know any yummy way to prepare frozen Brussel Sprouts

[Kate]

I have had 2 bags inthe freezer for months :blush: I ammaking a point of eating lots of veggies-- and tons from the cabbage family since they are so good for you.

Any ideas? Not with tons of butter or cream since I eat more low fat/low cal then anything

[Jenny]

You know, I used to never like them, but at this point they look pretty damn appetizing to me. :laugh:

[Kate]

:agree: I like most veggies, but this one has never been my favorite either.

[Kate]

I did chop up about 10 for my pot of soup and they blended nicely.

[Phoebe]

I LOVE brussel sprouts. However, I usually drench them in butter :blush:

This sounds yummy

SUNNY BRUSSELS SPROUTS

1/2 c. sliced celery
1/2 c. thinly sliced carrots
1 (10 oz.) pkg. frozen brussels sprouts
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. boiling water
1 tsp. prepared mustard
2 tbsp. melted butter
Salt
Freshly ground pepper
Dash of cayenne pepper

Cook celery, carrots, and brussels sprouts with sugar and salt in boiling water in saucepan until tender. Drain. Combine mustard and butter. Spoon mixture over vegetables. Season with salt, pepper, and cayenne pepper. Yields 4 servings.

As does this .....

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR

1 1/2 lb. fresh brussels sprouts
2 cloves garlic, peeled & sliced
1/4 c. balsamic vinegar
Salt & pepper to taste
2 tbsp. olive oil (I use extra virgin)
1 med. yellow onion, peeled & sliced
2 tbsp. butter

Trim off the stems and remove any limp leaves from the sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.

Hat a large frying pan and add the olive oil, garlic and onion. Saute until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes until they are cooked to your liking. Add the vinegar and toss. Add butter, salt and pepper and toss again. Makes 6-8 servings.

[Kellee]

Do you use spray butter (the no trans fats, zero calorie, zero fat stuff)???

Chop up some garlic and saute in a pan with a little olive oil. When finished (slightly brown and crisp on the outside), spray with a little butter.

[Phoebe]

Oh Kellee. That's how they are the best - sauteed until BLACK in loads of butter. :drool:

I've tried it with frozen - they were a bit mushy. :(

Anything with garlic and olive oil is good in my book!

[Jenny]

My mother would laugh at me if she found out how appetizing these sound to me right now... Mmmmmm.....

[Sonny]

I just like them steamed, with spray butter and salt. :dunno:

They are one of my favorite veggies. :)

[Dar]

Yeah, I wish I could help, but I only eat mine drenched in butter or cheese sauce. Could you make a low fat cheese sauce?

[taragunner]

I have made them cooked in chicken broth, then tossed in a little broth with garlic and salt. mmmmmmmmmmmmm

[Lisa]

:barf: /no help

[KarenMA]

I love brussel sprouts. The best way is sauteed in a little bacon fat but I suppose that's not too healthy. Another was is to toss them in a little olive oil, sprinkle some salt on them and roast in the oven.

[Kip]

Don't like brussel sprouts. :nono: