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Teeny, tiny Brussels Sprouts

MaryIsobel

By MaryIsobel
in Food Traditions & Culture

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MaryIsobel

MaryIsobel

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Went to buy Brussels sprouts to pan roast for the big family dinner tomorrow night. Both grocery stores in my town have ones that are the size of marbles; less than an inch in diameter. I bought a handful for each guest plus a couple of extra handfuls. My gut tells me to just trim the bottom and not cut them in half as I usually do. I do them with panchetta and shallots and finish with a balsamic glaze. Should I leave them whole and just flip them a bit more frequently?

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JeanneCake

JeanneCake

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yes :) 

 

I love baby Brussels sprouts!  so much so that when I couldn't find any at the grocery stores - not even at the specialty butcher shop who usually  has them at big bucks🤨 I added a 10# case to my produce order last week.   Now I have 8# to go through ;)! LOL  I love the recipe for Brussels Sprouts and Chestnuts from Epicurious but I stopped adding the chestnuts a while ago.

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Alex

Alex

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Another yes. Just be careful about over-cooking, of course.

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

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liuzhou

liuzhou

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Years ago, I mentioned Brussels Sprouts to some friends in China and they all thought I was joking, so on a trip to England I bought some and photographed one in my hand to show them.

 

That didn't work; they said I had just Photoshopped a regular cabbage onto a picture of my empty hand at different scales.

A couple of years ago I found some here, and they accepted they might exist but were maybe just cabbages which had just been born!

 

I can't imagine what they would say about teen tiny sprouts.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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JeanneCake

JeanneCake

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10 hours ago, TdeV said:

 

Sounds tasty. Do you have a recipe for this?

 

 

https://www.epicurious.com/recipes/food/views/brussels-sprouts-with-chestnuts-232987

 

basically I take two bags of baby sprouts, trim the bottoms.  Bring a cup of water to boil in a deep skillet, add a tablespoon of butter and some salt and pepper; toss the sprouts in.  Let them simmer for 8-12  minutes til tender, then turn up the heat to allow the water to evaporate and put a little color on the sprouts (if you want, I don't, usually); then add a cup of heavy cream and let it reduce.  Add bottled chestnuts if you want. 

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