≡ Menu

Brussels Sprouts (Yes, Brussels Sprouts!)


Here’s a lesson in spousal communication. If you suspect that your significant other doesn’t like a particular food, do yourself a huge favor: just ask. If you don’t, you mind wind up like me. In the almost three years that D and I have been together, I never once have made brussels sprouts. I just assumed that D would hate those mini green balls of healthful deliciousness. People, how wrong I was.

A couple weeks back, D and I went to an absolutely fantastic dinner at Bryce and Matt’s. Bryce is a vegetarian, and a great cook, so dinner was an all-out vegetable and fake meat fest. Having grown up in a vegetarian house, I was in a form of heaven much reminiscent of my childhood. I was, however, slightly concerned about D, who favors meat. But to my surprise, D asked me to get Bryce’s fake meat pie recipe. I asked if I should make it with real meat, and D said, “Just make it exactly the way Bryce makes it. Don’t do any of your little alterations or substitutions or anything.” Ok then.

But that’s neither here nor there…the point is, after that dinner, D asked for brussels sprouts. Yep! That’s right. I mean, twist my arm why don’t you. I guess I’ll make ’em.


Have you never had brussels sprouts? (Deprived!!) They look like mini green cabbages. When we say “mini,” I’m talking smaller than the size of a golf ball. They are easily and simply prepared and packed full of nutrients. They’re also cute. That’s why these days, they’re my go-to vegetable.

I’d be hard-pressed to call this preparation a recipe, as it consists in only a few ingredients besides the sprouts themselves. But for all you recipe followers out there, I’ve made these few ingredients into a list and written some instructions beneath them. Call it a recipe, if you must. Recipe or not, you can have this dish on the table in five minutes, and I guarantee it’ll be consumed in half that. Unless, of course, you hate brussels sprouts, in which case, grow up and learn to love your veggies. Just kidding. But not really. 🙂


Brussels Sprouts

  • About 1 lb brussels sprouts
  • 2 Tbsp. olive oil or butter (if using butter, use 1 Tbsp butter and 1 Tbsp olive oil so that butter doesn’t burn)
  • 1/4 cup onion, diced
  • 2 cloves garlic, chopped
  • dash red pepper flakes
  • salt and pepper
  • 1/2 cup vegetable broth or water
  • a few dashes of lemon juice
  1. Rinse, drain, and halve sprouts.
  2. In a frying pan, heat oil/butter over medium heat.
  3. Add garlic, onion, salt, pepper, and chili flakes. Toss to coat. Cook until onion and garlic have begun to brown, about 2-3 minutes.
  4. Add brussels sprouts, toss to coat with onion mixture, and saute, tossing frequently, for 3-4 minutes, until sprouts have started to brown.
  5. Add broth; it should sizzle and pop, then immediately start to boil.
  6. Cook, uncovered, until liquid reduces almost completely, about 7 minutes.
  7. Add a few dashes of lemon juice, toss to coat, and serve immediately.

**note: I prefer my sprouts crunchy. If you want them soft or cooked through, add a bit of extra liquid, cover the pot/pan, and cook for at least 5 minutes longer, up to 20 minutes. Uncover the pan and reduce the liquid only when sprouts are nearly cooked to your preferred softness.

Comments on this entry are closed.

  • Karen January 30, 2008,

    Ha! My own husband despises brussels sprouts, sadly. Also turnips, which I discovered the first year we were married, seconds after he literally spat them back out into the stew I’d made. He thought they were potatoes, poor thing.

    Your photos look yummy.

  • Heather January 30, 2008,

    Dude I made this exact vegetable the other night! Even with the chili flake and squirt of orange (instead of lemon) and everything! Cheers.

  • Miss Scarlett January 30, 2008,

    I adore my sprouts cooked with garlic and bacon. Then I plop a poached egg on top. Divine. I don’t understand how I only discovered them in my twenties (my mum hated them and never made them for us when we were growing up.) I was robbed! ROBBED!

  • Terry B January 30, 2008,

    These sound fabulous! I would definitely opt for the butter/oil mixture for the buttery richness it would add. For a less, um, vegetarian version, I might sauté a little chopped bacon and use that instead of the butter for browning the vegetables.

  • rivka January 31, 2008,

    Yes, everyone sings the wonders of bacon and I can’t have any 🙁 but for those of you who can, these brussels sprouts were addictive as they were….bacon would be icing on the cake.

  • Sarah January 31, 2008,

    I just discovered brussel sprouts and love them! My mom hates them and never served them when I was growing up. I am almost angry that it took me 29 years to discover them. I will have to try to prepare them this way…they look yummy!

  • Jenna January 31, 2008,

    Hmmm… the hubby has been mentioning a desire to expand the vegetable offerings of the table.

    Here’s hoping he ment it, as I’m off to the grocer’s to grab a pound and see how these turn out!

  • Rachiel January 31, 2008,

    Such beautiful pictures…please please make them into cards! I will buy one zillion.

  • Hillary February 1, 2008,

    Wow so I’m definitely showing this to my mom who refused to ever raise me with brussell sprouts because she hated them as a kid. These look good!

  • Allison February 27, 2008,

    mmmm… delicious.

    My dad doesn’t like them, so my mom never made them. I hadn’t ever had brussels sprouts until I moved out and my roommate made them all the time. They are amazing roasted as well..

  • Calista March 8, 2008,

    I used to hate brussels sprouts with a passion until I discovered the magic of whiskey and butter poured over the top of steamed sprouts. Garlic makes it even better.