I Love Brussels Sprouts, Recipe from Vicki Delany

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.

I make them this way all the time, it’s so quick and easy.  I’ve seen recipes that add bacon to the vegetable but there’s no need for all those extra calories. I’ve added some red peppers to this recipe, but plenty of things will work, try hot peppers, mushrooms etc. Give it a try. I bet you’ll love them.

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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