I’ve made Brussels Sprouts before, even having it listed 3 other times on my little food tag list over there, ———————————–>
I only ever put general ideas, not recipes. Even though I’ve put up plenty of recipes, Vegan Ronin is about the FEEL of food. Letting meals come organically (except desserts; not a lot of improvising with the core science of fats and starches and what not). So here are more ideas for Brussels sprouts! We have them for a few more months in season, so enjoy!
- Last post for mustard glazed sprouts, as well as how to clean and cook different cuts of them.
- I like to steam whole BS (hee hee), and add them to a hot pan of margarine with fresh minced garlic and a sprinkle of salt. Stir around until golden.
- Another treat is halving (or quartering big BS), and putting them in a pan, raw, with a little bit of veggie oil. When nearly cooked, add a big spoonful of Chinese black bean sauce and heat through.
- I like to wrap BS in dough and bake them for an extra butter-y treat (no really, look at my Brussels Bites!)
I found this great BS flavor match extensive list at VeganCoach.com (it has a lot of other BS tips as well!):
Almonds
Apples
Apple Cider Vinegar
Bacon, vegetarian (Eat sparingly — this is not a health food.)
Bread Crumbs
Butter, non-dairy (I like Earth Balance)
Caraway
Cardamom
Carrots
Cheese, non-dairy (especially Parmesan, Swiss and Monterey Jack)
Chestnuts
Cream, non-dairy
Dill
Garlic
Ginger
Grapefruit
Green Onions
Hazelnuts
Lemon
Maple Syrup
Miso
Mushrooms
Mustard
Nutmeg
Onions
Oranges
Parsley
Pecans
Pepper, Black
Peppers, Sweet
Pine Nuts
Pistachios
Rice
Rosemary
Salt
Savory
Shallots
Sour Cream, non-dairy (Eat sparingly — this is not a health food.)
Sugar
Thyme
Vinegar
Walnuts
Wasabi
THERE IS NO WHERE FOR YOU TO HIDE NOW, BRUSSY! MWAHAHAHA
Ronin Dining 
That first picture makes me really sad that I’m not a fan of brussel sprouts. So much so that I might have to try them again.
I hated Brussel sprouts until recently and now I’m a fan. As well as roasting and steaming, I love them shredded and stir-fried with garlic, chilli and vegetarian oyster mushroom sauce. They take a bit longer to prepare but it’s well worth the effort! 😀
Poor brussel sprouts! I like you!
Gasp! Living in London and not made some Bubble and Squeak yet? ;D Super super easy, and super super filling – just mash together sprouts, potatoes and cabbage (if you have it), mold into thick cake / burger shapes (more or less – it tends to fall apart a bit) and fry in a little vegetable oil. Usually done to use up leftovers from a Sunday lunch, but so good!
oh never thought of doing it with Brussels sprouts! yummmmmmmmm