3 Ways to Make Brussel Sprouts Taste Amazing

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-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
VIDEO: • BIG ASS SALAD pt 2 (3 ... (Big Ass Salad 2)
Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min-1hr.
--
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#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
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@BrianLagerstrom]

Let me know your thoughts on these recipes. Did you get your kids to eat them? Leave me a comment to let me know. Brussels might be a tough sell, but cereal not so much 😝Use code BRIANLAGERSTROM to get $5 off Magic Spoon here: www.magicspoon.com/BRIANLAGERSTROM

[@stumpyhigginbottom3466]

My top 3 ways to have Brussels sprouts are: gifted, stored, and discarded. But your ways look good, too, Brian ;)

[@johnvanantwerp2791]

We make a hash similar to your first recipe that everyone, kids included, loves. We don't use the nuts and briefly fry the brussel sprouts in the rendered bacon fat. Another favorite is brussel pancakes with onion, garlic, red pepper and a little egg white and flour to hold them together. Briefly fried in neutral oil they are delicious!

[@jbgatewood6927]

I love the idea of all these recipes, but in my neck of the woods, for my budget fresh Brussels are cost prohibitive for me. I would love to see some great recipes that will work well with frozen veg, especially the sprouts.

[@txsetterz]

Thank you for the great video. Carrots 3 ways? That would be appreciated too.

[@Mercury688]

I love Brussels and my daughter ate the broiled recipe and loved it!

[@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.

[@jessicalopez6599]

I second this too!

[@plippert]

Third!

[@JB_Fraulein_Kunst]

Agreed! Let's make vegetables shine

[@Syisulis]

More vegetables Plz 😋

[@skatingcanuck9837]

Agreed. This would make a great series.

[@maxz3511]

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.

[@0rolon]

Yes please!

[@JB_Fraulein_Kunst]

That's an awesome idea! I too would love this

[@Virginiafox21]

Pretty much all veg can be blanched and buttered like the second method, if you need some inspiration. I make green beans like that all the time, super easy.

[@kl8132]

great idea. I would love to see what you would do with spagetti squash. Great video

[@maxz3511]

@@Virginiafox21 Oh, for sure. However, there's a few things people may get hung up on: blanching time by vegetable, seasoning pairings, etc. There also may be people who only watch one video in the series or need to be reminded that essentially "boiling" vegetables does not equate to bland food. That being said, blanching need not be featured in every proposed video. Coming from a childhood of boiled, canned, or "smothered in ranch dressing" I used to think 75% of all vegetables were un-palatable... until I started to learn that its all in the technique and working seasonally if possible. Now I may judge a good restaurant meal by how good they make the veggies, any one can make a steak taste good.

[@anonimitie2132]

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...

[@derekwilliams4996]

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

[@24kachina]

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.

[@SilentArchon0]

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!

[@scallen84]

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.

[@anti-ethniccleansing465]

1.19 million subs is pretty huge. :)

[@richhare3765]

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....

[@mrsgunsoul]

I love brussel sprouts and that butter sauce idea is a must try 😍 Looks so good!

[@jvandenbrink94]

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

[@salokin444]

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.

[@tinasesselmann8170]

I will definitely make all of those. I love Brussel sprouts and don't make it enough. Thank you for giving us three wonderful recipes!

[@frogmccuish]

Yum! Thanks Bri! I LOVE Brussels Sprouts. Can't wait to try your recipes.... Keep up the great work!

[@peteralessio1585]

Incredible! all 3 preparation methods seem delicious. Thanks Bri

[@barbigriffin7747]

I love sprouts!! Totally cant wait to try these dishes. Thank you for another awesome video

[@alainaval]

This is one of my favorite videos of yours! Amazing 🤩

[@cherylkeys1284]

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

[@maryanne1367]

Love this! Thank you!!

[@maryhoshizaki3576]

Love that you are doing veggies, they are so under rated!

[@rkatika9]

I can't wait to try these as I love brussels sprouts

[@deepuls545]

...the second two recipes look spectacular, absolutely perfect instructions throughout!

[@-gina1114]

Love these recipes! Thank you so much Brian!

[@BrianLagerstrom]

Thanks for watching Gina

[@alexandrosbikoulis6924]

The last recipe is amazing! I normally don't like Brussels sprouts so much, but that got me addicted. Thanks!

[@kelseroo1]

Thanks for this video! I’m gonna try all of these recipes 😊

[@rubenalvarez6830]

U are the man sir!! Love all of these Ideas!!

[@GC_420]

LOVE me some B-Sprouts! Will definitely try these...Thanks Bri.

[@dansklrvids7303]

All three of these look fantastic!

[@StuJones86]

Love it! Really want to try these!

[@stephentoumi]

Cheers dude! Can’t wait to cook my sprouts!

[@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😊

[@johnned4848]

Wow I'm impressed 👏

[@heathbateman]

Mate - these recipes you're banging out are great. Lovely stuff

[@sonialegault8673]

They all look great

[@laurenloertscher1319]

I delight in his technique. I learn something new in every video.

[@BeachPeach2010]

Love the use of the salad spinner. I'm going to try that. 👍

[@gbfilms935]

Hey Bri! Your recipes are dang good brother! I’m excited to see what fall winter ish recipes you have for this upcoming season!

[@tobiasfalvella8260]

omg i literally just bought them, great timing

[@myVillage2323]

This was a wonderful video x 3... I simply love brussel sprouts since I was a very young girl. I cannot wait to try these recipes out I'm absolutely hungry for them right now. Sending you a basket full of thank yous! ⚘

[@philipperousseau6338]

Waouh waouh et waouh !!!! J'adooooooooore les choux de Bruxelles ! Comment j'aimerais trop gouter ces recettes !!! Miam miam !

[@texasaggie75]

Love b-sprouts... these recipes just add to the goodness! Thanks! The relish you made in the 3rd version looks AWESOME. I'ma try it!

[@singe0diabolique]

I LOVE sprouts! I'd eat every bite of those dishes you presented!

[@zenec_]

Just discovered your channel ! and I love it. very nice that you put so much effort into it and I love how many details you give on how to cook these cause I'm still learning how to cook potatoes so any details are good to have !

[@JonCole]

i love these kinds of vids that feel eminently actionable and get my brain churning with variations

[@mannygecko9596]

Brian is the man, great vid

[@LazyAssGeek]

I was never able to eat Brussel sprouts until I discovered roasting them, same with cauliflower and broccoli. Something about the smell until they're carmelized just turns my stomach but once they're brown, yum! Wondering if the blanching and saucing might do the trick as well, will have to try.

[@FaceMyAlterEgo]

More of these types of videos please, loved it!

[@shoespeak]

I love sprouts! Especially this time of year!

[@BrianLagerstrom]

Sprouts are sick 🤙🏻😛

[@karenfox1671]

What inventive combinations. I can't wait to try the third one. It's so fancy, I could serve it at thanksgiving and, get it together super quick. Thanks again for some new dressings!!!!!!

[@BrianLagerstrom]

Perf for thanksgiving

[@dirtbag_jim]

This is the best, love brussel sprouts, such an underrated veggie

[@susantrail3507]

I love brussels and want to try all three of these recipes!

[@matteoriad3214]

Never really considered making brussel sprouts until I saw this video, can't wait to try them!

[@cslattfri]

I will be making all three...... this is one of my absolute favorite vegetables!

[@rdpsysium7340]

These look great! I love vegetables, and would love to see them dressed in various ways. Most people could do with more leafy greens, myself included.

[@joseph-ow1hf]

My new favorite KZbin channel. Great info.

[@lenemariakowalczyk9777]

😍love the last recipe🙌 I would try that one!

[@nicolasgilly1452]

Man these look so good

[@logy7]

I just happened upon this under new videos, but I must say as someone who never liked brussels sprouts: you definitely found ways to make them look enticing. And the side recipes for the condiments are definitely great additions to the fridge! 😀

[@knarf146]

I love all 3 of them. Gonna try them soon. I recently made from big ass salad 3 the prawn salad with peanut dressing and it was a winner.

[@TheHadzihajdarevic]

Bri, you're the best!

[@recordman555]

I LOVE these little "cabbage munchkins"! I gotta try all three versions. Thanks, Brian!

[@darinbennett3638]

Bri...recipes and hair ON POINT as always! I'm not a Brussels guy but you made them look good. Will give them a try.

[@chantalscott7985]

@BrianLagerstrom HYSTerical as usual, and beautifully innovative on the preps.. All3! Can't wait to give them a try. Thanks, Bri. You slay me!😂❤️

[@aftorres0]

Great work on the photography and editing on this one.

[@adamb.4585]

I like the salad sinner as the ice bath. Good idea!

[@nancyw4845]

Love this! 😋❤️🧑🏻‍🍳

[@leahc9695]

Hyped on Brussels 😁👌

[@thetayoung3066]

Great recipes.

[@jonknott5886]

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.

[@asugarholicslife]

There's something to this theory, but I still hate them to this day. But I keep trying to make them just to make sure they're still disgusting 🤣

[@YYZed]

Didn't help that the only preparation seem to be either boiling or microwaving them beyond recognition

[@asugarholicslife]

@@YYZed that's true! 🤣

[@myfragilelilac]

Funny I remember them as more bitter even in the 90s as a child. Im swedish so this goes for european sprouts.

[@kattykakes8135]

Love the French Brussels sprouts with the sauce the best, and the 3rd Charred sprouts looks great too. I like to add a drizzle of hot honey onto mine at the end of baking.

[@kylekimminau9476]

I have been making the kale/broccoli saute thing you did in a video a while back and its dope. Would love if we could get a "lean" vegetables series where you show how to cook vegetables that are delicious without a bunch of oil/butter for us trying to lose some weight :)

[@jameshaulenbeek5931]

If you blanch the vegetables like he showed for the second recipe, you can make a reduction sauce to go on it in place of the butter sauce. Fat will add a creamy smoothness that you can't really get any other way, but you can also reduce all manner of broths, juices, wines, etc to make a very flavorful, low fat sauce. Another option is to make a rich bone broth (assuming you eat meat) that you could then reduce to a demi-glace - it's VERY time consuming, but so worth it. That said, you shouldn't eliminate all fats - it is still a vital nutrient and helps absorption of various nutrients, and even a small addition of butter or olive oil can really amp up the flavor of any sauce you use.

[@OWLovethBL]

Tell you what, this video was way better than I expected. Very cheffy!

[@2Wheels_NYC]

My top 3 favorite veggies! I do number 3, but I'll need to try that relish!

[@richbennett6577]

I love it Brian! I wish I had these recipes last weekend. I did a longhorn steakhouse version for Labor Day weekend

[@nicksprung436]

Love them!!!!

[@ginaginger2593]

Looks good Bri❤️👍

[@DarthCyfe6]

I've always done roasted Brussel sprouts because they're amazing, but I never considered taking the time to flip the flat sides down to ensure maximum browning. Love learning new things!

[@rise4097]

Just started Keto so i'm about to go ham on some brussel sprouts. Thanks Brian!

[@amccann95]

These all look great I can't wait to try them roasted as a holiday side dish!

[@cookingwithjonny2071]

Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗

[@LasTCursE69]

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

[@ginangan8892]

Love them just lots of prep

[@Kroetens]

Brussel sprout soup is the best😋

[@nicolejohnson7897]

Definitely going to have to try the raw salad and the roasted sprouts. I make roasted balsamic brussels sprouts with pancetta, shallots, and capers for every family get together. But boy are they a lot of work. Your roasted sprouts sound every bit as tangy, salty, and sweet as what I make but with less overall effort. A win at the holidays for me! I have made 3 of your dressings and they have all been the best I have ever had of their variety, so I definitely want to try the salad too. Great video about one of my fave veggies!

[@hellfireincubus1721]

I already love roasted brussel sprouts but that takes it to the next level. I'm saving this video for a special occasion. 🤠🤠🤠

[@wendydawe3874]

Thanks for this……I love the B Sprouts….I definitely will be doing these.

[@dakotareid1566]

Brussel sprouts are so good, oven roasted with oil salt pepper cut side down yummmmm

[@calvinsweet3400]

I ❤️ em! I never met a vegetable I didn't like but BS are in my top 10! These all look pretty good 👍

[@ChrisBakerDrummer]

that roasted version looks insane... gotta try it

[@lyndaclodfelter2448]

Love Brussel sprouts

[@dmh2780]

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!

[@shankpeterman]

That brussels salad's gonna become a staple in the rotation. Also simple white balsamic vin (no immersion blender) for the win

[@steve9560]

10/10. Great

[@aaronslegers6262]

My weekly pilgrimage to the channel. Looking forward to the merch drop!

[@tridsonline]

👍🏻 I thought i had the final answer for Brussels sprouts, either roasting them with balsamic vinegar, olive oil, and garlic - or frying them in butter with bacon. But thanks to these exciting alternatives, I'll never look at a Brussels sprout the same way again! Especially love your magruntus whoppers - I've never seen them that big. Thanks again!

[@chrisholmes66]

Great recipe s

[@autobahnmann6971]

Dude. What? Where have you been all my KZbin life? Lol amazing recipes. Can't wait to try them.

[@floormee]

I’d be tempted to include dried cranberries for the salad!

[@nathanpettijohn]

Yes! More side dishes!

[@MarcLeyton]

One recipe we like for Brussels too is pan roasting them essentially then topping with crisped bacon, like what you did for the shaved Brussels and then drizzling maple syrup on them to warm it. Salt and lots of pepper, delicious!