Brussels sprouts get a bad name in my opinion. People think they are soggy and gross, but when they are prepared right, they are delish. Growing them is pretty gratifying too, because one big stalk makes you really feel like you accomplished something.
If you grew brussels sprouts this year, or just want to buy a bunch while they are available in the stores for a reasonable price, here’s some ways to use them:
Preserving
- Probably the easiest way to preserve brussels sprouts is to freeze them. To freeze, wash them well, blanch them for 3 minutes and then immediately move them to ice water. Over-blanching leads to sogginess. Lay them out on a cookie sheet lined with a silpat or parchment paper and freeze them {this step prevents them from sticking together when you bag them}. Once they are frozen, put them into freezer safe bags or containers and stick them back in the freezer until you are ready to use them.
- Can them. You can pickle brussels sprouts. I have personally never tried, but most of the recipes I came across look pretty much like every pickling recipe I’ve ever seen. Have any of you ever done this? Leave your recipe in the comments for us newbies, if you have.
- Roasted brussels sprouts with bacon and butternut squash is where it is at, my friends. They are crispy and amazing.
- Saute them for a quick side dish. P.S. butter make them even better.
- Send them through the food processor to chop them up like shredded cabbage, then saute them with a little bacon grease. Add some peas, diced carrots, and scambled eggs to the mix, and you have a pretty awesome fried rice substitute.
Any great ways to enjoy them that I missed? Make sure to share in the comments below.
~Mavis
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Elizabeth Robinson says
Mavis,
The only tested and safe way to can Brussels Sprouts is to pickle them and make them shelf stable with water bathing. With home equipment, there is no way to safely pressure can them as they are too dense, as is cabbage for that matter. That’s why one will only find sauerkraut recipes for cabbage to can. Note: there are exceptions when cabbage is a MINOR part of a mix that is pressure canned.
EinUpstate NY
randi says
I made a brussel sprout salad for Turkey day that was delish! It called for shaved brussel sprouts but i don’t have a mandoline. I chopped them in the food processor instead. Added 2 diced granny smith apples, blue cheese crumbles, scallion, walnuts with a mustard dressing. OMG delicious!
Mavis Butterfield says
I’ll tell The Girl. Thanks!!
Pamela says
I don’t think they are soggy and gross…I just don’t like the taste of them!
Sheri says
I read that it is science whether you like them or not..something about a certain type of taste bud that you either like them or think they are bitter or something. Me..I have always loved them..even when Mom made them as overcooked from the freezer section Brussels. Now I steam or roast or chop and fry or.. mmmmmm
Lea says
I found a recipe a magazine many years ago: two tbsp. each olive oil and real maple syrup, one pound Brussel sprouts, cored and chopped in half, and whole cloves of garlic, peeled, to taste (the recipe recommended something like 20, we use 12). Toss the whole batch together in a big bowl until everything is coated evenly. Roast at 400F for 10-15 min (until crispy and starting to golden). Delish! Even my picky child loved them!
Lea