Sautéed Brussels Sprouts

Yet another HeatherRecipe™. I confess that this is one of only two ways that I can stand to eat Brussels sprouts. (The other way: scads of cheese sauce.) No matter how the sprouts are prepared, I can still taste the underlying bitterness, and it's a bit of a turn-off. Jeff, however, loves the taste of Brussels sprouts, and would probably greatly enjoy it if I made this recipe more often. So, here you go—a quick and easy way to convince at least some of the Brussels sprouts-haters of the world to give this maligned veggie at least one more try.

Sautéed Brussels Sprouts

1 lb fresh Brussels sprouts
1 tbsp olive oil
1-2 tbsp minced garlic
1/4 cup white wine (or lemon juice)
salt and pepper to taste

To prepare the Brussels sprouts, either peel off the leaves or quarter the heads.

Heat skillet with olive oil on a medium-high heat. Add garlic and Brussels sprouts, sautéeing for about 3-4 minutes (a little color is not a bad thing, just don't overtly burn them). Add white wine, salt, and pepper, cover, and lower heat to medium. Steam for a couple of minutes, and then remove lid to boil off excess liquid (leave a smidge for moisture). Serve immediately.

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Comments

On , eviloompa said...
There is ABSOLUTELY NO WAY to prepare brussel sprouts to make them edible. Let's face it...brussel sprouts are mini cabbages. And we all know that cabbages are the food of the debil. I have tried about 300 different ways to prepare the offending vegetation to make it even mildly palatable but as of yet can't manage to choke the little lumps of refuse down. They rank right up there with internal organ mean on the "Let's make Oompa puke all over himself" food list.