want a new way to serve brussels sprouts?

My husband doesn't like brussels sprouts... not at all. That is, until he tasted this recipe. Now he requests it at least once every couple of weeks.

Needed:
Skillet or Wok
Olive oil 1-2 tbsp
Brussels sprouts (about 2 cups, sliced thin)
Chopped garlic (about 1 tsp)
Salt and pepper to taste.

Heat oil in skillet or wok
when hot, add garlic and let brown just a little
Add sliced sprouts, about 1/4 cup of water and cover for 3-5 minutes (just until the sprouts are a little tender)
Uncover and cook until the moisture cooks away and the sprouts start to brown just a little, stirring or "shaking" often to keep them from browning unevenly.
Remove from heat and serve.

This method seems to bring out the sweetness in the sprouts, and they no longer have that "bite" they sometimes do when they're steamed or boiled. It's very good for those really large sprouts that so often are quite strong, as well as the little bitty ones.

I do almost the same things w/brussels sprouts. The only thing different is that I fry up a couple of slices of bacon (chopped) instead of the olive oil and then saute the sprouts in the drippings. Mmmmmm good!!!

Maybe if I try this hubby will try them. He will tolerate the little ones that aren't so strong. But definitely not a good thing to serve when he is hungry lol...

Here's another recipe. I tried it and finally found a way that makes B sprouts taste good. Even my son and dau-in-law enjoyed them this time. That means I'm going to grow a couple of plants this year.

A recipe by Melissa Keller, swimsuit model, on Paula Deen's cooking show.

1 lb Brussels Sprouts, stems trimmed off, cut in half, any large or loose leaves removed

5 slices Bacon

6 Whole Garlic cloves

3 Tablespoons Butter

1/2 Cup Chicken Broth

1 teaspoon Sugar.

In large skillet, saute the sliced bacon. When slightly crisp, remove bacon from the pan. Leave the bacon fat in the skillet. Add to skillet, 6 whole cloves Garlic and 3 T Butter. With wooden spoon, loosen the dry bits (fond) in the pan as its cooking. Add the Brussels Sprouts cut-side down in the pan to brown, about 2-3 mins. In measuring cup, mix 1/2 Cup Chicken Broth and 1 teaspoon sugar and stir to dissolve sugar. Pour over the sprouts. Stir everything together, turn over the sprouts so cut-side is up.

Cook over medium heat til tender, about 5-10 mins, depending on their size.

Put sprouts in a serving dish. Break up bacon and sprinkle over the tops.

I really like the flavor the chicken broth gives the dish and the bacon is always a great addition to almost any dish.

I, who never liked B sprouts, am now willing to eat them.

Pioneer Woman made some in her throwdown with Bobby Flay (which she won) that had a vanilla cream sauce I think. I'm sure they are on her site, www.thePioneerWoman.com. I never had any intention of ever trying brussel sprouts until I saw those.

curio wrote:My husband doesn't like brussels sprouts... not at all. That is, until he tasted this recipe. Now he requests it at least once every couple of weeks.

Needed:
Skillet or Wok
Olive oil 1-2 tbsp
Brussels sprouts (about 2 cups, sliced thin)
Chopped garlic (about 1 tsp)
Salt and pepper to taste.

Heat oil in skillet or wok
when hot, add garlic and let brown just a little
Add sliced sprouts, about 1/4 cup of water and cover for 3-5 minutes (just until the sprouts are a little tender)
Uncover and cook until the moisture cooks away and the sprouts start to brown just a little, stirring or "shaking" often to keep them from browning unevenly.
Remove from heat and serve.

This method seems to bring out the sweetness in the sprouts, and they no longer have that "bite" they sometimes do when they're steamed or boiled. It's very good for those really large sprouts that so often are quite strong, as well as the little bitty ones.

I was like your DH and my mother who is vegan made some for me much like the way you have above, yummy now I eat my sprouts. The only thing she did differently was she also uses italian herbs oragino ...

I like them roasted as well.