The Art of Seasoning Fried Brussels Sprouts

Our little seasoning that we're gonna sprinkle on top - I don't know why we used it, but it really does something. It adds a different sort of flavor to the Brussels sprouts. It's a little unique now. One of the things we were known for on our food truck was the fact that we had a hot sauce bar that we were very proud of. That was free for anybody to use; people could take as much or as little as they wanted. They could donate hot sauces to it, and it's sort of like a fun thing that people stopped and kind of checked out what we had. On the Brussels sprouts, they were particularly good with hot sauce. One of our favorites was sriracha.

Now I don't have sriracha, but I thought that using the Fresno chilies would be sort of a similar aspect. It's not that it doesn't have that sort of vinegar acidity that we're looking for, but it sort of adds that spice that is nice to the sweetness that we're gonna add from the agave, which is how we seasoned our fried Brussels sprouts. I'm just gonna slice these up into diagonal sort of rounds; gonna add some nice color and add some sleep now we're just gonna wait for the Brussels sprouts to finish cooking, making sure that we check in on them like a home, making sure that they don't burn but that they're perfectly browned. We don't want them like bright green; we're really looking for like you know a dark or scream like an evergreen.

It's the Brussels sprouts well chips ought to change their color and that's gonna tell you that you're doing the right thing. You know what soggy leaves, soggy Brussels sprout leaves are never good. And I think that's part of the reason why people don't like Brussels sprouts when you overcook them in a way they give off this sulfur sort of odor that is unpleasant and the texture is unpleasant. But if you can cook them at a high heat fast and hard, and firm them up and crisp them up, they're like nutty and delicious.

And then we're gonna season them with some sweet agave that peppery white pepper and a little bit of salt, and then some of the spicy pepper. You got the sweet spicy salty kind of thing going on with the crunchy Brussels sprouts. It's delicious, I think you're gonna like it. So see obviously in the center you don't get as much but we're we're gonna flip them to that other side. This is where the love and cooking comes in.

They usually get these pale guys out on the corners and some of these more well-done pieces in towards the center. You can be a little rougher with them now so as you can see these are nice and crisp, they're great as is there's almost a natural sweetness that comes out of them but we're about to make them a lot better. We're going to take our little seasoning mix of the salt and pepper; I'm gonna take our chilies and then our ghave it's a little bit under than at a time, taste it anymore, a little bit of everything, keep seasoning them, then you want them salty, you don't want them like over-salted. You wanna taste the salt balance that with the sweetness of the agave.

And then the spiciness of the chili. The chili is a nice addition; it's a nice substitute for hot sauce. It's more of an elegant attempt at it. You could use hot sauce, you don't have to use the chili at all if you get them nice and roasted and crispy. If you're too scared to roast at 450 you can roast it at 425 and just kind of roast it a little bit longer. You want to high enough temperature where these things are gonna Brown nicely like this.

And you get a nice little crunch, the kids are gonna like this. It's a sweet and savory kind of aspect; it'll balance nicely like a rich steak but this is one of the fan favorites we do these a number of ways, and I'll probably just keep showing you different ways that we like to make them. But I'm happy with these next time making pecan pie, thank you very much for watching, hope you enjoyed it, hope you liked it. Hope you had fun.

Christmas Special

Hope you all had a wonderful Christmas this year. My family went to see the man who invented Christmas on Amazon Prime; it's about Charles Dickens while he was writing A Christmas Carol stories incredible. I should go check out that link below, and there is a sale going on on my merch store, 20% off everything in the store with the promo code "I can cook." Click the links below to see what you're missing.

"WEBVTTKind: captionsLanguage: entoday we're talking about the classic brussel sprout people can mess it up very easily something that was one of our biggest sellers at the business I used to run so I'm very familiar with these guys and know how to make them delicious showing you how to make brussel sprouts before in a video that I particularly think was terrible so I'm probably gonna just kind of reintroduce the recipe that I made in that video I didn't know what I was doing at that time I want to do these guys justice we made a roasted Brussels sprout in that video as well as a fried Brussels sprout and today I'm kind of gonna combine the two I'm gonna make roasted Brussels sprouts in the oven just because they're gonna be easier frying Brussels sprouts per crowd is not the easiest or most pleasant thing to do especially last-minute roast them in the oven get them crispy though that's the key we're not gonna blanch them we're not gonna cut them whole we're gonna quarter them get them in a sheet tray plenty of olive oil and brown them on all sides when we take them out we're gonna season them like we did the fried Brussels sprouts which was our side item on the food truck and one of the most popular items on the chart I knew we were onto something when I would have moms come by with screaming kids telling me that the only way they would shut their kids up are with our Brussels sprouts so for me that was a huge win and so today we're gonna go over how to gross these guys and then dress them up in sort of a holiday way give them a little color and make them look nice for the holidays let's just jump right into it first thing we want to do is cut these guys and as you'll see you can get a variance in size when you buy Brussels sprouts usually the strategy is most of them are in this category of size that I can see so I want to quarter these guys and then these smaller ones I think I only need to have them so just use your judgement I mean you can clearly see it's like this is half the size so I don't need to cut this one as much as I need to cut this one but by quartering this one I'm having this one it'll have them all kind of cook at the same speed if you see a little nub that's like rough then you can just kind of clean it off otherwise you don't need to worry too much about the root end if you see one with bad leaves and just peel it back the other Brussels sprouts cut the nice things gonna have they have three sides that we can Brown so when we're got them in the sheet tray we can flip them every now and then make sure everything's got nice color again I got my large Nordic Ware sheet tray this guy's gonna be enough space probably I hope so there's about two pounds of cut Brussels sprouts fits on one sheet tray I think I'm happy with the amount that that fits on there just kind of get any pieces that I see that my burn and then we want to get these seasoned and oiled up we want to get plenty of olive oil on these we almost want them to fry if you're not gonna use enough oil you're not gonna get the color that you want so be generous you don't want them swimming in oil obviously because it's dangerous but like you want them generously coated you want the bottom of the sheet tray nicely coated and that's gonna get enough heat on these guys to give them color see how they're glistening can already tell this plenty of oil not too much just enough to get these nice and brown now this is part of the love aspect I'm gonna make sure that there's a flat surface facing down on every Brussels sprout making sure that the bigger pieces are towards the edges of the sheet tray and the smaller or towards the middle now these are going into a 450-degree oven I could even go up to a 500 degree oven if I wanted to but like you have to really watch it if you cook it at that high it's gonna create a nice crust but you have to be very careful so 450 degrees is good but kind of hang around every 10 15 minutes or so just give it a check if your oven isn't that great you can throw it on the bottom rack and that's gonna help kind of crisped up the bottom a little bit stronger better than that we're just gonna get it in there it's probably gonna take about 45 minutes for us to get it nice and crispy then when it gets out I'm just gonna put a pinch of salt couple pinches and then white pepper just about a tablespoon of that and then this is gonna be our little seasoning that we're gonna sprinkle on top the white pepper I don't know why we used it but it really does something it adds a different sort of flavor to the Brussels sprouts it's a little unique now one of the things we were known for on our food truck was the fact that we had a hot sauce bar that we were very proud of that was free for anybody to use people could take as much or as little as they wanted they could donate hot sauces to it and it's sort of like a fun thing that people stopped and kind of checked out what we had and on the Brussels sprouts they were particularly good with hot sauce one of our favorites was sriracha now I don't have sriracha but I thought that using the Fresno chilies would be sort of a similar aspect it's not doesn't have that sort of vinegar acidity that we're looking for but it sort of adds that spice that is nice to the sweetness that we're gonna add from the agave which is how we seasoned our fried Brussels sprouts I'm just gonna slice these up into diagonal sort of rounds gonna add some nice color and add some sleep now we're just gonna wait for the Brussels sprouts to finish cooking making sure that we check in on them like a home making sure that they don't burn but that they're perfectly browned and we don't want them like bright green we're really looking for like you know a dark or scream like an evergreen it's the Brussels sprouts well chips ought to change their color and that's gonna tell you that you're doing the right thing you know what soggy leaves soggy Brussels sprout leaves are never good and I think that's part of the reason why people don't like Brussels sprouts when you overcook them in a way they give off this sulfur sort of odor that is unpleasant and the texture is unpleasant but if you can cook them at a high heat fast and hard and firm them up and crisp them up they're like nutty and delicious and then we're gonna season them with some sweet agave that peppery white pepper and a little bit of salt and then some of the spicy pepper and you got the sweet spicy salty kind of thing going on with the crunchy Brussels sprouts it's delicious I think you're gonna like it so see obviously in the center you don't get as much but we're we're gonna flip them to that other side this is where the love and cooking comes in they usually get these pale guys out on the corners and some of these more well-done pieces in towards the center you can be a little rougher with them now so as you can see these are nice and crisp they're great as is there's almost a natural sweetness that comes out of them but we're about to make them a lot better we're going to take our little seasoning mix of the salt and pepper I'm gonna take our chilies and then our ghave it's a little bit under than at a time taste it anymore a little bit of everything keep seasoning them then you want them salty you don't want them like over-salted you wanna taste the salt balance that with the sweetness of the agave and then the spiciness of the chili the chili is a nice addition it's a nice substitute for hot sauce it's more of an elegant attempt at it you could use hot sauce you don't have to use the chili at all if you get them nice and roasted and crispy if you're too scared to roast at 450 you can roast it at 425 and just kind of roast it a little bit longer you want to high enough temperature where these things are gonna Brown nicely like this and you get a nice little crunch the kids are gonna like this it's a sweet and a savory kind of aspect it'll balance nicely like a rich steak but this is one of the fan favorites we do these a number of ways and I'll probably just keep showing you different ways that we like to make them but I'm happy with these next time making pecan pie thank you very much for watching hope you enjoyed it hope you liked Scrooge McDuck shirt leave a comment down below tell me what your favorite Christmas movie is - Christmas Carol I like all of the versions is actually a really amazing version that is on Amazon Prime it's called the man who invented Christmas it's about Charles Dickens while he was writing a Christmas carol stories incredible you should go check it out sale on my merch store is still going on 20% off everything in the store with the promo code I can cook so click the links below check them out there should be a link right over here as well next time we're making pecan pie one of my mom's specialties that's all I got I'll see you next time take care and go feed yourselftoday we're talking about the classic brussel sprout people can mess it up very easily something that was one of our biggest sellers at the business I used to run so I'm very familiar with these guys and know how to make them delicious showing you how to make brussel sprouts before in a video that I particularly think was terrible so I'm probably gonna just kind of reintroduce the recipe that I made in that video I didn't know what I was doing at that time I want to do these guys justice we made a roasted Brussels sprout in that video as well as a fried Brussels sprout and today I'm kind of gonna combine the two I'm gonna make roasted Brussels sprouts in the oven just because they're gonna be easier frying Brussels sprouts per crowd is not the easiest or most pleasant thing to do especially last-minute roast them in the oven get them crispy though that's the key we're not gonna blanch them we're not gonna cut them whole we're gonna quarter them get them in a sheet tray plenty of olive oil and brown them on all sides when we take them out we're gonna season them like we did the fried Brussels sprouts which was our side item on the food truck and one of the most popular items on the chart I knew we were onto something when I would have moms come by with screaming kids telling me that the only way they would shut their kids up are with our Brussels sprouts so for me that was a huge win and so today we're gonna go over how to gross these guys and then dress them up in sort of a holiday way give them a little color and make them look nice for the holidays let's just jump right into it first thing we want to do is cut these guys and as you'll see you can get a variance in size when you buy Brussels sprouts usually the strategy is most of them are in this category of size that I can see so I want to quarter these guys and then these smaller ones I think I only need to have them so just use your judgement I mean you can clearly see it's like this is half the size so I don't need to cut this one as much as I need to cut this one but by quartering this one I'm having this one it'll have them all kind of cook at the same speed if you see a little nub that's like rough then you can just kind of clean it off otherwise you don't need to worry too much about the root end if you see one with bad leaves and just peel it back the other Brussels sprouts cut the nice things gonna have they have three sides that we can Brown so when we're got them in the sheet tray we can flip them every now and then make sure everything's got nice color again I got my large Nordic Ware sheet tray this guy's gonna be enough space probably I hope so there's about two pounds of cut Brussels sprouts fits on one sheet tray I think I'm happy with the amount that that fits on there just kind of get any pieces that I see that my burn and then we want to get these seasoned and oiled up we want to get plenty of olive oil on these we almost want them to fry if you're not gonna use enough oil you're not gonna get the color that you want so be generous you don't want them swimming in oil obviously because it's dangerous but like you want them generously coated you want the bottom of the sheet tray nicely coated and that's gonna get enough heat on these guys to give them color see how they're glistening can already tell this plenty of oil not too much just enough to get these nice and brown now this is part of the love aspect I'm gonna make sure that there's a flat surface facing down on every Brussels sprout making sure that the bigger pieces are towards the edges of the sheet tray and the smaller or towards the middle now these are going into a 450-degree oven I could even go up to a 500 degree oven if I wanted to but like you have to really watch it if you cook it at that high it's gonna create a nice crust but you have to be very careful so 450 degrees is good but kind of hang around every 10 15 minutes or so just give it a check if your oven isn't that great you can throw it on the bottom rack and that's gonna help kind of crisped up the bottom a little bit stronger better than that we're just gonna get it in there it's probably gonna take about 45 minutes for us to get it nice and crispy then when it gets out I'm just gonna put a pinch of salt couple pinches and then white pepper just about a tablespoon of that and then this is gonna be our little seasoning that we're gonna sprinkle on top the white pepper I don't know why we used it but it really does something it adds a different sort of flavor to the Brussels sprouts it's a little unique now one of the things we were known for on our food truck was the fact that we had a hot sauce bar that we were very proud of that was free for anybody to use people could take as much or as little as they wanted they could donate hot sauces to it and it's sort of like a fun thing that people stopped and kind of checked out what we had and on the Brussels sprouts they were particularly good with hot sauce one of our favorites was sriracha now I don't have sriracha but I thought that using the Fresno chilies would be sort of a similar aspect it's not doesn't have that sort of vinegar acidity that we're looking for but it sort of adds that spice that is nice to the sweetness that we're gonna add from the agave which is how we seasoned our fried Brussels sprouts I'm just gonna slice these up into diagonal sort of rounds gonna add some nice color and add some sleep now we're just gonna wait for the Brussels sprouts to finish cooking making sure that we check in on them like a home making sure that they don't burn but that they're perfectly browned and we don't want them like bright green we're really looking for like you know a dark or scream like an evergreen it's the Brussels sprouts well chips ought to change their color and that's gonna tell you that you're doing the right thing you know what soggy leaves soggy Brussels sprout leaves are never good and I think that's part of the reason why people don't like Brussels sprouts when you overcook them in a way they give off this sulfur sort of odor that is unpleasant and the texture is unpleasant but if you can cook them at a high heat fast and hard and firm them up and crisp them up they're like nutty and delicious and then we're gonna season them with some sweet agave that peppery white pepper and a little bit of salt and then some of the spicy pepper and you got the sweet spicy salty kind of thing going on with the crunchy Brussels sprouts it's delicious I think you're gonna like it so see obviously in the center you don't get as much but we're we're gonna flip them to that other side this is where the love and cooking comes in they usually get these pale guys out on the corners and some of these more well-done pieces in towards the center you can be a little rougher with them now so as you can see these are nice and crisp they're great as is there's almost a natural sweetness that comes out of them but we're about to make them a lot better we're going to take our little seasoning mix of the salt and pepper I'm gonna take our chilies and then our ghave it's a little bit under than at a time taste it anymore a little bit of everything keep seasoning them then you want them salty you don't want them like over-salted you wanna taste the salt balance that with the sweetness of the agave and then the spiciness of the chili the chili is a nice addition it's a nice substitute for hot sauce it's more of an elegant attempt at it you could use hot sauce you don't have to use the chili at all if you get them nice and roasted and crispy if you're too scared to roast at 450 you can roast it at 425 and just kind of roast it a little bit longer you want to high enough temperature where these things are gonna Brown nicely like this and you get a nice little crunch the kids are gonna like this it's a sweet and a savory kind of aspect it'll balance nicely like a rich steak but this is one of the fan favorites we do these a number of ways and I'll probably just keep showing you different ways that we like to make them but I'm happy with these next time making pecan pie thank you very much for watching hope you enjoyed it hope you liked Scrooge McDuck shirt leave a comment down below tell me what your favorite Christmas movie is - Christmas Carol I like all of the versions is actually a really amazing version that is on Amazon Prime it's called the man who invented Christmas it's about Charles Dickens while he was writing a Christmas carol stories incredible you should go check it out sale on my merch store is still going on 20% off everything in the store with the promo code I can cook so click the links below check them out there should be a link right over here as well next time we're making pecan pie one of my mom's specialties that's all I got I'll see you next time take care and go feed yourself\n"