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Sauteed Brussel Sprouts

February 8, 2012

Even your kids will eat these!  If you don’t like brussel sprouts, you haven’t tried this simple but EFFECTIVE method for falling in love with these little balls of goodness.  I remain convinced that the best way to eat vegetables is to brown them in your skillet with just a little bit of olive oil and salt & pepper.  No extra ingredients needed, unless you want to!  (I think the sprouts in the following picture could be much browner!  The brown brings the taste!)

1 bunch of brussel sprouts

1-2 T. Olive Oil

Salt & Pepper

Lemon juice, optional

  1. 1 bunch of brussel sprouts, halved or quartered.  Make sure you cut utilizing the root/bud, which will keep them together while cooking (very important!)  Also, try to buy small brussel sprouts.  The smaller, the sweeter and more tender.
  2. Add brussel sprouts to a large bowl.
  3. Add 1-2 T. Olive Oil, salt & pepper to taste, and about 1 t. sugar (to take away any bitterness the sprouts might have).  Toss to coat.
  4. Add to a medium-large skillet.  Place over med-high heat.
  5. Let the brussel sprouts sit on the heat, browning beautifully.  Resist the temptation to stir them.
  6. Once 5-10 minutes pass, look and see if you’ve gotten a nice brown coat to the sprouts.  If so, toss them.  Or if you’re a perfectionist, turn each one to the other side.  Let brown some more.
  7. When reached the end of browning, squirt some lemon juice on them.  Toss to coat.  Serve.  (Taste one to see if more salt is needed.  I love salt.)

Instead of lemon juice, try balsamic vinegar & butter, some pre-cooked bacon (costco or hormel), or some spices.  You could also turn off the heat, sprinkle some Parmesan cheese on top and place them under the broiler for 2-5 minutes to melt the Parmesan cheese.

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