How do you make your Brussels at Xmas?

[JacknDiane]

I always thought Brussels sprouts were smelly, over boiled yucky things I avoided. But at an early Xmas dinner I went to, the Brussels were a revelation. They were cut in half, slightly charred and just tasted lovely. And they weren't dry at all.

I would love to make these for our Xmas day lunch, but I dont know how.

What the best way to do Brussels?

Yes !

Cut off stalk, peel off outer leaves. NO cross needed as long as the they are small and not big, blousy and woody! Steam for however long it takes (check if cooked to desired firmness with a skewer). Job done! Easy, plain and delicious!

Don't knock it until you've tried it - it's is amazing (also works well with savoy cabbage)

I absolutely hated Brussel sprouts for years, like 40 odd years then my DH made them this way and now I love them.
shred brussels, toast some cumin seeds in coconut oil, add sprouts and fry. I’d tried them all ways prior to this and just couldn’t stand them. Now I love them and eat them all year round.

Fry pancetta, drain off fat and put to one side. Lightly Sauté the brussels in butter, then put in an oven dish or baking tray. Add the pancetta, a tiny drop of olive oil and the butter from the brussels pan. Cover in a handful of parmesan, add salt and pepper then roast in the oven for 20 mins 😋

I slice them and fry them in butter with bacon and chestnuts
oh yes and garlic

Oh you should have put them on a slow simmer already 😂

They really are good done this way! With a two or three drops of balsamic vinegar to deglacé the pan.

Wait until after there has been a frost then buy local - the frost changes their taste slightly.
Pressgang DC into helping peel them.
Lightly boil until slightly soft. Drain and eat.
Anything else ruins the flavour.

This recipe

https://www.gordonramsayrestaurants.com/recipes/brussels-sprouts-with-bacon-and-chestnuts/

two kinds
So a batch of steamed
bath of then
m cut with pancetta

Cut in half, parboiled (steamed) then pan fried in butter and lardons with sliced almonds. Absolutely delicious. That's Christmas.

Sprout lovers should go and look at Smitten Kitchen which has lovely recipes for balsamic sprouts and Dijon braised sprouts. I wouldn't do them for Christmas which I feel is a time for the sproutiness to really shine through but they're great for mid-season Brussels joy.

The trendy way to do them is sliced in half lengthways and burnt charred but honestly I just love regular-shaped, steamed with a touch of garlic butter

Par boil Xmas eve ....so still have a bite
Cool I'm very cold water straight away
Drain and dry ...put in a bowl cover and fridge
Xmas day ...cut in half and sauté in butter and season to taste ...add roughly chopped chestnuts when they are nearly ready ...butter makes then brown a little and chestnuts add some sweetness !

Agreed. In fact it can make them waterlogged. The practice began as a superstition (the cross to ward off evil spirits) and is completely unncessary. No chef would recommend this method.