Boiled Brussels Sprouts Recipe by cookpad.japan
 cookpad.japan @cookpad_jp While Brussels sprouts are full of nutrition, they also have a distinct bitterness. Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice. Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender. For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo While Brussels sprouts are full of nutrition, they also have a distinct bitterness. Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice. Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender. For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo Boiled Brussels Sprouts Share its first Cooksnap! While Brussels sprouts are full of nutrition, they also have a distinct bitterness. Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice. Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender. For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo While Brussels sprouts are full of nutrition, they also have a distinct bitterness. Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice. Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender. For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo Ingredients 2 servings 5 to 6, large Brussels sprouts 1 Salt For the seasoning: 2 tbsp Mentsuyu or dashi soy sauce 1 Bonito flakes 5 to 6, large Brussels sprouts 1 Salt For the seasoning: 2 tbsp Mentsuyu or dashi soy sauce 1 Bonito flakes Cooking Instructions 1 Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water. 2 Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat. 3 Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored. 1 Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water. 1 Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water. 2 Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat. 2 Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat. 3 Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored. 3 Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on November 30, 2013 05:55 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Roasted Brussels Sprouts Roasted Brussels Sprouts My husband loves Brussels sprouts and I used to make this dish a lot in Japan. However, Brussels sprouts are expensive here in Singapore, so I haven't been able to make them. He was thrilled when I made this dish for him for the first time in a long while. The only seasonings used are salt and pepper, so use a generous amount of coarsely ground pepper! Recipe by Urusai mama cookpad.japan Roasted Brussels Sprouts Roasted Brussels Sprouts One day in November I saw Brussels sprouts on the stalk at Trader Joe’s. They looked so fresh that I had to get them. I decided to make them my favorite way: I roasted them. #brussels #sprouts #roasted #baked #broiled #oven #side #vegetable #appetizer #balsamic #vinegar #garlic Ricardo Roasted Brussels Sprouts Roasted Brussels Sprouts This is the best temperature and method that I have found to roast brussels sprouts. I have tried many different ways and doing it this way keeps them from burning and caramelizes each one. Lee Roasted Brussels Sprouts Roasted Brussels Sprouts I love cruciferous veggies! And roasting them has got to be the best way to cook them. Roasted Brussels sprouts attain an almost creamy texture on the inside, and a crackly, crispy exterior. I love them with a healthy dose of salt so I can pretend they’re French fries. 🤪 #SideDish #Vegetarian #Vegan #Vegetable #Healthy Chris Gan Butter Grilled Brussels Sprouts Butter Grilled Brussels Sprouts Since Brussels sprouts don't do well in the heat, the season for them is late fall through winter. They are not actually the sprouts of cabbage, but are the shoots. There are about 50 to 60 leaves packed into them. I tried them raw, but they were too hard, so I roasted them. They have more nutrients than cabbage, and more beta-keratin, so they are classified as a dark yellow vegetable. Since I was trying them out for the first time, I wanted to prepare them simply, so I just sautéed them in butter. They came out even tastier than I expected, so I decided to share the recipe. I leave the garlic in while I roast the brussels sprouts, but if you prefer not to, you can remove it before adding the brussels sprouts. Or, you can even substitute with garlic powder. If you're using salted butter, you only need to add a very small amount of salt. Enjoy the taste and aroma of the Brussels sprouts! Recipe by Chefminii cookpad.japan Roasted Brussels Sprouts Roasted Brussels Sprouts My husband loves Brussels sprouts and I used to make this dish a lot in Japan. However, Brussels sprouts are expensive here in Singapore, so I haven't been able to make them. He was thrilled when I made this dish for him for the first time in a long while. The only seasonings used are salt and pepper, so use a generous amount of coarsely ground pepper! Recipe by Urusai mama cookpad.japan Roasted Brussels Sprouts Roasted Brussels Sprouts My husband loves Brussels sprouts and I used to make this dish a lot in Japan. However, Brussels sprouts are expensive here in Singapore, so I haven't been able to make them. He was thrilled when I made this dish for him for the first time in a long while. The only seasonings used are salt and pepper, so use a generous amount of coarsely ground pepper! Recipe by Urusai mama cookpad.japan Roasted Brussels Sprouts Roasted Brussels Sprouts One day in November I saw Brussels sprouts on the stalk at Trader Joe’s. They looked so fresh that I had to get them. I decided to make them my favorite way: I roasted them. #brussels #sprouts #roasted #baked #broiled #oven #side #vegetable #appetizer #balsamic #vinegar #garlic Ricardo Roasted Brussels Sprouts Roasted Brussels Sprouts One day in November I saw Brussels sprouts on the stalk at Trader Joe’s. They looked so fresh that I had to get them. I decided to make them my favorite way: I roasted them. #brussels #sprouts #roasted #baked #broiled #oven #side #vegetable #appetizer #balsamic #vinegar #garlic Ricardo Roasted Brussels Sprouts Roasted Brussels Sprouts This is the best temperature and method that I have found to roast brussels sprouts. I have tried many different ways and doing it this way keeps them from burning and caramelizes each one. Lee Roasted Brussels Sprouts Roasted Brussels Sprouts This is the best temperature and method that I have found to roast brussels sprouts. I have tried many different ways and doing it this way keeps them from burning and caramelizes each one. Lee Roasted Brussels Sprouts Roasted Brussels Sprouts I love cruciferous veggies! And roasting them has got to be the best way to cook them. Roasted Brussels sprouts attain an almost creamy texture on the inside, and a crackly, crispy exterior. I love them with a healthy dose of salt so I can pretend they’re French fries. 🤪 #SideDish #Vegetarian #Vegan #Vegetable #Healthy Chris Gan Roasted Brussels Sprouts Roasted Brussels Sprouts I love cruciferous veggies! And roasting them has got to be the best way to cook them. Roasted Brussels sprouts attain an almost creamy texture on the inside, and a crackly, crispy exterior. I love them with a healthy dose of salt so I can pretend they’re French fries. 🤪 #SideDish #Vegetarian #Vegan #Vegetable #Healthy Chris Gan Butter Grilled Brussels Sprouts Butter Grilled Brussels Sprouts Since Brussels sprouts don't do well in the heat, the season for them is late fall through winter. They are not actually the sprouts of cabbage, but are the shoots. There are about 50 to 60 leaves packed into them. I tried them raw, but they were too hard, so I roasted them. They have more nutrients than cabbage, and more beta-keratin, so they are classified as a dark yellow vegetable. Since I was trying them out for the first time, I wanted to prepare them simply, so I just sautéed them in butter. They came out even tastier than I expected, so I decided to share the recipe. I leave the garlic in while I roast the brussels sprouts, but if you prefer not to, you can remove it before adding the brussels sprouts. Or, you can even substitute with garlic powder. If you're using salted butter, you only need to add a very small amount of salt. Enjoy the taste and aroma of the Brussels sprouts! Recipe by Chefminii cookpad.japan Butter Grilled Brussels Sprouts Butter Grilled Brussels Sprouts Since Brussels sprouts don't do well in the heat, the season for them is late fall through winter. They are not actually the sprouts of cabbage, but are the shoots. There are about 50 to 60 leaves packed into them. I tried them raw, but they were too hard, so I roasted them. They have more nutrients than cabbage, and more beta-keratin, so they are classified as a dark yellow vegetable. Since I was trying them out for the first time, I wanted to prepare them simply, so I just sautéed them in butter. They came out even tastier than I expected, so I decided to share the recipe. I leave the garlic in while I roast the brussels sprouts, but if you prefer not to, you can remove it before adding the brussels sprouts. Or, you can even substitute with garlic powder. If you're using salted butter, you only need to add a very small amount of salt. Enjoy the taste and aroma of the Brussels sprouts! 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