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.