Brussels sprouts have a horrible reputation. Maybe it’s because the mothers of many of us (in the days before our fathers cooked) boiled them and slapped the sodden limp vegetable onto a plate. Much the same with spinach, another thing I love when done properly.
I particularly love sprouts when they’re cut
right off the stalk, pulled out of the farmer’s field moments before.
Brussels Sprouts Sautéed in Soy Sauce.
Adjust quantities based on what you have on
hand and how many people you’re feeding.
1 Tbsp olive oil
Brussels Sprouts, halved
Chopped Green Onion
Minced garlic
Chopped red pepper
Soy sauce (about 1 tbsp)
Salt and pepper
Heat oil in frying pan. Add onions and
garlic and cook on medium-high until soft, stirring often. Add sprouts and
peppers (and other vegetables you’re using).
Add soy sauce and salt and pepper. Continue cooking, stirring often,
until the sprouts are nicely browned. Be careful not to burn
them.
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Not a fan, but I have a dear friend that I will be sharing this recipe with because I know she's going to love it.
ReplyDelete2clowns at arkansas dot net
I hope she does love it.
DeleteIt's amazing how we grew up with overcooked vegetables. My husband's mom would cut carrots into thin strips and then soak them before adding them to a pot roast (which, of course, cooked forever). They were impossible to identify once cooked. Just a dark mush.
ReplyDeleteBrussel sprouts, like other cabbage type plants, taste best when they still have some crunch. Roasting works well, too.
Everyone in my family LOVES Brussels sprouts! Thanks for this recipe, Vicki.
ReplyDeleteI wasn't a fan of brussel sprouts until a few years ago when we roasted them...WOW! Delicious! My husband and fourth son LOVE them in any way, shape or form! This will be something new I can make for them!
ReplyDeleteI enjoy roasted brussel sprouts. Yum!! Thanks for the yummy recipe!
ReplyDelete