Finger-Licking Brussels (for People Who Hate Brussels)

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About: Where there's a will, there's a way! Never give up, never give in...BE the good you want to see in the world. :)

Intro: Finger-Licking Brussels (for People Who Hate Brussels)

Brussel Sprouts. You either hate them or you love them. I used to HATE brussel sprouts! The smell. The aftertaste. And the stinky farts.

But this recipe--which is quick and easy--had me licking my fingers and asking for more! It is sooooo tasty. Feel free to tweak it to your liking.

Don't give up on brussels yet...

Step 1: What You'll Need

You only need four simple ingredients to make these delicious brussels:

1. Brussel sprouts (I used a 16 ounce bag for this recipe)

2. Butter or margarine (use between 1/4 and 1/2 cup, give or take)

3. Salt to taste

4. Splash of lemon juice

You will also need a cutting board, skillet, and knife.

Prep Time: 2 minutes

Cook Time: 5-7 minutes

Total Time: 7-9 minutes

Step 2: Halve the Brussels

Open your bag of brussel sprouts. I could only find microwaveable bags of brussel sprouts at my local grocer, they work just the same.

Rinse them off and cut them in half.

Step 3: Melt the Butter, Add the Brussels

Next, you want to turn the heat on to Medium-High (my number on my stove was a 7, or slightly above).

1. Put your butter into the skillet and allow it to melt a little (and coat the bottom of the pan) as it heats up.

2. Add your brussel sprouts in. You don't have to wait until the pan preheats to do this. You also don't have to wait until all the butter is melted.

NOTE: Add as little or as much butter as you need to cover all of your brussels, and keep them from sticking to the bottom of the pan. Think of it like a glaze in this recipe.

3. Coat the middles (white/yellow parts) with the butter. Then flip them down onto the pan and coat the outsides with the butter.

Step 4: Add Salt & Juice, Then Saute

1. Add a splash of lemon juice. This helps to give the sprouts an amazing flavor, but it also counteracts the bite and aftertaste of the brussels. Now they're easy to eat and enjoy! I did a quick circle around the pan with the lemon juice.

2. Next, add a dash of salt. I just used my salt grinder and made a circle around my skillet, salting all parts evenly in a single coat of salt.

3. Saute the brussel sprouts on Medium-High heat (with the middles still down) for about 5-7 minutes. Be sure to move the sprouts around a little to make sure they're not sticking. Also, keep "basting" them (for lack of a better word) with the butter, juice, and salt "glaze."

NOTE: Remember when sauteing that larger or harder brussels will need more time to cook to get the right tenderness (the smaller ones will get done first). My suggestion would be to remove the smaller ones after they're done, and finish cooking the bigger ones until they're tender. This note is particularly important if you dislike brussels, or if the person you're feeding them to dislikes brussels. Otherwise, the bigger ones won't be as delectable as the smaller ones, and might turn you or your guest off.

Step 5: Finished When Browned

Your brussel sprouts are perfect when the butter "glaze" has thickened a little (and has browned or caramelized a bit), they're tender, and the brussels have browned. (See pics) Sometimes mine are quite brown, but oh so delicious!

Now you're ready to enjoy!

These brussels are the perfect mix of light and savory, but still filling. They are tender, yet still wonderfully textured, and the flavor seeps into every bite. They truly are my new favorite comfort food (and my kids, too)!

2 People Made This Project!

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58 Discussions

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GeoffreyL

1 year ago

When I cook them like this I add a splash of soya sauce very tasty!

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Meglymoo87GeoffreyL

Reply 1 year ago

Sounds good :) I like Bragg's soy sauce so might give this a try. Thanks for stopping by!

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uneektalent

1 year ago

They become dangerously delicious when sprinkled with Parmesan Cheese.

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jonfreiuneektalent

Reply 1 year ago

OK now -- I read your comment and had just a few left on my plate. I let my wife try one (see comment above -- she has never cared for brussies before) and she said, "Oh, my. You better go cook up the rest of them!" (I had cooked up half a bag for me and my daughter...) She had now proclaimed that she actually LIKES brussel sprouts..!

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jonfrei

1 year ago

I made these for dinner today. (My daughter and I like Brussies but my wife doesn't particularly care for them.). My wife said she would try one. She said, "Wow. I would certainly eat these!" and proceeded to scoup nearly 1/4 of the batch onto her plate! My daughter had proclaimed them the best ever. I think next time I will go a little lighter on the lemon juice, but they are definitely up there on the "I WILL make these again!" list...

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Meglymoo87jonfrei

Reply 1 year ago

Yes!!! What a fantastic comment! So glad you all enjoyed! This is definitely the recipe that made me a brussel believer too ;)

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dasKruemel

1 year ago

Ok, so I made these tonight and I think they might have been the least disgusting brussels I have ever eaten. Really not bad at all. Might even make them again. :D

Thanks for posting this recipe. :)

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Meglymoo87dasKruemel

Reply 1 year ago

Hallelujah! I'm glad you tried them and maybe even liked them ;)

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RichFarwell

1 year ago

When I was a kid, (I'm 71 now) my mom boiled them -- often 'til the pan went dry. Absolutely ghastly! My older brother said he didn't know brussel sprouts came any other way than burnt.

My wife has gotten me to "accept" them by sauteing in oil, with onions & bacon. We'll have to try it your way.

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Meglymoo87RichFarwell

Reply 1 year ago

Ick! I'm glad your wife made progress though. Yeah, definitely try this recipe and let me know what you think! They may look a little darker when you're done, but trust me, they are NOT burnt or burnt tasting. Mmm mmm :)

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KathyN9

1 year ago

Try adding some balsamic vinegar to the skillet and minced garlic.

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ggf9191

1 year ago

add a little American style mustard (think hotdog style mustard) to make this recipe even better

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Meglymoo87ggf9191

Reply 1 year ago

Sounds very interesting. Definitely worth trying for someone who likes mustard. I like mustard so I might try that sometime. Although I'm probably biased, I love this recipe the way it is lol. But you never know ;) Thanks for sharing and visiting!

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NathanA3kcode-mcneil

Reply 1 year ago

I strongly suggest not to thaw them, them right in the pan with butter and give them a little extra time. I actually think they come out a little better from the freezer and I've thought about freezing fresh ones just because of that; I chickened out, but I'm telling you, they're great from the freezer to the pan.

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Meglymoo87NathanA3

Reply 1 year ago

That makes sense. Sometimes thawed out things don't taste as good. Lol idk kcode-mcneil...try it both ways and let us know what you prefer. :) I'm really interested to hear for others who have the same Q's.

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I MPkcode-mcneil

Reply 1 year ago

You just need to thaw them not cook them. If you oven roast them they do not need to be thawed first