Healthy Tastes Great!

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?

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6 thoughts on “Healthy Tastes Great!”

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  1. 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!

  2. 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!

  3. 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).

  4. 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 than anything else I’ve ever tried.

  5. Thanks for the recipe, Kelly M! Simple and delicious. I am definitely going to give this a try.