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Breaded Brussels Sprouts

"This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen."

By allrecipes · From Open Recipes · 8 ingredients
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Why it works: Brussels sprouts and bread work together. They rank in the top 73% of all ingredient pairs. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

The recipe

12 servings

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Brussels sprouts + breadtop 73% of all pairs
    Aroma overlapmoderate
    Mentioned together0 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  2. Butter + breadtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,158 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Garlic + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Parmesan cheese + peppertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (brussels sprouts, butter, parmesan cheese, bread, pepper):

  1. Garlicthe original
  2. Parsleyabout as good a flavor fit
  3. Thymeabout as good a flavor fit

Fit is the average pairing score against brussels sprouts, butter, parmesan cheese, bread, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).