Brussels Sprouts Done Right—Finally! You’ll Never Go Back

#CookingForBeginners, #BrusselsSproutsRecipe, #EasyVegetableRecipes

Blueprint-EBook, download your copy here – https://www.cookingsimplebook.com

Marinade/Sauce- Recipe:
Brussels Sprout Marinade/Sauce Recipe:
½ cup chicken stock- add a bit at a time when the sauce is reduced to keep from burning
1 Tablespoon Teriyaki sauce
1 Tablespoon Honey
3 Tablespoons Balsamic Glaze
1 teaspoon garlic paste
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons anchovy paste
Mix all together and pour over lightly browned Brussels sprouts

Think you hate Brussels sprouts? Think again. Once you try this method, you’ll never go back to boring, bitter sprouts again. In this step-by-step beginner-friendly video, I’ll show you how to make Brussels sprouts that are crispy, caramelized, and loaded with flavor, without overcooking or steaming them into mush.

You’ll learn the best prep tips, the most common mistake beginners make, and how to transform this misunderstood veggie into the star of your dinner plate. Whether you’re new to cooking or just trying to eat more vegetables, this recipe will change how you feel about Brussels sprouts forever.

This is simple, healthy, and totally beginner-friendly—with flavor so good even sprout skeptics might ask for seconds.

okay so before we start making our sauce I want to show you what’s going on here you can see we’re starting to get some nice color that’s what we want and at this point before we make our sauce I want to add a little bit of chicken stock these are not my mama’s Brussels sprouts there are so many reasons to be grateful welcome back this video is for all the people that claim to hate vegetables but in particular just can’t get into eating Brussels sprouts right okay I know I was one of those people right brussels sprouts but you know if you go to like these high-end steak restaurants you’ll see Brussels sprouts are always like that side dish you can add to your filt or your New York strip or your ribeye or what have you and you taste it you’re like “Oh my god these are delicious.” So what we’re going to do today is I’m going to teach you a way to make Brussels sprouts so amazingly delicious okay as we have here I’ve got some raw Brussels sprouts right here all right and we’re going to do a little marinade and I will go through all of these and I’ll actually leave the recipe for the marinade in the description box below but basically we’re going to be using a little bit of lemon juice i’ve got u some teriyak sauce i’ve got some balsamic glaze a little bit of honey some uh gray pu mustard little bit of garlic and my favorite little secret that really just going to take it to another level is anchovi paste at the very end we’ll take some um uh parmesan or deano a fresh block here and we will just shred that on top this is so delicious you will not believe it so let’s get started the first thing we’re going to do before we even do anything is that I want to show you that on the end here you can see it’s got a little bit of a nub so we’re going to just cut this off but you don’t want to go too far down because otherwise all of your leaves will start falling off so you just want to cut just the just the the very end and then we’ll cut in half like that all right so let me show you another one just the very end okay and then in half like that just like that all right so I’m going to go through all of these and once we get these all in half we will get on to the very next step okay so let’s get it shot in here as you can see I cut them all i got the little nubs off on the ends and then we’ve cut them all in half very very simple very easy to do just take your time and at this point what we’re going to do as we always do is we’re going to put some kosher salt and cracked black pepper and we’ll get the other side once we start to get the heat on these so we’ll set this aside and we’ll get our burner going we’ve got a good pan here high-end you can use a regular sauté pan if you want it’s fine you could use a uh cast iron skillet if you want you could actually even put you could actually just take these and put these on put this in the oven i would say 450 degrees for like 40 minutes but I just I think this method I’m going to show you today is I think you’re really going to be pleased with it cuz I like the way that it caramelized all right so what we’ll do is we’ll get our burner going and immediately going to add 2 Tbsp of unsalted butter okay and then I’m going to add about two tablespoons of extra virgin olive oil get that all melted down and the whole key here is once we set in our Brussels sprouts I’m going to turn this heat down to a low or medium low and we’re just going to let them do their thing while we make our marinade and as I mentioned to you before I will list all of the actual measurements of the marinade or the sauce or whatever you want to call it in the description box down below all right so we’ve got our fats melted down and now we will go ahead and put in our Brussels sprouts so salt and pepper what you want to do now is just smooth these out layer these out so they’re all touching the bottom of the pan you don’t want to overcrowd a pan when you’re cooking anything okay um this is a real big mistake a lot of beginner cooks make is they overcrowd the pan and you don’t understand it well there’s two things that’ll happen heat is obviously what we want right so but if you overcrowd your pan it’s going to lower the heat the temperature and so you may end up more like almost steaming versus actually getting a nice crust and sautéing the same is true if you were to take protein straight from the fridge and put it into a pan like cold chicken or cold steak or whatever you have it’s going to immediately lower that heat of your burner and that’s not going to give you a nice end product so again if you’re using something take it out of the fridge let it sit for 10 minutes first on the counter and then add it to your pan okay vegetables or anything you’re cooking make sure it’s enough room so they all can do their thing and then as you heard me say many times let cooking cook right so as I mentioned before we’re on high right now and we’re just going to turn this down to a medium low okay and we’ll let that go put a little bit more salt on top cuz we didn’t do the other side i think the pepper is going to be fine the way it is so now I’m going to pull this to the side just a little bit and let this continue to do its thing and when we come back I’m going to start to assemble the marinade or the sauce that we’re going to add to this as this is finishing up and then we’re on our way to some absolute deliciousness stay right there okay so before we start making our sauce I want to show you what’s going on here you can see we’re starting to get some nice color that’s what we want at this point before we make our sauce I want to add a little bit of chicken stock that’s about a/4 cup and I’m going to keep this chicken stock handy because sometimes if this reduces down a little bit too much we’ll just add a little bit more while we’re making our marinade so we’re going to push this aside again and let this continue to cook just like so and now we’ll start our marinade first thing we’re going to start with is a little bit of teriyak it’s about 1 tbspoon some balsamic glaze about 2 tablespoons or actually this be about yeah about 2 tablespoons okay some honey make sure you have some good honey this is organic we do a tablespoon some Dijon mustard i definitely prefer over yellow there’s definitely a difference in flavor a tablespoon some garlic i like the the the paste here versus uh regular uh fresh garlic because it’s going to mesh well with the liquid so sometimes it’s better to get this and this is going to be the equivalent of about two cloves that’s about a teaspoon of garlic same with about teaspoon of lemon juice okay and last but not least my favorite little trick a teaspoon of anchovi paste don’t freak out you will not Let me talk to you a minute about anchovi paste i’m not the guy that wants to put anchovies on my pizza like you can have that stay keep it away from me but the anchovi paste is what has that umami flavor which is going to bring people back more and more or you won’t even realize it’s like “Oh my goodness why is this tasting so amazing?” And it’s the anchovi paste and until you try it please don’t knock it but I’m telling you if you want to take your dishes to another level certain dishes anyway especially vegetables oh my goodness that is something you can just hold on to and take with you okay so now we’ve got our mixture here we’re going to mix this all up like so beautiful [Music] perfect now what we do let’s bring our sprouts back into the shot here and you can see they’re really coming along really really nice now let’s go ahead and add our marinade or our sauce [Music] perfect we just want to get these all mixed in together and at this point we’re going to let these just kind of do their thing cuz they’re only about 3/4 of the way cooked right now we want to get them to be nice and easy to chew but still retain their body and consistency and texture which has all the essential vitamins now as you can see it’s reducing down quite a bit so what are we going to do a little bit of chicken stock like I said we’ll have this around so you just have to watch this [Applause] cooking is not that difficult it really is just about having everything at your fingertips so you’re not rushing around and freaking out and you can just see these already they just look amazing and these This is a great side dish for about four people oh my goodness so we’re just going to let these sit and reduce down really really nice and as you can see already what have we talked about i’ve given you basically a foundation some systems right you know the acronym for system s y sm saving yourself time energy and money no one wants to waste any money i mean my goodness things are expensive enough today who wants to waste money who wants to keep throwing out food that doesn’t taste good that doesn’t you know what am I what did I do wrong what did I do wrong which makes you feel like oh I’m a horrible cook i never want to get in the kitchen again i’m going to order cookout takeout again no honestly if you really really really want to elevate your cooking confidence and your kitchen confidence check out my blueprint ebook it has everything in there that you need all of the techniques the tips the tricks it’s all there for you you can pick up your ebook link in the description box below check it out it really will help you get out of that kind of fearbased you know situations about what do I do now what do I do now this ebook has it all there for you okay so we’ll let this sit down we reduce down for about another 3 to 4 minutes so these become nice and moist inside and then we’re going to plate it up and take a taste be right back okay as you can see we’ve got this reduced down i turn the burner off now look at how delicious oh my goodness caramelization the flavors of that marinade is infused inside there is a sweet and sour but also kind of a just like I said a very like what is that type of flavor that comes from the anchovi paste so let’s plate this up use a bowl and again like I said this be side dish for maybe four people fish or ribeye steak little housekeeping and last but not least we’ll take our parmesan reano we have a fresh block here if you want to buy a can that’s fine i You’ve done all this great work here with this beautiful dish to get a can of that green can of that shredded little powder it really get get a block of good cheese get a grater and then just do this and you will taste the difference oh my goodness look at that you put that down in the middle of a dinner table with some salmon or some some grilled uh grilled fish grilled chicken chicken thighs ribs steak pork chops lamb chops you can’t go wrong you cannot go wrong and we’re going to prove it right here let’s take a bite look at this perfectly cooked through fork tender marinade is unreal here we go wow so much flavor so much of a burst and when you know you’ve done a dish really well is when you can taste all of the all of the things that we’ve added into it i got a little bit of hit of lemon right there and then a little bit of garlic and then on the top of that I got a little bit of that Parmesan cheese but also that balsamic glaze oh my goodness and see the caramelization there that’s what we’re talking about oh goodness gracious i mean no joke this could be lunch this could be dinner you could you could avoid the protein protein all together this is just fantastic again beautiful amazing Brussels sprouts that we did in about 20 minutes 25 minutes real time i’ll leave the marinade recipe in the description box below the ebook is in the description box below a link to that as well i’m here for you i want to help you i want to see you come up to another level right if you got any comments please leave a comment let me know if you tried this recipe if you want a different type of recipe if you want to maybe add something or take away from something one of the things that people do a lot I didn’t mention before adding bacon bits very very common delicious you could do that if you wanted to uh cherry tomato red pepper all kinds of stuff mushrooms you can do whatever you want but all that’s now that you have the foundation you now can let your curiosity and your mind just wander and kind of go wherever you want to go and know that you’re going to have a good end result and that’s what it’s all about here at Chef Brian’s Kitchen i cannot wait to see you on the next video if you enjoyed this content if you got something from it hit the like button subscribe probably 85% of my viewers are not subscribed if you’re one of them do me a favor hit the subscribe button so you know when another video is coming out i can’t see you can’t wait to see you on the next one and until next time remember as always eat well and stay healthy