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Brussels Sprouts

Note: These recipes are good enough to convert those who hate them but respect their nutritional
value.  Martha Stewart "carmelizes", or glazes, them with chestnuts, vinegar, and stock; or, she braises them by cooking on top of the stove for 10 minutes and roasting, covered, for another 30-35 minutes. Family Circle's "Vegetables and Meatless Meals" and Better Homes and Gardens' "New Cookbook, 11th edition, have almost identical methods for glazing. Add some quartered, sliced carrots for variety. See also Salad Dressings and Vinaigrettes for other ideas.

1. Steamed with Herbal Vinegar

Steam as many as you can eat with a mixture of water and an herbal vinegar of your choice till
easily pierced with a fork. Serve them immediately for optimal taste.

2. Glazed

2 cps brussels sprouts

1. Cut large sprouts in half.
2. Cook covered in a small amount of boiling water for 10 minutes or till tender yet crisp.
3. Drain well. Add a teaspoon of cornstarch to 1/3 cup of orange juice and some nutmeg.
Or, heat a couple Tablespoons of butter with some vinegar, to taste, and 2 cloves and a
small bay leaf.
4. Cook the mixture till liquids bubble but sprouts stay crisp.

3. Brussels sprouts w/ maple vinaigrette

1/3 cp brown sugar
4 T maple syrup
4 T vinegar (cider)
1 T Dijon mustard
1/2 cp walnut oil
fresh grated nutmeg

1. Trim brussels sprouts; make "x" incision at stem end; steam 15-20 minutes
2. Combine maple syrup, cider vinegar, and mustard in blender; add oil slowly
3. Toss sprouts with dressing and season with nutmeg