I know when you hear the word BRUSSEL SPROUTS, you think about over cooked slimy boiled brussel sprouts I DON'T WANT THOSE EITHER... But When you DON'T over cook them brussel sprouts are wonderful. But whatever you do DON'T cook them too much.
- Start with "fresh" brussel sprouts which means bright in color and very firm. I cut the core off the bottom and that the outside layer of leaves. Then I also cut them in half.
- Put the brussel sprouts into a saute pan once it is hot, with some butter, just enough to cover the bottom of the pan(and it is really good with a little bacon too 🙂 ) salt, pepper, and garlic. When deciding how much to fix I make a Large handful per person.
- I cook over medium heat just until the center is warm, stirring every minute or so. Then add the juice of a lemon and cook for just another minute. Their leaves are still nice and tight and they still have a crunch. Remember the less you cook your veggies, the better they are for you.