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