Post # 1
I have brussels sprouts that I need to cook tonight. I know I can make them as a side dish, but does anyone have any main course recipes that call for brussels sprouts?
I found a pasta recipe I may use, but I’d love other suggestions (especially if they also call for lemon and/or rosemary). I’m trying to learn to use the ingredients I have without having to buy tons of new ones.
I know there are some awesome cooking bees out there who can help me.
Post # 3
I have never had them as a main dish, but I love them roasted with butter and lemon. That sounds so good. I may have to go get some for dinner.
Post # 4
@tksjewelry: That always is a good way to cook them. I also love them pan sauteed with bacon and shallots.
This is the recipe I’m thinking of trying (except with linguini instead of penne):
Post # 5
How about topping some lamb chops or pork chops with brussels sprouts? You can just coat the meat with some flour and pan sear.
Like you, I’ve only made them as a side dish – I use a hint of lemon juice and fish sauce and pan sear it in a small amount of olive oil, with some freshly cracked pepper on top.
Post # 6
@delicious: That’s a good idea too… hmmm I’ll see if the store has any good chops on special.
Post # 7
This is really good! I actually prefer my sprouts shredded to whole and so does Darling Husband.
Or just shred them and sautee with some bacon bits, garlic, S&P.
Post # 8
I would take any recipe for chicken in a white wine sauce, and just substitute the vegetable for sprouts. Check out the skinny taste recipe for chicken and shallots in white wine sauce here is s general idea I’d sauté chicken (seasoned with salt and pepper)until fully cooked, throw in some olive oil and garlic and the shredded brusselsprouts. When fully cooked, add half cup of white wine and half cup of chicken broth, your lemon juice and rosemary. Cook on high unil sauce boils down to half. If you like a thicker gravy like sauce, add in flour or cornstarch to the broth before adding it in the pan(mix until smooth)