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Brussels Sprouts are one of the three vegetables that I don't care to eat. (The other two are artichokes and asparagus for those keeping count) My sister loves them though and HAS to have them for Thanksgiving (which I'm hosting), and that's fine with me because at least she doesn't insist on Turkey!! I'd like a more interesting way to prepare them than just steaming or boiling them though. Maybe something that would make them appealing for *gasp* me as well. I'm sure some of you are brussels sprout fans, so help me out!
 

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This recipe is awesome. I've made it for T-Day a couple times.<br><br><br><br>
Oven-Caramelized Brussels Sprouts with Autumn Fruits<br><br><br><br>
Serves 16 to 18 as part of a holiday menu<br><br><br><br>
* 2 1/2 pounds Brussels sprouts, quartered<br><br>
* 1 medium to large onion, cut into 1-inch chunks<br><br>
* 2 medium apples (Honey Crisp, Braeburn, Fuji), cored and cut into 1-inch wedges<br><br>
* 2 firm ripe Anjou or Comice pears, cored and cut into 1-inch wedges<br><br>
* 3 branches fresh thyme<br><br>
* 16 large fresh sage leaves, torn<br><br>
* 5 large cloves garlic, coarsely chopped<br><br>
* 1/3 cup good tasting extra-virgin olive oil<br><br>
* 1/8 teaspoon hot red pepper flakes<br><br>
* 1 tight-packed tablespoon brown sugar<br><br>
* Salt and fresh ground black pepper to taste<br><br><br><br>
Preheat oven to 450°F. Slip 1 large shallow pan into oven to heat up (I use a half sheet pan, but you could use two smaller ones placed on two oven racks).<br><br><br><br>
In a big bowl toss together all the ingredients. Be generous with the salt and pepper.<br><br><br><br>
Pull out the oven rack(s) with the sheet pan(s) on it. Taking care not to burn yourself, turn the vegetable-fruit blend onto the pan. Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts are easily pierced with a knife and everything is nicely browned. If necessary, run under the broiler for a few moments to brown.<br><br><br><br>
Cool, refrigerate, and reheat at 375° for 30 minutes before serving.
 

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This is a little simpler, more every day kind of recipe, still really tasty though.<br><br><br><br>
Cider-Braised Brussels Sprouts<br><br><br><br>
INGREDIENTS<br><br><br><br>
3 cups Brussels sprouts, tough ends sliced off and outer leaves removed<br><br>
1 tablespoon olive oil or butter<br><br>
1 garlic clove, minced<br><br>
1/4 cup apple cider<br><br>
salt and freshly-ground pepper to taste<br><br><br><br>
1. Cut an X in the bottom of each Brussels sprout. Bring a large pot of water to a boil. Add Brussels sprouts and return to a boil. Cook, covered, for 20 minutes, until sprouts are tender but still firm.<br><br><br><br>
2. Drain Brussels sprouts. Heat oil or butter in a heavy-bottomed skillet over medium-high heat. Add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately.
 

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I love to bake them too. I do something very similar to blueplasticstraw, except I don't use sugar or fruit. But I might try it next time.<br><br><br><br>
I cut the ends off, then cut them in half. I pour a generous amount of olive oil into a flat pan along with garlic and herbs such as parsley, thyme, or whatever herbs you like, as well as sea salt and I always add a little red pepper for some hotness. I place the halves in the pan, and make sure each side is covered in the flavored oil. I heat the oven to around 400, and I bake them 20-35 minutes, making sure to mix them around halfway through. I know that many are vegan here, but I always put parmesean on them about 5 minutes before they are done, but I guess you could sprinkle on a no-cheese parmesean. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
oh, I forgot to mention, I know that this thread is about brussel sprouts, but I am a big fan of not letting things go to waste, so, whenever I make anything in the oven with oil and spices there usually is a lot of yummy flavored oil leftover in the pan... My favorite thing to do with that oil is to pour cous cous in it and bake it in the oven. It is really really good, especially served next to the brussels!
 

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I saute them in olive oil with a little salt and pepper, then put a tiny bit of Gran Marnier in at the end. Orange juice will work, too - just don't use too much!
 

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Here's my own personal recipe:<br><br><br><br>
BeanLady's Holiday Brussels Sprouts<br><br><br><br>
(Feeds 3 hungry people, sidedish for 6)<br><br><br><br>
1 1/2 dry quart Brussels sprouts, stemmed<br><br>
1 cup peeled baby carrot nibbles<br><br>
1 cup walnut halves<br><br>
4 sundried tomatoes (or more, to taste)<br><br>
3 tbsp. walnut oil<br><br>
1 tbsp. very good extra-virgin olive oil<br><br>
4 cloves garlic<br><br><br><br>
Method: First, bring water to boil in bottom of steamer kettle. Slice the sprouts and larger baby-carrot segments in half lengthwise. Meanwhile, drizzle the good olive oil over the sundried tomatoes on a small saucer, to soften. Crush the garlic cloves in a garlic press.<br><br><br><br>
In a big saucepan, saute the walnut halves in the walnut oil until fragrant. Then add the crushed garlic and continue to saute until the garlic is creamy.<br><br><br><br>
Chop softened tomatoes into bite-size pieces and add, together with olive oil, to saucepan. Stir and combine.<br><br><br><br>
Now, steam the sprouts for a couple of minutes, just until bright green and pierce-able with a fork. Throw the carrot pieces in at the very end and barely steam. Remove from steam, add to saucepan, and mix together well.<br><br><br><br>
Add a little salt and coarse-ground pepper before serving.
 

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I steam them as people have explained above, then top with loads of carmelized onions (to which I added a generous amount of fresh sage leaves) and pan-toasted hazlenuts and a generous (very generous I have to admit guiltily) drizzle of melted Earth Balance. No exact recipe, sorry.<br><br><br><br>
Heck, with all that, you hardly even know there's Brussel Sprouts there at all. Even the Brussel Sprout haters in our family will eat them that way.<br><br><br><br>
In my NV* past, I've also done them steamed, halved then put in a cream sauce (any vegan white sauce recipe would work I think) and topped with those French's Fried Onions and baked, (I don't know, but I THINK the Fried Onions are vegan or at least vegetarian). Everyone likes those crispy weird little things, don't they?<br><br><br><br>
*NV of course = Non-vegan
 

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I like to slice/shred them and saute them in a little EVOO/Earth Balance and sprinkle with breadcrumbs. Stir until the breadcrumbs get toasty or you can sprinkle the crumbs on top and put under the broiler. But I like the stir in the pan kind better.
 
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