My first question is this. Do you like cabbage? Then how can you not like Brussels Sprouts? Most people try the frozen ones and then decide they don't like them. Here's some advice DON'T buy the frozen ones. Then aren't that good. Buy fresh ones! They are like sweet mini cabbages. I simmer them in Chicken Stock and then sautee them in butter and season them. Here's how I will change your mind about Brussels Sprouts:
- 1 lb. Fresh Brussels Sprouts
- Water (Enough to cover your Brussels Sprouts)
- Chicken Bouillon Granules or Soup Base
- 1 Tbls. Butter
- Salt, Pepper, Garlic Powder, and Onion Powder
- Put water in your Saucepan or Saute Pan and place over high heat. You'll want just enough water to cover the Brussels Sprouts.
- Trim your Brussels Sprouts by cutting off the stem portion with paring knife. Remove any discolored or damaged leaves.
- When water comes to boil, add chicken bouillon. The amount depends on how much water you used. (I usually use about 4 Cups of Water and about 2 Tbls. of Chicken Soup Base. You can also just use Chicken Stock.)
- Add the Brussels Sprouts to the water and reduce heat to a simmer.
- Simmer for about 15-20 minutes or until just tender. (I usually take one out and cut it in half with a knife. You can tell when they are tender by cutting into them. If they aren't, throw the halves back in a wait a couple more minutes.)
- Drain and add back to pan. Add Butter and turn heat to medium. Dust with Salt, Pepper, Garlic Powder, and Onion Powder to taste. Don't add too much salt, as the Chicken Stock or Boullon has salt. You can always add more when eating.
- Toss them around to coat in the butter and to disperse seasoning. Saute for a 1-2 minutes.
- Enjoy! Congratulations, you now LOVE Brussels Sprouts!
|Fresh Brussels Sprouts|
|Trimming the stem end|
|Cleaned and ready for cooking|
|Adding the soup base to the water|
|Getting ready to saute them|
|Tossing them in the butter and seasoning|
|Finished Brussels Sprouts|