My daughters have a recipe they cook that they like so much they cook them for both Thanksgiving and Christmas. I will find out how they prepare them and pass it along if there is any interest. Joe, it has been a long time since I have commented. No excuse just some health issues, I wanted to thank you for entertaining my through it all.
I have never tried these minis. Since this is another simple recipe I will definitely have to try it. Anything too complicated will stay just a recipe. I am not much of a green veggie eater or a good cook. Hubby is the Chef. Thanks again for the shake and bake recipe. My grandchildren will be shocked I cooked something green they can actually eat, lol!
I do it this way, but cut in half and add minced garlic to bag also. when done squeeze juice of 1/2 lemon over and sprinkle fresh Parmesan cheese on top! Delish!
Hello, I just wanted to let you know I made the roasted brussel sprouts. I did add a garlic/pepper seasoning. And, I had some asparagus I thought I would throw in the oven about 10 minutes after the brussel sprouts were in. It was delicious. Thank you for this video! And all your other ones as well. 😊
I love those. I put about 2 Tlbs of Balsamic Vinegar and crumble up bacon and sprinkle grated parmesan cheese on it. I fry them up in my skillet. I cook mine in halves.
My brussel sprouts are always a hit if you'd like to try them a different way next time.... You can use your large cast iron pan, or a chicken fryer sized pan. Cut up one pound of bacon into 1 inch pieces and fry in the pan until mostly done. Remove the bacon, but save the grease in the pan. Cut up one large green apple into one inch sized cubes and about 24 brussel sprouts cut in half. Add the sprouts and apple into the bacon grease on medium heat until browned, add bacon back in and add salt and pepper.
love mine with a balsimic glaze 2 cups balsimic vinegar 1/2 cup brown sugar bring to a boil reduce to simmer then when the liquid reduces by half and coats a spoon your done
Hi joe! You may want to see about a light setup. Your finished plate presentation could use some brightness so that all your great work pops. Hope you aren't offended,not criticizing.
I love Brussels sprouts . I cook mine in a pan. I dice up a few slices of bacon in small pieces . When it’s has firmed up I add the sprouts and salt and pepper before I cook them on low heat until they are caramelized on the outside. Its amazing !!
400 degrees for 45 minutes ... good to know. I just had the best Brussels Sprouts at the Cheesecake Factory. Roasted Brussels Sprouts tossed with Bacon and Vermont Maple Butter Glaze over Arugula. And of course, I'll toss in dried cranberries cause that's how we roll in New England. :)
Funny, I hated brussel sprouts as a kid, but have been a fan for about 20 years now. Roasted, steamed, whichever way is good with me. My sister in law makes them with maple syrup and bacon...ooo boy, tasty. Thanks for sharing, Joe.
I didn’t like Brussels Sprouts as a kid and I haven’t tried them since. Maybe just maybe I’d try’em again but probably not. Must be a northern thing. I got a buttload of relatives in Northern Iowa and they love the things.
@Tumbleweed I figure one of these days my mom or older sister will have some at a dinner and I'll at least try one again. I'm the same way with sweet potatoes but believe me everything else finds it's way to my plate.
Hi Melissa. I wonder what kind of herbs or spices you can not get in Minnesota. My biz partner and I are starting an online shop in Rice and spices. And other things Maybe we can trade. Just for fun. I really would love to have a jar of your Cajun mix. I stil have not finished joe his package yet. With the Dutch klumps in it. And for his dad. Have been busy setting the business up. Sorry for the delay
Honestly with buying online I can get just about anything except Camellia dried beans, Dubon Petit Pois peas (only sold at walmart in Louisiana) and Louisiana sausage. I can get pretty much all of the spices online.
Do you or Melissa (or anyone in the comment section) know how much time to cook if I used a couple bags of frozen brussels sprouts? My local grocery's selection of certain fresh fruits & vegetables is not good most of the time.
When I was around 10, my mom caught me feeding the brussel sprouts on my supper plate to the dog. She gave me the biggest plate I’d ever seen of them and I had to eat ever last one and the ones the dog didn’t get to, no matter how cold they got and let me tell you they got ice cold in the four hours it took me to choke them down. Fast forward five decades later, I’ve yet to eat one of them there little cabbages. But you know, I might just have to try your recipe. Will still have the dog at my side just in case. Thanks for sharing.
