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-> Recipe Collection
-> Healthy Cooking
amother
Goldenrod
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Mon, Mar 11 2019, 8:21 pm
How to cook frozen brussel sprouts?
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dino
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Mon, Mar 11 2019, 9:11 pm
Brussel sprouts became my family's favorite treat! We make them simply with salt and generous oil. The trick is to roast them until blackish on the outside. Then theyre creamy on the inside. (We went crazy when bug free frozen came out and we haveny stopped since)
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33055
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Mon, Mar 11 2019, 9:27 pm
I spray oil on brussel sprouts cut in half and placed with the leaves side up on a baking sheet and roast. About half way through, I flip and spray again. This uses very little oil. Season with S & P and add half balsamic and half maple in a plastic bag. You don't need very much. Add brussel sprouts and shake.
Delicious
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lucky14
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Mon, Mar 11 2019, 9:45 pm
what brand do you guys get? I purchased them a couple of times and they had a horrible freezer-burned/weird flavor to them.
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amother
Puce
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Mon, Mar 11 2019, 9:50 pm
I tried roasting the frozen ones and they tasted bitter. Which company is good?
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carrot
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Mon, Mar 11 2019, 9:51 pm
We love those!!!! Just microwave and sprinkle on salt. Maybe some olive oil. Yummm!
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amother
Bisque
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Mon, Mar 11 2019, 9:53 pm
Unless you like patchka - don't let them thaw so that you can cut them in half (and don't think about cutting them in half frozen). Roasting whole is the way to go. (see other recipes above).
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amother
Babypink
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Mon, Mar 11 2019, 11:00 pm
amother wrote: | I tried roasting the frozen ones and they tasted bitter. Which company is good? |
You have to cut them in half and roast them . If you roast them whole they taste bitter
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amother
Bronze
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Mon, Mar 11 2019, 11:02 pm
amother wrote: | How to cook frozen brussel sprouts? |
Mashigiach said they’re full of bugs and almost impossible to revive them. Said not to eat.
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ra_mom
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Mon, Mar 11 2019, 11:20 pm
Toss still frozen brussels sprouts with olive oil, fresh garlic and coarse salt. Roast on a flat cookie sheet uncovered at 450 for 35 min, shaking pan halfway through.
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amother
Coral
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Mon, Mar 11 2019, 11:34 pm
amother wrote: | Mashigiach said they’re full of bugs and almost impossible to revive them. Said not to eat. |
I definitely don't recommend trying to revive them
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dino
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Tue, Mar 12 2019, 12:25 am
I only ever used the pardes farms brand because my husband who is involved with kashrus said they're the only bug free brussel sprouts. They were never bitter. Very sweet, reminds me of the sweet taste of cooked cabbage. For a while I was serving it to everyone who walked through the door because I felt like I needed to break the stereotype.
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shanarishona
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Tue, Mar 12 2019, 1:58 pm
I love Brussel sprouts but then I tried a different brand and they were pinkish. I didn’t know if that was ok so I threw them out.
Anyone had this? Is it ok?
A little maple helps counteract bitterness.
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amother
Bronze
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Tue, Mar 12 2019, 5:23 pm
amother wrote: | I definitely don't recommend trying to revive them |
Spellcheck error. Meant remove.
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little neshamala
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Tue, Mar 12 2019, 9:46 pm
Anyone find the frozen ones to be tiny compared to the fresh ones?
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soundofsilence
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Wed, Mar 13 2019, 1:15 am
I use Pardes brussels sprouts. bug-free and DELICIOUS!
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Teomima
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Wed, Mar 13 2019, 1:28 am
My go-to for frozen brussels sprouts is to let them defrost, cut in half, and add a sauce that's part (real) maple syrup, part hot sauce. Cook till caramelized.
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FranticFrummie
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Wed, Mar 13 2019, 2:13 am
I've always eaten fresh brussels sprouts.
I quarter them, and check several of them for bugs leaf by leaf. Never in my life have I found a bug, no matter how carefully I look.
You can shred fresh sprouts in a food processor so it's like cole slaw, and then soak them in salt water for a half an hour. Check the water for bugs, and then pour out the water and rinse everything really well. It's no harder than checking parsley.
Shredded sprouts are wonderful stir fried on olive oil with coarse sea salt. I really like them stir fried in real butter, if I'm doing a dairy meal. Fresh ground pepper is a nice addition, too.
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