My new favorite vegetable, the Brussels sprout.
The first time I tried them, a few months back, I really didn’t know what to expect. We never had them growing up (apparently both my parents loath them) and I wasn’t big on trying new vegetables on my own. They looked like tiny cabbages and well, I was still working on that taste.
They were surprisingly tasty from the first bite. Even the SO, who had never tried them before either, thought they were great! Sautéing the Brussels sprouts gives them a nutty flavor and are slightly firm to chew. There’s no funky smell while cooking or weird after taste.
Why did I decide to try Brussels sprouts? Simple. I saw a picture of how they grow. A tall stock with these tiny, little cabbages popping all over it. I just had to try them and had to grow them in my garden. Something that grew that fun, couldn’t be all bad. So happy I gave them a try.
Here’s my small balcony garden filled with green bell peppers, zucchini, lettuce, cucumber, french green beans and of course Brussels sprouts.
The Tidbit | Add bacon bits (yumm!) or sprinkle with Parmesan cheese on top to spice them up. | Serve as a side to chicken, steak, pork chops and salmon.
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ cup onion, chopped
- 1 pound brussels sprouts, trimmed and quartered
- salt and pepper
- Heat oil in a heavy skillet or cast iron skillet over medium heat.
- Cook garlic until golden brown, about 3 minutes.
- Stir in onion and cook until soft, about 5 minutes, stirring often.
- Add brussels sprouts to skillet and season with salt and pepper. Cook without stirring for 5-7 minutes, until the undersides are golden brown.
- Stir the sprouts over and cook for 5-7 minutes, until the undersides are golden brown.