any ideas on the best way to roast them. friend wants to make a splash
with something unusual

On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>any ideas on the best way to roast them. friend wants to make a splash
>with something unusual

Roasting? No I haven't had experience with that.

But I do like the halve them and then fry them in butter (with a dash
of olive oil). Add pepper/salt/whatever is your preference. Perhaps
that could be adapted and also be done in the oven?

This sounds pretty good to me:
http://www.onceuponachef.com/2009/11...s-sprouts.html

On 11/9/2014 12:25 AM, Malcom "Mal" Reynolds wrote:
> any ideas on the best way to roast them. friend wants to make a splash
> with something unusual

Such a funny looking thing.

Does the method in this recipe help?

http://traderjoes.com/pdf/recipes/sm...ls-sprouts.pdf

nancy

On Sun, 09 Nov 2014 08:50:47 -0500, Nancy Young
> wrote:

> On 11/9/2014 12:25 AM, Malcom "Mal" Reynolds wrote:
> > any ideas on the best way to roast them. friend wants to make a splash
> > with something unusual
>
> Such a funny looking thing.
>
> Does the method in this recipe help?
>
> http://traderjoes.com/pdf/recipes/sm...ls-sprouts.pdf
>
I love roasted brussels sprouts, but I've never bought the bags of
shaved. Had no idea what to do with it. Someone served them to me
recently very simply roasted and they were delicious. I think I'll
buy some soon and just follow the recipe on the back of the bag.
http://liveanddiet.com/2013/10/balsa...uts-bacon.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>any ideas on the best way to roast them. friend wants to make a splash
>with something unusual

I read somewhere that peeling off all the leaves then roasting is a
pretty good idea.
If I were to do that, I'd cut up into the root end to remove the root
then the leaves should seperate easily. I'd then mix some olive oil
with salt and pepper, and a pinch of red pepper flakes, toss the
leaves in the oil mixture, then roast.
But that's just me. ;-)

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 09 Nov 2014 08:50:47 -0500, Nancy Young
> wrote:

>On 11/9/2014 12:25 AM, Malcom "Mal" Reynolds wrote:
>> any ideas on the best way to roast them. friend wants to make a splash
>> with something unusual
>
>Such a funny looking thing.
>
>Does the method in this recipe help?
>
>http://traderjoes.com/pdf/recipes/sm...ls-sprouts.pdf
>
>nancy

Dang, that would make a great presentation, and taste good too.

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 09 Nov 2014 19:12:23 +1100, Jeßus > wrote:

>On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:
>
>>any ideas on the best way to roast them. friend wants to make a splash
>>with something unusual
>
>Roasting? No I haven't had experience with that.
>
>But I do like the halve them and then fry them in butter (with a dash
>of olive oil). Add pepper/salt/whatever is your preference. Perhaps
>that could be adapted and also be done in the oven?
>
>This sounds pretty good to me:
>http://www.onceuponachef.com/2009/11...s-sprouts.html
>
Looks great, snipped and saved thanks.

koko

--

Food is our common ground, a universal experience
James Beard

Malcom "Mal" Reynolds wrote:
>
> any ideas on the best way to roast them. friend wants to make a splash
> with something unusual.

The last time I cooked brussel sprouts I substituted them for fried
cabbage with egg noodles (Halushki). I had a four pound bag of frozen
sprouts from BJs, simmered half of them for half the time specified on
the package then sauted them some in butter before adding the cooked
noodles, seasoned with s n'p they were perfect. Actually I used the
sprouts to deglaze the pan I used to cook skinless boneless chicken
breasts in butter... just added more butter and continued with my one
pan dish. I liked the Halushki better with sprouts than with head
cabbage, made a nicer presentation too.

In article >,
Sqwertz > wrote:

> On Sat, 08 Nov 2014 22:25:47 -0700, Malcom "Mal" Reynolds wrote:
>
> > any ideas on the best way to roast them. friend wants to make a splash
> > with something unusual
>
> I think you need to bow down and admit you don't know how to cook.
>
> Go jump in the lake with your homo friends.
>
> -sw

they don't want to give you up. they keep saying "you're the best thing
that ever happened to them"

In article >,
Nancy Young > wrote:

> On 11/9/2014 12:25 AM, Malcom "Mal" Reynolds wrote:
> > any ideas on the best way to roast them. friend wants to make a splash
> > with something unusual
>
> Such a funny looking thing.
>
> Does the method in this recipe help?
>
> http://traderjoes.com/pdf/recipes/sm...ls-sprouts.pdf
>
> nancy

I've forwarded this to her and I think this is just what she was looking
for, thanks

On Sun, 09 Nov 2014 07:40:18 -0800, koko > wrote:

>On Sun, 09 Nov 2014 19:12:23 +1100, Jeßus > wrote:
>
>>On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:
>>
>>>any ideas on the best way to roast them. friend wants to make a splash
>>>with something unusual
>>
>>Roasting? No I haven't had experience with that.
>>
>>But I do like the halve them and then fry them in butter (with a dash
>>of olive oil). Add pepper/salt/whatever is your preference. Perhaps
>>that could be adapted and also be done in the oven?
>>
>>This sounds pretty good to me:
>>http://www.onceuponachef.com/2009/11...s-sprouts.html
>>
>Looks great, snipped and saved thanks.

YW, I think I'll do the same.

On Sun, 9 Nov 2014 01:42:21 -0600, Sqwertz >
wrote:

>On Sat, 08 Nov 2014 22:25:47 -0700, Malcom "Mal" Reynolds wrote:
>
>> any ideas on the best way to roast them. friend wants to make a splash
>> with something unusual
>
>I think you need to bow down and admit you don't know how to cook.
>
>Go jump in the lake with your homo friends.

You're a sad, sad little man.
Well, very big in an obese way, but small in character.

"Malcom "Mal" Reynolds" > wrote in message
...
> any ideas on the best way to roast them. friend wants to make a splash
> with something unusual

Olive oil, sea salt, rosemary or thyme - roast at 375 for 45 minutes or
until tender.



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"Sqwertz" > wrote in message
...
> On Sat, 08 Nov 2014 22:25:47 -0700, Malcom "Mal" Reynolds wrote:
>
>> any ideas on the best way to roast them. friend wants to make a splash
>> with something unusual
>
> I think you need to bow down and admit you don't know how to cook.
>
> Go jump in the lake with your homo friends.


I share your outrage at people discussing food on a cooking group.

Actuyally, no, I don't. I think you're being an ass - again.



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On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>any ideas on the best way to roast them. friend wants to make a splash
>with something unusual

Just ran across this, this morning.

http://www.saveur.com/article/-/Brus...sprouts-dishes

or
http://tinyurl.com/lwy44ry

koko

--

Food is our common ground, a universal experience
James Beard

On 11/9/2014 11:51 AM, Malcom "Mal" Reynolds wrote:

> I've forwarded this to her and I think this is just what she was looking
> for, thanks

BTW, I saw this recipe on America's Test Kitchen and now it is my
favorite way to cook Brussels sprouts. They are caramelized and
delicious. The water in the pan helps "steam" them, then you remove the
lid and finish.

Preheat the oven to 450(F), halve the Brussels sprouts, place them in a
glass or corningware baking pan, sprinkle with olive oil, salt & pepper,
toss around to coat, arrange the Brussels sprouts in the pan cut side
down, add a tablespoons of water and cover tightly. Bake for 10
minutes, uncover and bake for another 10. If you are using large
Brussels sprouts, increase the cooking time.

Becca

On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>any ideas on the best way to roast them. friend wants to make a splash
>with something unusual
The Trader Joe's flyer that just came out said that they have Brussels
sprouts on the stalk. They went on to say that the whole stalk can be
roasted. It didn't say how to roast -- sorry. Maybe Google?
Janet US

In article >,
wrote:

> On Mon, 10 Nov 2014 16:24:17 -0700, Janet B >
> wrote:
>
> >On Sat, 08 Nov 2014 22:25:47 -0700, "Malcom \"Mal\" Reynolds"
> > wrote:
> >
> >>any ideas on the best way to roast them. friend wants to make a splash
> >>with something unusual
> >The Trader Joe's flyer that just came out said that they have Brussels
> >sprouts on the stalk. They went on to say that the whole stalk can be
> >roasted. It didn't say how to roast -- sorry. Maybe Google?
> >Janet US
>
> I don't really see much sense in roasting on the stalk. Takes seconds
> to pull them off and proceed as normal.

we eat with our eyes as much with our mouths

Brooklyn1 wrote in rec.food.cooking:

> Malcom "Mal" Reynolds wrote:
> >
> > any ideas on the best way to roast them. friend wants to make a
> > splash with something unusual.
>
> The last time I cooked brussel sprouts I substituted them for fried
> cabbage with egg noodles (Halushki). I had a four pound bag of frozen
> sprouts from BJs, simmered half of them for half the time specified on
> the package then sauted them some in butter before adding the cooked
> noodles, seasoned with s n'p they were perfect. Actually I used the
> sprouts to deglaze the pan I used to cook skinless boneless chicken
> breasts in butter... just added more butter and continued with my one
> pan dish. I liked the Halushki better with sprouts than with head
> cabbage, made a nicer presentation too.

I'm with you on that one. I've made some similar swaps in time.

Made a reasonably recent one that was an adaption of a Hawaiian 'Spam
Long Rice with Cabbage'.

Basic recipe is to fry up 1/2 can of spam sliced thin then add cabbage
as the rice goes in the cooker. Turn the spam and cabbage off until
the rice is ready then add 4 cups with 3 TB butter and reheat as you
toss. Normally served as a side dish with brown gravy, it's also
reheated for breakfast. Some add a little ginger to make it sparkle.



--