Anyway, my family LOVES brussels sprouts. I am proud of this because such as brussels sprouts is often mocked.
Follows is the "recipe" I used for my brussels sprouts this week:
My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!
It was terrible!!!!
I must add, in the interest of giving all the details, that I had no lemonade but I had some limedade stuff so I used this
I normally prepare brussels sprouts by boiliing then adding plenty of salt and butter before serving.
Again, this recipe was terrible.
I am convinced brussels sprouts should never be baked.
My husband often roasts them. First he slathers them in olive oil, salt and pepper, and then roasts on a sheet pan until outsides are crispy.
I prefer them like this:
Dilled Brussels Sprouts
¾ lb. fresh Brussels Sprouts (We prefer the Hanover frozen Baby Brussels Sprouts for this)
1 Cup Cider Vinegar
½ Cup Cold Water (we use a full cup, to make it less sour)
1 clove Garlic, split (we use two)
1 dried Chili Pepper (we use two)
1 Tablespoon dried Dill Weed
1 Teaspoon Salt
(We use one bag of frozen Hanover Gold Line baby Brussels Sprouts)
If using fresh sprouts, remove any yellow or wilted leaves on the outside, cut a small ‘x’ in the base of each, and soak them for a few minutes in a bowl of cold water. If using frozen sprouts, just thaw them before beginning.
Combine all ingredients in a medium saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
(Additional garlic, and/or additional chili pepper, can be used, depending on how spicy you like it)
Baked brussels sprouts can be really good. Here’s how we do them: Wash fresh sprouts, cut in half. Melt butter in a skillet, about 1/2 stick per pound of sprouts, sauté some diced onion and some bacon bits in the butter, season with salt, pepper, and a little garlic powder, maybe a little cayenne if you like some heat. Toss the sprouts with the butter, onion, etc. until they’re coated, then put them in a baking pan with a splash of water, cover tightly, and bake at 350 for about 1/2 hour. They’re steamed more than roasted.
I've been frying them with potatoes this week. Nice filling combo...
We roast Brussels sprouts all the time. Olive oil, salt, and pepper. I don’t parboil them. Maybe they aren’t for everyone, but we love them. Or add a good quality balsamic vinegar to the mix. 375 for 20 or so minutes. Flip halfway through.
Lemonade/limeade as in sweetened? Or just the bottle of unsweetened concentrate?
I had heard that roasting brussel sprouts is the way to go for those who haven’t liked them yet, and the recipe I used even had bacon. Nonetheless, still in the don’t like ‘em camp.