9 Methods to Love Your The city Sprouts

 

Brussel Sprout Love: Jacques Pépin: More Fast Food My Way | KQED

Video taken from the channel: KQED


 

How To Cook Brussels Sprouts Recipe in Alfredo Sauce Natasha’s Kitchen

Video taken from the channel: Natashas Kitchen


 

Crispy Savory Roasted Brussels Sprouts | Cook With Amber

Video taken from the channel: Amber Kelley


 

How to Grow Brussel Sprouts ( ADVANCED ) Growing Guide

Video taken from the channel: Hollis & Nancy’s Homestead


 

How to Make Brussels Sprouts Taste Good: Miscellanea, Episode 9

Video taken from the channel: David Jewell


 

3 Ways to cook Brussel Sprouts Fried, Steamed & Boiled Recipes by Warren Nash

Video taken from the channel: Warren Nash


 

Make Brussels Sprouts 2 Ways To Complement Your Thanksgiving Feast | TODAY

Video taken from the channel: TODAY


Caramelized, roasted or raw, Brussels sprouts are jam-packed with vitamins K and C, fiber, folate and antioxidants. We’re on a crusade to persuade you to. Brussels sprouts are a pretty divisive vegetable: You either love them or hate them. But developing a love of these cabbagelike little bundles really comes down to finding a.

In season: Brussels sprouts are now available most of the year, but they’re at their best from May and August. Climate: Sprouts love cold weather. Most of Australia’s sprouts are grown in country.

Even the pickiest eater will love these Brussels sprouts recipes. 73% of African Americans said they did not have emergency funds to cover three months of expenses. But because I love Brussels sprouts, and because I like to pour fuel on a fire on occasion, I told him that in fact I was prepping the first step of a recipe call Brussels Sprouts Three Ways. Just to get him deeper into his sproutsanti-Brussels Sprouts frenzy. “Oh YUMMY, wow, three ways. Luckily, there are lots of other (delicious!) ways to prepare Brussels sprouts so that they’re not only edible, but downright irresistible.

Here are four of our favorite ways. Roast them. Oven-roasted Brussels sprouts are seriously incredible.

They’re mild-tasting, the outer leaves start to get gloriously crispy and they sport dreamy. Brussels sprouts are named for Brussels, Belgium, where they were first cultivated in thte 16th century. In 2013, a team of scientists and school children lit an 8-foot-tall Christmas tree in London with the energy from 1,000 brussels sprouts (a total of about 62 volts). A member of the cabbage family, Brussels sprouts have a mere 28 calories in a half cup, but more than 130% of your daily value of vitamin K, a key nutrient for bone health.

More Brussels Sprouts Recipes. I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them: Sauté them to add to an easy weeknight pasta. Shred them to make a bright, refreshing salad.

Brussels sprouts are a delicious and hearty addition to your meals. Here are five flavorful ways to cook and eat these Brassicas. Fall in love with this tiny cabbage-like veg all over again.

List of related literature:

Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper to taste.

“Reshaping it All: Motivation for Physical and Spiritual Fitness” by Candace Cameron-Bure, Darlene Schacht
from Reshaping it All: Motivation for Physical and Spiritual Fitness
by Candace Cameron-Bure, Darlene Schacht
B&H Publishing Group, 2011

If you love brussels sprouts, you’ll love this recipe—and if you haven’t tried baked brussels sprouts, you’re in for a treat.

“Clean Skin from Within: The Spa Doctor's Two-Week Program to Glowing, Naturally Youthful Skin” by Trevor Cates
from Clean Skin from Within: The Spa Doctor’s Two-Week Program to Glowing, Naturally Youthful Skin
by Trevor Cates
Fair Winds Press, 2017

6 Prepare the Brussels sprouts by trimming the stalks and quartering.

“Professional Chef: Level 3 S/NVQ” by Gary Hunter, Terry Tinton, Patrick Carey
from Professional Chef: Level 3 S/NVQ
by Gary Hunter, Terry Tinton, Patrick Carey
Cengage Learning, 2008

Toss Brussels sprouts with oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in bowl.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This is the recipe that finally got my husband to accept Brussels sprouts into his life.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Toss, sprinkle with salt and pepper to taste, and cook on medium high heat until Brussels sprouts turn slightly brown.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

Here is one of the recipes he gave: cook and drain the Brussels sprouts.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

No bitter brussels sprouts these.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Other favorites are Skillet Mushrooms (here), Creamed Brussels Sprouts (here), and Bacon-Wrapped Asparagus (here).

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

While the sprouts are baking, cook the bacon in a large sauté pan over medium heat until crispy, then remove to a plate lined with paper towels to drain.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • I love this recipe. I don’t like creamy Italian types of recipes much but this was a nice surprise. I absolutely love it. Wish there was a way for me to post a photo. This is lovely and yummy! Thank you!

  • You got me to subscribe due to not only your knowledge of garden but more because I love Jesus Christ and I know you folks do to. The world is in an uproar at the moment today they are calling for prayers to hold back world war 3 while the covid thing is in motion. God bless you folks. Im not sure where you are from but im in the mountain valley of Maine. I loved this video from the start but loved it a lot more at the end I thank God for leading me here before I read s lil scripture today. ( I listen on line. ) Again, God bless you and if you need anything from.our area were famous for syrup blueberries deer hunting fishing and of course LOBSTAH! Hope to hear from you at some point

  • Gulliver’s Travels is a classic work of satire.

    Brussels sprouts get a bad rap, but I like them. It’s easy to make them badly, but it’s not hard to make them well.

  • Lilliputian Leopards, hehe. I enjoyed Gulliver’s Travels thoroughly, unfortunately no one else I know did.

    I’ve never actually eaten brussels sprouts at any time in my life, not because of an aversion to trying them, but because they’ve never been offered to me before.

  • In a few years, we won’t have anymore people like him. Quite a class act and a master at what he does. Class is something that is lacking tremendously these days.

  • Thank you so much for this video. Growing brussel sprouts for the first time this year and this was beyond helpful! Keep making more

  • Great video! I see a cooking star on the horizon! I’m 48 and she made me want to try these! And I’ve hated these little critters all my life! Way to go!

  • Really enjoy the show.  Am I the only one that spends my time washing my hands each time after touching meat? Changing the cutting board from meat to veg?  Am I tooo cautious?

  • My dad used to get his dialysis medicine delivered @ home & the driver always asked if we wanted the pallets,so we kept them and i used them to protect my garden from the wind.there held down with railroad ties..wrapped with chicken wire around the bottom and the pallets made a nice ledge for whatever hand tools your using

  • Will Brussel sprouts grow well in S.E. Florida, and when should I plant? Also, can I start them in cups? Or do I sow right in the bucket?

  • What variety do you grow? Do you have any particular one to recommend? I’ve tried a couple and they give lots of pea sized sprouts.

  • You guys MUST be on Eastern shore VA. I saw the big black drum in the intro and then the CHris bat and tackle shirt confirmed! Im across the bay in seaford,va

  • Your videos are great, but nobody wants to see the minute-long intro every time they watch your videos. 5-10 seconds is plenty of time for an intro.

  • I set my plants out dec 9th and they still aren’t bearing. What is wrong? I clipped the leaves and everything. How long before they bear? I live in east Texas

  • God bless you both Hollis and Nancy! I just bought some brussel sprout seeds but I’m in Florida I had no idea Everybody’s Talkin about a frost with these. Can you tell me if you know if I can grow them in Florida? And what’s the best nitrogen supplement

  • does anyone know how to get rid of grasshoppers?? they moved in about 3 years ago and tried everything help: } we can only grow root vegetables

  • I love your videos. always informative, clear and easy to understand. the leaves are great to eat as well substituted for cabbage or grape leaf for stuffing, stir fry as well as mixed greens. i mix Brussels broccoli cauliflower, collards, charbroil, radish and beat leaves in chicken stock in a crock pot over night all the health and healing in a side dish or main dish. god bless and thanks for the great videos

  • Have to tell ya, I simmered my brussel sprout leaves with onions, bacon and chicken broth and they were the best greens I have ever eaten! Only the stems went to my compost bin this year! Love your videos!

  • Loved everything about the vid. You, the cast iron, the food and the background noise. Gonna try your shin dig sprouts this weekend. I wonder if I could broil the sprouts at some point just to crisp the outside and at what point in the recipe? Thank you for your time and effort and as always I’m glad I subscribed.��

  • I have learned so much about cooking from watching this man..
    I encourage others who like to cook and eat well to do yhe same.
    He is a great teacher!!!!
    Thank you Jaques Pepin.!

  • The slugs are just tearing my leaves up. I’ve used beer traps and eggs shells that has helped a lot but is there any other organic options? Thanks for your help! Love your channel.❤️

  • Looks yummy �� I’ve tried the baking of the brussel sprouts in the oven and most of my family didn’t care for it. Maybe this will change their minds. It’s looks good and decedent enough for me to try brussels on them again. And like you said, it reheats well! I might be eating all these glorious yummies myself. Gosh darn it ��
    God bless ❤ XOXO

  • Good morning Hollis and Nancy I’ve started growing Brussels sprouts back in October of last year I haven’t seen anything on the harvest I use black cow and 544 fertilize and brown leaves

  • Aaawww sprouts Santa Clause’s Elve’s cabbages, nearly Christmas time our Warrens got his sweaters dug oot from the wardrobe, another great video ✌️☮️

  • I learned everything I know from watching Jacques. I love the way he does what all of us do while cooking, pop a piece into your mouth��

  • He checks the heat of the stove by the size of the flame, not the number on the dial. Old school. Sign of someone who really knows what they’re doing. Not to mention insane knife skills.

  • Just to be a little pedantic: The quote from Job 12:8 (in the Greek Old Testament aka “The Septuagint”) does not say “Ask the plants..”.but “Tell the earth, if it might speak to thee.” To me this suggests a 2 way dialogue between the gardener and the earth, both trying to teach, encourage and ultimately do the best for one another.

  • Hi Natasha. This recipe is soooooo delicious. This is my first time cooking this. I have to use turkey bacon because my husband don’t eat pork. But still came out soooo yummy. Smell so good with the bacon and the creamy sauce. Thank you very much. I love you channel. Pls cook more more and more ����

  • I LOVE your videos!!! Thank you so much for posting them. I have been trying to learn how to garden for vegetables…and your videos are straight and to the point! Thank you!

  • How do you deal with the aphids? I have a terrible time with them. Cabbage moths too. Btw, I raise rabbits and they love the extra leaves

  • I love your videos.. god bless your family and land.. I’m starting my garden as well and tend to watch your videos a lot.. sending prayers out to your family and land ��

  • Technically, you’re not supposed to wash mushrooms at all. This would never fly in a commercial/industrial kitchen, but home cooks can simply use a brush to remove any growing medium.

  • Thank you for the information,I cant wait to look through all of your videos,Im in Russell Island Qld Australia Sub Tropical climate and Im looking for anything that can help me grow my own food,fruit and veges and fish.I already breed and kill my own ducks for meat.Thanks again God Bless.

  • You’re so awesome. I hope my kids are half as interested in cooking as you are. I hope they like their vegies just as much as well:)

  • Jacque could you tell me what kind of wines you use for cooking? I saw you cooked the mushrooms and added wine to it. But I dont know what kind you used? Also can you tell me what size pans you use? Please. I hope you can answer me. I just love your cooking

  • I was a little surprised at how few of my colleagues are familiar with Jacques Pepin. But the ones that do! Whoa, do they love him. Jacques is to cooking what Bob Ross was to painting. Someone masterfully excellent at doing their thing and taking us along for a little lesson.

  • If you’re not a candidate for the Food Network, then I don’t know who could be…..just an adorable video packed with good info and nicely presented….keep up the good work!

  • Chef Jacques ignites my passion and always makes my heart smile and leaves me feeling like I can do it.

    Chef is a treasure to our world.❤

  • Who else here has been inspired to buy the book or DVD series advertised at the conclusion of one of these shows only to realise that they’re already on youtube?

  • When do you plant the sprouts? As I look at the plants, they look like they grow slow and the date on this video is late fall? I just planted mine from seed and it is June 29 2016. I think it may be to late.

  • Hey, you are so awesome!!! I love brussel sprouts and with your recipe even more i’ll try it today! Keep on cooking….. Regards from Germany!

  • I’ve been looking for delicious Brussels sprouts recipe and this one is a keeper. My husband and I are doing keto and this recipe is so good my husband starting craving for this recipe. So I’m planning to do this again. Thanks Natasha for a great recipe

  • For some reason I have a hard time softening the inside of my sprouts without burning them, baking them this way.
    I did cut them in half. Baking at medium to low heat. Any tips?

  • Hi Natasha, I tried your recipe. It turned out pretty well the only slight problem was that the brussel sprouts were a bit raw and too firm. I guess 10 minutes wasn’t enough for them to soften up. Otherwise a delicious combination of bacon and cream. Thank you. ����

  • I’ve used his recipes and many of his techniques cooking for friends and have his cookbooks to follow. I have always enjoyed watching him cook.

  • master chef Pepin never stop to amazed me with the menu he created, the skills he demonstrated and he’s humbled! Unlike a certain celeb chef “watch carefully!…” i hate those drama

  • I saw how he cleaned the mini bell mushrooms. Put them in a bowl with water. Yes water. So many of these Food Channel chefs get so particular about damp towel method to clean a mushroom. You don’t need that.

  • Im just learning about Brussel sprouts. My plants have started to flower. Is it too late to fix my plants? They’re about 2 months old. Thank you

  • Good afternoon Hollis and Nancy I be putting some 10-10-10 on my beets however it may be to late because I’ve had seeds at least two months now

  • I’m binge watching all your videos! I’m trying to cook tastier meals And so far my family is loving the dishes I make from your videos. Thank you for such great recipes:)

  • Well, I did this one like I said. Took it to a bring a side dish cookout. Alot of it. Didnt cut the sprouts in half. I should have. Everyone looked like a Yorkie with a tennis ball in its mouth. I guess sprouts are gassey. Couple hours later 25 people sounded like the tuba section in a subway doing a solo! Had a great time and this recipe was delicious. Thanks!

  • I notice you do not eat the leaves on the brussel sprouts. Those are the best leaves I’ve ever ate.Do you guys ever eat the leaves from your brussel sprouts? Have a great week.

  • Great tips and advice. Thank you for sharing. I’ll definitely use that information this season! And, a very inspirational bio. What an awesome story! Subscribed!

  • Наталья, поздравляю тебя с новым годом, твой кулинарный талант пусть поднимается все выше и выше, благ тебе и твоим родным и иии подписчикам)

  • I love Brussel sprouts, I love Alfredo and bacon is good….

    You haven’t done me wrong so far but this one I’d have to try in person first

  • Tengo tentacion de cocinar y comer ese vegetal pero no se como empezar y creo q con esta receta empezare mi aventura con estos repollitos miniatura!!! Gracias Natasha como siempre eres un arte en la cocina.

  • Why don’t you eat the leaves instead of mulching them? They taste good. I mix my Brussels sprouts, broccoli, collards etc. all together when I cook them. Also good shredded in salads. ����

  • So, Hollis! When do you start the sprouts. I know you live in zone 8/9 so your time might be different. I live in zone 6 but can’t really find any accurate information on when to get these outside or, if I should begin them inside first.

  • When do you start your seeds, and then transplant? Started mine last year about 10 weeks before putting outside, but they were real thin and lengthy.

  • I hope the salmon you used were wild, not from open pen fish farming! That “salmon” is not healthy to eat, full of pollution. The practice of open pen farming is also killing off our fjords. Please, everybody, take the pledge to never buy or eat farmed salmon.. for your own health and the health of our ocean! Thanks!

  • My recently deceased ex fiance used to make brussel sprouts in a butter sauce with 1/2 thick slices of smoked sausage and diced sweet Vidalia onions.

    She garnished it with shredded mozzarella cheese and chopped parsley.

    It was amazing, I never liked brussel sprouts until she cooked them.

  • No hablo inglés podrían considerar los sub títulos en castellano por favor me encanta el tipo de comida �� lo preparo siempre para mis dietas extraordinario.

  • Trying my first hand at planting Brussels today and starting my garden hopefully it’s not to late if so oh well always fun to do something new

  • Hi Hollis & Nancy,
    What a great video, I loved it. Its inspiring to see that what you have done with what you have. My hat goes of to you. I too enjoyed to passage from Job, a very true note indeed. Well done, I will certainly subscribe to your channel and may the full Blessings and Glory of God shine upon you both and your family for all your days, Amen. Take Care.

  • He’s at the TOP of the list of great chefs! I LOVE chefs that chop, slice, dice, etc., on their show. Not many do. MOST are “dump and stir” “chefs.”

  • Crispy. Chewy. Savory. #Roasted   #Brussels #Sprouts! It’s going to be on our #Thanksgiving table how about you? Check out Episode 65. Happy Thanksgiving everyone!:D XO-Amber http://youtu.be/9-XSZMqpOoc @***** 

  • Made the chicken and the sprouts last night. Home run! (I would have made the chowder as well, but there were only the two of us.)
    One bit of advice, especially if you’re making this for guests (and why not?): Try to choose the chicken thighs yourself. Don’t let the butcher choose for you. Look for skin that is intact, with no cuts or tears. This makes a much prettier presentation. And more important, make sure they are all approximately the same size. In the package I brought home, there was one that I would have called “normal” size, two rather small, and one was huge! Cooking times were accordingly affected. Also, had I been serving this to company, it would have looked awkward, so try to select your own if you can.

    The trick of paring the meat back from the bone is brilliant-wish I had known it years ago.

    The sprouts-one of my favorite vegetables anyway-were fantastic. Buy some good smoky bacon. If you have a Whole Foods near you, I recommend their Black Forest bacon more than any other type they sell. Nuski would also be excellent if you can get it.

  • Mr. Pepin, You can cook a “typical American meal” anytime you want. You came to the USA and made it your home, so you, sir, are a red blooded American and we are proud to claim you. Forgive us if we call you French sometimes though, it is part of you of course, and always will be. Your accent is so beautiful and no one can mistake it. But we love you. You may even consider what you cook a “typical” something and no one will laugh. It is typical of the quality and care of anything you cook, so typical it is. Absolutely no one else may call it typical!!

  • “The recipe is only the expression of one moment in time, which is what happened the day that I did this, in fact, when I did that recipe before it was probably was different than it is now, always different.” Amazing. 17:22

  • Thank you so much for this recipe! I tried it tonight to serve as a side with duck being the main course. I made it for some guests and it was a giant hit! I’d recommend cutting the sprouts on a lesser temperature than medium heat and using all of your bacon grease. Also, let the heavy whipping cream heat up (I used more than 3/4ths cup because I wanted to cook it a little longer and let it cook down) and spoon some of the warm cream mix into a cup with the parmesan and mix it together to melt the parm before adding it. I didn’t do this the first time and all of the cheese curdled and clumped together and I had to spoon it out. But I did the method I mentioned the second time and it worked great! Enjoy this delicious meal and good luck making it! P.S. don’t forget to add the salt to the brussel sprouts early on to help the cooking process along! Happy cooking!

  • So grateful I came across your video, God fearing people��. I’m looking to try and grow some brussel sprouts on my balcony inside a flower pot. Pray for me. God bless you.

  • I only clicked on this to share the 11th commandment with you…
    Thou Shalt not eat a bruffelsprout…ever!!!! Stay awesome sweet lady.

  • Thanks for the info. My brussel sprouts are eat up by bugs and only have pea sized sprouts so far. I have a 4 yr old no dig, organic cottage garden in my front yard. Only gets about 6 hr full sun. Back yard is even more shady. Guess I will wait and see what happens. This is my first time trying to grow them. I do better with flowers.
    I enjoy your videos. God sure has blessed you all.

  • Jacques is amazing with the knife, among everything else. I love watching him chop stuff. He’s like a machine.
    I hope one day I can do that. I lose so much time chopping:(

  • *Every time I watch this man, no matter how old the show, I always learn at least one tip. *Fold over the leek when julienne. Pepin is truly my chef hero

  • As a chef Im always so pleased by Jacques Recipes. Whether they are complex fine dining meals or the simple family style dishes, Jacque never disappoints! His ideas and recipes always work and they are always huge crowd pleasers. I’ve been in the business for a long time and I’m still blown away by the speed and efficiency of his amazing knife skills! There are few people who can match him and I’m definitely no slouch when it comes to the kitchen. When I throw dinner parties at home I tend to go a bit over board and so I enjoy seeing the dishes like the one Jacques prepared in this video. Sometimes simpler is better and I think his take on fast food is something everyone can cook and enjoy!

  • U guys are awesome I’ve been threw a lots of videos and I’m blessed to have found u guys very great information my husband has PKD and we are starting to grow a lot on our own there’s no cure but if we can prevent some of the complications by eating no chemicals and eating healthy…

  • I’ve been putting frozen mashed potatoes in my chowders for years. kind of surprised to see Pepin putting flakes in his though:o

  • So my wife doesn’t allow me to cook any of your recipes anymore because lately it seems like all of your dishes call for heavy whipping cream! There’s no way your eating this food yourself and staying that small! I love all the recipes of yours that I have tried in the past so please start sharing tasty AND HEALTHY recipes again please!

  • Stamets on Blindness,,Day or Day, Prior Convictions? Philip Roth Timmy Fish Suriname frame some Revenue,,,Pavilion fill shitted with the stuff..And more fun with the Availability,,,,as long as were having fun! Was Steven Axelrod/Roth: Philip Roth,,,well fishguy grows if you make sure you rich your pond,,,One better,,,,