What's a healthy tasty way to cook them? Do you just boil with s&p?

Someone sent me this recipes for brussels sprouts and she said they turned out awesome. Haven't tried them myself yet.

http://www.thecookingphotographer.com/2010/12/oven-roasted-garlic-brussels-sprouts.html

Saute with onions and garlic.... for a slightly less healthy option add bacon.

Sauté some onions. Throw in cabbage and cook til soft.

Cabbage and sausage in a skillet.

Cabbage and mashed potatoes mixed together = colcannon

Cabbage and corned beef. Corned beef in crock pot with potatoes and carrots and a can of Guinness. About an hour before serving, add cabbage.

Cabbage soup

Creamed spinach

Wilted garlic spinach

Cold, canned spinach with vinegar (sounds gross but it's one of my favorite snacks)

Brussel Sprouts:

Wash thoroughly and split lengthwise. 2-8 cloves of garlic (I like garlic). Generous pat of good butter; you can also use diced bacon-or BOTH for the Plavix special. Lightly sauté the sprouts and garlic until the sprouts are carmelized along the edges. Salt/pepper to taste.

If you want to "fancy" it up you can make a balsamic reduction to drizzle across the top


I used to LOATHE Brussel Sprouts

Cabbage:
1/2 head of cabbage, cored and thinly sliced
Saute in a large skillet over medium high heat with 2-3 Tbs. olive oil, 1/2 tsp. caraway seeds and S&P to taste, stirring often until crisp tender.

Spinach:
1 bag of spinach
1 clove garlic, sliced
Saute the garlic in 2-3 Tbs. olive oil on medium high heat until fragrant. Add spinach and S&P to taste and stir fry until spinach is wilted.

Roast. S+P, Olive Oil, oven for ~30 minutes.

Braised Red Cabbage, from Essential Pepin by Jacques Pepin

1 small red cabbage, quartered and cut into 1 inch ribbons
1 large onion, thinly sliced
2 cloves of garlic, finely minced
1 cup apple cider or apple juice
1 apple, cored and cut into 1/2 inch cubes
3 tablespoons apple cider vinegar
1 teaspoon olive oil
1.5 teaspoons salt
1/2 teaspoon ground black pepper

Combine all the ingredients in a large pot. Bring to a boil, and reduce heat to medium low, cover, and cook for 45 minutes, stirring 3 or 4 times. Check at 35 minutes, and if there it quite a bit of liquid in the bottom of the pot, remove the lid, and continue to cook uncovered until the stems are slightly crunchy.

The last time we made brussel sprots we separated the leaves and sautéd them in butter with bacon. All the bitterness went away and besides, everythings better with bacon

cut brussel sprouts in half, spray a baking sheet, drizzle or brush with olive oil, sprinkle with sea salt, pepper, and maybe garlic powder.

bake uncovered at 350 for 10-15 minutes

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That, but I salute them in a pan -- comes out great each time. I cook for a while at a low temp to make them tender, then turn the heat up to slight brown them.

I also hated them until I learned how to properly make them.

Brussels are my new go-to family holiday dinner veg.

Cut in half length-wise, Toss with salt, pepper, olive oil and chopped garlic, then roast until brown

In saute pan, fry chopped bacon or pancetta (sub turkey bacon for non-holiday gorge fests)

Add chopped garlic when the bacon starts to brown and produce some fat (have to add some olive oil if using turkey bacon)

Add big batch of sliced mushrooms (I use baby bellas)

Saute with salt and pepper until mushrooms start to brown and have soaked up all the bacon fat

Pour cup to 1.5 cup sherry, deglaze pan, reduce

When sherry has reduced and thickened, add a couple of good knobs of butter (skip this for healthier version)

Once butter is melted and incorporated, toss mushroom sauce with roasted brussels

Optional: top sparingly with fresh grated parmesan and return to warm oven to melt

Blanch them first.

Cut an "X" in the stem about 1/3 the way through (little less on the small ones, little more on teh big ones) this is to help facilitate cooking.

Get a big pot of boiling water going and throw in the sprouts. Cooke them so they become more tender - drain and shock in ice water to stop the cooking process

dry, cut in half, then proceed to saute, over high heat as to caramelize the cut side. I then toss in a little whole grain mustard vinaigrette like bacon, garlic, and caramelized onion


As for Spinach - simple saute with some garlic and a splash of red wine vin. salt and pepper.

Or I like to sweat some sliced red onion with some salt and pepper - then remove pan - add a bit of good olive oil - then toss in some spinach. Stir it around to coat it all. You are wanting to JUST begin to wilt the spinach but some remain crisp(ish)with the risidual heat in the pan. Then I add a touch of feta and sometimes some toasted/spiced walnuts - great with lamb


Cabbage - wife actually found/augmented a GREAT light slaw with no dairy - it is REALLY good fresh - so dont let it sit too long - but you have to slice the cabbage very thin!

1 head cabbage(thin sliced)
½ Bch Parsley - chopped
1 bch green onion (thinly sliced)
Dressing
¼ cup white wine vin
¼ cup Agave Nectar
1 Tbs Dijon
to taste Salt and pepper

I'll have to try that cole slaw. I love slaw, but it's not the best thing to eat when you're trying to make yourself less fat. No oil in the dressing will help with that.

Its not my slaw (which is the best in the world,ever ), but it is pretty good! I really enjoy it!!!!

It all really depends on the Agave, i recently switched and it completely changed the flavor profile! So use you best judgment on the amount
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Bacon: the candy bar of meat.

[This message has been edited by bonfirewillburn (edited 1/24/2012 11:58a).]

I love roasted brussel sprouts with a little balsamic vinegar. Roast with other veggies like garlic, sweet potatoes, peppers. Just add a little olive oil and balsamic to the dish, and toss with S&P. Roast for about 45 min on 350 or so.

You can also make a slaw or salad out of raw brussel sprouts and it's really good. My wife has made this several times recently, and it's outstanding.
http://www.bonappetit.com/recipes/2011/11/kale-and-brussels-sprout-salad

It calls for tuscan kale, but she made it with large leaf spinach before when she couldn't find kale, and it was great. I'd imagine it would be good if you added cabbage to the mix as well. Also, we use roasted almonds from the bulk section of the store and don't toast them like the recipe calls for.

raw almonds.......

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Bacon: the candy bar of meat.