My favorite new way to use Brussels Sprouts.

[@EthanChlebowski]

Glad to see everyone enjoying the sprouts salad! Per a couple people's suggestions, I made the brussels sprouts salad equation into an infographic file that can be printed 12" x 18". It's up on my website for purchase: www.ethanchlebowski.com/shop/the-brussels-sprouts-salad-equation-digital-food-print

[@spacewizard69]

marcona almond brussels sprouts salad look for it is really good and thanks for the recipe love brussels sprouts

[@anegginthesetryingtimes7636]

You should test how long the emulsions take to separate in the fridge.

[@RichardKeysMedia]

Ethan, how much honey are you using if you're already using 0.5 part mustard?

[@Chanur2394]

Man, I feel like you are the only creator on this platform that’s helping us become better chefs, not just cook a recipe. I love the little info graphics to help guide our creativity. And love all the science and research that goes behind all your videos. If nothing else know this med student in Texas is having his life changed by your videos.

[@lbrown221]

You should check out J kenji Lopez Alt. He very much makes you a better home cook with his videos

[@ploppyjr2373]

Adam ragusea

[@TheBoyNamedR]

@@ploppyjr2373 yep, those two

[@Basomic]

EVERYONE NEEDS TO TRY THIS. I made this as my dinner for the week, and it's so good! Probably the best salad I've ever had. For mine, I did brussel sprouts, fire roasted yellow and orange peppers, tomatoes, pickled onions, black beans, cilantro, jalapenos, and for the vinaigrette, I did lemon juice, mayo, vegetable oil, and taco seasoning. I'm seriously going to make this so often now

[@lorel747]

First onions and now Brussel Sprouts, this man is on a mission to make us eat our greens.

[@EthanChlebowski]

One vegetable at a time!

[@RxJeffery]

And assault our colons

[@lorel747]

@@EthanChlebowski aye, love your vids from Pakistan.

[@creboski]

@@EthanChlebowski if you did start adding more veg recipes that would be great. I'm tired of looking for good veg recipes and finding gross channels that don't care about taste. I have a feeling anything you came up with would be bomb! You enjoy meals with real flavor and care for the home cook.

[@Tinky1rs]

@@RxJeffery Brassicae don't do much to me, plus they are great budget veg atm often €1/kg or less where I live. Maybe when he starts using copious amounts of pulses.

[@TheEjEGUN]

I love the infographics that you add to your videos, really helpful!

[@EthanChlebowski]

Glad to hear it, they are fun to make!

[@tanglongtao]

@@EthanChlebowski absolutely agreed! Would you please include those infographics on your site? 😇

[@JoshSmith-db2of]

Those infographics look like they belong on a cooking subreddit

[@PCspray]

@@EthanChlebowski Is there a place to donwload them for printing ?

[@MrD10e]

@@EthanChlebowski you should add those to your insta those info graphics are perfect for it!!!

[@janeturnquist2942]

I’m so proud of you! You’re a great example to so many young men and women. Thank you for sharing your knowledge with us. You look very strong and healthy also. So smart too!

[@lizroberts6257]

Jane, you forgot..."and handsome." (Or aren't we allowed to say that anymore?meh)

[@wolfingitdown2047]

Glad I'm not the only one wolfin down my prepped meals from a deli container

[@EthanChlebowski]

Always, always.

[@nriqueog]

Those deli/soup containers are the simplest and best way to keep your food without having to invest in a vacuum sealer.

[@wolfingitdown2047]

@@nriqueog definitely agree. I can't switch back to tupperware

[@xTechnoWOW]

😂

[@toddosty]

@@nriqueog I like the Ziploc Twist n Lock containers. They follow the same concept as deli containers (multiple sizes, exact same lids), but are a bit sturdier so they last longer and the lids are easier to open. They're slightly more expensive, but it was < $25 to get something like 18 pint containers and 6 quart containers, all with matching lids. There are knock-off brands as well, but I'm not sure they all follow the same threading and so you probably don't want to mix and match in case the lids don't properly seal when crossing brands.

[@alexalandy8714]

I love it like, he's not afraid of some food falling down and not looking picture perfect, cuz the way he does it, is really spontaneous and natural. never thought i would like that so much lol

[@markadamcheirif]

This man deserves more subscribers. Great, no nonsense, quality content!

[@evelynbaron2004]

Absolutely

[@manspeej]

Wait im gonna go sub with my 3 other accounts

[@manuelgem449]

Without a doubt..

[@eugene3801]

Love this guy... could watch him all day. Really good.

[@voz805]

And it's so good for you! Thank you for the recipes!

[@Scranny]

Ethan, I love your visual breakdowns of the various category options into tables. Thank you for this!

[@gangigirl1]

Great video! I'm so happy I have brussels sprouts in my fridge right now!

[@pdfdan]

0:38 Try going much darker when you roast them. It might seem too far when you look a them, but the crispiness combines nicely with salt. Thank you for the videos.

[@EthanChlebowski]

This was just one I pulled off the pan so I could get a quick shot for the video, I like to finish them under the broiler to crisp the outer shell!

[@suskysulky]

@@EthanChlebowski bruh I thought you're talking about people who can't cook

[@pdfdan]

@@EthanChlebowski That's a great tip. I'll try the broiler. Thanks.

[@soorian6493]

@@suskysulky i think he's saying they're pretty good, definitely better than boiled, but not the only way

[@suskysulky]

@@soorian6493 ight imagine he's talking about roasting someone, still fits

[@rayrodriguez7367]

Glad you are making these more accessible to people, they are so good when prepared the right way!

[@codediporpal]

Oh, man, those charts breaking down what makes a salad good, and what makes a dressing good. I am inspired!

[@nothingnoone8752]

I cannot understand how I've never seen this done. It seems so obvious in retrospect.

[@deadfr0g]

Right??! It’s like a coleslaw, only you use.. the very tiny cabbages.

[@michaelstorm91]

I actually thought I was crazy when I used brussels sprouts to make coleslaw for the first time. Everybody that I lived with then (college) said it doesn't work like that. They're literally tiny heads of cabbage! It can't help but work!

[@evasketches]

I actually didn't know you could eat them raw

[@lairx]

@@evasketches There are very few vegetables you should not eat raw; green beans come to mind. Most veggies can be eaten in any state from raw to roasted to boiled dead to mush.

[@evasketches]

@@lairx yeah you're right, but in my head i put Brussel sprouts into the same group as cauliflower and broccoli which we always steam or roast. And i still don't know if you can eat a raw cauliflower tbh!

[@celticfcfan69]

Love the sceptical shot at the beginning. Loving you videos man, super informative and entertaining. Keep it up!

[@finneh6145]

Damn man. Big respect on your production value. Love the color coded charts. You're honestly getting more amazing every day.

[@goobgo]

Always loved that you include the ratios in many recipes so we can experiment easier, quality content my dude!

[@marcpicou1935]

I made this salad last year during the growing season and absolutely loved it. I took liberties with the ingredients after I no longer had Brussels sprouts and used fine chopped pea pods. It was also wonderful. Thanks for such a versatile recipe.

[@sabresister]

You’ve renewed my love of brassica salads with this video! I made one this week with brussels, shredded carrots, diced apple, golden raisins, and pepitas and whipped up a nice dijon maple syrup vinaigrette. Can’t wait to make more of these ☺️

[@MAJ0ROCEL0T]

3:14 ah yes, the proper measuring dish...big ass bowl

[@evelynbaron2004]

If you're loading up on veg dishes that happens.

[@glennbergevin7726]

I've watched a few of your videos... But I eat about 2 pounds of brussel sprouts a week. I've never clicked something so fast when this hit my feed. Subscribed.

[@schmules101]

Important note: you should chop the sprouts horizontally (so longitudinally round the equator if you stand it on its stem) to get the shredded texture featured here. If you cut horizontally/latitudinally it will stay as a 'penny' due to the stem holding it together. I have just learned this the hard way.

[@KatyaPaden]

Thanks for the tip 🙋🏻‍♀️

[@jvallas]

Me, too. Made fritters with different veggies, and the sliced up sprouts had to be removed from each fritter!

[@djw8591]

I love this!! I like to slice mine on a mandolin (with a cutting glove on for safety), it goes super fast.

[@natalieoramas527]

What a great idea! I never thought of brussels sprouts sliced thinly and used in a salad. I usually roast or sauté them, but now I will use them this way and enjoy! Thanks so much!

[@mvinson8706]

Watched this with my husband on his account. Literally went and bought Brussel sprouts, came back to this video on my account and gonna try this now. Excited

[@jbw53191]

Super impressive video. Clear, concise, visually appealing, lots of information conveyed. Nailed it in such a short time. Thank you!

[@evelynbaron2004]

I agree I really like videos that cut to the chase, although ... there are some food plus philosophy channels that are fun once in a while.

[@satyr1349]

Ha I tried brussel sprouts in a salad for the first time earlier this week. Think cabbage flavour but slightly nutty at the same time oddly. Real nice change.

[@evelynbaron2004]

I like the bite actually like a tiny hint of wasabi.

[@Tinky1rs]

@@evelynbaron2004 It is like wasabi, because wasabi, horseradish and mustard are all from the same family as brussel sprouts: Brassicaceae.

[@roryweeding6128]

@@Tinky1rs it’s the methionine derived glucosinolate compounds they all produce :)

[@genderlich]

Yeah these sound almost like a light coleslaw to me which is awesome

[@willdbeast1523]

I like how this is only 4 mins long, there isn't anything extra except the minimum amount of intro and outro

[@kitaru8558]

YESSSSS HE SAID "who likes to find better ways to cook and share them with all of you"

[@hugitkissitloveit8640]

I was holding my breath! 😅

[@DevinAK49]

Doesn't he always say that?

[@hugitkissitloveit8640]

@@DevinAK49 he didn't in the last video and we were sad 🤭

[@teliatrepig]

He said the thing

[@spinni81]

This was my side dish for Christmas dinner. I only added some roasted mushrooms and sunflower seeds and a simple vinaigrette. Paired nicely with the oven roasted goose leg.

[@cdnnmoonpie]

Brussel sprouts, roasted, served with bacon + some of the drippings and goat cheese. It's heaven!

[@WesLey-yv8vi]

Why do I appreciate the way he eats that salad so much?!?!!!

[@cimotabe]

Ethan just seems like a really put together guy, who just do a little and everything turns out amazing

[@Gwarlock]

I'm going to have to try this. Lately I've been making brussel sprout casserole. Charr the halves a bit in the oven for 20 minutes after being tossed with olive oil, salt and pepper, then top it off with a mixture of heavy cream, eggs, cheese, bacon pieces, and whatever seasoning. I usually do ranch, garlic, and sweet and tangy. Bake for another 20 minutes. Broil the the last few minutes with grated parmesan/reggiano cheese for that crust.

[@billyparham630]

I went brussels sprouts, tomato, white onion, parmesan flakes, cut up and toasted almonds and for the dressing one part lemon juice, one part apple cider vinegar, one part olive oil, third part wholegrain mustard, third part honey mustard and eyeballed drop of honey. salt and pepper directly onto the salad. I did not plan to make this so it was pretty much my leftover and pantry "best of" but it turned out great. raw brussels sprouts are delicious. It sort of reminds me of raw cabbage, raw brocoli or raw kohlrabi. thanks for the tip, Ethan!

[@SeanSmith-gm3ov]

I just want to say I appreciate you putting the full recipe in the description, THEN I SAW TIME STAMPS! Keep up the awesome videos!

[@sa-iw4dr]

I'm a known foody and good innovative creative cook; you did a excellent job showing people how to keep on being creative by breaking it down so simple. We all should eat more raw foods (veggies). Love those manly big bites. I was hooked just after this video on Brussels Sprouts. If you can make Brussel Sprouts exciting you can make anything tasty. You have my five stars!

[@virginiamoreland9059]

Some time ago, I started doing the thinly sliced sprouts and then sauteeing them with some bacon grease, chopped onion and salt/pepper. Quick, simple and declicious side for any meal. Now I'm going to try your salad!

[@monty-365]

I love brussel sprouts and have been slicing them up like this for years...I do appreciate the breakdown or added components and dressings...that’s pretty cool 😎 Thanks 😊

[@JoeAuerbach]

Same. You sold me on these four salads at Thanksgiving

[@fitzbarbel]

I knew a veggo Chinese that used to do them halved as a Blackbean dish seriously scared by the wok and heaving with garlic & Ginger. Absolutely stunning!

[@joannawardell152]

I like the 'formula' idea!

[@weston.weston]

Love your tips and humor, Ethan!

[@lucaslegz]

Thank you for reinventing the sprout for me. Had it for dinner last night and, oh my....it was great. Thank you!

[@charlie5204]

I just tried it and I wasn't sure if I will like it, .... but, It's really great. Thanks for sharing.

[@mrmarcusfarcus]

i love this!! i'm trying to get into salads more often but my greens often wilt before i can eat them all. i love the idea of using brussels since theyre a bit hardier and last longer in the fridge!

[@evelynbaron2004]

I have a salad spinner of course but when I get that stuff home I wrap everything in paper towels; but parsley or watercress , green onion, asparagus -- in a mug with water in the bottom plastic loosely on top can reuse plastic; carrots celery fennel bulbs large container ice water just change the water lasts for 2 weeks. It makes life easier especially now with lockdown etc.

[@jacobbonicamp]

I made this earlier with just the brussels, thinly sliced red onion and the chipotle vin and it was great! Thanks for all your vids I used all the techniques I've learned here in my kitchen weekly

[@agnosym]

And to think I just bought some brussel sprouts yesterday that were on sale and was trying to think of a way to use them! Thanks for the video 😁

[@MN-de]

Brilliant idea! I‘m kind of saturated of these baked, caramelized brussel sprouts with pasta, pine nuts, parmesan and pasta. This is a good alternative 🙏

[@evelynbaron2004]

Food fads are weird I know. The roasted everything is one thing I think went too far and what you're talking about that heavy almost pesto pasta with caramelized sprouts, also not my thing.

[@lavendertownvip1908]

I made roasted brussle sprouts but saved the leaves and scraps from yesterday to make this salad today. Thanks for the inspiration.

[@JonStock111]

I'm trying this next week. Great video as always! Thank you for sharing.

[@mcsteam236]

Brussel sprouts, extremely healthy, full of benefits, and versatile. One of my top favourite veggies.

[@agmechanix]

Came across your video on kitchen organization and watched your pierogi vid after. Really digging your channel so far. I'm enjoying the lo fi music in the background. Can't wait to make some brussel sprouts salad. I usually add the shredded brussels as a topping for smoked sausage.

[@bryan77791]

I agree with you that brussel sprouts salad is delicious and addicting 👍 I love how you giving insight of how to cook or prep meals where not only just giving the recipe. Those are very helpful for beginner homecooks :)

[@tonymitchell8563]

I do all the cooking at my house. My wife likes Brussels sprouts but was skeptical when I talked about making a salad with them. I used Brussels sprouts, toasted slivered almonds, diced apple, diced dried cranberries, and diced some leftover smoked peameal bacon and fried it to carmelize the outside.. I used a balsamic vinaigrette. My wife took one bite and said it was the best new thing she remembers me making.

[@KaiRoninTv]

Absolutely love this. Ate it everyday this week and I want more. Never loved brussels sprouts just liked them and this makes me love them. I make mine with a honey mustard dressing, walnuts, cranberries and an apple:P

[@deadfr0g]

Oh, this looks great! My personal favourite way to use Brussels sprouts is to leave them whole and pour a bunch of them, uncooked, right at the bottom of a flight of stairs. It makes for a surprisingly effective (and economical) booby trap.

[@Rich_ard]

I made the salad you created for Thanksgiving it was delicious. Thanks for all the great info. Your experiments are so valuable, keep testing commonly held ideas.

[@JeffToorish]

Really, one of the best cooking channels on KZbin. I think Ethan should have a show on one of the cable shows.

[@Dr-Alexandria]

I’ve been making this every day for 4 days (since trying it for the first time). Thanks for the great idea/video! Agreed - very addictive! And healthy!

[@HeatherValentineMsFoodie]

I’m glad you caught up 😂🤣😂💖💖💖 lime, honey and amazing olive oil is my favorite dressing with fresh black pepper Loved your southwest idea and taco wrap👏👏 I will do a balsamic with a briny olive Brussels and arugula...topped on my wild mushroom pizza 😋 now I’m hungry or zesty Italian on pepperoni

[@danieldanielson2324]

Last week I made my own brussel sprout salad. Brussels, red onion, grilled corn, hard boiled egg, avocado, and roasted red pepper. Topped with apple cider vinaigrette that had olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, garlic powder, and dried oregano. So good that I housed the whole container the next day after work.

[@brianwskim]

These equations you make have blown my mind and open up a world of possibilities instead of blindly following recipes

[@Hakashooshoo]

This would make me feel absolutely amazing after eating it. Looks So refreshing and delicious

[@bierbrauer11]

I need to organize my saved videos better, will be coming back to this one multiple times! Thanks for giving us the tools we need to craft better salads!

[@williamfahey6066]

I love Brussel Sprouts. I look forward trying your recipe. Thank you, Jeff

[@slimeprivilege]

i made your thanksgiving brussel sprout salad for my own thanksgiving meal and it came out great, so i'm excited to try these out too. thanks brother, keep up the great work!

[@gutzu_]

Brussel Spouds and green Asparagus in Garlic Butter sauce 🤩

[@jublani]

Once a consultant, always a consultant. Love the use of frameworks and guiding principles in your work, really helps with freestyling in the kitchen.

[@whomstd]

Brussel Sprouts Framework made me chuckle! Once a consultant, always a consultant.

[@joycegreer9391]

I will need to try them like this. Great instruction for vinaigrettes.

[@mollyricee]

Thank you!!! Looks gorgeous and I can easily make this vegan.

[@hurcorh]

1:48 "or at its most basic, an acidic component" not sure if on purpose 😆

[@F4Y541]

Maaqqn I get it now 🤣

[@stuutensavat]

Best way to eat brussel sprouts according to a Belgian person: first cook the sprouts, then fry in a pan with lots of butter and add nutmeg :)

[@maxhowe413]

mate this was banging. salad game has leveled up ✅✅

[@claire4285]

Watched this video last week and Im currently eating my first brussel sprouts salad ! Its so good omg I didnt have much on hand so I simply added half an apple, oats and sweet mustard vinaigrette

[@BakeOutOfLove]

That is brilliant! What did not I think of slicing them? Thanks for sharing this with us.

[@DanliciousFood]

I've never thought of brussels sprouts as a mini cabbage until now... *mind blown*.

[@radhikapatil1986]

How?? That's all I ever think when I see one.

[@DanliciousFood]

@@radhikapatil1986 I don't eat cabbage or brussels sprouts very often, guess I just never linked the two!

[@neongooroo]

Brussels sprouts are not very popular in my country but, but we eat a lot of cabbage, so when I saw them as a kid it was so funny to me

[@radhikapatil1986]

@@neongooroo same. I have never eaten one. Because it's not grown in my country. But when I see it on TV my first thought is baby cabbage 😹

[@OkNoBigDeal]

Kale, Cauliflower, Broccoli, Cabbage, Brussel sprouts, Kohlrabi, and Collard greens are all the same plant!!! *mind blown twice*

[@jeroenkuppens7626]

as a belgian, i'm proud to see that the brussels sprout is getting more popular!

[@jvallas]

It’s about time!

[@isaz597]

Hey Ethan thanks for this. I only eat them steamed or steamed then lightly airfried with some butter. It tastes so sweet. mmmm 😋

[@evelynbaron2004]

One of your contemporaries can't remember who but I love that you great people are giving each other a shout out; really makes the internet feel like it should feel -- uses a mandolin. I love and hate them because they are dangerous but I love what you do. The fad of roasting everything never worked for me; charred asparagus? Why?

[@TallCloverFarm]

great info, nice graphics, wonderfully succinct, and all with a splash of charm. Thank you!

[@Pashasmom1]

I'm addicted to roasted brussels sprouts. So easy to make.

[@BFGUITAR]

That isn't grilled chicken that's grilled dinosaur.

[@j.c.5749]

Finally! A real portion!

[@karozans]

When I was a kid back in the 80s, my mother got chicken breasts that size all the time. Now they are half that size.

[@paulskillman7595]

Ya, we have all had grilled dinosaur. They died out 60.000 years before we came around.

[@miacarter8248]

Just tried the pickled red onions- brilliant.First time I had watched a video of yours and thought I knew all about onions!

[@frinkadoon]

I think my favorite part about your channel is that whenever you eat your food, you take THICCCCC bites and I LOVE it.

[@nothingnoone8752]

You should offer your infographics as posters, for merch. I would buy... Probably all of them tbh

[@jkrif2]

Same

[@EthanChlebowski]

This is something I've thought about...appreciate the feedback!

[@nothingnoone8752]

@@beaverboydilly oh dude yes, great idea

[@nothingnoone8752]

@@EthanChlebowski I would be happy to help you set it up and integrate it with your Squarespace page, free of charge. We're all rooting for ya

[@paulasimson4939]

I totally agree. Ethan puts so much effort into his channel.

[@darrenbates2354]

So glad I found this channel

[@debrafuller5693]

Loved this video!Love brussel sprouts!Very 😎 salad😊

[@clintow]

Giant Ethan sized bites at 0:20, 3:40, and 4:03

[@EthanChlebowski]

lmao.

[@clintow]

@@EthanChlebowski luv you bro thanks for so much great content (and really big bites)

[@whengrapespop5728]

I’ve always sliced them like that. Love it.

[@davidwbeaton]

Love the idea for raw Brussels sprouts. I hope to convince my wife to eat them more often.

[@lewiscobb111]

I love the formula base for his videos, makes it easy to deviate from a recipie

[@Whoogys]

I´m literally sprouts of you !! 😍🥬

[@madeline9538]

I had a kale and shaved Brussels salad before with parmesan cheese, bacon, toasted almonds, and a maple tahini vinaigrette at a restaurant, so good.

[@michellegoldsmith]

who would have thought that brussels sprouts could taste good. Tried this recipe and it rocks.

[@lemonadeverbena1269]

I love Brussel sprout with grill chicken...nyumm..thanks for sharing the recipe...

[@mishkadoll25]

I made your thanksgiving Brussel sprout salad and loved it!! I’m so happy you made more!