Stories Collected While Living in France

French la Vie

A Bit of Green Deliciousness

Brussel Sprout

 

A bit of green deliciousness. Vegetable green happiness. The kind of vegetable that makes most children turn up their noses. I love brussel sprouts.

 

Brussel sprouts are like chocolate bonbons… sort of.

 

 

 

Brussel Sprouts delicious

 

Recipe:

Steam the brussels sprouts in half part milk and half part water.

When they are wonderfully tender drain them, and place them in a large bowl.

Add truffle oil, salt to taste and finely grated Parmesan, gently mix.

Then cover, and put them in the fridge to chill. Of course you can plop them in your mouth warm. That is why I double the recipe.

 

 

Brussel sprout recipe with Truffle oil

 

I had some for breakfast.

Do you have a favorite vegetable with a simple recipe to add?

Comments

46 responses to “A Bit of Green Deliciousness”

  1. kim

    Oh I hate to sound like a copy cat, but I love brussel sprouts too! My recipe is: quarter each sprout and blanche them. Then sautee in butter for a few minutes. Add heavy cream and let the cream reduce. The sprouts should be mostly tender but a little crunchy and they’re SOOO GOOD.
    I also like braised red cabbage. Both winter time favorites.

    Reply
  2. Evacomeaux@aol.com

    I love them too. I try to buy small ones and place them on a foil-lined pan. I drizzle them with olive oil, sea salt and freshly cracked pepper and roast at 375 or 400 for about 30 minutes or until just browned. They are so sweet that way that it’s hard to believe they’re so good for you. Love your blog!
    Eva

    Reply
  3. colleen

    I just steam them and pop! Love them a lot.

    Reply
  4. Denise

    Roasted fall vegetables. Take any combination of potato, sweet potato, carrot, parsnip, butternut squash, onion, minced garlic salt and pepper, toss in olive oil and roast in a slow oven. I often add a little maple syrup to enhance the sweetness of the vegetables. YUM!
    I love little green brains too!

    Reply
  5. Zosia

    Ok, maybe the magic trick is the truffle oil. I’ll try it, but I am not promising to like them :-).

    Reply
  6. Bev

    I take a bunch of washed spinach leaves, let them wilt in a frying pan then add a little bit of soy sauce/brown sugar/ hot pepper flakes. YUM!

    Reply
  7. smee

    Fresh roasted carrot.
    Choose slim young carrots. Greens trimmed, scrubbed. Into the roasting pan, preferably along side a beef roast or chicken, a head or two of fresh garlic cloves, fresh black pepper, no salt till just before serving. Cannot be more simple, yet such flavour!
    Heaven.

    Reply
  8. Laurie in SF

    Brussel sprouts are like chocolate bon bons.
    Hah!
    My only memory of them is overcooked, colorless and with only ten more to go.
    “You have to eat all of them.”-My Mother

    Reply
  9. labergerebasque

    I LOVE Brussel Sprouts! I steam them the way you do and sprinkle a little clarified butter, fleur de sel and squeeze of lemon. Delicious!
    People who have told me they ate Brussel Sprouts have loved them prepared this way…

    Reply
  10. Tongue in Cheek

    O-h oh oh thanks for the recipes! I am so loving your take on my favorite green thing.

    Reply
  11. Nancy W

    My favorite recipe for brussel sprouts is the same one I use for broccoli… cook until tender, place on cutting board…chop really fine and scrape into garbage disposal. Turn on disposal!

    Reply
  12. Patti

    Love yours!

    Reply
  13. Kathie B

    SIMPLE MARINATED VEGETABLES
    Steam vegetable of choice till done — e.g., green beans, Swiss chard or other green, broccoli and/or cauliflower or Brussels sprouts if you like them — then drain. Toss with marinade of 3 parts vegetable oil to 1 part vinegar in a non-corrosive container (e.g., glass or pottery bowl), along with a VERY small quantity of chopped raw garlic. Season to taste with salt & pepper. Refrigerate overnight, serve cold.
    I like to cook two or three meals’ worth of vegetable (especially when from garden, in season) at a time, serving part of the vegetables hot the first time, then marinating the rest for the next day or two.
    FRENCH POTATO SALAD
    Boil potatoes cut in large cubes, then slice thin and place in layers in a shallow serving dish (e.g., pasta bowl). Pour the same marinade as above, plus a bit of garlic, plus salt & pepper, plus a huge handful of fresh parsley (we like flat Italian) over each layer. Do NOT TOSS, however, as the potato slices will start to disintegrate and look ugly. Marinate overnight, serve cold.
    BTW, both versions can be served hot immediately as a side dish, although the vegetables won’t be deeply marinated.

    Reply
  14. Amy Kortuem

    Corey, my dear, brussels sprouts are NOT chocolate bonbons.
    (blech, gag, yuk)
    I believe there is no better vegetable “recipe” than this:
    – go out into the garden in late August
    – pick a ripe and sun-warmed Roma tomato
    – bring it inside and slice it into thick slices
    – sprinkle it with sea salt
    – eat it, standing in front of the kitchen window, looking outside at the garden
    Mmm-hmmm.

    Reply
  15. kelleynr

    I love roasted beets with salt, pepper, goat cheese, and pistachios.

    Reply
  16. jackie

    I love brussels sprouts, but bon bons? That’s a stretch! I love Zhuccini and eggplant sliced longwise, really thin, grilled them outside and put garlicky olive oil and sea salt on them…yum!

    Reply
  17. Annie v.

    Kale is one of my favourite. rinse it, dry it , put in a plastic bag with olive oil, garlic, salt, shake, remove from bag, lay as a single layer on sheet of tin foil bake in oven at 350 for 15 or 20 minutes till crispy eat just as.
    I also love choux de Bruxelles but they dont love me!!!
    Annie v.

    Reply
  18. Jennie

    Yum! Many people don’t like beets, but they don’t know what they are missing. 🙂

    Reply
  19. Jennie

    Roasted asparagus with parmesan. Trim the bottoms first, then put the asparagus on a roasting pan or cookie sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast at 400 F for 15 minutes. Grate parmesan over them, and roast for another minute. The parmesan makes them golden and crunchy. I am so hungry now, time to make dinner!

    Reply
  20. carol

    I love to roast brussels sprouts in the oven. Just toss with some olive oil, salt, and pepper and roast on a cookie sheet in the oven. Yum. Even my son will eat them until they disappear! You can also put some garlic in with the oil.

    Reply
  21. martina

    Almost any vegetable(not eggplant or turnips)roasted in olive oil with salt, pepper or herbs. Lightly steamed asparagus with a bit of salt. Pumpkin soup. Brussels sprouts are a real favorite but I’ve never put Parmesan on them-thanks for the recipe.

    Reply
  22. cynthia wolff

    toss brussel sprouts with olive oil maybe about 3 tablespoons and add sea salt.
    Bake in a 350 degree oven till brown and tender…eat hot or cold..

    Reply
  23. Marilyn

    Not fond of that vegetable. Actually learning to like a few vegetables as I am more of a fruit person.

    Reply
  24. Ann

    Is this “normal” to eat brussel sprouts for breakfast? Maybe if they were chocolate covered I might consider having them for breakfast. I guess we need to define normal.

    Reply
  25. Gail

    Wow, never tried them this way! Yummy, can’t wait.

    Reply
  26. Judy

    Corey, brussel sprouts like chocolate bon bons? Hmmmm….I think not!

    Reply
  27. Stephanie

    Zucchini. I could eat it every day. especially the little baby ones. a little olive oil, a sprinkle of parmesan, 425 degree oven for 15 minutes or so. Yum

    Reply
  28. Cheryl ~ Casual Cottage Chic

    Oh, I’m still not convinced the sprouts taste yummy ~ hot or cold! I always remember them as bitter and wouldn’t eat them unless they were covered/smoothered in a cheese sauce! Let’s talk mushrooms….could eat them “raw” or cooked in any manner!!

    Reply
  29. Betty K

    Corey, I tried your recipe tonight. My husband and I thought it was delicious although our brussel sprouts did not look as good as yours. It was my first time using truffle oil. Thanks for the suggestion.

    Reply
  30. mary

    LOL……yours 🙂
    I tried your recipe with the green beans, ginger,garlic and salt ….my son who would never eat green beans loves them….you have to hide some for yourself
    …Thank you…..I will have to try the brussels sprouts…you never know he may learn to like these too 🙂

    Reply
  31. Marie-Noëlle

    Poireaux vinaigrette
    Wash the leeks.
    Cut off their green ends (can save them for a soup)
    Chop them into pieces (8-10 cms long)
    Boil them until tender
    Let them cool down and drain for quite a while
    Eat them cold with a vinaigrette
    Bon appétit !

    Reply
  32. Merisi

    Gorgeous pictures, and I am sure those beauties tasted at least as good as they look!
    I love fennel. Most of the time I eat it raw, dipping it in good olive oil mixed with a bit of salt and, maybe, pepper.
    Here is a simple, fast recipe for pan-fried fennel. The cooked fennel tastes so delicious, even fennel-haters eat it at my house:
    Cut fresh fennel into 1/4 inch slices.
    Heat 2-3 tablespoons of olive oil in a wide frying pan. Add fennel slices in one layer. Cook at high eat, until fennel turns golden on one side. Turn the slices, continue cooking until the other side is golden. Lower the heat if you like the fennel slices very soft.
    Sprinkle the cooked slices with freshly ground sea salt and serve.
    Tastes very good with pasta too, a few slivers of good Parmeggiano Reggiano make it a feast. For meat lovers, add thick slices of sauteed onions and Italian sausage.
    Bon appetit!

    Reply
  33. Charlotte Le Den

    Cheese, Courgette and Cherry Tomato muffins:
    Mix 225g of self raising flour, a gratted courgette, 100g of cheese (of your choice), 75 ml of milk, 1 egg, 1 tblsp olive oil together
    Fill 1/2 a muffin mould and put a cherry tomato in the middle (prike the tomato before putting it in) and cover with more batter.
    Put in the oven for 20min at 220 degrees.
    They are amaaaaaazing!

    Reply
  34. Tongue in Cheek

    Okay… though a chilled brussel sprout is a close second?

    Reply
  35. Tongue in Cheek

    lol :)!!

    Reply
  36. Tongue in Cheek

    Poor little brussel sprout!

    Reply
  37. LA CONTESSA

    That was the only veggie my Father wouldnot eat so I grew up without ever tasting one.Had my first BS about two years ago!Your recipe looks DEEEVINE!I will give it a try!Thanks for sharing!

    Reply
  38. susanna

    Cold brussel sprouts as treats – so interesting! I’ve been looking for new vegetarian recipes and will add this one along with your readers’ recipes to my “try this” collection. Thanks, Corey.

    Reply
  39. Massilianana

    I don’t excactly love brussel sprouts but your adding truffe oil makes them seem more attractive to me. I’ll try your recipe.
    My favorite (well, one of many) vegetable is artichoke.
    Boil some artichokes, when cooked remove all leaves and fluff , keeping only the bottoms. Fill each with pieces of roquefort mashed with a little bit of thick fresh cream,then put in a dish and in the oven until the mixture turns golden. Enjoy with some tartines of toasted pain de campagne and a good glass of merlot .Bon appétit !PS : gorgonzola does the trick too.

    Reply
  40. Nancy from Mass

    I love brussels sprouts! my favorite way to cook them (and almost every other veggie – especially parsnips) is to put them in a pan (pyrex is what i usually use) and sprinkle them with olive oil, salt and pepper and roast them at 425 until they are done. i love it when the outer leaves of the sprouts come off and make ‘brussels sprout chips’ mmmmmmm.

    Reply
  41. Eileen @ Passions to Pastry

    Thin green beans (haricot verts, preferably from my garden). Trim and boil gently for 5 minutes. Drain and wrap in a kitchen towel. When ready to serve, heat really good extra-virgin olive oil in a large sauté pan, add the beans and sear. When finished, sprinkle with fleur de sel or Maldon salt flakes. I also make broccoli this way, and I’m sure cauliflower would also be good cooked like this.

    Reply
  42. Judy

    Well, maaaayyybee!

    Reply
  43. Pamela.

    That’s what I like to do with them too — yum!

    Reply
  44. Pamela.

    The only good brussel sprout is a crisp and roasted one — cut them in half or quarter (if big), toss in olive oil, sprinkle with sea salt and roast till browned with some crispy leaves — and I add lardons or cut up bacon or diced proscuitto. YUM.

    Reply
  45. kurt

    i love this recipe. i shall try it. i’m terribly partial to brussels sprouts. i usually coat them in olive oil, sea salt and pepper and roast them. they have a wonderful piquant hint of horseradish. ah. chemistry and heat.

    Reply
  46. Paula S In New Mexico

    OMG, love those !!!!!
    I like most veggies…..just not over cooked. I remember as a kid my mom would buy the canned stuff. She’d dump it in a pan and boil the heck out of it…..I’ll never be able to make baked potatoes as good as she did, they were fluffy on the inside and crispy on the outside…wonderful.

    Reply

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