But not marmite !
It’s that time of the year that the country divides into lovers and haters of.. drum roll
Brussels sprouts
I’m a lover !
But what about you ?
More importantly hit me with your recipe and the best I’ll try on crimbo day
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By (user no longer on site) 10 weeks ago
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I always think I like them, because I have a shit memory and tend to only eat them once per year. Then the smell and taste reminds me that I in fact don't enjoy them whatsoever. 🫣 |
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"I always think I like them, because I have a shit memory and tend to only eat them once per year. Then the smell and taste reminds me that I in fact don't enjoy them whatsoever. 🫣"
over cooked on their own and mushy ?
Some great combinations to try but guess it’s love hate |
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By (user no longer on site) 10 weeks ago
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"I always think I like them, because I have a shit memory and tend to only eat them once per year. Then the smell and taste reminds me that I in fact don't enjoy them whatsoever. 🫣over cooked on their own and mushy ?
Some great combinations to try but guess it’s love hate"
I don't enjoy them on their own, so I definitely wouldn't mix them with anything I actually do like.
Thankfully I've remembered the last couple years, but there is always next year lol. |
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"I always think I like them, because I have a shit memory and tend to only eat them once per year. Then the smell and taste reminds me that I in fact don't enjoy them whatsoever. 🫣over cooked on their own and mushy ?
Some great combinations to try but guess it’s love hate
I don't enjoy them on their own, so I definitely wouldn't mix them with anything I actually do like.
Thankfully I've remembered the last couple years, but there is always next year lol."
Give them a miss, we all can’t like everything |
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By *vaRose43Woman 10 weeks ago
Forest of Dean |
Love them when done properly.
.
Method one:
*Trim and cut in half
*In a big bowl mix them with 1 tbsp brown sugar, 1 tbsp maple syrup, 1/2 tsp soy sauce, 1 tin/bag cooked chestnuts
*Put them on a lined baking sheet with the cut sides down. Roast at 180° until tender and the cut sides are brown and crispy.
———
Method 2
.
*Fry some bacon lardons (smoked if you like but I prefer unsmoked, alternatively use Christmas ham trimmings) until crispy
*Trim and cut sprouts in half and throw into pan with the crispy bacon.
*Add: 2 tbsp honey, 1tsp crushed garlic, salt, pepper, 1 tbsp balsamic and a few chilli flakes.
*Once the sprouts are coloured and tender it’s done.
Push it up a notch with some shaved Parmesan to serve
Enjoy
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Cut all the Brussels sprouts in half and toss with olive oil and salt
Pop onto a baking tray cut side down and bake for 30min, turning halfway through, until caramelised and crisp
Grate Parmesan over the sprouts and pop back into the over and bake for 5 minutes until the cheese melts
Sprouts into a bowl, grate more Parmesan, lemon zest, orange zest and sprinkle over with finely chopped parsley
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"Love them when done properly.
.
Method one:
*Trim and cut in half
*In a big bowl mix them with 1 tbsp brown sugar, 1 tbsp maple syrup, 1/2 tsp soy sauce, 1 tin/bag cooked chestnuts
*Put them on a lined baking sheet with the cut sides down. Roast at 180° until tender and the cut sides are brown and crispy.
———
Method 2
.
*Fry some bacon lardons (smoked if you like but I prefer unsmoked, alternatively use Christmas ham trimmings) until crispy
*Trim and cut sprouts in half and throw into pan with the crispy bacon.
*Add: 2 tbsp honey, 1tsp crushed garlic, salt, pepper, 1 tbsp balsamic and a few chilli flakes.
*Once the sprouts are coloured and tender it’s done.
Push it up a notch with some shaved Parmesan to serve
Enjoy
"
Mmmmmmm tasty sounding |
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"
Cut all the Brussels sprouts in half and toss with olive oil and salt
Pop onto a baking tray cut side down and bake for 30min, turning halfway through, until caramelised and crisp
Grate Parmesan over the sprouts and pop back into the over and bake for 5 minutes until the cheese melts
Sprouts into a bowl, grate more Parmesan, lemon zest, orange zest and sprinkle over with finely chopped parsley
"
Awesome mmmmm |
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By *vaRose43Woman 10 weeks ago
Forest of Dean |
"Have you noticed how most people who like them actually jazz them up with copious amounts of other ingredients??
They are utter filth and should be banned for all eternity."
Tell me Felix, don’t you season your food? |
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"Have you noticed how most people who like them actually jazz them up with copious amounts of other ingredients??
They are utter filth and should be banned for all eternity.
Tell me Felix, don’t you season your food? "
Oh goodness no, the nice man in the restaurant kitchen does that for me 😊 |
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"I enjoy eating sprouts. As long as they are not overnight cooked.
I usually pan fry them with some spices and bacon/panettone.
"
Add chestnuts, double cream and whisky towards the end of the cooking and you'll have a lovely comfort food, or an accompaniment to a turkey or chicken dinner. |
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By *ripfillMan 10 weeks ago
Paris, New York, Hong Kong and Havant |
"Love them when done properly.
.
Method one:
*Trim and cut in half
*In a big bowl mix them with 1 tbsp brown sugar, 1 tbsp maple syrup, 1/2 tsp soy sauce, 1 tin/bag cooked chestnuts
*Put them on a lined baking sheet with the cut sides down. Roast at 180° until tender and the cut sides are brown and crispy.
———
Method 2
.
*Fry some bacon lardons (smoked if you like but I prefer unsmoked, alternatively use Christmas ham trimmings) until crispy
*Trim and cut sprouts in half and throw into pan with the crispy bacon.
*Add: 2 tbsp honey, 1tsp crushed garlic, salt, pepper, 1 tbsp balsamic and a few chilli flakes.
*Once the sprouts are coloured and tender it’s done.
Push it up a notch with some shaved Parmesan to serve
Enjoy
"
Excellent advice …. Will follow both these options
Thank you for posting  |
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By *vaRose43Woman 10 weeks ago
Forest of Dean |
"I enjoy eating sprouts. As long as they are not overnight cooked.
I usually pan fry them with some spices and bacon/panettone.
Add chestnuts, double cream and whisky towards the end of the cooking and you'll have a lovely comfort food, or an accompaniment to a turkey or chicken dinner. "
Must try this. I’ve done them as a gratin before and they were lovely. |
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