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Unread 12-10-2012, 05:12 AM   #16
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Originally Posted by jason p View Post
My brother made them for thanks giving and they were outstanding. Very simple recipe. He covered them in olive oil, salt, pepper, and garlic. They were cut in half and cooked very hot in a aluminum pan on the weber. The trick is to cook them hot to carmelize and bring out the sugars. They took about 20 to 30 min.

^ +1......

Cut in half or leave whole, drizzle with olive oil, salt, pepper, and garlic, and add some chopped bacon. Cook 350 - 400 in a pan until tender.
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Unread 12-10-2012, 05:33 AM   #17
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I was force fed them as a kid, maybe I might mix all the previous suggestions together as one and have another, ? maybe.
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Unread 12-10-2012, 05:50 AM   #18
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Love them any which way but fresh is best.

Love them roasted with nothing more than evoo, salt and pepper.

Turned a few who thought they didn't like them by making shredded sprouts. Shred with knife or mandoline. Sauté onion in tasty fat like bacon or good evoo. Add sprouts, a touch of water to braise them and cook down a bit. Finish with a shot of something acidic.
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Unread 12-10-2012, 06:35 AM   #19
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In a pan slice them in half then mix with evoo, lemon juice,minced garlic and salt and pepper and roast on the grill for 30 to 40 minutes. The remove and add to a frying pan and simmer in chicken stock till tender. I don't care for Brussels but I love them this way.
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Unread 12-10-2012, 06:44 AM   #20

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I love the taste and the main preps are listed above. Actually quite easy to make taste great. As an added bonus, there are about 10,000 farts packed into each one of those suckers. Makes for great after-dinner entertainment.
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Unread 12-10-2012, 07:46 AM   #21
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So it sounds like simple is better. I think I'll go with the olive oil, salt, and pepper first, and then try some with bacon as well. Thanks to everyone for the suggestions, and the veggie jokes.
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Unread 12-10-2012, 08:10 AM   #22
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My wife makes brussel sprouts at least once a week and I have to say they are pretty. We've never tried grilling them but I'm sure it can be done with the same method. She cuts them in half and tosses them in 3 tbsp olive oil,1 tbsp Dijon mustard, 3/4 tbsp Worcestershire sauce and salt and pepper then places them on a baking sheet cut side down and bakes at 375 for about ten minutes just until they start to brown on the bottom, then she puts them back in the bowl that she tossed them in and grates some parmigiano reggiano on top and tosses. The secret to brussel sprouts is to not over cook them that's when they get that nasty smell and taste.
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