Here’s a quick recipe. I had a craving for Brussels sprouts, and there was about a pound of fresh ones in the fridge, so I decided to cook them up for lunch. Here’s what I did:
Brussels Sprouts with Basil and Garlic
1 pound fresh Brussels Sprouts, ends trimmed, shriveled leaves removed, and halved (see cooking tips here)
1/3 cup chopped red onion
1 tsp. minced garlic
1 tsp. dried basil
1/2 cup vegetable broth
salt and pepper, to taste
1 tsp. red wine vinegar
1-2 tablespoons sliced almonds
Heat a non-stick skillet sprayed or wiped with oil over high heat. When the pan is hot, add the onions and cook for one minute, stirring constantly. Add the sprouts, cut side down, and cook until lightly browned, about 2 minutes. Add the garlic and basil, and stir.
Reduce the heat to medium and add the vegetable broth and salt and pepper. Cover immediately, and cook until just tender, about 4-5 minutes. Check one for doneness. Stir in the vinegar and serve topped with almonds.
And yes, I did eat these all by myself. They and some fresh pineapple were my lunch for the day.
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I am a vegetarian and had never had brussel sprouts until I today!! Your recipe looked so tempting, I just had to try it! I made it sans the onions (I am very picky about onions) and substituted the vegetable broth with water because I didn't have any broth. Even then, it turned out fabulous!! When I smelled the garlic and basil together, I just wanted to dive in right away!
Thank you so much for introducing me to this wonderful, cheap, nutricious food! If it hadn't been for that picture, I may have never tried brussel sprouts! This is going to become a staple on my menu.
This is a wonderful recipe – I have never cared much for Brussel Sprouts but this was fabulous. Your blog is amazing thank you so much for posting such a great resource!
This is a great recipe…very tasty! Thanks!
Thank you for this recipe! We love Brussels sprouts, and have tried some good recipes but this is now my favorite! Only thing I did different was that I added fresh basil, since I happen to have some. Yummy!
I have never cared much for brussel sprouts, unless covered in butter and salt, but I tried this recipe and added some baby bella mushrooms and some tofu. Now, I’m hooked. Seriously, love this recipe soooo good!
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