Holiday, Vegetable Side Dishes

Unbelievable Brussels Sprouts



When I was a child I never imagined standing at the fridge eating cold Brussels sprouts but my how times have changed (that’s the unbelievable part) !

The cat’s out of the bag: I’m researching, writing and testing recipes for a brand new cookbook due out in November 2017. Here’s one of the simple, healthy and joyful recipes I’ll be sharing within its pages.

Unbelievable Brussels Sprouts serves 6 with other vegetable dishes

1 lb (454g) Brussels Sprouts
¼ cup Olive Oil
½ teaspoon Salt

Wash the brussels sprouts and cut any large ones in half. Heat a heavy frying pan over medium heat. Pour in the olive oil, let heat for a minute, then add the brussels sprouts. Shake the pan to distribute, then sprinkle with the salt and cover. Let cook undisturbed for 3-5 minutes,  until the sprouts have browned on the underside. Shake the pan again, add ¼ cup of water and cover. This will help the sprouts cook through. Cook for another 3-5 minutes, until the water has evaporated and the sprouts are tender. Cut one in half and taste. If it’s not well cooked, add another two tablespoons of water to the pan and cover and cook until evaporated. Uncover, give the sprouts a stir and reduce the heat to low. Continue to cook, stirring as needed, until sprouts are browned all over. Serve at any temperature.