How I Make Brussels Sprouts IRRESISTIBLE

[@Kensdisguise]

I made these for dinner last night along with a Rib-Eye using your "cheap steak" cooking method and it was perfect...! Thanks...keep the videos coming. Love your content.

[@trishfitzpatrick2066]

I love a good video and this was a joy to watch. Excellent camera work, tight editing, accurate narration, no chirpy blathering, no annoying music, just the facts. Plain and simple. BTW, I don't like brussel sprouts. But dang it, I'm gonna try these!

[@wesleygary6651]

I made this for Christmas dinner for mom. She is not a fan of brussel sprouts to say the least but once she saw the grill marks and tasted the infusion of orange and cranberry i got a 'well that's not bad at all'. I DEVOURED the rest. Mission accomplished.😀

[@TrisTime]

Discovered this channel at a late hour on christmas eve (2024) and I must say what a hidden gem you are sir, 10/10 on presentation and delivery of clear information, clean setup with good pacing. 10/10 Channel cannot wait to binge at a later date.

[@williamlott7612]

I make a similar recipe. I cut off the bottom and cut them in half as you do. As I prep the sprouts I am frying bacon in a cast iron skillet. Once the bacon is done I set it aside, add 1/2 stick butter to the skillet and add the sprouts, flat side down, salt and pepper, and cook them letting the flat caramelize. I then stir and let them cook a bit more before adding a good balsamic vinegar and stirring to make sure every sprout is covered. I don’t measure the balsamic vinegar but add it to taste. I have added carrot strips or sliced mushrooms at times just to add a little variety. Wonderful dish… Darlington, South Carolina

[@GM-jv9jz]

Now yours is a recipe I would do. Sounds yummy!

[@coolcpa3321]

I usually purchase fruits, vegetables and nuts directly from growers in California's Central Valley or Salinas Valley. Like you, I often use Balsamic and bacon and cook either in a skillet or roasted in the oven (a la Ina Garten). Another flavorful addition is sweet yellow onion. The caramelized onion really compliments the sprouts, bacon, mushrooms, etc. Peace from San Jose.

[@SummerLuvr7]

@@coolcpa3321me too!

[@13c11a]

I used to love Brussels sprouts until I had covid. Since then I have been unable to eat them. However, I think I'll give this lovely recipe a try. Maybe I will be able to recondition myself to eating them. Thank you.

[@vinylnutter]

I started my life off as a chef in Trinity College Cambridge 56 years ago, amazing video's chef. I salute you.

[@TheBorgrR]

Yep, you cooks stay behind each others cooking bullshit. Come on.

[@MarmiteMangoMachine]

@TheBorgrR Ah, the petty resentments of the professional dish scraper. Charred bullshit with a pinch of salt & pepper and a twist of lemon is to die for, and you know it.

[@TheBorgrR]

@@MarmiteMangoMachine Nice writing, but missing the point.

[@MarmiteMangoMachine]

@TheBorgrR I often do. Merry Christmas!

[@delilahboa]

I love sprouts, I have a feeling I’m going to adore the leafy green bubbles even more when I try this recipe…… thanks chef x❤x

[@coolcpa3321]

I grew up in California's Central Valley amongst the almond and walnut orchards. If you can find Chandler walnuts, they're not bitter. They're a cross breed of nut developed at UC Davis in the early 1960s (patented 1979) that resulted in a light-colored, fruity nut with reduced bitterness. It's now the most planted variety in the U.S. Chandlers are so good in dishes, baking goods, breakfast dishes, etc. Yum!

[@calypso4554]

Delicious! I will try the version with orange, walnuts and a bit of honey, not keen on the cranberries. I made it simpler so far, in the oven, just with salt and olive oil.

[@healwithmetoday]

You are spot on with this recipe‼️I made these Brussels sprouts for Christmas dinner today and we absolutely loved them. They were our favourite dish on our table. I’ll definitely add this recipe to my list and makes these again and again. Thank you for sharing and Merry Christmas ❤️🙏🎄

[@TheyCallMeSir_H]

Great Content! I can actually see myself doing these things.

[@davidlynch9049]

Thanks. Will try. I would add pepper and turn the sprouts so you can get them charred on the other side, and skip the honey, as I think it's already sweet enough with the orange juice, zest, and cranberries.

[@eternallearner4753]

The quality of your videos never varies, it cannot be bettered. Can’t wait for your video that will make me a proficient tosser! Many thanks for all your labours.

[@sandraking9650]

Could be louder !!!!!!😢

[@coolcpa3321]

Didn't include quantity or weight of the walnuts used (I'm guessing about a cup) or the heat used when caramelizing the sprouts. His technique and ideas are terrific, though. Very nice presentation devoid of fluff and hyperbole. Subscribed.

[@macareuxmoine]

Although I have a simple recipe and always loved my Brussels sprouts I will try this out. Looks fantastic.

[@arbuildingservices]

Your tutorials are fantastic. Simple, concise and clear. Thank you. I love the channel.

[@BenGoshawk]

Glad you like them!

[@timothyslaughter476]

Gotta try this. Love Brussels. Always steamed with butter. Enough already. Seen to many amazing delicious photos and videos of this roast method. Happening this weekend. No doubt!!

[@carolbaughan8768]

I love Brussel sprouts! I'm bringing this to our Christmas Eve Luncheon ❤❤

[@Mr-Bug-UK]

This might be my new favourite cooking channel. Just tried your Yorkie recipe tonight and they were a big hit. Not too dissimilar from my own recipe, but I'm loving the way you measure the ingredients out. I use a ramekin for it instead of a glass, though. I'm going to try these sprouts out on xmas day and see how they go over. I used to fry them up exactly the same but with only bacon lardons (or just cut up rashers) and make a sauce with the fond from the bacon. Always been nice, but these look better. Thanks for some top tips and quality content 😁

[@jamesfranke]

I’m so going out tomorrow to pick up the ingredients to make this for Xmas day!!! Thank you Ben! 😊👍

[@zakelwe]

You don't need to put "so" in there. You can't be half going out. It would be like " I am totally going out" which is equally as bad. "I am going out tomorrow" would suffice. It's an americanism such as also saying "literally" and adding too many "super" adverbs in front of everything to over emphasis it. Even this chef did it and probably did not realise it.

[@Robutube1]

I'm so glad that I found this channel. Sprouts often get an unfairly bad rap. Charring them in this way, with or without Ben's dressing makes them irresistible.

[@zakelwe]

No, they get a fairly bad rap because unless you do this sort of thing, which is time consuming and actually adding nice flavours to hide the natural flavour, they are not worthwhile. Stems of broccoli sliced thinly far better.

[@Robutube1]

@zakelwe It's an opinion, not a fact thing. Yours differs from mine.

[@kyuzo26]

Not a fan of food that taste like sweets

[@wishingwell257]

For the content, this video is waaaaaaaaaaaay too long. Zzzzzzzzzz

[@cheryldemarco889]

Looks delicious.

[@pfranks75]

Love, love, love this recipe!

[@chrisschmitt3860]

We live in the south, and around our town a similar dish is very popular in our restaurants. It’s exactly this recipe but we use toasted pecans instead of orange, and some places substitute raisins or currants for the craisins. My version uses dried figs, lemon zest, and pecans, with a dash of white pepper.

[@Ater_Draco]

South of where?

[@99zanne]

@Ater_Dracothe mason dixon line …

[@Ater_Draco]

@@99zanne again, where? Everywhere has a south. Wales, England, Ireland, Scotland? Somewhere else?

[@99zanne]

@Ater_Draco in the United States, a general reference to the South, mean, south of our Mason Dixon line. Feel free to google the reference if u are not familiar with it.

[@psammiad]

​@@99zanne This is a British chef, so don't assume everyone understands "the south" refers to America. I assumed you lived in Portsmouth or something. Try to remember America is not the world.

[@ST-dr6qx]

Wheel give it a go - looks gorgeous - and ,,,, I fail to conjure up what would be its Ambiguously enticing Aroma..... Great Idea!!!!!

[@meruluss]

That is a meal in itself. That would satisfy me no end!

[@coffeecake8098]

Looks delicious. I like sprouts, so I'll try it.

[@finleykim]

I am totally making this dish tomorrow!

[@waterboy8999]

Mmmm nice, and a nicely put together video. I thought to myself this guy probably has a million or so subscribers..... Thanks and best wishes from Scotland

[@stevechrisman3185]

Sounds great ! I'm already in the habit of prepping / charring sprouts this same way but I finish with cream, pepper, nutmeg.

[@dianahenderson]

Thank you...I usually sauté sprouts with pecans, a bit of lemon juice and white wine...this sounds much better.

[@zakelwe]

It's amazing what people add to them to get them to taste ok, nobody would do that to garden peas....

[@dianahenderson]

@@zakelwe I like them roasted without the additives too...wouldn't do that with garden peas either.

[@royalhideaway32]

Perfect. Well done, Mate Regards from Germany ❤

[@skatingcanuck9837]

I think I'll make this recipe to enjoy leftover Christmas turkey. With the cranberries and oranges it might be repetitive alongside with my cranberry sauce during the initial Christmas meal. You are the first non-Asian cook I have seen use chop sticks for cooking - love it! Thank you!

[@UNIONFEATURES]

This is definitely happening. Big thanks,

[@pattycookie2011]

Tip tip: after you place the sprouts in the hot frying pan, add a bit of very cold lime or Lemon juice.... thank me later

[@oliverbold9724]

Thank ME much Later

[@sylviarowlands1883]

Sounds delicious and i never thought id say that about sprouts!!🏴󠁧󠁢󠁷󠁬󠁳󠁿 UK

[@LilyoftheValeyrising]

Having grown up with proper boiled-to-death vegetables, I much prefer pan frying with homemade ghee, fresh pepper and kosher salt cut side down just like you did, but I don’t boil them I’ve tried olive oil and didn’t find it as flavorful as the nutty taste of ghee. I like your cranberry/nut mixture, that is interesting and I will try it one day.

[@claytonnicholls3178]

This recipe is great the color and flavor are a amazing ❤

[@freda3995]

Almost every day we use our high pressure steam cooker from Miele. Color but also flavor of vegetables remains green and cooking time is 3 min and ready. Bur frying in the pan is a new one for me but it looks delicious ❤

[@eddybabe7963]

Brussels are a superb veg and so cheap, especially after xmas. Wonderful recipe, I'll try this thanks. I also use parsley sauce or chestnuts and bacon.

[@niccat7051]

I'm going to try this!!

[@kineticfractal6804]

Thank you and Merry Christmas! 🎄 Edit: you are going to have a million subscribers before very long - your recipes are wonderful!

[@BenGoshawk]

Thank you so much! Happy Christmas 🎄

[@virginiaeriguel8738]

Thanks for sharing this recipe

[@Blakkrazor69]

I use the broiler in my oven after giving mine a split, then soak in water with a bit of baking soda for an hour, drain and rinse, then bag with a little coconut oil, soy sauce, orange juice, seasoning blend, brown sugar and after a shake they go into the oven under the broiler for only a few minutes. They come out tender on the inside with a nice crust and dark edges and the taste is incomparable.

[@fraggleroks]

Merry Sproutyday! Am chilling mine now and they’re green as the greenest green! ❤️ thank you for this recipe.

[@speakrighttogod]

You don't have to do all of that for them to stay green. Just don't overcook them to begin with and they remain green. After some charring for a couple of minutes, you can just pour the dressing on them. No need for a cold bath. An unnecessary step.

[@jewelhome1]

As a kid, it was long faces around the table when sprouts put in an appearance. Now I love preparing them this way.

[@mycat-r7y]

Picked up my 8p bag of sprouts today and up you come with the perfect recipe. We are going to have a Ben fuelled Christmas meal this year 🤗

[@sonyavincent7450]

8 pence? Literally? They're about $8 per kg in my country. When they're in season, because it's summer here at present.

[@danielstroubledthoughts5386]

Hehe.. Good old asda.. I grabbed 3 bags

[@Toxic4skin]

@@sonyavincent7450 Summer in December

[@sonyavincent7450]

​@Toxic4skin yes. Hottest part of the year here in New Zealand. Always has been. ❤🧑‍🎄🇳🇿🌲

[@tracyhicks7613]

Thank you!

[@alisonhendry2928]

Thank you you tube for finding this channel for me! Brilliant! Love the style and methods. Lovely voice too, like watching Yeung man cooking. I am a bit leery about orange and cranberries with brussels, but I will give it a try this Xmas. Will have regular in the oven roasted too, just in case… 😂😂🎉

[@roadrunner3505]

great recipe.......well done video.....just add a dash of balsamic vinegar and you will have perfection

[@MM-PraiseHim]

I make the best brussels sprouts, and it's so simple. The key is to make sure it stays grass green and doesn't go olive green. Quarter your sprouts and cover with olive oil and season with salt and pepper. Let rest for an hour or so and drizzle again with olive oil. Heat a pan and toss in sprouts being careful not to burn but caramelize. Add 2 T of water and cover, keeping an eye on it and turning sprouts to caramelize all sides. Then add a Tablespoon of Stonewall Kitchen's Bacon Onion Jam along with a heavy squirt of lemon. Toss to warm and serve.

[@nadialaribi]

Fantastic recipe! ❤

[@grimmar80]

I'm starting to watch. If at any point you add butter, I'll go... I stated, loved it! Thanks

[@AHamo-AHamo]

I love sprouts raw, cooked, mushy 🎉🎉🎉

[@PerkinsLinda-q4n]

I LOVE BRUSSEL SPROUTS THANK YOU FOR SHARING YOUR RECIPE WITH US. I CAN'T WAIT TO TRY IT THEY LOOK DELICIOUS 😋 ❤

[@zakelwe]

Have you been on the Baby Chams and snowballs already ?

[@flumpaustin1994]

Try using lower-case. You might get more respect.

[@ohmbuoy1]

Well done, lad. I learned a lot really quick like!! Thanks, I'm subscribed!!

[@clarity-in-motion9393]

Another cracking vid Ben, love the tips 👌

[@nettiesanders676]

they are lovely in a stir fry 😊

[@sfloris9]

Gorgeous!!!!!

[@zulvik]

Thanks Ben. Really tasty

[@hefty105]

Learned so much from your channel Ben, you don’t treat us,like idiots, but go into some of the science of cooking too, any chance you could do a potato dauphinois video for us please, mine are always inconsistent despite using the same recipe and potato type🙏

[@wendywilliams9893]

Great stuff

[@LRWdesign]

I also char mine flat side down. I am going to try your dressing next time I make them. 🥰👍

[@SigalAlon]

Looks yummylicious

[@debbiestott3651]

Look amazing

[@avelinocrespo]

Perfect, I love this recipe, bravooo¡¡¡

[@dgriff-can]

My mother taught me this method. The real key is short cooking time and stopping the cooking quickly as they’ll be the soft and mushy one everyone hates if you boil them too long.

[@GradKat]

I love sprouts! They don’t need to be “charred” or mucked about with, they’re delicious on their own.

[@RichardHurd]

Seems this isn't the video for you 😂

[@waterboy8999]

Sprouts have feelings too you know, and some like being charred.

[@GradKat]

They may THINK they like being charred, but they’ve probably just been led astray by other vegetables.

[@Toxic4skin]

@@GradKat 🤣🤣

[@waterboy8999]

@GradKat other vegetables that have probably been kept in the dark.

[@Malebranche78]

Many thanks for the great recipe. Is it really better to salt the choux de Bruxelles BEFORE you cook them and not at the end of the toasting ? As with salt they may render their own water easily which can make the caramélisation less good in principle ?

[@marynorbury-glaser182]

At this rate, my Chrismukkah dinner is going to be all Ben Goshawk recipes/techniques…! 😊

[@BenGoshawk]

Mine too! :)

[@honesty3440]

Great, saved!

[@omararelaxing]

die ersten Schritte mache ich auch so. Aber das Dressing war neu für mich! Genial und die Kinder werden es nun hoffentlich essen;-))))

[@ericeighmy1278]

Well done

[@_wormlet]

In the blanching stage, is that 3 minutes after coming back to the boil? Or 3 minutes in total.

[@BenGoshawk]

3 minutes after coming back to the boil, so about 3.30 in total.

[@violeman]

Looks amazing thanks you!!! +1

[@jazzguy7003]

I love those things! However, like onions, they’re very high in carbs which is why they caramelize so well.

[@rutheglin-pugh2320]

I suspect sprouts contain one of those substances that some folk like and others cant endure, as with coriander, tomatoes , asparagus etc. My way of dealing with sprouts , which I detest, is..to have something else instead! However your recipe looks delicious , neatly done , make ahead...but probaby still with the sprout effect in the gut flora! I like your no- nonsense commentary, neat food handling and effectively edited video. Will watch sproutless others!

[@lucabrasi5070]

I do a similar recipe with reduced pomegranate juice and then add the poms ( the pomegranate seeds ) and roast. Then I top it off with walnuts.

[@davidgray557]

Use frozen, fry with onions and bacon, chestnuts if you like, and garlic and black pepper, off the heat stir in plain yoghurt, cornflour can stop it splitting.

[@danettebirch4230]

very good recipe. Can you also put into a link where you get your pans from?Thank you

[@akirasakura6504]

the best channel to find just before cooking Christmas dinner, thank you so much for sharing your secrets to success

[@AV8R_1]

When you're blanching them, are you doing it for three minutes after the water comes back to a boil? Or for three minutes total from the time that they go in the water?

[@judi5818]

Were the cranberries you used unsweetened or sweetened? I hope to try the recipe soon. Thank you for sharing.

[@step4560]

Old tuber here, you cracked the code... can't wait for your 100 K & 1 M subscribers - keep on pluggin' away and don't ever give up. New sub here looking forward to exploring your channel...

[@davidcopson5800]

Have you tried prefab sprouts? They're especially good if your love is breaking down.

[@Ater_Draco]

😂😂

[@carolcole570]

LOL, LOL. When I grew up here in Georgia, we NEVER had Brussels Sprouts. Mama referred to them as “ Yankee food “. She said that Southerners ate turnip greens, mustard greens, or kale, and of course spinach . When I later married a Yankee, he and his entire family ate…..Brussels Sprouts ! To this day I STILL won’t touch them, but my 1/2 yankee 1/2 Southern daughter absolutely LOVES Brussels Sprouts. Of course she never tasted them until she grew up and was out on her own , but she always orders them at restaurants. And ……I just look at her, thinking, “ The apple didn’t fall far from that tree, even though she was raised in Georgia “.

[@davidburn9472]

If storing them over night to roast tomorrow, would you store them in the water? Or drain them before putting in fridge?

[@WhiteSpatula]

As a kid, I called these skunk eggs, because I thought they were DISGUSTING. But now that I’m older and love-love-LOVE them, I call them skunk eggs, so that none of the kids will try them and I can eat them all to myself! 😋

[@primeline31]

Brussel sprouts have been bred to remove the bitter taste. Now they are nice and sweet. They did the same with yellow turnips. My dad always said that turnips "tasted like dirt" but now they are very sweet, so much so, that you can cut them into sticks and munch them raw.

[@speakrighttogod]

You are hilarious!!! Cool idea.

[@speakrighttogod]

The larger sprouts, as with most overgrown veggies, are the more bitter ones.

[@brianellett1003]

Have never ever found s sprout recipe worth eating. I`ll give it ago some time.

[@VickiRetzlaff]

Looks Awesome! Thank you for all the steps and tips!! What brand and model of cook top are you using?

[@ryand141]

Best food in the world is cajun food, imo. Vietnamese is also amazing. But there's jaut something about cajun spice, smoking meats and all that jazz. It just brings food to a different level.

[@P-lu9is]

For Christmas dinner I prefer mine steamed then smothered in gravy. Merry Christmas 🎉

[@ladydovile]

What make is the pan please? Looks like a nice non-stick pan. This might have been asked already, but I couldn’t spot the question.

[@BenGoshawk]

Its from Ikea

[@559624]

As usual “simple” means something different to a chef than us mere mortals. I do cook them cut side down but skip the rest. Maybe not quite as good but a lot less to do or prep.

[@elisa-kocht]

Thanks a lot. Great! New friend😊

[@WeightlessBallast]

How did YT know that I just got home from shopping, with Brussels sprouts, lingonberries (I almost chose cranberries!) and olive oil that I seldom use. No nuts, but I'll experiment tomorrow with soaked and cooked chick peas.

[@janeslater8004]

I cook mine with leeks red cabbage in red wine and chestnuts rosemary and thyme

[@Donna-pl9zn]

I slice the Brussels in 2 and fry them in butter with bacon lardons. My 2 can't get enough of them and go back for many more. I never have to throw any away

[@ClassicModernGentleman]

Hi Ben. I am new to your channel but will be sure to try your ideas out. Please can I ask what zester you use ? Mine retired Christmas Day 🤣 thanks. Russ

[@ClassicModernGentleman]

I’ve just found the link. Thank you

[@ridingonmt5366]

Can i blanche them the day before and then atore innthe fridge overnight, or does it all need to be done on the day?

[@Ater_Draco]

Blanch them and chill. You can even blanch them and freeze 🎄