Brussels sprouts, along with other vegetables such as cabbage, broccoli, cauliflower and kale, are cruciferous vegetables, so named because of their cross-shaped blooms. Like all cruciferous vegetables, Brussels sprouts contain virtually no fat and are rich in a variety of nutrients, including fiber, potassium, protein and vitamin C. Store Brussels sprouts in the refrigerator to prevent the outer leaves from turning yellow. Leave the outer leaves intact during preparation, if possible, as the outer leaves are particularly rich in nutrients. Cook Brussels sprouts lightly and avoid overcooking, which results in a strong flavor and odor.
Step 1
Trim the stem end of each Brussels sprout with a paring knife. Pull off dry, yellow outer leaves.
Step 2
Rinse the Brussels sprouts thoroughly in cool water. If homegrown Brussels sprouts are badly soiled, soak the sprouts in a bowl filled with cool water to remove soil and insects, then rinse thoroughly.
Step 3
Mince three to four large garlic cloves. Heat the butter in a skillet over medium heat, then stir in the minced garlic, Brussels sprouts and a dash of salt.
Step 4
Cover the skillet and cook the ingredients until the Brussels sprouts are tender, about 10 to 12 minutes. Stir the Brussels sprouts occasionally to prevent sticking.
Step 5
Place the Brussels sprouts in a serving bowl and serve them hot.
Tips and Warnings
- Dress up Brussels sprouts by sprinkling toasted almonds over the top of the dish just before serving. Select uniformly sized Brussels sprouts so the sprouts finish cooking at the same time. If some sprouts are much larger, speed cooking time by using your paring knife to cut an "X" into the bottoms of the larger sprouts, the University of Vermont Extension recommends.
Things You'll Need
- Paring knife
- 3 to 4 large garlic cloves
- 3 tbsp. butter
- Skillet with lid
- Salt
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