I am new to eating Brussels Sprouts. I never ate them as a kid. I probably would have hated them then. Now I love their slightly bitter taste, the crunchy leaves that brown up in the skillet and the buttery smooth center of the sprout. Now I shorten their name to just Brussels. We are on a first name basis now.
Brussels Sprouts are easy to cook and I prefer a combination of steaming and sauteing. There is some prep work required. They have to be halved with a knife and any bad leaves removed. If you end up with very large and very small sprouts just quarter the large ones to try to keep the sizes about the same so they cook at the same rate.
Once you have them cut though, just throw them in a skillet with some extra virgin olive oil and when they start to brown add about one cup of water, cover and continue on medium heat for until their little centers are nice and tender.
An extra bonus is that Brussels Sprouts are high in vitamin C!
We typically enjoy our Brussels Sprouts along with brown rice and grilled chicken. This is one of our “go to” week night dinners and we make it almost every week. I love the brown rice made creamy with margarine and use a sweet BBQ sauce on the chicken to give a great combination of flavors and textures to complement the Brussels Sprouts.
Recipe for Brussels Sprouts
Ingredients:
1 lb Brussel Sprouts
2 TBS Extra virgin olive oil
1 TBS Butter
Salt
Pepper
Instructions:
Prep by cutting off stems and cut in half. Remove any damaged leaves.
Add extra virgin olive oil to skillet on medium heat
Add Brussels to skillet
Salt and pepper to taste
Cook uncovered for about 2 minutes
Add 1 cup of water
Cover and continue cooking to steam the Brussels about 3 minutes
Remove cover and stir after about 3 minutes
Serve with butter and sprinkle of grated Parmesan cheese