Brussels Sprouts You Won’t Hate

Until I tasted the brussels sprouts that my brother-in-law, Ralph Murphy, does, I couldn’t get them down. They were usually like big, over-cooked wads of green paper. He roasts his–and you can do these that way–but it’s faster and uses less electricity if you do them in a skillet. I also added a citrus twist.

Put on a pot of water to boil, and gather your ingredients:

brussels sprouts
soy sauce
lime juice
garlic powder
vegetable oil
red wine vinegar

There are no proportions here because it really depends on how many sprouts you want to cook and how much of the flavors you want on your sprouts. For more on measuring, click here.

While the water is heating, cut off the ends of the sprouts. Then cut a deep “X” in the end of each sprout.

When the water comes to a boil, put the sprouts in and parboil for 5 minutes, maybe 6 minutes if the sprouts are huge.

Drain the sprouts well, then cut each one in half longways. Heat a non-stick skillet to hot (on a scale of 1 to 10, maybe 8). Drizzle a little vegetable oil in the skillet and toss in the sprouts. Saute quickly and add soy sauce, lime juice, and a little garlic powder. If you like, you can also add some crushed red pepper to hot it up. About a minute before you take these off the heat, add a splash of red wine vinegar.

If you prefer to roast the sprouts, you can parboil some potatoes (not bakers) and root veggies, cut them into bite-size pieces, toss in a bowl with the vegetable oil, soy sauce, lime juice and garlic, and put them on a roasting pan in the oven. That’s how Ralph does it, and he knows about cooking. He knows some other stuff, too; click here.

When you make these, let us know how it went by commenting below.

Enjoy!

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