Tips and Tricks for Great Tasting Brussels Sprouts
- Steam them just until they are dark green and tender. Do not overcook. Overcooking brings out bitterness.
- Slice or cut them in half so that they can absorb other flavours easily.
- Use them while they are fresh. Brussels sprouts become more bitter the longer they have been refridgerated.
- Use the water left from steaming them for soups. Like other vegetables, nutrients leach into the water when they are cooked.
Brussels Sprout Coleslaw
¼ c white vinegar
3tbsp brown sugar
1tsp mustard powder
1/2tsp celery salt
2 c thinly sliced brussels sprouts
salt and pepper
Combine vinegar, sugar, mustard, and celery salt. Bring to a boil over medium heat. Remove from heat and add salt and pepper. Place sliced brussels sprouts in a bowl and pour liquid over them; mix thoroughly to coat sprouts. Use right away or refridgerate for an hour for cold coleslaw.
Brussels Sprouts with Cheese Sauce
serves: 4 adults
1 pint brussels sprouts
1 ½ c milk
¼ c butter
In a medium pot with a tight fitting lid, steam the brussels sprouts until they are dark green and tender, but not mushy. Meanwhile, melt the butter in a small saucepan. Blend in the flour first, then add the milk. Bring to a boil stirring constantly. Add shredded cheese. Simmer and stir until cheese is completely melted. Add salt and pepper to taste. Drain water from brussels sprouts. Pour sauce over sprouts and serve.
Roasted Brussels Sprouts
serves: 3-4 adults
2c brussels sprouts, sliced in half lengthwise
6tsp corn/canola/olive oil
1/2tsp finely chopped garlic
Preheat oven or toaster oven to 350 degrees C. Combine oil, salt, pepper, and garlic. Pour over brussels sprouts and toss until sprouts are well coated. Spread sprouts on a baking sheet and roast for 10-15 min until tender, but not brown. Serve.
Fried Brussels Sprouts with Bacon
prep time: 10min
serves: 4 adults (as a side)
3c thinly sliced brussels sprouts
5 slices bacon
Slice bacon and fry. Add brussels sprouts. (If bacon is lean, you may need to add more fat or oil at this point) Briefly stirfry sprouts. Add salt and pepper. Sprinkle some water on the bacon and sprouts, turn off the heat, and put the lid on the pan to finish cooking sprouts. Serve.
Other things to do with it:
-add some onion, sliced carots, or steamed beet cubes along with the brussels sprouts
– if you don’t have bacon, use cubes of ham or other smoked meat instead
-for a vegetarian version, omit the bacon all together and just stirfry the sliced Brussels sprouts with salt and pepper or other seasonings of choice.