Wednesday, October 29, 2008

Little Green Balls of Death - The Unfairly Bashed Brussel Sprout

A fan of the site, Balu, sent in this great photo of the poor, misunderstood Brussel sprouts, and asked if I had a video recipe for this "interesting vegetable" as it was described in the email. Well, yes I do; 60-Second Brussel Sprouts!

Believe it or not, this video recipe came up during the About.com meetings in Las Vegas. My frie
nds and bosses, the lovely and talented Bonnie and Gina, told me that this was the most popular recipe I've done for them (and I've done a lot). They're both big fans of the veggie now, and regularly forward the recipe to friends. Yes, Brussel sprouts, who knew?

You will see these all over the produce department this time of year, and in my humble opinion this 60-Second Brussel Sprouts recipe best shows off their sweet, delicate flavor. Enjoy!

Ingredients:
18 Brussel Sprouts, sliced very thin
1 tbsp olive oil
1 tbsp butter
1 lemon, juiced
salt and pepper to taste

23 comments:

Connie said...

I love brussel sprouts. In Florida I could buy it on the stalk, right from the field. I just put them in a pressure cooker and cook it for 3 minutes. Tasty.

Balu said...

I love brussel sprouts (called "Rosenkohl" here in Germany by the way) too, that's why I sent the picture in the first place. :)

I was really curious what you'd do with them and your recipe sounds and looks great. Just so different than the fairly common "boil until ready"-method. I will definitely give it a try.

Another recipe - kinda the opposite of yours regarding cooking time - is the one from Mark Bittman: http://bitten.blogs.nytimes.com/2008/02/21/recipe-of-the-day-roasted-brussels-sprouts-with-garlic/

Thanks for such a fast reply, Chef.

Balu

Emilie said...

I like brussel sprouts just fine, but cabbages are a different story. Do you I could do the same thing to cabbage and fix my hatred towards it?

JayCoMo said...

Looks great chef john, thanks.

Anonymous said...

My mother has always made cooked cabbage by shredding it and cooking it in a similar fashion. However, the fat of choice for that is BACON not butter. With no direct experience with overcooked cabbage, we never had any reason to think that cabbage was skunky. Same thing with Brussel Sprouts: First time cooking them we looked at them as mini cabbages (how cute!. Sliced in half and oven roasted with just salt, pepper and olive oil they went faster than turkey at Thanksgiving.

Scott - Boston said...

I've actually made this when you first posted it and it is as delicious as advertised. Thanks, Chef.

Chef, I'll be in SF on Friday for five days. Let me know if you want me to help you with anything... I don't like to brag, but anything over-cooked or under-cooked is my forte, really. Or so I'm told...

Scott - Boston

Chef John said...

Just stay away from my wife! Seriously, if you have time I would totally let you buy me a beer. Their like $7.50 in SF.

thoxbui said...

This is freekin' brilliant. I always have problems finding just the right amount of time cooking BS's; big ones come out raw, small ones overcooked (yikes!). chopping them up will certainly solve the problem. I'll have to try it this weekend!

Would you recommend using a mandolin?

Chef John said...

i would use a knife, a mand may bruise them

Kyle said...

Hey Chef John,

have you ever tried slow roasting brussels sprouts?

I think they're pretty good the way I do 'em, but of course I'd love to see your version, if you've got one.

(Yes, :) that's a challenge.)

Keep up the good work.

-Kyle

Donald said...

This is the best recipe...everyone who has tried this is an instant brussels sprouts fan...including the kids.

Vanessa said...

Wow, I am ready to give it a try!! thanks John, great recipe!

Charlemange said...

I like Brussels sprouts...not cabbage so much. I saw this video a while ago but forgot where I saw it so thanks for posting it here.

Birder said...

As innovative as always, Chef John! Thanks for yet another simple one I feel confident in trying.

PS: I believe, in your ingredients list, you meant to put 18 and not 8?

Chef John said...

yes 18! thanks

PrimeBrit said...

I did this last night to go with braised pork and twas delicious!

Anonymous said...

Hi! Love the video!

Is there any way for me to embed the brussel sprouts video on my blog? Instead of just linking to it? If not, do you no why?

Thanks!

Chef John said...

The About video don't have an embed button from my site. You can take the photo, and link to this post. Thanks.

feedergoldfish said...

This recipe looks great! I'm trying it tomorrow for my friend's NYE potluck party. Thanks, Chef John!

Pam said...

Make another "convert" notch in your cutting board, Chef. My dear friend Norma, at age 80, responded emphatically to the 'Little Green Balls of Death' sign for Brussel Sprouts. Said she hated them all of her life.

God love her willing soul, though. She agreed to try them made a' la Chef John style.

Her verdict: "Oh! Yum. (chewing noises) Oh, these are good! Why didn't anyone show me how delicious these could be?" (more chewing noises)

Between she and I, an entire package of fresh brussle sprouts were made to dissapear, in a single meal. BTW - she ate twice as many as I did.

We have a complete reversal on the 'little balls of death' flag ... these got a touch down!

Chef John said...

I'm so proud! You made my day, thanks!

Anonymous said...

I noticed on the youtube version, you just browned butter in the pan before adding the sprouts. Is this method an improvement on the recipe or just an alternative?

Chef John said...

Just an alt method. The brown butter works better for the larger roasted pieces.