Sauteed Brussels Sprouts

Please allow me one more post on Brussels Sprouts!  These 'little cabbages' have won a spot on our dinner table.  I posted earlier about roasting them.  We have another way that we enjoy them.



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Prepare fresh Brussels sprouts by chopping off the stem edge.  Peel back the outer layers of each little sprout until it looks fresh (a bit like cleaning green cabbage).  Rinse under water. Slice the sprouts by hand or run them through the shredder blade on a food processor.  Place about a tablespoon of olive oil in a large skillet.  Heat to medium & add sprouts.  Toss & cook until tender, a few minutes.  Remove from heat & pour honey mustard dressing (to taste) over sprouts.  Toss & eat.  We of course use Freddie's Favorite Salad Dressing, which we usually have a flask of in the refrigerator.

Roasted Brussels Sprouts

Brussels Sprouts were never top on my list until I met my husband.  He loves them.  To be a good wife, I decided I needed to learn to incorporate them into our menus.  In the process, I found out that I love them too! 

I do not use recipes for many of the day-to-day vegetable side dishes we eat.  Roasted Brussels Sprouts is one of them.  So, I decided I would try to put into words what tastes good to us!  Excuse the 'vagueness' to the recipe.

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Roasted Brussels Sprouts

Preheat the oven to 425 F.  Prepare fresh Brussels sprouts by chopping off the stem edge.  Peel back the outer layers of each little sprout until it looks fresh (a bit like cleaning green cabbage).  Rinse under water.  Peel an onion & cut it in half pole to pole.  Set the flat side on a cutting board & slice it thinly longways.  (I use about half of an onion for a two serving portion size.  The amount is to your liking.)  Place both the slices of onion & sprouts in a bowl & toss with olive oil - just enough to coat not to drench.  Sprinkle with garlic salt.  Line a baking sheet with tin foil & spread out the vegetables.  Bake 20-25 minutes until the sprouts are browned & tender.  The onions should be tender & starting to caramelize.  For best results, I stir the vegetables twice during the cooking process.  Enjoy!

(I apologize for not taking a photo of the end product -- we ate them too quickly!)