Not gonna lie Dude. I was raised in a poor, food desert home and was barely exposed to more than overcooked cheap steak and chicken mcnuggets. Almost 40 now and really enjoying my culinary journey and my health journey (not saying THESE sprouts are healthy LOL), but dang am I making all three of these this week. To the local grocery store with me! I'd rather eat elevated sprouts than resort to nuggs any day y'all!
Yeah I'm in a similar boat mate, not saying I was denied any opportunity as a kid, but my mum HATED cooking and she's OCD AF too, so me in the kitchen resulted in an argument every time... Was only exposed to unseasoned bland food that was just there for sustainance... I had no idea how good food could be... Now I'm on my own culinary journey and Im loving it.
As a matter of fact it DOES have to do with the brussels sprout itself! About 20 years ago brussels sprout farmers started breeding out some of the compounds that made the sprouts so bitter, and so today we have a much more mellow sprout that more people find enjoyable!
Yo I made the oven roasted maple and sherry glazed sprouts tonight and also did the bacon and fried leaves. The whole table agreed it was the best brussels sprouts they’d ever had. Thanks bro. You’re making me look good.
The blanching step is the key step. It allows the salt to penetrate through the sprout and adds so much flavor. Then making them crispy finishes it. I eat the roasted version all the time and it’s hands down as good as roasted potatoes.
Wtf. It's 10x a roasted potato! 1st thing off my plate tonight was Brussels, then meat, then I made it through 1/2 the potatoes until I slowed to nibble mode and left a tot or two on the plate. My favorite taters are the fingerlings. It's like mini baked potatoes and they roast at the same temp as the Brussels. I did have one pop tonight in the oven. Might want to fork em 1st.
I've been trying to recreate roasted brussel sprouts that I had at a very high end restaurant a few months ago and none of the recipes I tried on the internet have lived up to that preparation. The base method you have here not only lived up to that preparation but is even better. Thanks so much!
Gotta be honest here, and follow norwegian traditions. Slow simmering in a bit of water with butter and a drizzle of salt on top does more than enough. If you have frozen one, or old stored ones, sure go crazy. But for me, especially during season, keep the natural fresh taste of beautiful brussel-sprouts intact. Respect the produce! Elevate it, don't destroy it with heavy flavors.
@@JanetBrown-px2jnExactly. Plenty of vegetables to be used -and if you don't like Brussel sprouts, simply going for options that are less dominant in taste is perhaps easier than going through ten steps to mask it.
Your brussel sprout videos have totally changed how my family and friends and myself relate to the sprout. They’ve gone from tolerated to treasured. Thanks man.
The best brussel sprouts ive ever had were blanched, cooked in an air fryer, and then tossed with honey and balsamic. I will definitely have to give those other sweet and sour combinations and try!
Sweet, sour, savory, bitter, and umami! With Brussels properly seasoned, honey, and balsamic. The only thing missing is umami. There are a few things to try, but my 1st thing would be to see if I could try would be to add soy sauce somehow. There are other umami things you could use in the tossing sauce, I'm not the most experienced with adding umami yet. Though just covering those 4 mains is bound to be really good. I would be interested in your recipe if possible.
Love Brussel sprouts blanched and roasted in duck fat with roasted sweet chestnuts smokey bacon bits and garlic cloves .One pan cooking drizzled with honey/ barbeque sauce dusted in sweet paprika .
Would recommend starting with diced pancetta and finishing with a sauce that’s made of equal parts balsamic, Dijon mustard, and olive oil. It’s killer!!
As a kid, you couldn"t pay me enought to eat a Brussel sprout…even if it was dipped in chocolate and fried in bacon fat! Lol but now, at age 60, i cannot wait to try every one of these recipes 😋
The issue is basically preparation and presentation. Other cultures take care with how they cook their veggies to make them appealing to eat for all ages, while in the States? There’s a tendency (or was) to make them and healthy food in general far less desirable than their less healthy counterparts. It explains the obesity epidemic in a nutshell, especially with how sugary crap and useless carbs are pushed while fat was demonised for decades. And processed food in general. The cliche of eating terrible mushy overcooked vegetables in the anglosphere really did a number.
I've made brussels sprouts and bacon as a Thanksgiving side for the last 20 years. Delish. Your process will be adopted for cooking my sprouts next week, blanch, bake and finish with a bit of butter and bacon. Very yum.
I cook mine another way that works really well. Start them in a cold stainless steel pan with olive oil face down. Cover with the lid and cook on medium for 9 minutes or so or until you smell they are browned. This sears the bottom and steams the sprouts at the same time. I like to throw a bit of sriracha in with the oil for a spicy glaze.
Excellent, born and raised in Holland we had B. Sprouts at least once a week. Either steamed or roasted. I have seldom see successful DEEP FRIED sprouts. Too often I was served ALL BLACK sprouts. You must see some green when it ends on your plate.
I will definitely try these recipes as I love brussel's sprouts. Another idea for a side dish you could try it mashed potatoes and parsnips. I use 1/3 parsnips and 2/3 potatoes but you can vary the amount.
I peel and chop both vegetable and then start with the parsnips by boiling them as they take a few minutes (may 5) longer than the potatoes. I then add the potatoes to the pot and boil (or steam) them until they are tender then I mash them together with the butter, cream, pepper and salt. You can also add garlic to the veggies as you are boiling them. Last year we roasted the veggies and then mashed them. They were very tasty but my family prefers the boiled variety. PS. The left overs are great reheated in a waffle iron.
I blanch in chicken stock for 10 minutes, then roast in the oven for 10 minutes at 350, then I put them in a hot skillet and IMMEDIATELY reduce just a bit of white wine with them. Season while the wine reduces with whatever seasonings you like (personally, Trader Joe’s Citrus Garlic). Sprouts are also REALLY good in ramen
I did the "Better" version, and chose the sherry/maple combo... and added a bunch of finely chopped shallots in my reduction. Sweet cranky Moses, Sonnyyyyy! Those ARE da bomb!
These all look great. I like to brown some butter and drizzle my sprouts with that if I'm feeling fancy. Brown butter is great for a lot of things, but it really adds something special to roasted sprouts.
We just glaze our sprouts with thai sweet chilli sauce and we use bacon fat if possable, butter and sunflower oil if not. Most of the olive oil in my region is poor quality unless you go for small batch and pay a high premium. For toppings we prefer blitzed bacon mixed with fried breadcrumbs, we'll give the maple sauce coating a try as that goes well with bacon. Thanks for the video, take care, God bless one and all.
Put frozen sprouts into a non stick pan with lots of butter . Gently fry them . As they fry they release their water content and caramelise in the butter . Dont thank me thank Marco Pierre White
A STEWART'S HAT?! The sprouts look great. I've always just roasted them up without blanching them. My dad would always blanch them first, and they would be way too soggy for my liking. He probably just blasted them too long in the water, boiling them to a point where they don't need the oven anymore, which made me never want to blanch them again lol. Gotta have my sprouts though, and I bet if I just tossed them in for a couple quick minutes, I could have my mind changed.
I made the sherry and maple version with bacon for Thanksgiving. It was the only side to be completely picked over at the end of the meal. Definitely a repeat!
Will try this with blanching. Roasted Brussels are already one of my favorites. Hard to see how they could get better, but will try. Mine are more brown on all around when roasted.
I saw this right after your 11/7/2021 brussel sprouts, and those are easier for the first time. Flipping mid way in the roasting is intimidating, and just face down gives a good finish.
Grew brussels in the garden for the first time this year. So nice and you don't get any fresher. I've been doing them this way for years. I add bacon as well.
Boil until just slightly hard still. Fry with plenty of butter and black pepper. Then shave off some of your gammon and a few lardons also and add to the sprouts. Finish with a drizzle of honey or maple syrup and a little balsamic
What about using the steam-in-bag sprouts, half-cooking them according to the package directions, and finishing them in the oven? Since they are already trimmed and half-cooked, they would be easy to cut in half and finish the recipe. Love your channel. I have learned a lot! Thanks
Youd be skipping the salt penetration aspect of the parboil step so probably a blander result. I did parboil and roast according to the dude for thanksgiving and it was pretty good and easy.
I made a killer dish once with Brussel sprouts that I tossed in extra virgin olive oil, salt and pepper, then skewered them with slices of kielbasa between the sprouts and cooked them on a gas grill.
I first tried brussels sprouts from a Golden Corral buffet. They were boiled to death, mushy and unseasoned. I second tried brussels sprouts roasted in bacon fat. They were crispy, charred, and delicious. Still unseasoned, but because they didn't really need it at that point. The bacon lent enough salt.
Love sprouts and this blanch method is a great improvement. Any recommendations for making these ahead? Can I blanch the day before, refrigerate and roast day of? I've got limited oven space this year. Thank you.
I love sprouts, I'm just no good cooking them. That blanching thing, you were right roast them first and end up with crunchy nubs. Thanks dude, this is a great push in the right direction.
I do steens and Marsala with bacon. Only difference is I add azafron goya,one clove of garlic and a pinch of cayenne and Mrs dash (but the fresh lemon zest seams better)
Sprouts always taste better after being 'frosted' before picking. If this isn't possible, whack them in the freezer for a few hours to the same effect. 👍
I'm probably going to try the maple one already do one with the balsamic vinegar but a good one is cook up some bacon then in the grease throwing the half brussel sprouts and when you start to smell them getting aromatic poor good quality orange juice over top of it in cover on medium low for about 5 minutes Inman sprinkle Crest cashew nuts in the bacon bits and then serve
I already won the wife and kid over big time with just simple roasted Brussel Sprouts a few months back. I look forward to knocking their socks off with the maple/sherry😁
Ten or 15 years ago, Canadian Living had a Christmas issue featuring a recipe for Brussels sprouts that included maple syrup. They were all the rage that year, and anytime anyone made them for a crowd, they were all gobbled up quickly. Really a great flavour combo.
I want to pair these with short ribs that will be in the oven at 325. How long at that temp? Alternatively, can I make them first then hold and just make the glaze and reheat when done?
OK, if I heard you correctly pard', you said you'd prefer the #2 (sherry and maple) with the extra garnishes from #3?....I'm stone cold with you if that's what you fellas were sayin', because that was precisely what I was thinking/planning! At the same time I must confess to being guilty of throwing out the exterior leaves from my sprouts as routine...what a mistake. If nothing else your suggestion to cook those the way you did is absolutely Brill! I'll also be purchasing that corrugated USA half-Pan as well, because I like the it's design. Thanks again for supplying this old buggar with yet another great recipe to elevate his retirement years......
I dig your humor, way of showing the how and why, the fridge karate kick was a funny twist! Haha Imma new follower fo sho! Umm, I am a new fan of Wagyu beef tallow from South Chicago so I’ll be trying a combo of what you’ve taught me, legit maple syrup, apple cider vinigar, using Wagyu. I would rather have a few wine vinigar but that’s not in my kitchen cabinet. Keep up the good work homie!
I love the recipe with sherry and maple syrup and want to make it for Easter but can it be made ahead ? Want to make all my sides the day before. What a great side!
Not gonna lie Dude. I was raised in a poor, food desert home and was barely exposed to more than overcooked cheap steak and chicken mcnuggets. Almost 40 now and really enjoying my culinary journey and my health journey (not saying THESE sprouts are healthy LOL), but dang am I making all three of these this week. To the local grocery store with me! I'd rather eat elevated sprouts than resort to nuggs any day y'all!
Yeah I'm in a similar boat mate, not saying I was denied any opportunity as a kid, but my mum HATED cooking and she's OCD AF too, so me in the kitchen resulted in an argument every time... Was only exposed to unseasoned bland food that was just there for sustainance... I had no idea how good food could be...
Now I'm on my own culinary journey and Im loving it.
Super cool Lindsey 😊
As a matter of fact it DOES have to do with the brussels sprout itself! About 20 years ago brussels sprout farmers started breeding out some of the compounds that made the sprouts so bitter, and so today we have a much more mellow sprout that more people find enjoyable!
You're right! A few decades ago I couldn't eat them but now? Even with just salt, pepper and butter they're great.
WELLLLLLL AACCKSHUUUALLLY....
Thank you for saving me the time to add this truth bomb!
All thanks to a Dutch scientist named Hans van Doorn
As a person who's been eating baked brussel sprouts for at least thirty five years,....... lies.
Yo I made the oven roasted maple and sherry glazed sprouts tonight and also did the bacon and fried leaves. The whole table agreed it was the best brussels sprouts they’d ever had. Thanks bro. You’re making me look good.
Go for the sherry and maple combination this year on the Brussels sprouts my friends! HAPPY COOKING!!
Drink the sherry. Use the maple on something else. Leave out the Brussel sprouts. A three-way win!
Do it with Bachan's bbq sauce and maple and it will blow your mind.
I can't wait to make all of these.......Now let's go.
I usually make mine with Balsamic, but I think I'm going to try it this way this year. I also have never blanched mine, so this year should be good!
Got to try this - says a sprout hater. Can you use vegan butter instead of normal butter? One of my guests is dairy-intolerant.
The blanching step is the key step. It allows the salt to penetrate through the sprout and adds so much flavor. Then making them crispy finishes it. I eat the roasted version all the time and it’s hands down as good as roasted potatoes.
Wtf. It's 10x a roasted potato!
1st thing off my plate tonight was Brussels, then meat, then I made it through 1/2 the potatoes until I slowed to nibble mode and left a tot or two on the plate.
My favorite taters are the fingerlings. It's like mini baked potatoes and they roast at the same temp as the Brussels. I did have one pop tonight in the oven. Might want to fork em 1st.
I've been trying to recreate roasted brussel sprouts that I had at a very high end restaurant a few months ago and none of the recipes I tried on the internet have lived up to that preparation. The base method you have here not only lived up to that preparation but is even better. Thanks so much!
the earth is flat
If I'm processing sprouts, I like to freeze the scraps and use them in stock. Sprouts add a ton of great flavor to stocks and broths.
Gotta be honest here, and follow norwegian traditions. Slow simmering in a bit of water with butter and a drizzle of salt on top does more than enough.
If you have frozen one, or old stored ones, sure go crazy. But for me, especially during season, keep the natural fresh taste of beautiful brussel-sprouts intact.
Respect the produce! Elevate it, don't destroy it with heavy flavors.
Exactly, also all these steps lead to loss of nutrients
I so agree with you,I think the people who do so many things to their sprouts still don’t like them,so they cover the taste with lots of other things.
@@JanetBrown-px2jnExactly. Plenty of vegetables to be used -and if you don't like Brussel sprouts, simply going for options that are less dominant in taste is perhaps easier than going through ten steps to mask it.
Your brussel sprout videos have totally changed how my family and friends and myself relate to the sprout. They’ve gone from tolerated to treasured. Thanks man.
The best brussel sprouts ive ever had were blanched, cooked in an air fryer, and then tossed with honey and balsamic. I will definitely have to give those other sweet and sour combinations and try!
I had them with crasins ,feta cheese, and basalmic.
Try tossing them in Trader Joe’s Truffle Balsamic Glaze after air frying.
I need to try an air fryer on sprouts , I bet it’s a winner
Sweet, sour, savory, bitter, and umami!
With Brussels properly seasoned, honey, and balsamic. The only thing missing is umami. There are a few things to try, but my 1st thing would be to see if I could try would be to add soy sauce somehow. There are other umami things you could use in the tossing sauce, I'm not the most experienced with adding umami yet.
Though just covering those 4 mains is bound to be really good. I would be interested in your recipe if possible.
@@brandonhoffman4712Add a splash or two of soy sauce or coconut aminos.
Love Brussel sprouts blanched and roasted in duck fat with roasted sweet chestnuts smokey bacon bits and garlic cloves .One pan cooking drizzled with honey/ barbeque sauce dusted in sweet paprika .
Youre gonna make me cry you know
Would recommend starting with diced pancetta and finishing with a sauce that’s made of equal parts balsamic, Dijon mustard, and olive oil. It’s killer!!
Thai sweet chili sauce works on Brussel sprouts as well
Thanks!
Your channel is fantastic.
"If you know, you know"
Thank you!
As a kid, you couldn"t pay me enought to eat a Brussel sprout…even if it was dipped in chocolate and fried in bacon fat! Lol but now, at age 60, i cannot wait to try every one of these recipes 😋
The issue is basically preparation and presentation. Other cultures take care with how they cook their veggies to make them appealing to eat for all ages, while in the States? There’s a tendency (or was) to make them and healthy food in general far less desirable than their less healthy counterparts.
It explains the obesity epidemic in a nutshell, especially with how sugary crap and useless carbs are pushed while fat was demonised for decades. And processed food in general.
The cliche of eating terrible mushy overcooked vegetables in the anglosphere really did a number.
You're my long lost twin😂
I've made brussels sprouts and bacon as a Thanksgiving side for the last 20 years. Delish. Your process will be adopted for cooking my sprouts next week, blanch, bake and finish with a bit of butter and bacon. Very yum.
Cooked in butter then drizzle with vinegar and lemon pepper ..thanks 4 sharing 👍👍😃
Love your recipes and content. I always look forward to the signature opening/closing, music, comedy and learning. You deserve more subs!
I cook mine another way that works really well. Start them in a cold stainless steel pan with olive oil face down. Cover with the lid and cook on medium for 9 minutes or so or until you smell they are browned. This sears the bottom and steams the sprouts at the same time. I like to throw a bit of sriracha in with the oil for a spicy glaze.
I love Brussels sprouts. They are so good when properly cooked.
Excellent, born and raised in Holland we had B. Sprouts at least once a week. Either steamed or roasted. I have seldom see successful DEEP FRIED sprouts. Too often I was served ALL BLACK sprouts. You must see some green when it ends on your plate.
I will definitely try these recipes as I love brussel's sprouts. Another idea for a side dish you could try it mashed potatoes and parsnips. I use 1/3 parsnips and 2/3 potatoes but you can vary the amount.
How would you cook that?
I peel and chop both vegetable and then start with the parsnips by boiling them as they take a few minutes (may 5) longer than the potatoes. I then add the potatoes to the pot and boil (or steam) them until they are tender then I mash them together with the butter, cream, pepper and salt. You can also add garlic to the veggies as you are boiling them. Last year we roasted the veggies and then mashed them. They were very tasty but my family prefers the boiled variety. PS. The left overs are great reheated in a waffle iron.
@@maryobrien8741cream, as in whipping cream , half & half or 🤔🤔❤️
That's up to you. I usually use half and half or light cream.@@Tupelo_Honey77
Roasted and dressed Brussels sprouts are my kids favorite veggies!
I blanch in chicken stock for 10 minutes, then roast in the oven for 10 minutes at 350, then I put them in a hot skillet and IMMEDIATELY reduce just a bit of white wine with them. Season while the wine reduces with whatever seasonings you like (personally, Trader Joe’s Citrus Garlic). Sprouts are also REALLY good in ramen
I did maple and balsamic, with bacon and Parmesan for thanksgiving... It was amazing!
Last years air dried turkey, broken down and baked. Crazy good. Thank you sir.
I had a honey sriracha version that was amazing. Really appreciate you sharing the method, that’s the real secret!!
Followed your recipe, just roasted these in the food ninja for about 20 minutes then sautéed and I pan. Came out flawless. Thanks for the recipe.
I did the "Better" version, and chose the sherry/maple combo... and added a bunch of finely chopped shallots in my reduction.
Sweet cranky Moses, Sonnyyyyy! Those ARE da bomb!
This is one of the funniest and most enjoyable cooking video I've ever watched. I'm gonna try this recipe tomorrow. Thanks mate.
These all look great. I like to brown some butter and drizzle my sprouts with that if I'm feeling fancy. Brown butter is great for a lot of things, but it really adds something special to roasted sprouts.
We use this time honored way for Brussel's sprouts, wash clean and prepare, olive oil salt and pepper, the grill outdoors.
We just glaze our sprouts with thai sweet chilli sauce and we use bacon fat if possable, butter and sunflower oil if not. Most of the olive oil in my region is poor quality unless you go for small batch and pay a high premium. For toppings we prefer blitzed bacon mixed with fried breadcrumbs, we'll give the maple sauce coating a try as that goes well with bacon. Thanks for the video, take care, God bless one and all.
Just made these tonight, the honey & apple cider vinegar mix. Delicious!
Put frozen sprouts into a non stick pan with lots of butter . Gently fry them . As they fry they release their water content and caramelise in the butter . Dont thank me thank Marco Pierre White
I didn't think about blanching them before baking them. But I've been baking them for ever. I've never ever boiled them. 😮😮😮
This looks so good! Love Brussel Sprouts!
Hey!! I love your content too Mike!! You should do a spin from these with a few spicy concoctions!!
I might try this. I think I'll just substitute the sprouts with pork belly so its healthier and has more flavor.
A STEWART'S HAT?!
The sprouts look great. I've always just roasted them up without blanching them. My dad would always blanch them first, and they would be way too soggy for my liking. He probably just blasted them too long in the water, boiling them to a point where they don't need the oven anymore, which made me never want to blanch them again lol. Gotta have my sprouts though, and I bet if I just tossed them in for a couple quick minutes, I could have my mind changed.
I shred my sprouts with a mandolin and stir fry them with butter, garlic and pancetta and they are unreal. Highly recommend.
I love Brussel sprouts. In the right hands, they’re just spectacular. I like any balsamic or horseradish modifications. 🤟
I made the sherry and maple version with bacon for Thanksgiving. It was the only side to be completely picked over at the end of the meal. Definitely a repeat!
Did you make it ahead ? I am looking to make this on Easter and wondering if it could be made ahead tia
Will try this with blanching. Roasted Brussels are already one of my favorites. Hard to see how they could get better, but will try. Mine are more brown on all around when roasted.
I saw this right after your 11/7/2021 brussel sprouts, and those are easier for the first time. Flipping mid way in the roasting is intimidating, and just face down gives a good finish.
Never heard of sherry vinegar but that combo with maple and butter and bacon! Fire! 🔥
Grew brussels in the garden for the first time this year. So nice and you don't get any fresher. I've been doing them this way for years. I add bacon as well.
I have officially subscribed. This changed the game in my cooking life
Boil until just slightly hard still. Fry with plenty of butter and black pepper. Then shave off some of your gammon and a few lardons also and add to the sprouts. Finish with a drizzle of honey or maple syrup and a little balsamic
Steen’s the best. Steen’s and peanut butter, in baked beans, on pancakes, popcorn balls!! I’m in Texas too and my husband was raised on Steens.
I love a good roasted Brussell Sprout
Brussel sprouts, mushrooms, zeelandic bacon, thyme, try it. Tempted to try and combine this with a little honey glace to what happens there ..
Good Better Best, never let it rest , till the good is better and the better is best.
What about using the steam-in-bag sprouts, half-cooking them according to the package directions, and finishing them in the oven? Since they are already trimmed and half-cooked, they would be easy to cut in half and finish the recipe. Love your channel. I have learned a lot! Thanks
Youd be skipping the salt penetration aspect of the parboil step so probably a blander result. I did parboil and roast according to the dude for thanksgiving and it was pretty good and easy.
I made a killer dish once with Brussel sprouts that I tossed in extra virgin olive oil, salt and pepper, then skewered them with slices of kielbasa between the sprouts and cooked them on a gas grill.
ummmmm the brussel sprout chips. what....just made them....wow...amazing. You have lit a passion for the brussel sprout within me.
I frequently enjoy a solo bowl of sprouts for dinner, which I did tonight. A simply balsamic reduction with a squeeze of lemon does it for me.
This was already my favorite channel AND THEN I saw the Stort’s Hat!!! 11/10
A man after my own heart! I shred them and fry them with a little garlic, lardons and pine nuts 👌🏻
The mental boost and smugness I feel from telling myself “this is so healthy” while eating brussel sprouts is the best flavor
I first tried brussels sprouts from a Golden Corral buffet. They were boiled to death, mushy and unseasoned.
I second tried brussels sprouts roasted in bacon fat. They were crispy, charred, and delicious. Still unseasoned, but because they didn't really need it at that point. The bacon lent enough salt.
I’m just a man in my kitchen 2:11 had me on the floor 💀😂🤣🤣
Love sprouts and this blanch method is a great improvement. Any recommendations for making these ahead? Can I blanch the day before, refrigerate and roast day of? I've got limited oven space this year. Thank you.
I love sprouts, I'm just no good cooking them. That blanching thing, you were right roast them first and end up with crunchy nubs. Thanks dude, this is a great push in the right direction.
I do steens and Marsala with bacon. Only difference is I add azafron goya,one clove of garlic and a pinch of cayenne and Mrs dash (but the fresh lemon zest seams better)
omg. 1 min in my chef who taught me to cook brussles, would kiss you im so excite for these recipies
My mom would pan fry them with bacon and onions till nice and crispy. Salt, pepper and a bit of fresh ground nutmeg at the very end.
Sonny you the best you bring amazing techniques and teach people not to waste the food
Don’t know how I could find a new favorite cooking channel. But, I did.
Ive always liked brussel sprouts but man these recipes are next level!!
You always get great flavour when you get colour on them 🤩
these look great, and i tried them with fresh brussel sprouts and they were wonderful. Can you use the same method with frozen brussel sprouts?
I wish I had seen this video before I cook dinner and made the worst Brussels sprouts ever.
Sprouts always taste better after being 'frosted' before picking. If this isn't possible, whack them in the freezer for a few hours to the same effect. 👍
I couldn’t stand Brussels sprouts until recently at Nordstroms cafe they prepare them with chicken sausage and i like them !
I have a variation of the honey glaze I use for brussel sprouts, and for when I bake a corned beef, the only difference is red pepper flakes.
My sprouts kick ass and change peoples mind. I'm so excited for this video
The maple syrup & sherry vinegar sauce is really good. Make it!
The last 1 w the balsamic vinegar, my mom used almost the same on steamed pearl onions ,was very good.
I'm probably going to try the maple one already do one with the balsamic vinegar but a good one is cook up some bacon then in the grease throwing the half brussel sprouts and when you start to smell them getting aromatic poor good quality orange juice over top of it in cover on medium low for about 5 minutes Inman sprinkle Crest cashew nuts in the bacon bits and then serve
Love Brussels Sprouts. Thanks for sharing!!! Can't wait to try these. 🥬❤
Blanche the flash fry in deep oil. Trust me on that. It’s insanely good.
I already won the wife and kid over big time with just simple roasted Brussel Sprouts a few months back.
I look forward to knocking their socks off with the maple/sherry😁
Ten or 15 years ago, Canadian Living had a Christmas issue featuring a recipe for Brussels sprouts that included maple syrup. They were all the rage that year, and anytime anyone made them for a crowd, they were all gobbled up quickly. Really a great flavour combo.
Theres a restaurant named "Divine Bovine" in Tucson, Arizona that has superb Brussel Sprouts. Tinge of sweetness like yours.
Fantastically Delicious 🫒
i loveee garlicy sprouts
This is great! I just made some mediocre brussel sprouts on saturday so hopefully they'll improve for next time!
I love sprouts toasted in the oven but I didn’t know I should blanch I’m excited
As a kid I hated Brussel sprouts. My mother boiled them,that was it.
Since learning how to truly make,been transformative.
I want to pair these with short ribs that will be in the oven at 325. How long at that temp? Alternatively, can I make them first then hold and just make the glaze and reheat when done?
thanks dude. your method actually made me like these dang things, and now the sweet glaze?! HAVE to try it
What I really like is caramelized onions with them 🤩
Made them today for Christmas, they were delicious. Thanks for posting 🎄
OK, if I heard you correctly pard', you said you'd prefer the #2 (sherry and maple) with the extra garnishes from #3?....I'm stone cold with you if that's what you fellas were sayin', because that was precisely what I was thinking/planning! At the same time I must confess to being guilty of throwing out the exterior leaves from my sprouts as routine...what a mistake. If nothing else your suggestion to cook those the way you did is absolutely Brill! I'll also be purchasing that corrugated USA half-Pan as well, because I like the it's design. Thanks again for supplying this old buggar with yet another great recipe to elevate his retirement years......
The only music I need while cooking brussel sprouts
Brussel sprouts are the bomb 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣 💣
Please make a compilation video of all of the refrigerator clips 🙏
I toss my roasted brussel sprouts with a mixture of melted butter garlic powder parmesan cheese and thyme. BAM!
I dig your humor, way of showing the how and why, the fridge karate kick was a funny twist! Haha Imma new follower fo sho! Umm, I am a new fan of Wagyu beef tallow from South Chicago so I’ll be trying a combo of what you’ve taught me, legit maple syrup, apple cider vinigar, using Wagyu. I would rather have a few wine vinigar but that’s not in my kitchen cabinet. Keep up the good work homie!
Flex that Brussel Muscle!
I love the recipe with sherry and maple syrup and want to make it for Easter but can it be made ahead ? Want to make all my sides the day before. What a great side!
I support Graza’s 2 bottle solution!
Can’t wait to make these sprouts