3 Ways to Make Brussel Sprouts Taste Amazing

If you don't get excited about brussels sprouts, allow me to change your mind. Use code BRIANLAGERSTROM to get $5 off your delicious, healthy Magic Spoon

🔪MY GEAR:

--RECIPES--
(Recipes are for 2 large portions)

BRUSSELS SPROUTS SALAD
▪1/2lb or.25kg Large Brussels Sprouts, shaved or cut very thin (about 200g)
▪4 slices bacon, diced small
▪Candied pecans (see below)
▪White balsamic dressing (see below)
▪Aged white cheddar, shredded

Add bacon to nonstick pan topped with about 1/2c water. Bring to a simmer, then render on low/med-low for 10-12 mins until crisp. Drain on paper towel.

To assemble, add shaved brussels to bowl, top with about half of dressing, pinch salt and pepper. Add handfull of candied nuts, most of rendered bacon. Toss to combine. Garnish with additional nuts, bacon, dressing, and shredded cheddar.

CANDIED PECANS
▪1 egg white
▪90g or 1/2c sugar
▪120g or 1c chopped pecans

Add egg white to bowl and whisk until foamy. Whisk in sugar until combined.Stir in nuts to coat. Spread onto parchment lined sheet tray and bake at 325F/160C for 30-45min, stirring at 10min.

WHITE BALSAMIC
▪50g or 1/4c white balsamic
▪15g (½ shallot) minced shallot
▪25g or 1 2/3Tbsp grainy mustard
▪15g or 3/4Tbsp honey
▪Pinch salt
▪Pinch pepper

Stir balsamic, shallot, mustard, honey, s&p in a container with lid. Add oil and lid and shake.

--
BLANCHED BRUSSELS WITH BUTTER SAUCE
▪1lb/.5kg large brussels sprouts, halved
▪Salt
▪125g/1/2c chicken or vegetable stock (+ extra if needed)
▪115g/1 stick unsalted butter
▪1-2 spoons sour cream
▪Fresh parsley, chopped
▪Chives, finely minced

Boil water in large pot. Salt heavily until water tastes salty. Add sprouts. Boil for 2-2.5mins until just gettng tender, but still have some crunch. Transfer sprouts into icy water to stop the cooking. Remove from ice bath and blot water.

Preheat large saute pan over med-high. Add stock. When simmering, add butter and reduce heat to low. Swirl or whisk to emulsify butter into water. Add in sour cream and gently melt. Add blanched sprouts. Swirl to coat. Add pinch of salt, parsley, and chives. Garnish with butter sauce from the pan and additional parsley and chives.

--
ROASTED
▪1lb/.5kg brussels sprouts, halved
▪Olive oil
▪Salt
▪B-man’s super condiment relish (recipe below)
▪Grated parm

Add brussels to bowl and add enough olive oil to moisten (3 large spoons) and a very large pinch of salt. Toss to coat and transfer to a sheet tray, cut side down. Roast at 500F/260C for 15min or until golden and crisped.

Transfer to a bowl and add 3-4 large spoons of the super condiment (below), and several large pinches of grated parm. Toss to combine. Garnish with additional parm and relish.

B-MAN’S SUPER CONDIMENT RELISH
▪10g or 3Tbsp parsley, chopped
▪10g or 2Tbsp scallions, thinly sliced
▪10g or 2Tbsp fried capers (method below)
▪20g or 2Tbsp pickled golden raisins, chopped (recipe below)
▪Zest of 1 lemon
▪Juice of ½ lemon
▪75g or 1/3c olive oil

Stir to combine

FRIED CAPERS
▪jar of capers
▪olive oil

Drain and dry capers well. Preheat nonstick over high. Add 3 spoons olive oil and jar of drained and dried capers. Fry for 4-5min or until golden and crisp.

PICKLED GOLDEN RAISINS
▪250g or 1c white distilled vinegar
▪125g or 1/2c sugar
▪150g or 3/4c golden raisins

Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min-1hr.

--
🎧MUSIC:

#brusselsprouts

CHAPTERS
0:00 Intro
:22 Raw Brussel Sprout Salad
5:58 Blanched brussels sprouts with butter sauce
7:37 I like cereal (Magic Spoon ad)
8:37 Finishing the blanched brussels
11:17 Roasted brussels sprouts
14:45 Let’s eat this thing

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[maxz]

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.

[thriftgirlshopper]

Please do more of these for other vegetables! I always end up cooking them the same way, and I would love some new ideas.

[anonimitie]

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...

[derekwilliams]

Can't beat a baking tray of roasted brussels with a garlic, ginger, tamari, chilli, sesame oil marinade, topped with toasted sesame seeds 😍

[kachina]

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.

[curly_bill]

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.

[LasTCursE]

Probably the only video I've ever watched that makes me excited about Brussel sprouts

[SilentArchon]

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!

[scallen]

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.

[jvandenbrink]

This was GREAT. I would love to see a similar video for broccoli, asparagus, carrots, etc! Super helpful.

[richhare]

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....

[Marco_Onyxheart]

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.

[jonknott]

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.

[salokin]

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.

[cherylkeys]

Oh my, all of these look wonderful!!! The buerre monte and citrusy relish--can't wait to try.

[dmh]

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!

[Shredderer]

I just stared liking "Brussels" last Easter and have become increasingly addicted to them over that time with roasting using the B-Boy sheet tray in the oven during veggie prep time method. The salad and blanching will be tried in the next 2 weeks. Thanks for all you do!

[stacybradshaw]

I made the balanced version last night for Christmas Eve dinner and OMG!!!! They were soooo good!! I can’t wait to try the other two versions soon!!
I also can’t wait to try more of Brian’s recipes.

[markzambelli]

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😊

[JohnSmith-idut]

Had these as a side for Christmas Dinner just now. Also did your braided brioche, prime rib, creamy soup base - potato, and seared scallops.