These are fantastic! I don't mix them in a ziploc-I just stir well in a bowl

ROASTED BRUSSEL SPROUTS

1 1/2 lbs brussel sprouts-ends trimmed and yellow leaves removed

3 TBS olive oil

1 TSP kosher salt

1/2 TSP black pepper

1. Preheat over to 400 (205 C)
2.Place all ingredients in a plastic bag ans seal. Shake to coat. Pour onto baking sheet and place on center oven rack.
3.Roast in preheated over for 30-45 minutes, shaking pan every 7 minutes for even browning. Reduce heat if necessary to prevent burning. Brussel sprouts should be darkest brown, almost black when done.

Cooked whole in boiling salted water until just tender. Drain, cut into halves and toss with a vinaigrette. Serve warm or at room temp.

Shredded Brussels Sprouts
Allrecipes.com

"Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!"
Original Recipe Yield 8 servings

Ingredients

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts (can substitute pistachios, pumpkin seeds or walnuts)
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Tried and true!

Caramelized Brussels Sprouts with Pistachios

Allrecipes.com

Original Recipe Yield 8 servings
Ingredients

4 pounds Brussels sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios

Directions

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.

Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.

Add the Brussels sprouts, sugar and remaining vinegar.

Saute over medium heat until the Brussels sprouts are lightly caramelized.

Season with salt and pepper to taste and garnish with pistachios.

Grown son would not eat brussel sprouts UNTIL I served these :o)

Glazed Brussel Sprouts

Saute 1 c pecan halves with 1/4 tsp chili powder, 3 TBS butter in large skillet for a minute. Remove

To skillet add 2 pkgs cooked drained and halved brussel sprouts (can use fresh), 1/4 cup maple syrup, 2 tsp cider vinegar, 1/2 tsp salt. Heat 1 minute or until heated, toss with pecan halves and serve

This post was edited by glenda_al on Sun, Oct 6, 13 at 18:03

I just love roasted Brussels sprouts.

I've been meaning to try the attached recipe, but luckygardnr's looks awfully good to me, too.

Here is a link that might be useful: Brussels Sprouts with Bacon & Raisins

Here's one somewhat similar to Luckygardnr's that I started making last year. Sometimes I serve it as a side, but it's also good as a main dish when you mix in shredded chicken and serve over rice or noodles.

Shaved Brussels Sprout and Shallot Sauté

Bon Appétit : October 2007

Jill Silverman Hough

Recipe

Shaved Brussels Sprout and Shallot Sauté

86% would make it again

1,033 saved to recipe box

Shaved Brussels Sprout and Shallot Sauté recipe

yield
Makes 8 servings
Ingredients

1 3/4 pounds brussels sprouts, outer leaves removed

2 tablespoons (1/4 stick) butter
3 tablespoons olive oil
12 medium shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
4 tablespoons pine nuts, toasted, divided
2 tablespoons fresh lemon juice

Preparation

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.

Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.

Edited to add: I used a mandoline to slice the sprouts and the shallots and I grated the garlic.

This post was edited by Fun2BHere on Mon, Oct 7, 13 at 12:30

Decadent Brussels Sprouts

Trim and slice 1 lb. of Brussels sprouts. Sauté a couple cloves of garlic in two tablespoons of butter in an ovenproof skillet just big enough to hold the sprouts (a 12" skillet works very well). Add the sprouts and some salt and pepper and sauté for a couple of minutes. Toss in some sprigs of thyme, stir and even the sprouts out into an even layer. Pour in a cup of heavy cream. Bake at 375 degree oven for 15-20 mins. Sprinkle a thick layer of Parmesan cheese on top and dot with butter. Broil until brown and bubbly, about three minutes.

I guess heavy cream and bacon will make anything taste good!

I agree with dedtired, plus the maple syrup. What's that about?

Roasted with olive oil and salt is my favorite. If your oven has a convection mode, there's no need to turn them if you turn on that fan. Subtract a little time from the standard recipe and watch them, the little guys will turn out with a uniform carmelized brown (but not burnt) outside. Delicious.

Put me in the camp with roasting them with olive oil and a dash of pepper and salt. I usually add some baby carrots and parsnips (I never have any luck with broccoli).

The first time I did it -- within a couple years ago -- I was amazed at how deliciously something so simple to make could be!

SHREDDED BRUSSELS SPROUTS

1 1/2 lbs Brussels sprouts
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. water
1/2 lemon

Trim ends and discard any damaged outer leaves of Brussels sprouts. Cut each sprout in half lengthwise and thinly slice crosswise.

In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper. Over high heat, sauté 5 minutes or until sprouts start to brown. Add water. Cook, stirring, 2 to 3 minutes, until sprouts are crisp-tender. Squeeze lemon over sprouts, toss and serve.

La Grande Orange Cafe with a few locations in Southern California has a wonderful Brussels sprout salad. I didn't care for them until I had this salad a couple of years ago. Yum,yum,yum.

Brussels Sprout Salad with Mustard Vinaigrette
Servings: 1 entree size salad

Mustard vinaigrette

2 tablespoons honey
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1 1/2 teaspoons minced garlic
3/4 cup light olive oil
Sea salt
Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1 pound Brussels sprouts
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

This is a method for roasting/baking Brussels sprouts that I came up with a few years ago. We love the contrast of the cruciferous sprouts with the sweetness of the brown sugar. Probably can use less butter.

My Brussels Sprouts

1 stick butter, melted
1 pkg Brussels sprouts

Put butter in small Pyrex baking dish. Put dish in a 400 oven. When butter has melted add Brussels sprout; roll sprouts around to cover with butter. Sprinkle a handful of brown on top of sprouts. Bake until sprouts are tender - about 1 hour.

This post was edited by walnutcreek on Thu, Oct 10, 13 at 11:10

I just read this in the doctor's waiting room this afternoon. Serves 8, could be easily halved.

2 lbs. brussel sprouts, cleaned and halved
2 Tbs. honey
2 Tbs. lime juice
2 Tbs. olive oil
1 tsp. sea salt
Pepper to taste

Stir sauce through brussel sprouts and place on two rimmed cookie sheets or jelly roll type pans on parchment paper. Bake 25-30 minutes at 425 degrees.

Marinated Brussels Sprouts

This makes a great side dish for almost any meal.

1 package (10 ounces) frozen brussels sprouts
1 cup Italian salad dressing
1 tablespoon finely chopped onion
1 garlic clove, minced
1/2 teaspoon dill weed

Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate. Yield: 2-1/2 cups.

I have not tried this, but it sounds good. A friend sent this to me.

Braised Chicken and Brussels Sprouts

1 tablespoon olive oil
1 whole chicken (3 1/2 to 4 pounds) -- cut into 10 pieces Salt and pepper
1 pound Brussels sprouts -- trimmed and halved
2 medium shallots -- thinly sliced
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/2 cup chicken broth
2 tablespoons heavy cream

Preheat oven to 375 degrees.

In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.

Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.

I love the contrasts of the salty and sweet all together so I definitely would go for those recipes, I get it.
I really have not found any form of Brussels sprouts that we did not like, they are all good.
My husband prefers the purest, steamed with butter and salt and pepper. But he will definitely eat any I present him with.

Here is a way to eat them raw in a wonderful summer slaw salad, it is a very different way to try them.

Brussels Sprout Slaw
1 lb finely shredded Brussels Sprouts
1 cup roasted and chopped hazelnuts
1 cup dried cherries, chopped (or fresh mandarin orange pieces)
1 Tbsp lemon juice
zest of 1 large lemon
1 tsp dijon mustard
4 Tbsp hazelnut oil (also good with grape seed oil or oil of your choice)
1/4 tsp salt
1/2 tsp pepper
Instructions
Put shredded Brussels sprouts, chopped hazelnuts and fruit of your choice in a large bowl.
Wisk together lemon juice, lemon zest, dijon mustard, hazelnut oil, salt and pepper.
Toss sprouts with dressing right before serving.

(I used pecans instead of the hazelnuts, and I used both the dried cherries and the mandarin orange)

this is where I originally found the recipe
Unique Summer Slaw Recipe with Brussels Sprouts
the pictures are lovely.
It is gluten free and the raw sprouts are very nutritious
I think some cooked crumbled bacon would be really good too.

This is another one we like, it calls for parsnips but I also do it with fresh turnips.
Roasted Parsnips & Brussels Sprouts
2 large parsnips, peeled and cubed
2 cups Brussels sprouts, cleaned and halved
1 large shallot or ý an onion, thinly sliced
3 tablespoons olive oil, divided, for cooking
ý teaspoon kosher salt
ü teaspoon ground black pepper
2 tablespoons grainy Dijon or country mustard
1 tablespoon honey or agave
1 tablespoon olive oil or grapeseed oil
juice of ý a lemon
pinch red pepper flakes

Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside.
Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ý teaspoon of salt and ü teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve.
This is where I found the recipe originally
Roasted Parsnips & Brussels Sprouts

Brussels Sprouts with Bacon and Raisins
Source: Bon Appetit

I normally use regular raisins, because that is what I normally have on hand. Must try it one day with the golden raisins just to see what the difference is.

1 teaspoon olive oil
2 thick slices bacon
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5 - 7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1 - 2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper. Serves 4

This post was edited by walnutcreek on Sat, Oct 12, 13 at 11:20

Ha ha, Walnutcreek, that's the same recipe I linked to above. Have you tried it? It looks so delish.

On my goodness, dedtired. I did not realize that. Yes, we like it. As I stated, I have not used the golden raisins only regular Sunmaid brownish raisins.

That's what I would use, too. I have to give this a try. Thanks for confirming that it is a winner. I have it pinned on Pinterest.