Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
January 03, 2008

Healthy Tastes Great!

By Aaron
6 Comments

My sister sautéed up some garlic, onions, shallots and chopped Brussels sprouts over the holidays. They were so tasty I had to give this oft-deplored mini-cabbage its moment in the spotlight. Enjoy!

Brussels Sprouts with Basil and Garlic

Balsamic Brussels Sprouts

Brussels Sprouts with White Beans

More Healthy Tastes Great!

Brussels Sprouts – Hate ’em or love ’em? How do you prepare this divisive little veggie?

Subscribe to Mark’s Daily Apple feeds

TAGS:  cooking tips

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

6 Comments on "Healthy Tastes Great!"

avatar

Sort by:   newest | oldest | most voted
Gyanish
8 years 11 months ago

This vegetable is a staple food here in France and I cook them like your sister does. Sauteed with garlic, onions and some paprika. Taste great!

Alex
Alex
8 years 10 months ago

I never like them as a kid (as you noted) but have grown to like them. Thanksgiving (at a restaurant) I had a sautee of Brussels sprouts with bacon and onion that was wonderful!

Nic
Nic
8 years 10 months ago
charlotte
8 years 10 months ago

I love love love these “baby cabbages” (as my kids call them). We usually just eat them steamed, straight up, around here. But I’m totally going to try your sister’s way. It sounds delish and I’m always looking for new ways to eat garlic (keeps people from infringing on my personal space at the gym).

Kelly M.
Kelly M.
8 years 10 months ago
I like to put them in a simple soup comprised of a rich chicken broth, chicken breast, brussel sprouts and fresh carrots (stale ones don’t work). Halve the brussel sprouts, and saute on the flat side for two minutes in oil. Simmer the brussel sprouts and carrots in the broth until tender. Add the chicken. To prevent the chicken from over cooking, throw the raw chunks into the simmering pot, stir once, and then remove the pan from the heat. The residual heat cooks the chicken. The chicken and carrots balance out the cabbage flavor of the brussel sprouts better… Read more »
wpDiscuz