Brussels sprout are great. My mother used to cook the sprouts as you did. She also added a can of water chestnuts which added a delightful crunch to the creamy sprouts.
Did a maple syrup and bacon version. It didn't serve four, only one. Can't wait to try other versions. Thanks for showing that brussels sprouts can be so delicious!
I used this method to cook mine in a cast iron pan..they were amazing😋🥰..nice char on them, I used less oil and added small cubes of ham..😋 marie from 🇨🇦
I love skillet or baked brussel sprouts. When everyone first started making a run for the grocery stores ALL the frozen veggies were gone except for brussel sprouts.
OMG...this recipe has saved me so much time and taste sooooo good. I couldn't believe 10 was all I needed. My hubby even ate them which speaks volumes. Thanks so much😀
I can't tell you how many times I've made this! My daughter too in her household. We triple the sauce, using only 1/4 teaspoon of salt and leaving seeds in pepper 🌶️ coz I love the heat. We also skip the mint and nuts coz it doesn't need it at all and it saves time and money leaving them out. Mint really sounds yucky to me. But that Fresno chili fish sauce and lime is SUBLIME!! We love it!!
I cooked this recipe last weekend ...it was a big hit ! Everyone wanted seconds. I didn’t have nuts or Fresno peppers. Used red bell peppers instead. I drizzled some honey over it and yummmm! Starting in a cold pan was the key to getting that charred. Definitely will do make this again. So easy too.
I love brussel sprouts. I usually do them when I'm home alone. With diced onion, olive oil, bacon bits soft and a little red wine vinegar. I am trying this next.
I went my while life never even trying Brussel Sprouts because I grew up believing all of the rhetoric around then being horrible. Then about 10 months ago I decided to try therm while at a buffet. Fell in love with them immediatly and they were simply streamed.
I made this last night but I wish they had said the size of the pan or at least the quantity of Brussels sprouts. I count 48 halves in this pan, and I think it must be a 12" pan because I used a 10" pan (don't know how many sprouts), and it came out too oily. I agree that this recipe is fried instead of roasted. I used cashews instead of peanuts because that's what I had on hand and I used yuzu juice instead of lime because I do not have any ripe limes on my tree at the moment. I do have lots of mint in the yard, however.
Ever since Dan made the video for pan roasting them I have been eating them like candy. Glad to see this video, but hard to improve what Dan did. I make the maple syrup and smoked almond version 2-3 times a week.
Looks DELICIOUS!!! Quick question -- it's rare in my area to find small brussels when buying them fresh, and they're very expensive. Would this also work if one used FROZEN, THAWED baby brussles cut in half? Maybe dried on paper towels first?
Looks amazing! But I’d have a hard time cooking with someone standing right in front of my skillet the whole time . 🤣. Love them oven roasted but I got ribs in it at the moment and can’t do both at once
Fantastic recipe I'm definitely going to give it a try but I have a fast question what can I substitute for the fish sauce I'm thinking maybe soy sauce I'm allergic to fish
Fish sauce can come from a variety of sources and is pretty heavily refined - you could probably find one that wouldn't have that effect (it's likely that few of them would , but that would be a better question for a medical dietitian who knows your specific allergy). There's really no equivalent, but in a pinch, soy sauce or Worcestershire in small amounts would be a lateral move.
One of the main reasons Brussel sprouts were so disliked was the cooking method too often used - boiled to death. Over cooking any member of the cabbage family brings out flavor compounds best kept hidden! We've become better informed. My mother knew when to quit cooking the little cabbages and I've always liked them. Too many school cafeterias over cooked them and children learned to hate them.
I always ate my vegetables as kid; even the dreaded boiled to sh!t Brussels Sprouts. I grew up eating cabbage and pork soup so I guess I was used to the bitter cabbagey vegetal taste. Fast forward to when people started browning and roasting vegetables properly and I grew to love my veggies even more now. I'm a big fan of these Skillet Roasted Brussels especially with some crispy bacon, I could munch on a whole bowl to myself.
I just throw the trimmed part away. But NEVER discard the loose leaves. Cook them the same way as the rest. The loose leaves get really crispy because there less dense than the sprouts themselves. Delicious.
@@Joseph1NJ Check the video again. She said medium high heat. Probably not a deal breaker but I'd still use a less expensive oil designed for higher heat. All the flavoring will come from the add-ins.
@@stooge81 Correct, she did say that. Here's something you might find interesting: health.usnews.com/wellness/food/articles/why-you-should-stop-worrying-about-olive-oils-smoke-points
i watched a cooking show once where a lady went on and on about how she loved brussel sprouts, cooked them drenched in butter, then at the end when she tried one she gagged and tried to hide it behind a smile and they cut to commercial
I went ahead and give you a thumbs-up just because I do like brussel sprouts but you lost me that fish sauce Poppin I'm a Believer and a traditional meal keep it simple thanks for sharing
I have to say, while this preparation looks good, it ain't roasting, it's frying. When you cook food in that ratio of fat/oil to vegetable, it's NOT roasting. And using EVOO for "medium-high" heat cooking, is a waste of money. I just use vegetable, or better yet, peanut oil. (I don't have any food allergies, and I've never met anyone who has a genuine, medically proven, allergy to peanut oil). The taste is just as good, and only a snobbish "celebrity chef", or one of the home cook wannabe/posers, would waste money just to impress others, when the taste isn't different enough to justify the cost.
Trying to decipher some of the misspellings and de-grammared comments on these videos, must give you guys nightmares! (And yes, I just invented that word!) LoL
I think "chile" is the British/Canadian spelling, but I always spell it "chili." Some people spell it "chilli," which sounds cold. Chili is also spelled "chile" in Spanish.
it's becoming a more common ingredient for a lot of today's recipes and you should look into it. completely different flavor profile from oyster sauce. red boat is a popular brand.
Most Asian people, and people who cook a lot of Asian-inspired foods, keep it handy. But it's a strongly umame-flavored ingredient, so it CAN be useful in other types of dishes. (I personally, don't like the taste, but "each to their own"). Just don't think to hard about the traditional method of manufacture! (Look up "garum" or "liquamen" if you want TMI - too much insight). LoL
No wonder yanks are absolutley huge... you've taken a vegetable with hardly any calories and cooked it with a gallon of oil and you probably still think its healthy.... myyyyyy gawwwwwwwd.
rocknrollermann - You're absolutely right! I love ROASTED brussels sprouts, but I wouldn't waste any time or money on this FRIED version!!! SeikiBrian - says "To add flavor". With something as simple as brussels sprouts, you shouldn't need to ADD flavor, like chilis, onions, fats, spices, etc., ad nauseum. The sprouts have plenty of flavor already. If you don't like the flavor of the veggie, then why are you eating it? That's as silly as people eating natural venison, or wild boar, etc., and complaining about the "gamey" flavor. You're eating wild game, how the h$ll did you expect it to taste!?!?
"You put the balm on? Who told you to put the balm on? I didn't tell you to put the balm on. Why'd you put the balm on? You haven't even been to see the doctor. If you're gonna put a balm on, let a doctor put a balm on."
They didn't cook their brussel sprouts long enough, they would be soggy and soft on the inside, yuck one of the first fails I've ever seen on this recipe
