The Author – Bart Busschots
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May
11
Making the Most of Frozen Brussels Sprouts
Filed Under Cooking & Food on May 11, 2011 at 8:10 pm
In an ideal world we’d all eat fresh vegetables every day, but in reality, we often have to make do with frozen veg instead. That’s no reason not to make the most of them though, so today’s very simple recipe describes how I make the most of frozen Brussels Sprouts. BTW – apologies for the poorer quality of these photos, I left it too late in the day and the light was poor.
The list of ingredients:
- Frozen Brussels Sprouts (75-100g per person)
- a knob of Butter
- salt, black-pepper, and ground nutmeg
Start by heating a wok over a medium heat. Although I use a wok, this is not a regular stir-fried dish where you cook the vegetables very quickly on a high heat. I just like to use a wok because it’s practical!
When the wok has been heated, add in some vegetable oil, and the frozen sprouts.
Keep the sprouts on the heat for about 15-20 minutes until they are cooked through, being sure to stir them from time to time so they are cooked evenly and don’t stick to the wok. Then add a knob of butter, and season with salt, ground black pepper, and ground nutmeg.
Let the butter melt and stir the sprouts around so they all get coated in the butter and seasoning. Leave them to fry for another 5 minutes or so in the butter before serving.
I love having sprouts with pork of any form, be it chops, bacon, or sausages, and I also enjoy them with steak.
Thanks Bart! I wish that my family would eat this. I love my roasted brussels sprouts, but not my mothers over cooked ones.
thanks again
Hi Bart
I love sprouts, but I always have to tart them up a bit as I don’t really enjoy them simply boiled/steamed.
I prep them by scoring the sprouts with two cuts to make an ‘x’, then stirfry them with roughly chopped garlic, some chopped chillis and a dash of soy sauce. You get nice softened sprouts with some crunchy garlic chunks.
Sadly they are a rather underrated vegetable here, one of my favourites though. I will try your recipe 🙂
I like the sound of your recipe too John, will have to give that a go too!
B.
I use olive oil, add a bit of chopped garlic a few minutes into the saute process, then pour in about 1/3 cup of dark red wine (merlot works well) then cover and steam to cook. Great flavor and pretty color, too.
Thanks for the great idea for these “little cabbages”{<my daughter calls them} I just got into them fresh and they were on sale frozen and I had noooooo recipes to speak of. Yours saved the day! But the ONLY thing I changed was using Provencal garlic butter from lactancia! Mmm-mmmm good!
Glad to be of help C. H. – garlic butter sounds like a great variation, I’ll definitely give that a go!
Bart.
12 year old loves Brussel sprouts, thanks for giving us a better tasting and quick cooking option from frozen – now we can eat them year-round.