Brussel Sprouts - a quick, easy, and great tasting vegetable
I love brussel sprouts, even when they’re overcooked. But I really love brussel sprouts when I can buy them fresh on the stalk and cook them “my way”.
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First, I pop the little cabbages off the stalk. I slice them in half, and rinse them under cold water. Once they’re dry, I sautee them in a pan with olive oil and some garlic on high heat, which means that you have to keep tossing them in the pan so they don’t stick. After the outsides are carmelized, I pour in 1/2 cup of homemade chicken stock, cover the pan, and turn off the heat.
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Make sure you make alot, because they get scarfed down pretty quickly.
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