>>Hilah: Hey there! I am Hilah and today we have a very special episode of Hilah Cooking in collaboration with a whole bunch of other awesome YouTube cooks. We are doing an entire Thanksgiving menu, and my part is going to be roasted Brussels sprouts. I am going to do a Wasabi and honey roasted Brussels sprouts, but I am just basically going to show you the technique to turning these often overlooked vegetables into delicious, tender morsels that you will just want to pop into your mouth like popcorn and give you some other ideas for seasonings in case you are kind of a wimp and you don’t like Wasabi. Just kidding!
[MUSIC] [Roasted Brussels Sprouts Recipe] >>Hilah: Alright, first I have got about a pound of Brussels sprouts here, and this is probably the way you have seen them. They grow on this big stalk, and then the little sprouts pop off of them like little warts, kind of, that’s gross. Sorry, I shouldn’t have said that, but anyway you will usually find them already picked off the stick or the whatever you call it, the stalk, and that’s fine.
If you find them on the stalk, that’s fine too. They are going to cost a lot more, and I don’t really think they are any better, but when you get them regardless you want to just trim off the little bottom part that might be just a little bit brown, and this is really just for aesthetics.
It is not totally necessary to do this. I like these little small ones because I mean isn’t that the most adorable thing you have ever seen guys?! But we definitely want to make sure that all of the Brussels sprouts are approximately the same size so that they cook at the same rate, so if you have any big ones like this, I am just going to cut those in half lengthwise, and you can see they’re kind of like little miniature cabbages.
I don’t know if you can see that detail there.
It has got all these little leaves layered, and they taste similar to cabbage. If you like cabbage, you will like these. A lot of people think that they don’t like Brussels sprouts I think because maybe they have only had ones that have been frozen, and frozen Brussels sprouts really are probably one of the worst things in the world in my opinion. They get mushy, and they just develop these like weird like really supper cabbagey flavors, and it is just too strong, and so get fresh ones for sure, and I am just going to finish trimming these up and just cut the biggest ones in half.
Once you have got your, your little things all trimmed and then drizzle them with a little bit of oil, and anything that is like high heat stable.
I am using grape see oil, but a light olive oil would work too, and a little bit of salt, and then my Wasabi powder which if you don’t want to use this that’s fine. I like it because the Wasabi and Brussels sprouts are both related to the mustard family, or they are both in the mustards, so they have a lot of similar flavors but the Wasabi is a little, a little hot. You know, it is like horseradish kind of, so I think it really highlights the depth of the Brussels sprouts. If you don’t want to do that, just salt and pepper is great. You could add some minced garlic would be good.
Ok, once it’s about coated, we are just going to turn over here to our skillet. Alright, once the skillet is getting hot, you want to make sure you are using a cast iron or a steel pan or something, not a non-stick because this is going to get, you know, like 500 degrees or something. It is going to get really super-hot, so use something that can hold up to that, and also use something that is big enough that is going to allow us to get the Brussels sprouts in a single layer. I might be pushing it here, but let’s see what happens.
Ok, it’s a little tight.
It will work. Ok, now I am just going to put a lid on them, and let it go for five minutes and then we’ll flip them over and check them. Ok, five minutes later we are going to give them a stir and put the lid back on it and now turn it down to low and we are going to just kind of let them steam in there with their juicy juices for another 10 minutes until they are nice and tender.
Ok, once your Brussels sprouts are tender, it could take five to 10 minutes depending on the size of your sprouts. These actually only took another five minutes.
Just drizzle them with a little bit of honey, and I know these might look a little overdone to some. I will leave that up to you. I like the little toasty, charred bits on there, but it is totally ok if you want to not let them cook as long the first time, and not have them quite as roasted, and then we are ready to put them into our serving dish. So you can see like this was, we were done with this in like 10 minutes, so it is a good one to do kind of at the last minute for your Thanksgiving meal, but they also actually taste pretty good at room temperature too so if all your timing gets askew, you can totally just have these wait for you, so let’s give them a little taste.
Oh, yeah, I want this tiny cute one.
I want the cutest Brussels sprout ever. Look at that. Isn’t that pretty? And that honey just kind of glosses them up a little bit, adds a little bit of sweetness, so you have like the sweet and the hot and the little bit of bitterness from the, from the charring, so it’s a good balance. Hmm, hmm hmm.
Love a good Brussels sprout! Well, there you go. Like I said, you can do this recipe a myriad of ways. Parmesan cheese goes really well if you wanted to put some on at the end. Lemon is really nice.
Maybe a little bit of balsamic vinegar with the honey at the end, skip the Wasabi, and that would be super-delicious. You could always add garlic, or caramelized onions, or even chestnuts would be really nice. So I hope you try this or some variation of this, and check out the other recipes. I will put a link. I will put the description in the description box.
I will put all of the other recipes that we put together. So enjoy! Have a great Thanksgiving! If you have any questions about this recipe, leave them in the comments below and I will get to them on my blog channel at Hilah Talking, so also check out Hilah Talking and I will answer all of your recipe questions over there on my Saturday blog, so thanks for watching and enjoy! Bye bye.
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