Growing up I equated Brussel Sprouts with dirty, wet socks. They smelled awful and the taste wasn’t far behind. If you can relate to this impression of Brussel sprouts, meet FRESH. Fresh is a game changer!
Now you wouldn’t think that Brussel Sprouts were a sure-fire crowd-pleaser but these most definitely are. I have seen young and old alike, gush at their goodness. I think it is the browned, buttery cut edges bring out a hidden sweetness we didn’t know they had.
I have good these a few times in bacon grease and have to say that it didn’t disappoint. This dish would be a nice evening follow-up to a Sunday morning breakfast spread.
- 1 pound Brussel sprouts, halved
- 1 tablespoon olive oil
- 2 cloves fresh garlic, finely minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ tablespoon butter (Kerrygold!)
- Heat large sauté pan (with a lid) with olive oil over medium heat.
- Add garlic, stirring constantly for 1 minute. Do not allow to burn.
- Add in Brussel sprouts and stir to coat in oil.
- Add in 2TB water and place the lid on the pan. Allow the steam to cook the Brussel sprouts.
- Add in water 1-2 TB at a time as it evaporates. By keeping the water to a minimum you will keep the sprouts from getting soggy.
- When the Brussel sprouts are al dente, remove the lid and continue to cook until they brown, stirring occasionally.
- Finish with butter, allowing to melt and coat the sprouts and serve.
Use broth instead of water
Detailed NUTRITION FACTS
Brandice Lardner is a Certified Personal Trainer, Nutrition Coach, Author, and Jesus Girl whose mission in life is to help women ditch the diet mentality and find peace with food and their bodies so that they are better equipped to do the great things God has called them to do.