I know what you might be thinking… why a recipe on tiny cabbages? Well, they are healthy and can be a very delicious side dish when you add in the correct flavors. Yes, they don’t generally have the best reputation with the general public, but I promise, once you do have a brussel sprout or two it’ll be worth the effort of cooking these up.
In fact, they are very easy to make. It’s just as simple as sautéing onions on the stove or cooking an egg. They can be cooked to taste, meaning cooked to be tender or a bit on the softer. It really depends on how you prefer your vegetables. I generally prefer them on the softer side myself. All it means is you keep them cooking just a few minutes longer.
You may have noticed that my recipes tend to be simple and this one is no exception. I do this because these are recipes I make quite frequently since they are easy and aren’t complicated. With a busy lifestyle things get hectic, and my passion for food doesn’t get noticed. But, with these simple recipes it is sure to produce a real winner on the dinner table…. not to mention quick, simple, and delicious.
Cooking Time: 15 Min
Yield: 6 people (as a side)
- 1 lb Brussel Sprouts
- 1 Whole Onion, sliced
- 3 Cloves Garlic, crushed or smashed
- 2 tsp Salt
- 2 tsp Ground Black Pepper
- 2 slices of Lemon
- 3 Tbsp Olive Oil or Butter
- 1 tsp Apple Cider Vinegar (optional)
- 1/4 cup of Water
Take your brussel sprouts and wash them so they are clean. Dry them off, then cut off the stems or the edge so it is a clean cut. Slice brussel sprouts in half so the cut goes from top to bottom. Set aside in a bowl. Now, slice your onion and garlic and place into a pan that is on medium heat on the stove. Add in the salt, ground black pepper, and squeeze the lemon to add the lemon juice to the pan. Throw away the peel. Also, add in the olive oil or butter. Olive oil is the healthier option, but both add in good flavor. Let mixture sauté until onion become a light brown, stirring occasionally to prevent burning. Add in the brussel sprouts and vinegar. Vinegar is optional, this enhances the flavorings in the recipe. While mixing occasionally, let brussel sprouts turn to a light brown and become softer. After 5-10 minutes, add in the water, turn the heat down slightly, and let sit for 5 minutes… or just enough to let sprouts become cooked to your liking. Remove foil and let water burn off (leaving some for a juice). Remove from heat, serve, and enjoy!
This has been one of my favorite recipes… especially since these sprouts are full of nutrients and are so simple to make.
Comment below of what you think of the recipe. I’d love to hear back from you.