Let me know your thoughts on these recipes. Did you get your kids to eat them? Leave me a comment to let me know. Brussels might be a tough sell, but cereal not so much 😝Use code BRIANLAGERSTROM to get $5 off Magic Spoon here: www.magicspoon.com/BRIANLAGERSTROM
We make a hash similar to your first recipe that everyone, kids included, loves. We don't use the nuts and briefly fry the brussel sprouts in the rendered bacon fat. Another favorite is brussel pancakes with onion, garlic, red pepper and a little egg white and flour to hold them together. Briefly fried in neutral oil they are delicious!
I love the idea of all these recipes, but in my neck of the woods, for my budget fresh Brussels are cost prohibitive for me. I would love to see some great recipes that will work well with frozen veg, especially the sprouts.
Love these preps, especially the raw salad and the blanched mounted butter. Must try both ASAP. My go to is halved sprouts lightly seared in a tad of olive oil with shallots and garlic, then shallow braised in chicken stock and a splash of dry white wine until sprouts are tender and most of the liquid evaporated and reduced, S and P to taste. Platter or plate, then sprinkle over a good bit of crumbled goat cheese and top with bacon crumbles. Not groundbreaking, but simple and delicious.
Love the French Brussels sprouts with the sauce the best, and the 3rd Charred sprouts looks great too. I like to add a drizzle of hot honey onto mine at the end of baking.
My favorite way to have brussel sprouts is to roast them. I grew up on over cooked (boiled) brussel sprouts and was the reason I never ate them as an adult.
I always seem to lean on one of the 'harder' candied nuts methods. For some reason I forget the egg white method. Also, Brussel sprouts are awesome and I'm really glad that you're doing them justice.
The one food my girlfriend doesn't like is brussel sprouts. I'm proud to say, after thoroughly eating the roasted sprouts, she now says she likes brussel sprouts. Great work, Brian
The best why to prepare brussel sprouts is to wash throughly, set aside, wisk 3 large eggs, set aside, grate cheese, and chop ham. To prepare drop brussel sprouts in the trash and make and omelet. Your welcome. BTW I'll never fix this recipe but I enjoyed watching.
I was a typical kid - could not stand cruciferous vegs. Roasted brussels brought me around in adulthood. I even usually get the deep fried ones in place of fries at Smashburger. Not particularly healthy but yum!
What if I just like farty overcooked sprouts? 😁I love the blanching thing. I always try and steam my sprouts for a similar less cheffy version of your butter recipe! Steaming is so hit or miss and sprouts lower in the basket are mushy and over cooked and sprouts at the top of the basket are crunchy and undercooked!! And that raisin thing looked sick ... like I would put it on everything sick! 🤤
The people who hate Brussels sprouts are people who don’t know how to cook them or have never had them cooked correctly by someone else. I used to be one of these people, then I figured out that if I cook them they turn out amazing.
Bri!...you need to work on your thumbnails maybe...I saw the thumb for this vid and thought "Do I want to see this??...." Well I did click and man this was an amazing video with fantastic recipes. I was so impressed. I bought brussels sprout and I'm gonna try these. But I almost didnt. I'm a fan and I should know better but yeah...anyways thanks again.
I would love for you to do this with every vegetable as it becomes seasonally available. Not full course meals, but singular dishes like this video. You could make the "3 Ways to Make _____" standard. Keep each video under 15min and Im sold. Tons of upcoming fall vegetables to do this with.
Pretty much all veg can be blanched and buttered like the second method, if you need some inspiration. I make green beans like that all the time, super easy.
@@Virginiafox21 Oh, for sure. However, there's a few things people may get hung up on: blanching time by vegetable, seasoning pairings, etc. There also may be people who only watch one video in the series or need to be reminded that essentially "boiling" vegetables does not equate to bland food. That being said, blanching need not be featured in every proposed video. Coming from a childhood of boiled, canned, or "smothered in ranch dressing" I used to think 75% of all vegetables were un-palatable... until I started to learn that its all in the technique and working seasonally if possible. Now I may judge a good restaurant meal by how good they make the veggies, any one can make a steak taste good.
Fun fact: the dislike for Brussels sprouts is somewhat generational. Many folks who hated them from childhood grew up pre-1990s. Before then, the most common varieties of Brussels sprouts were high yield, but very bitter and smelly. But in the 90s, growers started cross-breeding them with older varieties that were less bitter and stinky, and created new varieties that were both high yield and low bitterness/smell that are what you find in grocery stores today.
My wife and I made the baked ones at the end. I was balking at the raisins in the slaw when my wife told me, "Trust Brian." She and Brian were right. Everything mixed together is terrific. Just trust Brian...
I'd love to see you do more healthier options for recipes. I'm trying to lose weight in the gym but the real action is in the kitchen, so having filling healthy meals is becoming more critical. Vegetables are a critically important part but they are criminally underappreciated
@@anti-ethniccleansing465 that's an extreme oversimplification and is not entirely true. You lose a lot of important nutrients if you cut out animal protein all together and it is extremely difficult to replace the quality and quantity of animal protein with plant based protein.
@@davidthosome623 False. The only supplement necessary is vitamin B-12, which is super easy and cheap to get because we live in the 21st century, not the stone age. The “quality” of your precious animal protein is more harmful than beneficial in modern day as well, due to how the animals are cared for/treated with diet, hormones, antibiotics, vaccines, other drugs, etc. Meat-heavy diets are a major contributor to the leading causes of death, (heart disease, cancer), as well as the biggest health problems - like obesity and diabetes etc.. And getting enough quantity of protein is not a problem either with plant-based protein. That’s a misnomer. People think they need waaayyy more protein than they do. You aren’t properly educated/informed on this subject matter, and it shows. That’s obviously also why you’re struggling with your weight. I’ve never seen an overweight vegan/vegetarian in my life either (at least not one that’s been meatless for awhile, and didn’t just change their diet recently). I’ve never been overweight in my 48 years of life, and I haven’t eaten meat since age 16. I’ve never had a health problem from my diet, nor been deficient in any vitamins, and I haven’t even had to make any sort of concerted effort to focus on getting more of this or that in my diet. Here’s a fact for you: 7th day adventists (a religion) are vegan/vegetarian. There have been many studies about them which show that they live, on average, nearly a decade longer than meat eaters.
Ever since finding your channel I've been a big fan!! I watch nearly every video the day it releases. Definitely the type of cooking content I'm looking for - restaurant type dishes you can make at home while being presented and edited in a fun fashion. Keep up the great work!
The only way to have Brussels sprouts is to either NOT buy them/grow them or to immediately throw them in the garbage can when you're confronted with them. 🤮 Yes, I have tried them MANY different ways and they're still nasty. Give me ALL the broccoli and spinach though! 😋😆
I have been making the kale/broccoli saute thing you did in a video a while back and its dope. Would love if we could get a "lean" vegetables series where you show how to cook vegetables that are delicious without a bunch of oil/butter for us trying to lose some weight :)
If you blanch the vegetables like he showed for the second recipe, you can make a reduction sauce to go on it in place of the butter sauce. Fat will add a creamy smoothness that you can't really get any other way, but you can also reduce all manner of broths, juices, wines, etc to make a very flavorful, low fat sauce. Another option is to make a rich bone broth (assuming you eat meat) that you could then reduce to a demi-glace - it's VERY time consuming, but so worth it. That said, you shouldn't eliminate all fats - it is still a vital nutrient and helps absorption of various nutrients, and even a small addition of butter or olive oil can really amp up the flavor of any sauce you use.
Very nice recipes! As a Belgian working in Brussels, sprouts are on the menu quite often and they taste very good indeed :) There is another vegetable from the Brussels region which is absolutely worth checking out. 'Witloof' or chicory as it is known in English according to my dictionary. I don't know if it's widely available in the USA, but if you manage to get your hands on some, you could make one of our national dishes with it. Chicory with ham and cheese gratin. It's also one of my favourite dishes :) Hugs from Belgium!
You're probably thinking of what's called "Belgian endive" in the United States. Chicory is a woody plant that people seem to like putting in their coffee, but the Wikipedia article suggests that some folks also call endives chicory.
Hey Brian, I just wanted to say thank you for your recipes. I have made many dishes from you and they're all been amazing. Your cookie recipe pretty sure made me get my permanent position as a nurse at the hospital i work in. Many thanks Bri, keep up with the awesome video's.
Sprouts are not chewy, unless you reduce them to a pile of leathery ashes, as most recipes call for. It’s no wonder why few people like sprouts. Most recipes call for black ashen leathery sprouts, grilled or baked to death.
Really not a fan of the first variant (though I haven't actually tried it): the candied pecans and the honey in the vinaigrette make me think that this is WAY too sweet for my palate. The other two look amazing, though, and the roasted sprouts in particular look like something I want to make.
Thankyou for these recipes... I adore Brussels so this vid is perfect and might stop me snacking on raw sprouts while I'm chopping them for my salads... sometimes there's not many left for coating in miso dressing when we're having them roasted😃. Also, you are a lifesaver with your candied pecans. My wife and daughter tasked me to replicate 'cinnamon-candied cashews' that they sampled while out shopping recently and I was at a loss as to how to tackle them, fearing I'd end up with a slab of praline and need to break out the hammer... your meringue idea has bowled me over, thankyou, and I'll be giving that a go this weekend. Take care and 'hello' from the UK😊
Boiled/blanched Brussels sprouts with small blocks of pan-fried bacon are a Dutch staple, and they're delicious. You need bacon to make them taste well, but it works really well.
I just stared liking "Brussels" last Easter and have become increasingly addicted to them over that time with roasting using the B-Boy sheet tray in the oven during veggie prep time method. The salad and blanching will be tried in the next 2 weeks. Thanks for all you do!
Great recipes Brian. Weird question. Where did you get those small lidded bowls for condiments and such? Seem like a great glass alternative to 16 oz deli containers for when it would be easier to clean glass than plastic
@@BrianLagerstrom You da man. Also - seriously good cooking. We eat your salads on the regular now. Will be trying some of these too (been doing a slightly different rendition of the raw salad for ages, but curious to try the old school preparation. Would you brighten that sauce any or is sour cream enough?
What inventive combinations. I can't wait to try the third one. It's so fancy, I could serve it at thanksgiving and, get it together super quick. Thanks again for some new dressings!!!!!!
I've always been about 5/10 on brussels sprouts. I love those sprouts, because I've had the 10/10 experience eating high-quality, well prepared sprouts. 90%+ of my sprout encounters would be in the 3/10 range. jmho
These I have to try. I love brussels sprouts just boiled in water. Yeah, after watching this video they are a bit bland. But it's the only way I've ever had them.... thanks mom. Your recipes looked great Brian. BTW, could you come up with smell-a-vision for them so we could at least get a whiff? 😉 LOL
Never 5/10... so true, usually for me it's 2/10, but that one time my mother got it to 11/10. I always try them if they are served by my mother, hoping to get that one experience back... OF COURSE I will try the three variants (or variants thereof). Maybe one of them is my new 11/10.
My vegan sister got me onto Kitchari rice with ghee fried brussel sprouts, mustard seeds, fennel seeds, curry leaves and asafetida? my god they are the best. Love your content and NYC spirit. IMHO, You should enhage with Big Has. You and him should have a RU-vid cooking colab child. please sir!!! PS: you look like the lead singer of circlesquare and I think you might even like the sound???
Thank you. This Thanksgiving about 2/3rds of the menu is from your channel. The rest is dramatically improved by the techniques and explanations from your other videos. Sub'd mid or late 2020 and am very glad! Robert.
LMAO! 🤣 😂 🤣 “fart taste”. Also great vid and recipes as usual, Bri! Not sure which to try first. 🤔 Hiii 👋🏼 Lorn! Sweet that I can get that cereal in 🇨🇦 too.
Alright so this is the Spark Notes version of this video… 3 Ways to Eat Brussel Sprouts: 1.) Throw them in the trash where they belong 2.) Douse them in gasoline and use them as fire starters 3.) Put them in your kids’ stockings if they’ve been naughty this year Yeah that about sums this up….
Dutch as I am, I love sprouts. My father cooked our homegrown. But the sprouts from 50 years ago had much more flavor, so there was still flavor left after cooking. Nowadays sprouts just taste like lettuce or cabbage. You have to add flavor, whether it be meat, sauce or other ways. That's too bad.
Step one: open package of brussel sprouts Step two: walk over to trash can Step three: throw brussel sprouts into the trash can where they belong and eat a vegetable that doesn't taste like absolute garbage (Steps can be repeated for asparagus)
Nice. I have some ordered for pickup today. Will try some roasting. I'm an unusual halfway on Brussel Sprouts, neither love nor hate them. Usually it's a bag of frozen ones into a microwave to steam and then top with salad dressing --- a decent though not rousing side. Thanks.
Love this, thank you for hitting an unpopular ingredient! Strangely, my kid has loved them since he could eat food, so gonna try these today. (Oh, and it's pEcans.. pecAn sounds mad aristocratic! ;) )
Cook one pound of bacon and break into bits. Stem and quarter a pound of sprouts. Toss the sprouts in the fat rendered from cooking the bacon. Spread evenly on a cooking sheet, season generously with Cavender's Greek Seasoning and roast @ 350 for 30 minutes. Remove from the cooking sheet to a large bowl, toss with the previously cooked bacon and optionally top with freshly shredded parm. It's the easiest and best sprouts recipe ever. Anyone I have ever known who did not like sprouts is now a convert after trying these. That said, I'm definitely trying the salad.
I'm never afraid to try sprouts, but I've never liked them. Always looking for a way to make them palatable for me. My taste buds are wired for cilantro though and could eat that every day. Most foods that polarizing I really enjoy. Bleu cheese, anchovies, escargot, most strong flavored foods, just struggle with the sprouts.
These recipes look amazing! Can't wait to try them. It is "brussels sprouts" not "brussel sprouts." I think 'brussels' should be capitalized too, and I didn't, so I nitpick inconsistently.
Well done, but pointless. Brussels Sprouts are one of the worst excuses for food ever adopted by humans. Recipes, seasonings, cooking methods - all of those things simply delay the inevitable judgment that they're inedible unless you're a confirmed masochist.
Dude, I am going to do all of these. I roasted last week, and it was OK, but I need to get larger sprouts or adjust the time in the heat, they were a little dry. However, that salad recipie looks excellent for something off the beaten path and the additional bag (net?) of small brussel sprouts will all look the same coming out of the mandolin.
I've never tried Brussel sprouts because the smell is off-putting when they're boiled. I may try them again though using these methods. I'll let you know if I like them or not lol.
I love the plants, I love growing them, they’re very interesting and beautiful, especially the Italian purple heirlooms, however, in terms of eating them, I think they’re far better enriching the compost pile….lol…!
I’m new to your channel and have only watched a couple, I’m trying to find something I don’t like about your style or what you’re cooking, I’m having a real hard time here. I’ll just have to watch a few more. Thanks for the video, play through.
Here's a way to make Brussels sprouts that I saw on a cooking show and have made many times. Boil the sprouts for ten minutes, then put them in ice water. Saute two 9-oz tubes of chorizo with a small chopped onion and three cloves of garlic. When onion is opaque, drain the sprouts, cut them in half, and add them to the chorizo with a cup of white wine. Simmer for 25 to 30 minutes, until sprouts are tender. Add two Tbsp butter or margarine and stir until melted.
We tried the blanched with butter sauce. Super easy! Plus they tasted fantastic. I've only ever had sprouts once before in life, and they were repulsive. But this recipe made a believer out of me. (PS. We used half the butter and they still turned out fine. 😉)
If you like pickles, try pickling some brussel sprouts just like you would any other veggie. For me, a jar never lasts more than 4-5 days when I open it 😋
My thing about almost all vegetables (sprouts included) is that they're best raw. Once you start cooking veggies, they don't taste good. Their flavor gets washed out. To me.
For being tiny little cabbages, they don’t taste like cabbage at all. Love your vids, but I won’t even waste my time with these recipes. No amount of bacon added to a Brussel sprout, will do anything but ruin the bacon. Nasty little things. I swear people that like them have a serious genetic difference in taste bud structure.
That cereal is better than the sugar stuff that people eat but skip breakfast entirely and break your daily fast with eggs, avocado, unsweetened yogurt with some fruit, fats and protein. Eat real food whenever possible. The less processed stuff we eat, the healthier we will be. I'm not talking about keto or even keto adjacent although eating a lower carb diet is healthy for most of us. Rather reducing the amount of processed food in favor of real food. And shrinking the eating window so that insulin levels have a chance to drop as they are intended to. I love dark roasted brussel sprouts, the darker the better. I roast them with olive oil and salt then drizzle a little bit of maple syrup and toss when they come out of the oven. I roast mine darker than Brian's, not to the point of being burnt but darker than his.The salty, slightly sweet crunchiness is amazing. It tastes nothing like the brussel sprouts we ate as children. Edit: I read something a long time ago that said "everything that's good with capers is better without them." I didn't like capers so it made me laugh at the time. I'm willing to give them another try though!
