout que ce n’est pas facile d’en trouver au Quebec en dehors des grandes villes ou il y a des charcutier Français.
Learned so much from your channel Ben, you don’t treat us,like idiots, but go into some of the science of cooking too, any chance you could do a potato dauphinois video for us please, mine are always inconsistent despite using the same recipe and potato type🙏
Almost every day we use our high pressure steam cooker from Miele. Color but also flavor of vegetables remains green and cooking time is 3 min and ready. Bur frying in the pan is a new one for me but it looks delicious ❤
As usual “simple” means something different to a chef than us mere mortals. I do cook them cut side down but skip the rest. Maybe not quite as good but a lot less to do or prep.
You can cheat on that dressing a bit. - keep it honey, oil, salt, pepper and maybe a sweater vinegar and just dump it into the pan. - get an orange or citrus oil, or sest a bunch of orange/lemon and flavour the oil of your choice. - you get toasted and slightly crushed nuts in most markets. If you don't overcrowd your pan just toast them as the vegies are cooking. And add a bit of your prepped dressing. At least thats what i'm doing. A prepped bottle usually lasts for 2-4month, depending on how often i use it.
Thank you you tube for finding this channel for me! Brilliant! Love the style and methods. Lovely voice too, like watching Yeung man cooking. I am a bit leery about orange and cranberries with brussels, but I will give it a try this Xmas. Will have regular in the oven roasted too, just in case… 😂😂🎉
I’d probably just airfry them from start. I love charred sprouts at 200c for 10mins drizzled with olive oil or butter if am feeling flush. But will try this dressing, looks delish. Thanks
Having grown up with proper boiled-to-death vegetables, I much prefer pan frying with homemade ghee, fresh pepper and kosher salt cut side down just like you did, but I don’t boil them I’ve tried olive oil and didn’t find it as flavorful as the nutty taste of ghee. I like your cranberry/nut mixture, that is interesting and I will try it one day.
This recipe looks awesome. I love Brussels sprouts - when they're cooked right. Can't wait to try it. I have a pet peeve though. I am constantly seeing recipes that say blanch the ___: drop into boiling water, bring back to a boil, cook for three minutes. Does that mean three minutes from when you throw it in? or from when it starts boiling again? It can do a LOT of cooking before it starts to boil again, depending on how hot your stove is, how much you're making, diameter of the pot, etc. etc. Is there a trick to getting this step right?
Old tuber here, you cracked the code... can't wait for your 100 K & 1 M subscribers - keep on pluggin' away and don't ever give up. New sub here looking forward to exploring your channel...
As a kid, I called these skunk eggs, because I thought they were DISGUSTING. But now that I’m older and love-love-LOVE them, I call them skunk eggs, so that none of the kids will try them and I can eat them all to myself! 😋
Brussel sprouts have been bred to remove the bitter taste. Now they are nice and sweet. They did the same with yellow turnips. My dad always said that turnips "tasted like dirt" but now they are very sweet, so much so, that you can cut them into sticks and munch them raw.
Many thanks for the great recipe. Is it really better to salt the choux de Bruxelles BEFORE you cook them and not at the end of the toasting ? As with salt they may render their own water easily which can make the caramélisation less good in principle ?
I made this for Christmas dinner for mom. She is not a fan of brussel sprouts to say the least but once she saw the grill marks and tasted the infusion of orange and cranberry i got a 'well that's not bad at all'. I DEVOURED the rest. Mission accomplished.😀
I love a good video and this was a joy to watch. Excellent camera work, tight editing, accurate narration, no chirpy blathering, no annoying music, just the facts. Plain and simple. BTW, I don't like brussel sprouts. But dang it, I'm gonna try these!
Discovered this channel at a late hour on christmas eve (2024) and I must say what a hidden gem you are sir, 10/10 on presentation and delivery of clear information, clean setup with good pacing.
10/10 Channel cannot wait to binge at a later date.
Same. I'm not an experienced cook so I like how he explains how to do things without being boring!
I make a similar recipe. I cut off the bottom and cut them in half as you do. As I prep the sprouts I am frying bacon in a cast iron skillet. Once the bacon is done I set it aside, add 1/2 stick butter to the skillet and add the sprouts, flat side down, salt and pepper, and cook them letting the flat caramelize. I then stir and let them cook a bit more before adding a good balsamic vinegar and stirring to make sure every sprout is covered. I don’t measure the balsamic vinegar but add it to taste. I have added carrot strips or sliced mushrooms at times just to add a little variety. Wonderful dish… Darlington, South Carolina
Now yours is a recipe I would do. Sounds yummy!
I usually purchase fruits, vegetables and nuts directly from growers in California's Central Valley or Salinas Valley. Like you, I often use Balsamic and bacon and cook either in a skillet or roasted in the oven (a la Ina Garten). Another flavorful addition is sweet yellow onion. The caramelized onion really compliments the sprouts, bacon, mushrooms, etc. Peace from San Jose.
@@coolcpa3321me too!
I cook them very similarly as well, as far as technique, but usually make them with a mixture of caramelized onions, mustard and lemon juice. This recipe sounds like a delicious alternative, though my husband does not really like nuts in a dish, and my grandson is allergic to some types (so I avoid them all just in case when he is going to be around). I'll have to think about something else I can use in their place. My biggest problem with this technique is trying to figure out how many sprouts I need to cover the bottom of the pan. I usually do that part before the heat comes on just to make timing a bit easier.
Thank you! Shall do it for supper!
I started my life off as a chef in Trinity College Cambridge 56 years ago, amazing video's chef. I salute you.
Yep, you cooks stay behind each others cooking bullshit. Come on.
@TheBorgrR Ah, the petty resentments of the professional dish scraper. Charred bullshit with a pinch of salt & pepper and a twist of lemon is to die for, and you know it.
@@MarmiteMangoMachine Nice writing, but missing the point.
@TheBorgrR I often do. Merry Christmas!
I've been enjoying my charred brussies with a sweet teriyaki dressing and toasted sesame seeds for a similar effect. Thanks for the neat variation!
I made these for dinner last night along with a Rib-Eye using your "cheap steak" cooking method and it was perfect...!
Thanks...keep the videos coming. Love your content.
Yummy 😋 it looks so delicious! I'm still enjoying your grased red cabbage. Thank you.😊
I'm so glad that I found this channel. Sprouts often get an unfairly bad rap. Charring them in this way, with or without Ben's dressing makes them irresistible.
No, they get a fairly bad rap because unless you do this sort of thing, which is time consuming and actually adding nice flavours to hide the natural flavour, they are not worthwhile.
Stems of broccoli sliced thinly far better.
@zakelwe It's an opinion, not a fact thing. Yours differs from mine.
Not a fan of food that taste like sweets
For the content, this video is waaaaaaaaaaaay too long. Zzzzzzzzzz
I usually just clean them cut in half add olive oil, salt and pepper then roast them cut side down in the oven until the top sides are almost black. I don’t like sweetness in my savory food.
Thank you for sharing this easy and tasty recipe!❤❤
The quality of your videos never varies, it cannot be bettered. Can’t wait for your video that will make me a proficient tosser! Many thanks for all your labours.
Could be louder !!!!!!😢
Didn't include quantity or weight of the walnuts used (I'm guessing about a cup) or the heat used when caramelizing the sprouts. His technique and ideas are terrific, though. Very nice presentation devoid of fluff and hyperbole. Subscribed.
I grew up in California's Central Valley amongst the almond and walnut orchards. If you can find Chandler walnuts, they're not bitter. They're a cross breed of nut developed at UC Davis in the early 1960s (patented 1979) that resulted in a light-colored, fruity nut with reduced bitterness. It's now the most planted variety in the U.S. Chandlers are so good in dishes, baking goods, breakfast dishes, etc. Yum!
very good recipe. Can you also put into a link where you get your pans from?Thank you
I used to love Brussels sprouts until I had covid. Since then I have been unable to eat them. However, I think I'll give this lovely recipe a try. Maybe I will be able to recondition myself to eating them. Thank you.
Yes ❤ All things are possible with God ❤
OMG this is so delicious. I made it tonight and LOVED IT! Thank you for sharing this fabulous recipe. I didn't have cranberries, so I used raisins instead. So good.
I love sprouts, I have a feeling I’m going to adore the leafy green bubbles even more when I try this recipe…… thanks chef x❤x
This might be my new favourite cooking channel. Just tried your Yorkie recipe tonight and they were a big hit. Not too dissimilar from my own recipe, but I'm loving the way you measure the ingredients out. I use a ramekin for it instead of a glass, though.
I'm going to try these sprouts out on xmas day and see how they go over.
I used to fry them up exactly the same but with only bacon lardons (or just cut up rashers) and make a sauce with the fond from the bacon. Always been nice, but these look better.
Thanks for some top tips and quality content 😁
Your tutorials are fantastic. Simple, concise and clear. Thank you. I love the channel.
Glad you like them!
You are spot on with this recipe‼️I made these Brussels sprouts for Christmas dinner today and we absolutely loved them. They were our favourite dish on our table. I’ll definitely add this recipe to my list and makes these again and again. Thank you for sharing and Merry Christmas ❤️🙏🎄
Although I have a simple recipe and always loved my Brussels sprouts I will try this out. Looks fantastic.
I love Brussel sprouts! I'm bringing this to our Christmas Eve Luncheon ❤❤
Great Content! I can actually see myself doing these things.
Thanks. Will try. I would add pepper and turn the sprouts so you can get them charred on the other side, and skip the honey, as I think it's already sweet enough with the orange juice, zest, and cranberries.
Looks delicious . I steam mine , then sauté in butter and garlic, then top off with some Parmesan cheese.
Love, love, love this recipe!
Hello 🤗 pretty lady🌹🌹 how are you doing today and the weather condition like?
I like the clear way of speaking. And the vid didn't get so hectically fast cut! Thanks!
Delicious! I will try the version with orange, walnuts and a bit of honey, not keen on the cranberries.
I made it simpler so far, in the oven, just with salt and olive oil.
Looks delicious.
Fantastic 🤤. My favourite way of having sprouts is dipping in a spicy batter then deep frying, crunchy and sweet.
We live in the south, and around our town a similar dish is very popular in our restaurants. It’s exactly this recipe but we use toasted pecans instead of orange, and some places substitute raisins or currants for the craisins. My version uses dried figs, lemon zest, and pecans, with a dash of white pepper.
South of where?
@Ater_Dracothe mason dixon line …
@@99zanne again, where? Everywhere has a south. Wales, England, Ireland, Scotland? Somewhere else?
@Ater_Draco in the United States, a general reference to the South, mean, south of our Mason Dixon line. Feel free to google the reference if u are not familiar with it.
@@99zanne This is a British chef, so don't assume everyone understands "the south" refers to America. I assumed you lived in Portsmouth or something. Try to remember America is not the world.
Gotta try this. Love Brussels. Always steamed with butter. Enough already. Seen to many amazing delicious photos and videos of this roast method. Happening this weekend. No doubt!!
I love this recipe, I’m going to try it it looks delish 🤗🤗🤗
I’m so going out tomorrow to pick up the ingredients to make this for Xmas day!!! Thank you Ben! 😊👍
You don't need to put "so" in there. You can't be half going out. It would be like " I am totally going out" which is equally as bad.
"I am going out tomorrow" would suffice. It's an americanism such as also saying "literally" and adding too many "super" adverbs in front of everything to over emphasis it. Even this chef did it and probably did not realise it.
Looks amazing. I just recently starting cooking brussels sprouts.
I think I'll make this recipe to enjoy leftover Christmas turkey. With the cranberries and oranges it might be repetitive alongside with my cranberry sauce during the initial Christmas meal. You are the first non-Asian cook I have seen use chop sticks for cooking - love it! Thank you!
Mmmm nice, and a nicely put together video.
I thought to myself this guy probably has a million or so subscribers.....
Thanks and best wishes from Scotland
Delicious combo
Thanks for sharing 😋
Oooh.... This looks like a wonderful comforting side dish....
I am totally making this dish tomorrow!
Hello 👋 pretty lady🌹🌹how are you doing today and the weather condition like?
I make mine in the toaster oven. Coated with garlic paste that comes in the tube. It doesn’t look pretty - but the garlic caramelizes and it tastes AMAZING. (Prepped the same. Trimmed and cut in half, unless they’re small)
I could eat the lot! Marvelous recipe!
Picked up my 8p bag of sprouts today and up you come with the perfect recipe. We are going to have a Ben fuelled Christmas meal this year 🤗
8 pence? Literally? They're about $8 per kg in my country. When they're in season, because it's summer here at present.
Hehe.. Good old asda.. I grabbed 3 bags
@@sonyavincent7450 Summer in December
@Toxic4skin yes. Hottest part of the year here in New Zealand. Always has been. ❤🧑🎄🇳🇿🌲
I make them this way quite often. Great.
Sounds delicious and i never thought id say that about sprouts!!🏴 UK
This recipe is great the color and flavor are a amazing ❤
Sounds great ! I'm already in the habit of prepping / charring sprouts this same way but I finish with cream, pepper, nutmeg.
I can't remember what prior meal gave me the idea, but I ran a deep fried brussels ap on few different menus. I fry up some bacon lardon, caramelize an onion with the bacon, and add white wine and reduce. Then I deep fry the brussels. Doesn't take long. They come out looking a lot like those roasted brussels. Then I toss the brussels with the bacon and onions, and a strong mustard vinaegrette. Microplane some hard cheese like mizithra over the top. Damn tasty brussels sprouts.
This is definitely happening. Big thanks,
Merry Sproutyday! Am chilling mine now and they’re green as the greenest green! ❤️ thank you for this recipe.
You don't have to do all of that for them to stay green. Just don't overcook them to begin with and they remain green. After some charring for a couple of minutes, you can just pour the dressing on them. No need for a cold bath. An unnecessary step.
Merci pour cette recette , on s’est régalé pendant les fêtes- surtout que ce n’est pas facile d’en trouver au Quebec en dehors des grandes villes ou il y a des charcutier Français.
That is a meal in itself. That would satisfy me no end!
Looks delicious. I like sprouts, so I'll try it.
Learned so much from your channel Ben, you don’t treat us,like idiots, but go into some of the science of cooking too, any chance you could do a potato dauphinois video for us please, mine are always inconsistent despite using the same recipe and potato type🙏
Absolutely going to try this tomorrow
Were the cranberries you used unsweetened or sweetened? I hope to try the recipe soon. Thank you for sharing.
Wheel give it a go - looks gorgeous - and ,,,, I fail to conjure up what would be its Ambiguously enticing Aroma..... Great Idea!!!!!
Almost every day we use our high pressure steam cooker from Miele. Color but also flavor of vegetables remains green and cooking time is 3 min and ready. Bur frying in the pan is a new one for me but it looks delicious ❤
I also char mine flat side down. I am going to try your dressing next time I make them. 🥰👍
Thank you...I usually sauté sprouts with pecans, a bit of lemon juice and white wine...this sounds much better.
It's amazing what people add to them to get them to taste ok, nobody would do that to garden peas....
@@zakelwe I like them roasted without the additives too...wouldn't do that with garden peas either.
As a kid, it was long faces around the table when sprouts put in an appearance. Now I love preparing them this way.
I LOVE BRUSSEL SPROUTS THANK YOU FOR SHARING YOUR RECIPE WITH US. I CAN'T WAIT TO TRY IT THEY LOOK DELICIOUS 😋 ❤
Have you been on the Baby Chams and snowballs already ?
Try using lower-case. You might get more respect.
Perfect. Well done, Mate
Regards from Germany ❤
As usual “simple” means something different to a chef than us mere mortals. I do cook them cut side down but skip the rest. Maybe not quite as good but a lot less to do or prep.
You can cheat on that dressing a bit.
- keep it honey, oil, salt, pepper and maybe a sweater vinegar and just dump it into the pan.
- get an orange or citrus oil, or sest a bunch of orange/lemon and flavour the oil of your choice.
- you get toasted and slightly crushed nuts in most markets.
If you don't overcrowd your pan just toast them as the vegies are cooking. And add a bit of your prepped dressing. At least thats what i'm doing. A prepped bottle usually lasts for 2-4month, depending on how often i use it.
Thank you and Merry Christmas! 🎄 Edit: you are going to have a million subscribers before very long - your recipes are wonderful!
Thank you so much! Happy Christmas 🎄
It is not quick but I will make it tomorrow for lunch. Thank-you.!!
they are lovely in a stir fry 😊
Looks amazing
Thank you you tube for finding this channel for me! Brilliant! Love the style and methods. Lovely voice too, like watching Yeung man cooking. I am a bit leery about orange and cranberries with brussels, but I will give it a try this Xmas. Will have regular in the oven roasted too, just in case… 😂😂🎉
I'm going to try this!!
Thanks for sharing this recipe
I’d probably just airfry them from start. I love charred sprouts at 200c for 10mins drizzled with olive oil or butter if am feeling flush. But will try this dressing, looks delish. Thanks
I love sprouts raw, cooked, mushy 🎉🎉🎉
Having grown up with proper boiled-to-death vegetables, I much prefer pan frying with homemade ghee, fresh pepper and kosher salt cut side down just like you did, but I don’t boil them
I’ve tried olive oil and didn’t find it as flavorful as the nutty taste of ghee. I like your cranberry/nut mixture, that is interesting and I will try it one day.
Hi 👋 pretty lady how are you doing today and the weather condition like?
Fantastic recipe! ❤
This looks great!! Thank you. 👍🏼
Subscribed......
At this rate, my Chrismukkah dinner is going to be all Ben Goshawk recipes/techniques…! 😊
Mine too! :)
Thank you!
die ersten Schritte mache ich auch so. Aber das Dressing war neu für mich! Genial und die Kinder werden es nun hoffentlich essen;-))))
Well done, lad. I learned a lot really quick like!! Thanks, I'm subscribed!!
This recipe looks awesome. I love Brussels sprouts - when they're cooked right. Can't wait to try it. I have a pet peeve though. I am constantly seeing recipes that say blanch the ___: drop into boiling water, bring back to a boil, cook for three minutes. Does that mean three minutes from when you throw it in? or from when it starts boiling again? It can do a LOT of cooking before it starts to boil again, depending on how hot your stove is, how much you're making, diameter of the pot, etc. etc. Is there a trick to getting this step right?
Thanks Ben. Really tasty
Another cracking vid Ben, love the tips 👌
Looks yummylicious
I love sprouts! They don’t need to be “charred” or mucked about with, they’re delicious on their own.
Seems this isn't the video for you 😂
Sprouts have feelings too you know, and some like being charred.
They may THINK they like being charred, but they’ve probably just been led astray by other vegetables.
@@GradKat 🤣🤣
@GradKat other vegetables that have probably been kept in the dark.
the best channel to find just before cooking Christmas dinner, thank you so much for sharing your secrets to success
😋 😋 😋 yummy😊
Great stuff
Old tuber here, you cracked the code... can't wait for your 100 K & 1 M subscribers - keep on pluggin' away and don't ever give up. New sub here looking forward to exploring your channel...
I'm starting to watch. If at any point you add butter, I'll go... I stated, loved it! Thanks
We accidentally burned some Cavolo Nero once. It just caught a bit on the bottom of the pan. We tried a bit and it was DELICIOUS!
Tip tip: after you place the sprouts in the hot frying pan, add a bit of very cold lime or Lemon juice.... thank me later
Thank ME much Later
As a kid, I called these skunk eggs, because I thought they were DISGUSTING. But now that I’m older and love-love-LOVE them, I call them skunk eggs, so that none of the kids will try them and I can eat them all to myself! 😋
Brussel sprouts have been bred to remove the bitter taste. Now they are nice and sweet. They did the same with yellow turnips. My dad always said that turnips "tasted like dirt" but now they are very sweet, so much so, that you can cut them into sticks and munch them raw.
You are hilarious!!! Cool idea.
The larger sprouts, as with most overgrown veggies, are the more bitter ones.
Look amazing
Many thanks for the great recipe. Is it really better to salt the choux de Bruxelles BEFORE you cook them and not at the end of the toasting ? As with salt they may render their own water easily which can make the caramélisation less good in principle ?
Well done
Thanks a lot. Great! New friend😊
Hello 👋 pretty lady 🌹🌹how are you doing today and the weather condition like?
Looks Awesome! Thank you for all the steps and tips!! What brand and model of cook top are you using?
Gorgeous!!!!!
great recipe.......well done video.....just add a dash of balsamic vinegar and you will have perfection