Intro to Cooking: Brussel Sprouts

By Michelle

I’m sure a few of you saw the title of this post and immediately blanched at “brussel sprouts.” And maybe again that time. But brussels sprouts are not as bad as you might think. They don’t have to be boiled or cooked until they are soft and mushy. Really, they don’t. They can be delicious, I promise.

You might also be wondering why I’m using this recipe for Christmas. The reason is because, after Christmas, we’re all gonna to start doing that New Year’s Resolution thing. And one of yours might be to eat a little healthier. And really, what’s healthier than tiny little cabbages? Not much. They are packed with vitamins K and C (help prevent those winter colds!), as well dietary fiber. They’re also great with a variety of comfort foods – grilled salmon, mac and cheese…everything really.

Brussesl Sprouts

You’ll need… 

- about 1/2 bag of brussels sprouts

- 2-3 tablespoons of balsamic vinegar

- about 1 teaspoon of minced garlic

- about 1 teaspoon of olive oil

How to make it…

In a medium sized frying pan, warm olive oil and add garlic to cook for just a minute. During this time, slice your brussels sprouts in half. Some people peel off the first layer of leaves, but if you buy pre-washed, bagged brussels sprouts, this isn’t necessary. When the garlic is starting to brown, add your brussels sprouts. (You might need to add a touch more oil, just so they have something to help them cook.)

Saute the brussels sprouts until they start to brown and look slightly crispy. Add your balsamic vinegar and keep cooking for a few more minutes, to allow the vinegar to caramelize onto the sprouts. I like to flip them all cut-side down at this point so that side gets nice and golden. Remove from the heat and service!

Note: this recipe serves about 3-4 people. You can of course cook enough for just one person!