International Falls Daily Journal - Brussel Sprouts - Comments

Thanks for the great

six-shooter — Sun, 14 Sep 2008 08:29:00 -0500

Thanks for the great recipes. They say to pick them when they're about an inch big. I also read where they say to make an x on the bottom to help them cook evenly. They're slow growing but just about the right size. I will certainly try these ideas. Thanks so much.

Butter is always a must with

Joespoon04 — Sun, 14 Sep 2008 02:32:49 -0500

Butter is always a must with brussel sprouts. Whether you add onion or garlic or both, butter makes it all smooth and gorgeous like silk.

A recipe I saw online was one whereby you halve the sprouts, rub them in olive oil, fry them in same, salt and pepper them to taste, and just throw some shredded cheese of your choice on top. Don't use a yellow cheese like a northern Minnesotan, either. I'd do a parmesan (not Kraft, God forbid) or even a straight Feta cheese with some kind of compote on the side. I used to make a spiced tomato jam that would taste awesome with that grouping, but regardless, if you use feta, you'd better have something sweet to offset the whole crumbly-dry thing that comes with both it and the bitterness of the sprouts. Here's the link to the basic recipe; it looks awesome:

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-reci...

I love Brussel Sprouts Six.

Icesicle — Sat, 13 Sep 2008 21:53:11 -0500

I love Brussel Sprouts Six. My favorite way to cook them is to steam them. I use a small rice steamer. The sprouts cook very tender and stay very green. Give it a try and let me know your results and if you like them that way. Good luck.

Brussel Sprouts

six-shooter — Sat, 13 Sep 2008 09:52:34 -0500

Does anyone have a great way to cook Brussel Sprouts? Just grew them for the first time this year and am having quite a crop.