In this video I share my favourite way to cook brussel sprouts for Christmas, this recipe is simple but effective. It can be prepared well ahead of time and simply finished on the hob in the moment, for a fresh, tasty and exciting way to eat brussel sprouts.
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“How I Make Brussels Sprouts IRRESISTIBLE” üzerine 40 yorum
Look amazing
Where do you get your sheet pans from
Brussels Sprouts. Not Brussel Sprouts.
I slice the Brussels in 2 and fry them in butter with bacon lardons. My 2 can't get enough of them and go back for many more. I never have to throw any away
I stir fry mine with bacon bits
Brussels sprouts tops are delicious! Shame they're often just thrown away. I like to finely shred my sprouts, fry them until they have some colour, then add a good splash of balsamic vinegar and soy sauce and some honey to finish.
Use frozen, fry with onions and bacon, chestnuts if you like, and garlic and black pepper, off the heat stir in plain yoghurt, cornflour can stop it splitting.
"I'm adding some salt" … throws several crystals in 6 liters of water. Proceeds to dip fingertips in boiling water. Help.
Love Brussels Sprout. I don't cook them with fancy additions that would spoil the taste. Totally unnecessary not to speak about all the xtra work involved. But there are some inferior (bland) ones in inferior supermarkets. Cheap and not so cheerful. Learn to avoid these.
I love sprouts! They don’t need to be “charred” or mucked about with, they’re delicious on their own.
I look red to cooking my next lot of Brussels this way
1 kg de choux de Bruxelles
100 g de noix
1 orange (zeste et jus)
100 g de canneberges séchées
50 ml d'huile d'olive
Une cuillère à café de feuilles de thym cueillies
Une cuillère à soupe de miel
Du sel
You can't make brussel sprouts irresistible, they are disgusting.
It's not even 8.30 in the morning and I'm thinking "pass me the bowl, NOW! ".
Brussel sprouts are absolute scheibe regardless of how you cook them. Why would people choose to rst them for a special meal is beyond my comprehension.
the best channel to find just before cooking Christmas dinner, thank you so much for sharing your secrets to success
Best served in the bin
How are you slicing them in half with the knife like that? It feels kind of dangerous to me, almost like you are using the end of your thumb to block the end of the knife? Is this an actual common technique / does it have a name? I've always been taught to never get your fingers under the blade of a knife, as one wrong move might cut you, is this proper knife technique? It doesn't feel like something I'd want to just randomly try myself, unless I learned more about how it was done, as maybe there is some kind of thing I am missing, that makes it safe to cut like this?
I have been roasting brussel sprouts instead of boiling. A thousand times better
If storing them over night to roast tomorrow, would you store them in the water? Or drain them before putting in fridge?
Try putting them in water, bring to the boil ,wait ,then serve. Easy and good. ho ho ho
What do you use…a fire in the back garden.
No I like my Sprouts plain and normal, I do not get why people hate them… But more for me!
I'm starting to watch. If at any point you add butter, I'll go… I stated, loved it! Thanks
I make a similar recipe. I cut off the bottom and cut them in half as you do. As I prep the sprouts I am frying bacon in a cast iron skillet. Once the bacon is done I set it aside, add 1/2 stick butter to the skillet and add the sprouts, flat side down, salt and pepper, and cook them letting the flat caramelize. I then stir and let them cook a bit more before adding a good balsamic vinegar and stirring to make sure every sprout is covered. I don’t measure the balsamic vinegar but add it to taste. I have added carrot strips or sliced mushrooms at times just to add a little variety. Wonderful dish… Darlington, South Carolina
Brussel is te only vegetable i really cannot stand no matter in wich from is being served
I cook mine with leeks red cabbage in red wine and chestnuts rosemary and thyme
Call me a pedant, but I can't even begin to watch this video if you can't spell Brussels Sprouts correctly.
Gorgeous!!!!!
I resist.
On the bright side, I really liked your recipe, the filming and the general "vibe". But unfortunately I got really annoyed by the video title. It's force-translated by Google. As a viewer, you have no way to see the original title. Except maybe a VPN, or using semi-stable Browser Add-Ons. It's a huge source of annoyance and once you try to find a workaround you'll find hundreds or thousands of people equally or even more annoyed by this. And you have no power whatsoever to change this. That's the reason I won't subscribe to your channel. It's the easiest way for me to avoid annoyance.
If you think I'm a whimsy freak, google for yourself: "disable title translation on youtube"
Otherwise nice video and please disable force-translation of titles. Thank You
Cook the sprout in such a way that they no longer taste of sprout.
That’s because they are ffff disgusting
Oh no! I got carried away…I want these for tomorrow, but for some reason i wasn't paying attention, and I already fried 1/2 the sprouts..will they be OK to just reheat tomorrow and then to continue?
Thanks for sharing this recipe
We eat vegetarian brussels sprouts, ie, roast chestnuts with bacon.
Fantastic recipe! ❤
If you don’t like them don’t eat them.
Boiled and covered in butter is just fine for me.
We live in the south, and around our town a similar dish is very popular in our restaurants. It’s exactly this recipe but we use toasted pecans instead of orange, and some places substitute raisins or currants for the craisins. My version uses dried figs, lemon zest, and pecans, with a dash of white pepper.
Can i blanche them the day before and then atore innthe fridge overnight, or does it all need to be done on the day?
Sprouts used to be bitter which resulted in them getting a bad reputstion. Modern sprouts are sweet. I used to like bitter sprouts!