Let me know your thoughts on these recipes. Did you get your kids to eat them? Leave me a comment to let me know. Brussels might be a tough sell, but cereal not so much 😝Use code BRIANLAGERSTROM to get $5 off Magic Spoon here: www.magicspoon.com/BRIANLAGERSTROM
We make a hash similar to your first recipe that everyone, kids included, loves. We don't use the nuts and briefly fry the brussel sprouts in the rendered bacon fat. Another favorite is brussel pancakes with onion, garlic, red pepper and a little egg white and flour to hold them together. Briefly fried in neutral oil they are delicious!
I love the idea of all these recipes, but in my neck of the woods, for my budget fresh Brussels are cost prohibitive for me. I would love to see some great recipes that will work well with frozen veg, especially the sprouts.
I would love for you to do this with every vegetable as it becomes seasonally available. Not full course meals, but singular dishes like this video. You could make the "3 Ways to Make _____" standard. Keep each video under 15min and Im sold. Tons of upcoming fall vegetables to do this with.
Pretty much all veg can be blanched and buttered like the second method, if you need some inspiration. I make green beans like that all the time, super easy.
@@Virginiafox21 Oh, for sure. However, there's a few things people may get hung up on: blanching time by vegetable, seasoning pairings, etc. There also may be people who only watch one video in the series or need to be reminded that essentially "boiling" vegetables does not equate to bland food. That being said, blanching need not be featured in every proposed video. Coming from a childhood of boiled, canned, or "smothered in ranch dressing" I used to think 75% of all vegetables were un-palatable... until I started to learn that its all in the technique and working seasonally if possible. Now I may judge a good restaurant meal by how good they make the veggies, any one can make a steak taste good.
My wife and I made the baked ones at the end. I was balking at the raisins in the slaw when my wife told me, "Trust Brian." She and Brian were right. Everything mixed together is terrific. Just trust Brian...
Love these preps, especially the raw salad and the blanched mounted butter. Must try both ASAP. My go to is halved sprouts lightly seared in a tad of olive oil with shallots and garlic, then shallow braised in chicken stock and a splash of dry white wine until sprouts are tender and most of the liquid evaporated and reduced, S and P to taste. Platter or plate, then sprinkle over a good bit of crumbled goat cheese and top with bacon crumbles. Not groundbreaking, but simple and delicious.
Ever since finding your channel I've been a big fan!! I watch nearly every video the day it releases. Definitely the type of cooking content I'm looking for - restaurant type dishes you can make at home while being presented and edited in a fun fashion. Keep up the great work!
Fun fact: the dislike for Brussels sprouts is somewhat generational. Many folks who hated them from childhood grew up pre-1990s. Before then, the most common varieties of Brussels sprouts were high yield, but very bitter and smelly. But in the 90s, growers started cross-breeding them with older varieties that were less bitter and stinky, and created new varieties that were both high yield and low bitterness/smell that are what you find in grocery stores today.
Hey Brian, I just wanted to say thank you for your recipes. I have made many dishes from you and they're all been amazing. Your cookie recipe pretty sure made me get my permanent position as a nurse at the hospital i work in. Many thanks Bri, keep up with the awesome video's.
I was never able to eat Brussel sprouts until I discovered roasting them, same with cauliflower and broccoli. Something about the smell until they're carmelized just turns my stomach but once they're brown, yum! Wondering if the blanching and saucing might do the trick as well, will have to try.
I have been making the kale/broccoli saute thing you did in a video a while back and its dope. Would love if we could get a "lean" vegetables series where you show how to cook vegetables that are delicious without a bunch of oil/butter for us trying to lose some weight :)
If you blanch the vegetables like he showed for the second recipe, you can make a reduction sauce to go on it in place of the butter sauce. Fat will add a creamy smoothness that you can't really get any other way, but you can also reduce all manner of broths, juices, wines, etc to make a very flavorful, low fat sauce. Another option is to make a rich bone broth (assuming you eat meat) that you could then reduce to a demi-glace - it's VERY time consuming, but so worth it. That said, you shouldn't eliminate all fats - it is still a vital nutrient and helps absorption of various nutrients, and even a small addition of butter or olive oil can really amp up the flavor of any sauce you use.
Thankyou for these recipes... I adore Brussels so this vid is perfect and might stop me snacking on raw sprouts while I'm chopping them for my salads... sometimes there's not many left for coating in miso dressing when we're having them roasted😃. Also, you are a lifesaver with your candied pecans. My wife and daughter tasked me to replicate 'cinnamon-candied cashews' that they sampled while out shopping recently and I was at a loss as to how to tackle them, fearing I'd end up with a slab of praline and need to break out the hammer... your meringue idea has bowled me over, thankyou, and I'll be giving that a go this weekend. Take care and 'hello' from the UK😊
Boiled/blanched Brussels sprouts with small blocks of pan-fried bacon are a Dutch staple, and they're delicious. You need bacon to make them taste well, but it works really well.
Thank you Brian. Love brussel sprouts but my prep has been absolutely pedestrian. You have given me the gift of elevating home fare to a whole new level. You have also - as is usually the case - provided me with instructions to make all sorts of additional dressings which I'm sure can be used for side dishes other than sprouts. Your ability to take a simple vegetable and elevate it to something special that even I (a simple home cook) can do never ceases to amaze me. We are not worthy....
Very nice recipes! As a Belgian working in Brussels, sprouts are on the menu quite often and they taste very good indeed :) There is another vegetable from the Brussels region which is absolutely worth checking out. 'Witloof' or chicory as it is known in English according to my dictionary. I don't know if it's widely available in the USA, but if you manage to get your hands on some, you could make one of our national dishes with it. Chicory with ham and cheese gratin. It's also one of my favourite dishes :) Hugs from Belgium!
You're probably thinking of what's called "Belgian endive" in the United States. Chicory is a woody plant that people seem to like putting in their coffee, but the Wikipedia article suggests that some folks also call endives chicory.
I made your shredded Brussels sprouts with bacon and pecans this evening. Made a little extra because there were 4 adults eating. There wasn’t any left. This is with people who said “OK, I’ll try it.” They had seconds. Only difference was I only had Rice Wine vinegar. It worked well. On a side note, I have never used a weight scale before trying your recipes. I’m amazed at how much simpler it is. Thanks a lot.
What inventive combinations. I can't wait to try the third one. It's so fancy, I could serve it at thanksgiving and, get it together super quick. Thanks again for some new dressings!!!!!!
I love Brussel sprouts!!! My kids eat them because I’m creative in the way I dish it up - chicken rice bowl (*whispers “with sautéed Brussel sprouts”) stir fried those bad boys into noodles and tonight will be roasted with duck breast and roast potato, corn and gravy. But my favourite is an Italian version cooked with blanched tomatoes (to remove the skin) and garlic (olive oil, salt and pep) so yum! Thanks Brian for the inspo!
I like Brussels I make slaw with cilantro and lime to put on tacos. I roast with olive oil in skillet cut side down and finish with a little balsamic. As far as candied nuts for a salad I usually put the nuts and sugar in a non stick pan on top of the stove and heat on med till the sugar melts and candies the nuts. I looked forward to trying your recipes especially the caper, raisin sauce, that looks yummy.
I'd love to see you do more healthier options for recipes. I'm trying to lose weight in the gym but the real action is in the kitchen, so having filling healthy meals is becoming more critical. Vegetables are a critically important part but they are criminally underappreciated
@@anti-ethniccleansing465 that's an extreme oversimplification and is not entirely true. You lose a lot of important nutrients if you cut out animal protein all together and it is extremely difficult to replace the quality and quantity of animal protein with plant based protein.
@@davidthosome623 False. The only supplement necessary is vitamin B-12, which is super easy and cheap to get because we live in the 21st century, not the stone age. The “quality” of your precious animal protein is more harmful than beneficial in modern day as well, due to how the animals are cared for/treated with diet, hormones, antibiotics, vaccines, other drugs, etc. Meat-heavy diets are a major contributor to the leading causes of death, (heart disease, cancer), as well as the biggest health problems - like obesity and diabetes etc.. And getting enough quantity of protein is not a problem either with plant-based protein. That’s a misnomer. People think they need waaayyy more protein than they do. You aren’t properly educated/informed on this subject matter, and it shows. That’s obviously also why you’re struggling with your weight. I’ve never seen an overweight vegan/vegetarian in my life either (at least not one that’s been meatless for awhile, and didn’t just change their diet recently). I’ve never been overweight in my 48 years of life, and I haven’t eaten meat since age 16. I’ve never had a health problem from my diet, nor been deficient in any vitamins, and I haven’t even had to make any sort of concerted effort to focus on getting more of this or that in my diet. Here’s a fact for you: 7th day adventists (a religion) are vegan/vegetarian. There have been many studies about them which show that they live, on average, nearly a decade longer than meat eaters.
Brussel sprouts are so delicious if they are cooked correctly! I love roasting them in the oven with potatoes and green beans! Thanks for another great recipe!😃
Cook one pound of bacon and break into bits. Stem and quarter a pound of sprouts. Toss the sprouts in the fat rendered from cooking the bacon. Spread evenly on a cooking sheet, season generously with Cavender's Greek Seasoning and roast @ 350 for 30 minutes. Remove from the cooking sheet to a large bowl, toss with the previously cooked bacon and optionally top with freshly shredded parm. It's the easiest and best sprouts recipe ever. Anyone I have ever known who did not like sprouts is now a convert after trying these. That said, I'm definitely trying the salad.
My mom never much cared for brussel sprouts, so she experimented with ways to make them palatable. Anyways, she cuts them in half or fours, then sautés them with salt, pepper and bacon. Sometimes she also puts Parmesan on them too. (Basically cook a bit of cut up bacon most of the way, then toss in the sprouts and seasoning.) Probably not the most healthy way, however.. It’s my favorite way to eat them. 😋 💕
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
👍🏻 I thought i had the final answer for Brussels sprouts, either roasting them with balsamic vinegar, olive oil, and garlic - or frying them in butter with bacon. But thanks to these exciting alternatives, I'll never look at a Brussels sprout the same way again! Especially love your magruntus whoppers - I've never seen them that big. Thanks again!
I've always done roasted Brussel sprouts because they're amazing, but I never considered taking the time to flip the flat sides down to ensure maximum browning. Love learning new things!
I do barbecue (grill over coal in American) and alternate sprout, pancetta, sprout, pancetta on a skewer. When crisp I cover in shaved parmesan and eat.
One recipe we like for Brussels too is pan roasting them essentially then topping with crisped bacon, like what you did for the shaved Brussels and then drizzling maple syrup on them to warm it. Salt and lots of pepper, delicious!
Those roasted sprouts looked good, almost like slow roasting then hot griddle cooking a cabbage. Halve a cabbage but don't remove the stem/core yet since that'll be needed to hold it together. Medium heat oven to cook the cabbage half till it's knife poke tender. Out the oven the cut side down on a ripping hot griddle or large fry pan that's been oiled and buttered. Cook till browned on flat, roll over to get as much of the curve browned as well. Cut the core out pull some inner layers to fill with a crumble of meat and cheese. The inner leaves can be sliced up added to a corned beef hash or corned beef sandwich. Have a friend that loves sprouts, like will pick those over Mac and cheese kind of loves. Think I'll send this video along to them.
My mom used to boil Brussels until they were greyish mush, convincing me that this vegetable was not fit for human consumption. 😝 I've been trying to find ways to rehabilitate the sprout without much success. But you just may have me on the right track. All 3 recipes look promising, especially the roasted version. Will give each one a try and hope for at least one new addition to my vegetable options. 🤞 Thanks for the inspiration.
Love the French Brussels sprouts with the sauce the best, and the 3rd Charred sprouts looks great too. I like to add a drizzle of hot honey onto mine at the end of baking.
Nice. I have some ordered for pickup today. Will try some roasting. I'm an unusual halfway on Brussel Sprouts, neither love nor hate them. Usually it's a bag of frozen ones into a microwave to steam and then top with salad dressing --- a decent though not rousing side. Thanks.
My favorite brussel sprout recipe it grated like your salad #1 with a Tbsp of fruity trail mix and some raspberry/walnut vinaigrette to make a slaw. I've loved Cabbage fetuses since I was a kid.
We tried the blanched with butter sauce. Super easy! Plus they tasted fantastic. I've only ever had sprouts once before in life, and they were repulsive. But this recipe made a believer out of me. (PS. We used half the butter and they still turned out fine. 😉)
I just happened upon this under new videos, but I must say as someone who never liked brussels sprouts: you definitely found ways to make them look enticing. And the side recipes for the condiments are definitely great additions to the fridge! 😀
I always seem to lean on one of the 'harder' candied nuts methods. For some reason I forget the egg white method. Also, Brussel sprouts are awesome and I'm really glad that you're doing them justice.
Thank you. This Thanksgiving about 2/3rds of the menu is from your channel. The rest is dramatically improved by the techniques and explanations from your other videos. Sub'd mid or late 2020 and am very glad! Robert.
The roasted version is unique and excellent! I like it for a fall/winter starter. For sure will impress your guests. The relish is amazing-Bri, please tell us what else you use it for! I made a few minor changes: I salted but also peppered the Brussels. Bri, please tell us why you did not use pepper. 15 minutes was a touch too long. I took mine out at 13 and already most of the delicate, single leaves were fully black. Might scale back to 11 next time. Added a touch of salt to the relish. At the last minute, I thought some finely chopped, toasted walnuts was called for and through them in on top of the dish after the relish. Next time, I will add additional raisins to the relish and leave them whole. Next time I will do a thick shave on the parm and then crumble for a chunkier texture. Will most definitely make again!
Definitely going to have to try the raw salad and the roasted sprouts. I make roasted balsamic brussels sprouts with pancetta, shallots, and capers for every family get together. But boy are they a lot of work. Your roasted sprouts sound every bit as tangy, salty, and sweet as what I make but with less overall effort. A win at the holidays for me! I have made 3 of your dressings and they have all been the best I have ever had of their variety, so I definitely want to try the salad too. Great video about one of my fave veggies!
I HATED Brussels Sprouts growing up and LOVE them now. I am always looking for new ways to make them as I have my family loving them, too. I will absolutely try all three of these, Brian…well, if I can find golden raisins, that is. But, as they say, two out of three ain’t bad…actually I will just track down the raisins. That last one looks to be off the charts good. Thank you for the video and direction! Peace, John
Dude, I am going to do all of these. I roasted last week, and it was OK, but I need to get larger sprouts or adjust the time in the heat, they were a little dry. However, that salad recipie looks excellent for something off the beaten path and the additional bag (net?) of small brussel sprouts will all look the same coming out of the mandolin.
I love these things. I roast them in a casserole dish with just fresh cracked Pepper and lemon and eat them like that with a bit of salt. If I want them more decadent when they are still hot still hot I add a touch of heavy cream and Pecorino.
This was a wonderful video x 3... I simply love brussel sprouts since I was a very young girl. I cannot wait to try these recipes out I'm absolutely hungry for them right now. Sending you a basket full of thank yous! ⚘
Man, I wish I could get brussels sprouts in my area of the country. I LOVE them and I'm going to make all 3 of these recipes ASAP. I think the blanched ones look the best, followed by roasted and then the salad.
@@jimphubar I was just kidding about no access to them but I have grown them in the past. You're right, pretty low maintenance! They just seem to take a lot of space
Brian, I tend to mix all of the salad dressing (without the oil) parts, and let it set to marinate. I find the mixture is more balanced when you give it time.
Let me know your thoughts on these recipes. Did you get your kids to eat them? Leave me a comment to let me know. Brussels might be a tough sell, but cereal not so much 😝Use code BRIANLAGERSTROM to get $5 off Magic Spoon here: www.magicspoon.com/BRIANLAGERSTROM
My top 3 ways to have Brussels sprouts are: gifted, stored, and discarded. But your ways look good, too, Brian ;)
We make a hash similar to your first recipe that everyone, kids included, loves. We don't use the nuts and briefly fry the brussel sprouts in the rendered bacon fat. Another favorite is brussel pancakes with onion, garlic, red pepper and a little egg white and flour to hold them together. Briefly fried in neutral oil they are delicious!
I love the idea of all these recipes, but in my neck of the woods, for my budget fresh Brussels are cost prohibitive for me. I would love to see some great recipes that will work well with frozen veg, especially the sprouts.
Thank you for the great video. Carrots 3 ways? That would be appreciated too.
I love Brussels and my daughter ate the broiled recipe and loved it!
I would love for you to do this with every vegetable as it becomes seasonally available. Not full course meals, but singular dishes like this video. You could make the "3 Ways to Make _____" standard. Keep each video under 15min and Im sold. Tons of upcoming fall vegetables to do this with.
Yes please!
That's an awesome idea! I too would love this
Pretty much all veg can be blanched and buttered like the second method, if you need some inspiration. I make green beans like that all the time, super easy.
great idea. I would love to see what you would do with spagetti squash. Great video
@@Virginiafox21 Oh, for sure. However, there's a few things people may get hung up on: blanching time by vegetable, seasoning pairings, etc. There also may be people who only watch one video in the series or need to be reminded that essentially "boiling" vegetables does not equate to bland food. That being said, blanching need not be featured in every proposed video. Coming from a childhood of boiled, canned, or "smothered in ranch dressing" I used to think 75% of all vegetables were un-palatable... until I started to learn that its all in the technique and working seasonally if possible. Now I may judge a good restaurant meal by how good they make the veggies, any one can make a steak taste good.
Please do more of these for other vegetables! I always end up cooking them the same way, and I would love some new ideas.
I second this too!
Third!
Agreed! Let's make vegetables shine
More vegetables Plz 😋
Agreed. This would make a great series.
My wife and I made the baked ones at the end. I was balking at the raisins in the slaw when my wife told me, "Trust Brian." She and Brian were right. Everything mixed together is terrific. Just trust Brian...
Can't beat a baking tray of roasted brussels with a garlic, ginger, tamari, chilli, sesame oil marinade, topped with toasted sesame seeds 😍
Love these preps, especially the raw salad and the blanched mounted butter. Must try both ASAP. My go to is halved sprouts lightly seared in a tad of olive oil with shallots and garlic, then shallow braised in chicken stock and a splash of dry white wine until sprouts are tender and most of the liquid evaporated and reduced, S and P to taste. Platter or plate, then sprinkle over a good bit of crumbled goat cheese and top with bacon crumbles. Not groundbreaking, but simple and delicious.
I hope you get huge. You are one of the only channels where the recipes consistenly come out and come out amazing!! And you are a joy to watch.
1.19 million subs is pretty huge. :)
Ever since finding your channel I've been a big fan!! I watch nearly every video the day it releases. Definitely the type of cooking content I'm looking for - restaurant type dishes you can make at home while being presented and edited in a fun fashion. Keep up the great work!
Fun fact: the dislike for Brussels sprouts is somewhat generational. Many folks who hated them from childhood grew up pre-1990s. Before then, the most common varieties of Brussels sprouts were high yield, but very bitter and smelly. But in the 90s, growers started cross-breeding them with older varieties that were less bitter and stinky, and created new varieties that were both high yield and low bitterness/smell that are what you find in grocery stores today.
There's something to this theory, but I still hate them to this day. But I keep trying to make them just to make sure they're still disgusting 🤣
Didn't help that the only preparation seem to be either boiling or microwaving them beyond recognition
@@YYZed that's true! 🤣
Funny I remember them as more bitter even in the 90s as a child. Im swedish so this goes for european sprouts.
This was GREAT. I would love to see a similar video for broccoli, asparagus, carrots, etc! Super helpful.
Hey Brian, I just wanted to say thank you for your recipes. I have made many dishes from you and they're all been amazing. Your cookie recipe pretty sure made me get my permanent position as a nurse at the hospital i work in. Many thanks Bri, keep up with the awesome video's.
I was never able to eat Brussel sprouts until I discovered roasting them, same with cauliflower and broccoli. Something about the smell until they're carmelized just turns my stomach but once they're brown, yum! Wondering if the blanching and saucing might do the trick as well, will have to try.
I have been making the kale/broccoli saute thing you did in a video a while back and its dope. Would love if we could get a "lean" vegetables series where you show how to cook vegetables that are delicious without a bunch of oil/butter for us trying to lose some weight :)
If you blanch the vegetables like he showed for the second recipe, you can make a reduction sauce to go on it in place of the butter sauce. Fat will add a creamy smoothness that you can't really get any other way, but you can also reduce all manner of broths, juices, wines, etc to make a very flavorful, low fat sauce. Another option is to make a rich bone broth (assuming you eat meat) that you could then reduce to a demi-glace - it's VERY time consuming, but so worth it.
That said, you shouldn't eliminate all fats - it is still a vital nutrient and helps absorption of various nutrients, and even a small addition of butter or olive oil can really amp up the flavor of any sauce you use.
Thankyou for these recipes... I adore Brussels so this vid is perfect and might stop me snacking on raw sprouts while I'm chopping them for my salads... sometimes there's not many left for coating in miso dressing when we're having them roasted😃.
Also, you are a lifesaver with your candied pecans. My wife and daughter tasked me to replicate 'cinnamon-candied cashews' that they sampled while out shopping recently and I was at a loss as to how to tackle them, fearing I'd end up with a slab of praline and need to break out the hammer... your meringue idea has bowled me over, thankyou, and I'll be giving that a go this weekend.
Take care and 'hello' from the UK😊
I love brussel sprouts and that butter sauce idea is a must try 😍 Looks so good!
Boiled/blanched Brussels sprouts with small blocks of pan-fried bacon are a Dutch staple, and they're delicious. You need bacon to make them taste well, but it works really well.
Thank you Brian. Love brussel sprouts but my prep has been absolutely pedestrian. You have given me the gift of elevating home fare to a whole new level. You have also - as is usually the case - provided me with instructions to make all sorts of additional dressings which I'm sure can be used for side dishes other than sprouts. Your ability to take a simple vegetable and elevate it to something special that even I (a simple home cook) can do never ceases to amaze me. We are not worthy....
Very nice recipes! As a Belgian working in Brussels, sprouts are on the menu quite often and they taste very good indeed :) There is another vegetable from the Brussels region which is absolutely worth checking out. 'Witloof' or chicory as it is known in English according to my dictionary. I don't know if it's widely available in the USA, but if you manage to get your hands on some, you could make one of our national dishes with it. Chicory with ham and cheese gratin. It's also one of my favourite dishes :) Hugs from Belgium!
You're probably thinking of what's called "Belgian endive" in the United States. Chicory is a woody plant that people seem to like putting in their coffee, but the Wikipedia article suggests that some folks also call endives chicory.
@@az................. It's that white cornshaped vegetable thing with yellowish ends 😂
Oh my, all of these look wonderful!!! The buerre monte and citrusy relish--can't wait to try.
Love that you are doing veggies, they are so under rated!
I made your shredded Brussels sprouts with bacon and pecans this evening. Made a little extra because there were 4 adults eating. There wasn’t any left. This is with people who said “OK, I’ll try it.” They had seconds. Only difference was I only had Rice Wine vinegar. It worked well. On a side note, I have never used a weight scale before trying your recipes. I’m amazed at how much simpler it is. Thanks a lot.
I delight in his technique. I learn something new in every video.
Dude. What? Where have you been all my TH-cam life? Lol amazing recipes. Can't wait to try them.
What inventive combinations. I can't wait to try the third one. It's so fancy, I could serve it at thanksgiving and, get it together super quick. Thanks again for some new dressings!!!!!!
Perf for thanksgiving
That brussels salad's gonna become a staple in the rotation. Also simple white balsamic vin (no immersion blender) for the win
I LOVE brussel sprouts! 🥰
Totally going to try some of these recipes and impress everyone 😋
These look great! I love vegetables, and would love to see them dressed in various ways. Most people could do with more leafy greens, myself included.
Tell you what, this video was way better than I expected. Very cheffy!
@BrianLagerstrom
HYSTerical as usual, and beautifully innovative on the preps.. All3!
Can't wait to give them a try. Thanks, Bri. You slay me!😂❤️
I love Brussel sprouts!!! My kids eat them because I’m creative in the way I dish it up - chicken rice bowl (*whispers “with sautéed Brussel sprouts”) stir fried those bad boys into noodles and tonight will be roasted with duck breast and roast potato, corn and gravy. But my favourite is an Italian version cooked with blanched tomatoes (to remove the skin) and garlic (olive oil, salt and pep) so yum! Thanks Brian for the inspo!
The last recipe is amazing! I normally don't like Brussels sprouts so much, but that got me addicted. Thanks!
Why is Bri's Kitchen not available on my local delivery app?!?!?
I'm jealous of his neighbours who get to eat the "failed" experiments! They hit the jackpot!
I want a TH-cam chef to move next to me
Waouh waouh et waouh !!!! J'adooooooooore les choux de Bruxelles ! Comment j'aimerais trop gouter ces recettes !!! Miam miam !
This is the best, love brussel sprouts, such an underrated veggie
I like Brussels I make slaw with cilantro and lime to put on tacos. I roast with olive oil in skillet cut side down and finish with a little balsamic. As far as candied nuts for a salad I usually put the nuts and sugar in a non stick pan on top of the stove and heat on med till the sugar melts and candies the nuts. I looked forward to trying your recipes especially the caper, raisin sauce, that looks yummy.
Probably the only video I've ever watched that makes me excited about Brussel sprouts
I'd love to see you do more healthier options for recipes. I'm trying to lose weight in the gym but the real action is in the kitchen, so having filling healthy meals is becoming more critical. Vegetables are a critically important part but they are criminally underappreciated
You’ll lose weight easily and be healthier for it if you cut meat out of your diet.
@@anti-ethniccleansing465 that's an extreme oversimplification and is not entirely true. You lose a lot of important nutrients if you cut out animal protein all together and it is extremely difficult to replace the quality and quantity of animal protein with plant based protein.
@@davidthosome623
False. The only supplement necessary is vitamin B-12, which is super easy and cheap to get because we live in the 21st century, not the stone age.
The “quality” of your precious animal protein is more harmful than beneficial in modern day as well, due to how the animals are cared for/treated with diet, hormones, antibiotics, vaccines, other drugs, etc. Meat-heavy diets are a major contributor to the leading causes of death, (heart disease, cancer), as well as the biggest health problems - like obesity and diabetes etc..
And getting enough quantity of protein is not a problem either with plant-based protein. That’s a misnomer. People think they need waaayyy more protein than they do.
You aren’t properly educated/informed on this subject matter, and it shows. That’s obviously also why you’re struggling with your weight. I’ve never seen an overweight vegan/vegetarian in my life either (at least not one that’s been meatless for awhile, and didn’t just change their diet recently).
I’ve never been overweight in my 48 years of life, and I haven’t eaten meat since age 16. I’ve never had a health problem from my diet, nor been deficient in any vitamins, and I haven’t even had to make any sort of concerted effort to focus on getting more of this or that in my diet.
Here’s a fact for you: 7th day adventists (a religion) are vegan/vegetarian. There have been many studies about them which show that they live, on average, nearly a decade longer than meat eaters.
Brussel sprouts are so delicious if they are cooked correctly! I love roasting them in the oven with potatoes and green beans! Thanks for another great recipe!😃
Great work on the photography and editing on this one.
Cook one pound of bacon and break into bits. Stem and quarter a pound of sprouts. Toss the sprouts in the fat rendered from cooking the bacon. Spread evenly on a cooking sheet, season generously with Cavender's Greek Seasoning and roast @ 350 for 30 minutes. Remove from the cooking sheet to a large bowl, toss with the previously cooked bacon and optionally top with freshly shredded parm. It's the easiest and best sprouts recipe ever. Anyone I have ever known who did not like sprouts is now a convert after trying these. That said, I'm definitely trying the salad.
Mate - these recipes you're banging out are great. Lovely stuff
I’d be tempted to include dried cranberries for the salad!
My fav Brussels sprout recipe is roasting them with basaltic vinegar, bacon, and honey. Sooo good
...the second two recipes look spectacular, absolutely perfect instructions throughout!
Love the use of the salad spinner. I'm going to try that. 👍
i love these kinds of vids that feel eminently actionable and get my brain churning with variations
Love these recipes! Thank you so much Brian!
Thanks for watching Gina
My mom never much cared for brussel sprouts, so she experimented with ways to make them palatable. Anyways, she cuts them in half or fours, then sautés them with salt, pepper and bacon. Sometimes she also puts Parmesan on them too. (Basically cook a bit of cut up bacon most of the way, then toss in the sprouts and seasoning.)
Probably not the most healthy way, however.. It’s my favorite way to eat them. 😋 💕
I love sprouts! Especially this time of year!
Sprouts are sick 🤙🏻😛
This is one of my favorite videos of yours! Amazing 🤩
My new favorite TH-cam channel. Great info.
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
I love properly cooked sprouts. Us 'Muricans don't appreciate them enough.
Cheers from Overland Park, Kansas (Kansas City)!
My wife and most of my family say they don't like Brussel Sprouts - they are nuts - I love them, and this is going to be awesome when I make them!
👍🏻 I thought i had the final answer for Brussels sprouts, either roasting them with balsamic vinegar, olive oil, and garlic - or frying them in butter with bacon. But thanks to these exciting alternatives, I'll never look at a Brussels sprout the same way again! Especially love your magruntus whoppers - I've never seen them that big.
Thanks again!
LOVED the "relishtypethingsaucewhatever" idea.
I just boil them then add butter and salt. I just like the flavor
I can't wait to try these as I love brussels sprouts
I've always done roasted Brussel sprouts because they're amazing, but I never considered taking the time to flip the flat sides down to ensure maximum browning. Love learning new things!
Brussel sprouts are so good, oven roasted with oil salt pepper cut side down yummmmm
Brussels sprouts salad Cuisinart food processor not complicated great machineall three look amazing
I do barbecue (grill over coal in American) and alternate sprout, pancetta, sprout, pancetta on a skewer. When crisp I cover in shaved parmesan and eat.
One recipe we like for Brussels too is pan roasting them essentially then topping with crisped bacon, like what you did for the shaved Brussels and then drizzling maple syrup on them to warm it. Salt and lots of pepper, delicious!
Those roasted sprouts looked good, almost like slow roasting then hot griddle cooking a cabbage. Halve a cabbage but don't remove the stem/core yet since that'll be needed to hold it together. Medium heat oven to cook the cabbage half till it's knife poke tender. Out the oven the cut side down on a ripping hot griddle or large fry pan that's been oiled and buttered. Cook till browned on flat, roll over to get as much of the curve browned as well. Cut the core out pull some inner layers to fill with a crumble of meat and cheese. The inner leaves can be sliced up added to a corned beef hash or corned beef sandwich.
Have a friend that loves sprouts, like will pick those over Mac and cheese kind of loves. Think I'll send this video along to them.
My mom used to boil Brussels until they were greyish mush, convincing me that this vegetable was not fit for human consumption. 😝 I've been trying to find ways to rehabilitate the sprout without much success. But you just may have me on the right track. All 3 recipes look promising, especially the roasted version. Will give each one a try and hope for at least one new addition to my vegetable options. 🤞 Thanks for the inspiration.
Love the French Brussels sprouts with the sauce the best, and the 3rd Charred sprouts looks great too. I like to add a drizzle of hot honey onto mine at the end of baking.
Nice. I have some ordered for pickup today. Will try some roasting. I'm an unusual halfway on Brussel Sprouts, neither love nor hate them. Usually it's a bag of frozen ones into a microwave to steam and then top with salad dressing --- a decent though not rousing side. Thanks.
Any recipe for BS is a good one.
I like them braised in chicken stock, bacon, garlic, cream. Amazing!
I made brussel sprouts today. My children love them. I make them in the oven with different spices, fish souce and honey.
My favorite brussel sprout recipe it grated like your salad #1 with a Tbsp of fruity trail mix and some raspberry/walnut vinaigrette to make a slaw. I've loved Cabbage fetuses since I was a kid.
My weekly pilgrimage to the channel. Looking forward to the merch drop!
I will definitely make all of those. I love Brussel sprouts and don't make it enough. Thank you for giving us three wonderful recipes!
I LOVE these little "cabbage munchkins"! I gotta try all three versions. Thanks, Brian!
I LOVE sprouts! I'd eat every bite of those dishes you presented!
We tried the blanched with butter sauce. Super easy! Plus they tasted fantastic. I've only ever had sprouts once before in life, and they were repulsive. But this recipe made a believer out of me. (PS. We used half the butter and they still turned out fine. 😉)
I just happened upon this under new videos, but I must say as someone who never liked brussels sprouts: you definitely found ways to make them look enticing.
And the side recipes for the condiments are definitely great additions to the fridge! 😀
I always seem to lean on one of the 'harder' candied nuts methods. For some reason I forget the egg white method. Also, Brussel sprouts are awesome and I'm really glad that you're doing them justice.
Thanks. They're one of my favorite veg.
Thank you. This Thanksgiving about 2/3rds of the menu is from your channel. The rest is dramatically improved by the techniques and explanations from your other videos. Sub'd mid or late 2020 and am very glad! Robert.
I ❤️ em! I never met a vegetable I didn't like but BS are in my top 10! These all look pretty good 👍
My top 3 favorite veggies! I do number 3, but I'll need to try that relish!
Never really considered making brussel sprouts until I saw this video, can't wait to try them!
Cheers dude! Can’t wait to cook my sprouts!
Amazing receipes!! please do cauliflower next
You could put butter sauce on aluminum siding and I'd still eat it. But those brussel sprouts still look pretty dope 😁
The roasted version is unique and excellent! I like it for a fall/winter starter. For sure will impress your guests. The relish is amazing-Bri, please tell us what else you use it for! I made a few minor changes: I salted but also peppered the Brussels. Bri, please tell us why you did not use pepper. 15 minutes was a touch too long. I took mine out at 13 and already most of the delicate, single leaves were fully black. Might scale back to 11 next time. Added a touch of salt to the relish. At the last minute, I thought some finely chopped, toasted walnuts was called for and through them in on top of the dish after the relish. Next time, I will add additional raisins to the relish and leave them whole. Next time I will do a thick shave on the parm and then crumble for a chunkier texture. Will most definitely make again!
U are the man sir!! Love all of these Ideas!!
Definitely going to have to try the raw salad and the roasted sprouts. I make roasted balsamic brussels sprouts with pancetta, shallots, and capers for every family get together. But boy are they a lot of work. Your roasted sprouts sound every bit as tangy, salty, and sweet as what I make but with less overall effort. A win at the holidays for me! I have made 3 of your dressings and they have all been the best I have ever had of their variety, so I definitely want to try the salad too. Great video about one of my fave veggies!
that roasted version looks insane... gotta try it
I HATED Brussels Sprouts growing up and LOVE them now. I am always looking for new ways to make them as I have my family loving them, too. I will absolutely try all three of these, Brian…well, if I can find golden raisins, that is. But, as they say, two out of three ain’t bad…actually I will just track down the raisins. That last one looks to be off the charts good. Thank you for the video and direction! Peace, John
I already love roasted brussel sprouts but that takes it to the next level. I'm saving this video for a special occasion. 🤠🤠🤠
I used to hate Brussel sprouts. But roasted they can be freaking mint.
Same with cauliflower. Roasted with garlic and Parmesan. Hot damn!
Dude, I am going to do all of these. I roasted last week, and it was OK, but I need to get larger sprouts or adjust the time in the heat, they were a little dry. However, that salad recipie looks excellent for something off the beaten path and the additional bag (net?) of small brussel sprouts will all look the same coming out of the mandolin.
Raw Brussel sprouts are so good but always set my tummy on fire 🔥
Bri...recipes and hair ON POINT as always! I'm not a Brussels guy but you made them look good. Will give them a try.
I love these things. I roast them in a casserole dish with just fresh cracked Pepper and lemon and eat them like that with a bit of salt. If I want them more decadent when they are still hot still hot I add a touch of heavy cream and Pecorino.
This was a wonderful video x 3...
I simply love brussel sprouts since I was a very young girl. I cannot wait to try these recipes out I'm absolutely hungry for them right now.
Sending you a basket full of thank yous!
⚘
Brussel sprout soup is the best😋
They are so good for you. I like them roasted with olive oil
a purist. i like it.
Man, I wish I could get brussels sprouts in my area of the country. I LOVE them and I'm going to make all 3 of these recipes ASAP. I think the blanched ones look the best, followed by roasted and then the salad.
The salad doesn't even taste like brussel sprouts. It's pretty wild.
@@BrianLagerstrom I've had brussel sprout salad before and liked it but your vinaigrette looks so good
Do you have space to grow? They're low maintenance but take a while. A pot on a balcony will do at a push. The tops are the real prize.
@@jimphubar I was just kidding about no access to them but I have grown them in the past. You're right, pretty low maintenance! They just seem to take a lot of space
Brian, I tend to mix all of the salad dressing (without the oil) parts, and let it set to marinate. I find the mixture is more balanced when you give it time.