How to Cook Brussels Sprouts; Brussels Sprouts Recipes like Breaded Brussels Sprouts

Learning how to cook Brussels sprouts is the key to capturing the delicious flavor. You can purchase the fresh or frozen. When cooking this vegetable fresh, it has an especially pungent aroma. You can prevent alerting your neighbors when cooking Brussels sprouts by tying them in a vegetable parchment bag.

Brussels sprouts resemble in appearance to be like very small cabbages. Any extra stems need to be cut away and any loose leaves need to be removed from fresh Brussels sprouts before cooking. The most common ways of cooking this vegetable are boiling, steaming and roasting. When learning how to cook Brussels sprouts, know that overcooking releases the strong odor from Brussels sprouts and turns many people away from eating them. It only takes about seven minutes to boil or steam them.

COOKING BRUSSELS SPROUTS IN PARCHMENT

• 1 ½ Pounds Brussels sprouts


• 2 Tablespoons butter


• ½ Teaspoon salt


• 1/8 Teaspoon black pepper

Clean the sprouts. Place in cooking parchment with the butter, salt and pepper. Tie. Cook in boiling water for 15 minutes.

FRIED BRUSSELS SPROUTS

• 1 Chopped onion


• 3 Tablespoons butter


• 4 Cups cooked Brussels sprouts

Cook onion in butter until tender. Add the sprouts and toss gently until thoroughly heated.

• 4 Cups cooked Brussels sprouts


• 1 Beaten egg


• ¾ Cup dry bread crumbs


• Oil for cooking


• ¼ Cup grated cheese

Dip Brussels sprouts into egg. Roll in crumbs and fry in hot oil until brown. Sprinkle with cheese.

BRUSSELS SPROUTS RECIPE

• 1 Can (11 ounces) mandarin oranges, not drained


• 2 Pounds fresh Brussels sprouts


• 1 ½ Cups water


• ¼ Teaspoon salt


• ¼ Teaspoon pepper


• 2 Tablespoons lemon juice


• 2 Teaspoons cornstarch


• ½ Teaspoon dried whole basil


• 1 Can (8 ounces) sliced water chestnuts, drained

Drain oranges and save liquid.

Wash Brussels sprouts and remove dry or discolored leaves.

Cut off stem ends and cut bottom of each sprout with an X.

Combine the sprouts, water, salt and pepper in a saucepan.

Bring to a boil, cover, reduce heat and simmer 7 to 10 minutes until tender; drain.

Combine reserved liquid from oranges with the lemon juice, cornstarch and basil in a small saucepan.

Stir until cornstarch dissolves; bring to a boil for 1 minute stirring constantly.

Pour sauce over Brussels sprouts.

Add oranges and water chestnuts and toss; serve warm.

For more information on cooking vegetables look below.

• Several corn recipes


• Three ways of how to cook artichokes


• Three delicious ways on how to cook cabbage

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