I was reading an article from my mother (breast cancer survivor) just this morning about the benefits of eating cabbage-type food. I thought with gladness about the big bag of Brussels Sprouts in my fridge, just waiting to be browned within an inch of their lives.
This recipe is all mine. It doesn't work quite as well with frozen Brussels Sprouts, so I tend to make it when they go on sale for the holiday season. If you like them softer, add a little more water so that they braise longer. You could also add seasonings with the water such as cayenne, or a dollop of mustard. You could also add thyme instead at the end...etc. etc. etc.
9 Brussels Sprouts, trimmed and cut into quarters along the stem
1/2 T olive oil
1/4 c water
1 T butter
S&P to taste
Saute the sprouts in the olive oil for about 4 minutes over medium high heat. Add the water and simmer until dry and the sprouts have softened. Add the butter and saute, stirring constantly, until they are a deep brown color. Add garlic toward the very end. Add salt and pepper to taste.
These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.