Brussel sprouts—the most underrated vegetable?

Like cabbage, Brussels sprouts smell bad when boiled, which used to be the most common way to cook them. Then, consider that (again like cabbage) they were available in the winter and so were often boiled in houses closed up against the cold weather.

Now, they've been rediscovered and people realize that they're delicious when roasted.

All things Brussel - how you say? - suck.

Roasted or somehow caramelised. Yum. Also one of the good frozen vegetables.

Wow, OP. We must be telepathically connected.

Just a couple of hours ago, for the first time I my life, I bought a bag of fresh brussel sprouts and I was wondering how to prepare them ( I've had the frozen kind and loved them).

They taste like delicious black rich soil.

Oops, they taste like what I IMAGINE delicious, black rich soil would taste like.

GAS BALLS

lol, r6.

My Mpm loved them. My older brother loved them. I've been forcing myself to enjoy them. I sort of like them, but that recent.

I love them. I like to steam em and dip em in hummus.

Brussel sprouts and other cabbages have never given me the stomach issues they seem to give many people. I chalk it up to my Ukrainian/Russian blood; my mom cooked all sorts of recipes throughout my childhood involving cabbage, which she learned from her Ukraine-born mother. Maybe I just acclimated through early exposure.

Yeap

I love them. Just had some with dinner tonight. I bake them in the oven with butter, halved, with salt & pepper, until fully cooked. Then I turn on the broiler for a couple minutes to caramelize them.

If you have Herpes Simplex 1 (cold sores) you can reduce the outbreaks significantly by eating cruciferous vegetables like brussels sprouts, cabbage, broccoli, etc. daily.

Love them!

I boil them until they're soft and then saute them with butter, garlic and bacon.

Really hated them as a kid but things change I guess.

They're great with shallots, or onion and Parmigiano Reggiano. For those super-tasters out there, a soak in lemon juice first can mellow out any sulphur note. Fried with bacon grease is excellent too. Not unlike beans, if one eats them regularly, I think flora changes, and they're not a problem as R10 mentioned.

Me every time I've tried to eat brussel sprouts. I just can't get past the smell.

Hey OP, it's "Brussels," you dumb whore!

Doesn't it make your cum taste yucky?

And also deathfat people who are taking Theophylline and Haloperidolshouldn't eat much of it anyway:

Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2.[11] Furthermore, some drugs such as haloperidol and theophylline are metabolized by CYP1A2. Consequently, consumption of cruciferous vegetables may decrease bioavailability and half-life of these drugs.

Where are you getting said Brussel Sprouts in August? They are not in season.

WTF is deathfat?

R18 types deathfatty.

Love 'em! My sister makes them with a half a stick of "browned" butter.

I make cabbage soup but substitute brussels sprouts instead. It's quite delicious.

If your brussels sprouts stink then you're not cooking them right.

As I was growing up we called them "miscabbages" because we thought they were cabbage miscarriages.

[quote]If your brussels sprouts stink then you're not cooking them right

Or, they could be old. If you can find them still on the stem, that's the best way to buy them.

Roasted and a drizzle of balsamic.

Good point R26, or perhaps they didn't peel enough of the outer leaves off.

Aren't Brussel sprouts just midget cabbages? Whatever the case, I love them and want to marry them.

They have been rediscovered for a while now, you see them on menus all the time.

Love them roasted and love cabbage rolls too.

Li'l Patchy Beard Dan Souza weighs in:

Fry them quickly in oil until the skin is blackened then add chicken stock, chopped shallots, salt and pepper. Reduce heat and cover until tender. Delicious.

I don't buy them fresh, I get them frozen, but they're a great side dish, simply microwaved and tossed in some olive oil, salt and pepper.

[quote]Brussels sprouts smell bad when boiled, which is how most common people cook them.

Fixed.

I've done them on my Weber grill. I have a wok that is perforated with lots of hole. I coat them in peanut oil and sprinkle with S&P. I put some soaked wood chips on the charcoal and grill them until they are just caramelized. Tastes good.

Boiling any vegetable does nothing but ruin it. All the flavor (and vitamins) ends up in the pot liquor.

They taste great sauteed in red wine vinegar and seasoned with herbs.

Brussel sprouts and cauliflower are the only vegetables I won’t eat/don’t like.

How does one "sautée" in vinegar?

I love cauliflower cut into 1/2" slices and fried in butter.

The best and easiest vegetable side dish ever! When guests are coming, I value Brussels sprouts highly for the ease of preparing them.

In the afternoon of your dinner party, trim them and slice them in half, from the top down through the core. Toss them in oil and set them flat side down in a cast iron skillet. The preparation is now done.

As you are pulling everything else together to serve, turn the fire on high under the skillet and in five minutes, the sprouts will be beautifully seared. Salt them and serve them.

Love the bags of frozen sprouts that blow up like Jiffy Pop in the microwave. 7 ,minutes later and a little butter and I am contented -- and filled up by them. The ONLY half healthy thing I eat regularly, to be honest.

[quote]If you have Herpes Simplex 1 (cold sores) you can reduce the outbreaks significantly by eating cruciferous vegetables like brussels sprouts, cabbage, broccoli, etc. daily.

Yeah, but you'll have so much gas no one will want to get near you, so why bother? Kind of defeats the purpose.

A local take out place drizzles a tiny bit of maple syrup on their roasted BS. Salty and sweet deliciousness.

I drizzle honey on mine sometimes. Delish!

I don't like their broiled. They are best oven roasted, but steamed is pretty good, as it keeps all the nutrients.

Just don't boil me. Blech.

Em was autocorrected

I just had some tonight. Fresh, roasted with rosemary, garlic, butter, and a little bacon finely chopped up in it.

Frozen Brussels sprouts always taste “off” to me for some reason.

Just a thought, but if it takes that much effort to make something taste and smell good, then maybe you shouldn't be eating it in the first place. It's like putting lipstick on a pig.

Perhaps Mother Nature is trying to tell you something.

R51 has the palate of a 6-year old.

They are a gas-forming vegetable and high FODMAP.

Which is a shame because roasted with a little olive oil, then drizzled with balsamic vinegar and tossed with bacon and shredded parm, they're great.

They are great steamed. Also my boyfriend shoved them up my ass and then I shit them back out into his mouth.

Trader Joe's sells a bottle of reduced balsamic glaze for approx $4, which saves you having to reduce it yourself and tastes great on roasted Brussel's Sprouts (also anything else you sprinkle it on, like roasted sweet potatoes).

I make a few Brussel sprout soups that are good fall dishes. I grow them and just leave them on the stems into the first freeze.

A fair creamed Brussel sprout and cauliflower soup has a nice color and tastes best with some heat in it. A hearty bacon and Brussel sprout soup with potato and carrot is good. And a sausage soup with them and plenty of onion is good.

And, yes, they are boules puantes vertes regardless.

I Heart R51.

They're good roasted with shallots and dried cranberries.

Lots of adults have “baby tastes” and want chicken nuggets, mac n cheese, and Diet Coke for every meal. These are the adults who turn up their noses at Brussels Sprouts and other vegetables.

Brussel sprouts and okra should be eradicated from the face of the earth.

R21 = stinking deathfat triggered.

The best way to cook these cruciferous vegetables is to sauté them with garlic, soy sauce and oyster sauce.

Enjoy your brussel sprouts. I'll be over here eating my fried chicken, collard greens and mac n cheese.

I'm sure I read somewhere that cruciferous vegetables smell bad to people with a particular gene (about 1/3 of the population or somesuch). I read it on the Internet, so it must be true.

Whatever, I'm not in that bracket and I love 'em. Roasted and finished with a Parmesan crust is gorgeous (not tried 'em with balsamic, R27 & R53, but thanks for the tip). But I don't think you can beat them steamed until they're cooked-but-crunchy, toss them in a little butter, then season with freshly ground black pepper. If you're going to steam them, it's traditional to cut a cross in the stem end, about 1/2 inch deep. This allows the steam to penetrate inside and cook the stem at the same speed as the leaves.

I love them roasted, but really love them as a salad: raw, shaved with truffle oil and pecorino cheese. It may sound awful at first but it is quite wonderful.