Brussel sprouts, they can be amazing!





Happy Monday!

Brussel sprouts have been on my mind for a while now. I haven’t posted about fantastic food in a bit so why not get back into with some yummy veggies that can be fun and nutritional. Initially I was intending to write only about Brussel sprouts however I decided that the fabulous recipe that I stumbled upon can actually be applied to other vegetables that may otherwise be getting boring depending how you cook I suppose.

As kids our palates are all over those place and often foods that we despised as children soon become some of our favorites when we are older. However this isn’t always true. Sometimes the disgust we have for food when we are kids sticks with us like a bad case of poison ivy that just won’t go away. Not that I am speaking from personal experience. 🙂 but I imagine if you’ve had a bad case of poison ivy because say, you had to tinkle while camping or something, your forever scarred by the incident. Some of my grown friends feel this way about vegetables that were either prepared the very same way for their entire childhood or simply just not prepared well at all.

So… what can we do about this to re-vamp the veggies that we need? Firstly let’s start with that little itty bitty cabbage looking thing called Brussel sprouts. When prepared poorly they can be the worst thing ever. Strolling the world-wide web randomly one night I came across a fabulous and easy recipe for them that doesn’t require a lot of effort or ingredients and infuses the Brussel sprouts with tons of flavor.


A bag or bushel of fresh Brussel sprouts ( washed )- use as many as you would like.

Vegetable stock ( or chicken if you want to jazz it up even more)

Salt and Pepper ( to taste)

Red onions ( sliced or diced, optional)

Garlic Cloves ( sliced, optional)


  • Place your sprouts in a sautĂ© or shallow sauce pan making sure they are evenly spread out covering the entire bottom of the pan.
  • Pour in your stock and then turn on the heat to medium
  • Let cook for 10 minutes
  • Next, add salt and pepper to taste, and add onions and garlic if you’d like
  • Let simmer for about 25 minutes, depending on how soft you’d like them

When the Brussel sprouts are finished the stock will have been absorbed into them very much like how rice is cooked and voila! all the flavor of the seasonings and stock is packed inside every single sprout. yummy! Try serving these to a friend who has dis-liked Brussel sprouts forever and I assure you they will at the very least have a different palate perspective once their done.

I enjoyed them with wonderful homemade mashed potatoes and very thinly sliced pork chops. This method can be used to slow cook other veggies as well like fresh green beans and even spinach.

Here is a great video I found where it is made in a very similar way only she adds dijon mustard and browns the Brussel sprouts first.

Cassandra 🙂


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