New Ways for Brussels Sprouts

From my childhood, Brussels Sprouts have always been cooked whole, usually steamed in a little water.  Some people then added a cheese sauce or butter and served.  But my daughter prepared them a little differently, at a family function the other day, and I really like them better, cooked her way!    She also prepared them roasted another day, which adds a new dimension to the flavor.  So I got the recipes from her and present them for your pleasure:



Sauteed Shredded Brussels Sprouts

Cut Brussels sprouts in half and V cut out the core.  Then slice/shred the sprouts like you would cabbage for a slaw.  In a large fry pan or wok, drizzle a mixture of olive oil, a little butter for flavor and (optional) a tablespoon of bacon drippings/grease for flavor.  Add sprouts and saute until tender crisp. Turn out into a serving bowl and serve hot. 

Roasted Brussels Sprouts

Halve your Brussels Sprouts and V cut out the core as above recipe if desired. Drizzle olive oil on a cookie sheet before adding the halved sprouts.  Cook under the broiler, stirring occasionally to prevent burning for 10-20 minutes (depending on how many you have) until they are caramelized and lightly browned on the edges.  Serve hot!