Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre

Well hello there friends, brussel sprouts today. I know a lot of you don't like them. You're gonna like mine, I promise. Remember, thumbs up if you like the video, subscribe to the channel, and ring that bell. Stay tuned friends, I'm gonna show you how to love brussel sprouts. Okay friends, I'm gonna show you how to make the best brussel sprouts. You know, a lot of people don't like them. They think they're bitter. Some of them could be a little bitter. I got a trick for that friends. All right, let me show you what I got here going on first. I got a little bacon. Bacon and brussel sprouts, those two were meant to be together. It's a love affair in heaven. I got boiling water. We're gonna put a little bit of sugar. Don't tell anybody. It'll take away the bitterness of the brussel sprouts if they're bitter. If you don't mind the bitterness, then don't worry about it. Don't put the sugar. A little bit of salt, and we're good. Boiling water, ready to go. We're gonna take our brussel sprouts, bacon. Remember, bacon is always number one. Onions are always number one, unless there's bacon. Bacon is there. I got sautéed the bacon already, you see. I got it already sautéed. I don't want it to be too brown. I'm gonna put some red onion in there. You know, I don't cook with red onion a lot. They don't need to be cooked a lot, but they're kind of cool, and they give a nice flavor, and it's going to give us a nice brightening color. The sprouts, friends, they're nothing. They're just a little cabbage. That's what it is, right? People are afraid of them. They're so nothing. Look, you take the the roots out. Very simple right there, and you just cut them in half, right? Take the root out, and don't cut the half from the top of it, because you're gonna miss. I always miss. So cut it from the roots, then you can right there. You're right there on the root, and all you gotta do, boom, cut them in half. All right, so now we're ready to go. We're gonna put them in boiling water. Let's sauté the bacon. It looks good. We're gonna put them in boiling water right there, friends, and that's all we're gonna do, and now we're gonna put a timer, mamma mia. We'll put a timer of three minutes. If they're big, maybe four minutes. Three minutes. We're gonna put a timer on. We're gonna sauté them. When they come out, I'm gonna dry them. See right there? I got a, I got a, I got a towel right there, and I'm gonna dry them, and I'm gonna, I'm gonna put them on there for a, for a couple of minutes, and then I'm gonna sauté them in a pan. I'm gonna get them beautiful golden brown. That's, oh, oh, I'm gonna put garlic, but I'm gonna wait at the end, because I don't want to burn my garlic. I'm always looking to see. Did I forget something? I forget, because I always forget something. Did it happen to you? It always happened to me. I'm always forgetting something. Sometimes it's right here, and, and I still forget. Anyway, friends, I'll be back when those guys are cooked. We're gonna take them out of the water, and we're gonna sear them, and then we're gonna mix them up with the bacon, and that's all there is to it. Really simple. I'll be back in a minute. Okay, friends, you see, I have forgotten something. Thank goodness I took a few minutes. Forgot my lemon. Sometimes I wonder. Friends, three, four minutes, depends how big they are, and, you know, I like them a little. I think it's really up to you. We're gonna take them. We're gonna put them on here, right, just to, because I don't want to put a lot of water in my olive oil, because I'm gonna have a lot of olive oil right here. I put a pan right here. I'm gonna sauté them in the olive oil. I got beautiful garlic olive oil. It's gonna add a beautiful garlic flavor, and then I'm gonna add the whole bacon juice and everything in here on in the pan. It's easier to sauté them to make them look really pretty if you have nothing in the pan. Now, you want to use the same pan? Use the same pan, friends. The same pan you put the bacon and all that. Put it in here. I just find it's a lot easier to just make them look nice and pretty. Let me turn the water off and put them in there. So, I'll tell you what we're gonna do. We're gonna relax, because sometimes I get too busy and I don't relax. If you're gonna make those in advance, friends, you want to make them in advance, great. You can make them in advance. There'll be nothing wrong with that. So, you ever done a party, the last minute, all you gotta do is just sauté them. So, if you were to do this in advance, here's what I recommend you do, friends. You take them, and right now, you put them in boiling water for, ice water for a second, just to shock them to seal in the color, so they stay nice and pretty, okay? So, I'm gonna wait just for a second, and then, let me make sure my fry pan is hot. If my fry pan is hot, then I'm good to go. And my fry pan, I want it to be about 350, 375. We're gonna take them, and we're gonna put them right in the pan. And this is gonna give us, this is gonna give them a nice color, you see? We're gonna season them again. We're gonna put them face side down, I mean, cut side down, to give them beautiful color. You see, the pan is crowded, so it's difficult to make them look pretty with the bacon and all, if your pan is too crowded, friends, you see? It is for me. A little black pepper, you see? A little black pepper, little salt. Let me get a bit of the water, because the water is gonna put steam on the, on the top camera, because we got a top camera right there, and I wish you won't see it. All right, I'm gonna wait for a second, and see how am I doing, how am I doing, right? And then, we're gonna zest the lemon. Remember, friends, you all know how to do it, right? All of you that are subscribing to the channel, you know how to do it. You take your, your, your, oh, this is hot. Let me double check to make sure they're not getting too brown. Okay, they're good. And, and what I do is I take the, the microplane grater, I put it on top. Not like this, all them ding-dongs over there. They do like this, and then you can't see what you're doing. See, like, if you did it the way they all do it, you go like this, right? And then you go, oh, where am I going? So, you have to aim, but if you do it the other way around, you see? Now, all of my subscribers are going, yeah, yeah, yeah, we know. I know, but they remember. Every day, we get two, three, four thousand new subscribers, friends, and they don't know, so we have to teach them. All the new subscribers, God bless you and welcome, but you gotta know about some of the stuff that I've been teaching for the last two years. All right, friends? So, for all my regulars, forgive me for repeating myself, but it's important. Okay, look, we got some nice color, friends. You see? This is what I was looking for here, a nice color. You don't need to burn them. You know what I find a lot of people do? They put them in the oven so long, just to get the color, and they burn them. You don't need to do this, friends. So, now we're going to put a little bit of garlic. Remember, we don't like to burn the garlic. Now, we're talking. Look, look, look how beautiful they are, friends. See? Look how beautiful they are. Turn the heat off. You don't need to cook it no more. We're going to put a little garlic, and remember the garlic, put at the end. You want to enjoy garlic, friends, in a different level? Put it at the end. I promise you, you're going to really, really enjoy it. It's become so fragrant. The minute garlic gets to 200 degrees already, releases a beautiful fragrance, and let me tell you, friends. Now, for those of you that like a little bit of sweet, you can take an aged balsamic vinegar in there, or a little maple syrup. Just a little bit of maple syrup. Very little now. Okay, don't go in there putting too much, but look how beautiful they are, my friends. You take them and put them in a beautiful dish like this. You can also give it a little bright with a little parsley in there. Just a little bit. Put them in a nice dish like this. Put them in a bowl like this. Put them on the table, and you have yourself an amazing side. Very simple. You see how simple that was to do, friends? Not complicated, right? Now, you understand why I did it the way I did it, and I promise you, those are going to be the best brussels sprouts you've ever had. It's going to be hot. It is hot. A little more salt. There you go. And a little bit more of the garlic olive oil, and right there, my friends, you have beautiful, awesome brussels sprouts. I hope you make it. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel, and by all means, my friend, ring that bell. Thanks for watching.