Sunday, March 25, 2012

Jason's "I'll Change Your Mind" Brussels Sprouts

My wife never used to like Brussels Sprouts. I made them for her once and she went nuts over them. So I thought I'd share my recipe.

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
  1. Put water in your Saucepan or Saute Pan and place over high heat. You'll want just enough water to cover the Brussels Sprouts.
  2. Trim your Brussels Sprouts by cutting off the stem portion with paring knife. Remove any discolored or damaged leaves.
  3. 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.)
  4. Add the Brussels Sprouts to the water and reduce heat to a simmer. 
  5. 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.)
  6. 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.
  7. Toss them around to coat in the butter and to disperse seasoning. Saute for a 1-2 minutes.
  8. 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
These are my favorite way to prepare Brussels Sprouts. If you prepare them this way, let me know what you think! Any feedback is gladly accepted! See you next time! Feel free to Share on Pinterest!


  1. I am going to give them a whirl. Love cabbage, do not like brussels. Willlet you know.... thanks for sharing the recipe

    1. You are absolutely welcome! I hope you like them. Just make sure you cut the stem off. That can give them bitterness if left on. Make sure you come back and let me know if you like them! And check out my other recipes! -Jason

  2. If you them this way try putting them in a foil pack in the oven add chicken stock when they are done OMG I will never buy frozen again either

    1. That sounds great! Fresh is the ONLY way to go! Thanks for the tip! -Jason

  3. I love making them this way Jason, been doing it for years, since my culinary days at the Vo-Ed.

  4. I love Brussels sprouts.I pinned your recipe so I can make them next time.Have you ever roasted them with a little olive oil salt and pepper.I also sprinkle a little sugar on them to caramelize them. Their good too.Love your blog. Aunt Patty