As I try to settle back into my normal routine again after a week long hiatus in the warmer weather of New Mexico and Cancun (miss it already!), I wanted to share a quick and easy Brussels sprouts recipe with you today. Like most kids, I hated a lot of vegetables – especially asparagus. Brussels sprouts are another vegetable that was not very popular at the dinner table. However, these days I can’t get enough of them! Roasted on a cookie sheet used to be my go-to method for preparing them until we discovered that they can be caramelized on the stove. YUM.
Did you know that Brussels sprouts are in the same plant family, called brassica, as cabbage, broccoli, cauliflower, and kale? Which means they all contain similar sulfur based compounds which are known to possibly help prevent cancer. However, it is also the same compound that gives them all their characteristic flavor which is too bitter for some people, especially kids. In one serving of Brussels sprouts you’ll meet over 100% of the RDA for Vitamins C and K. Plus, they are low in calories and high in dietary fiber – as well as delicious!Print
- 1/2 – 3/4 pound of Brussels sprouts, halved
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Melt butter in a large skillet. Line bottom of pan with Brussels sprouts halves, cut side down.
- Cover with a tight-fitting lid and let simmer on medium heat for 6-8 minutes.
- Pour in the olive oil and add the garlic. Cook for another 3-5 minutes with the lid on.
- Lift the lid and turn over a Brussels sprout. If golden brown, take off the heat and sprinkle with salt and pepper. If it is still green, cover again and cook until browned and sprouts are softened.
- Serving Size: 2