Saturday, March 14, 2009

Skilllet Brussel Sprouts

I know not everyone likes Brussel sprouts. It's too bad too, because they are delicious if prepared properly. Believe it or not, when asked his favorite vegetable, my son says Brussel sprouts. Maybe because of recipes like this to prepare them. I made these today. Leftovers are great added in a pasta salad. Enjoy!

Skillet Brussel Sprouts

2 Tablespoons sunflower oil (or other mild oil)
1-2 pounds Brussel sprouts, trimmed of outer leaves, washed, and cut it half through the stem (if very large, cut into quarters)
1 medium sweet onion, chopped
4 cloves garlic, chopped coarsely
soy sauce (I use Liquid Aminos)

In a large skillet, heat the oil on medium heat. Add the onion and garlic. Stir for a minute or so while it cooks. Then add the Brussel sprouts and stir for another minute or so. Add a few dashes (or sprays) of soy sauce and then cover with the lid and let steam cook for a few minutes until cooked through. The length of time will depend on how large the Brussel sprout pieces are. They should have a nice dark caramelized side (the side that was on the bottom of the pan when they were steaming) and be more translucent when done.