I never understand why the brussels sprout gets such a bad rep. Perhaps people have been turned off by a badly cooked sprout – one that has been boiled until dull green and mushy. I find this to be a travesty. The brussels sprout is a delight! It is versatile and can complement almost any cuisine. It is delicious whole, halved or shredded. Its flavor blooms when roasted, sautéed or blanched. Brussels sprouts are also an excellent source of Vitamin C, Vitamin K, fiber and antioxidants.
So why do so many people detest this wonderful vegetable? I believe it’s simply because they’ve never had it cooked correctly. The key to cooking brussels sprouts is not to overcook them when blanching or sautéing. They should only be cooked to the point where they still retain their bright green color. I encourage you to open your heart and your kitchen and experiment with these cute little veggies!
This recipe is a simple twist on sautéed brussels. The sun-dried tomatoes and basil add a sweet contrast to the mild bitterness of the sprouts. Try it with a little crisped prosciutto mixed in for a salty kick!
- 3 cups fresh brussels sprouts, halved and ends trimmed
- ½ cup diced white or yellow onion
- 1 large clove garlic, finely chopped
- ¼ cup sun-dried tomatoes, finely chopped
- 1 Tbsp chopped fresh basil
- 2 tsp olive oil
- Salt and freshly ground pepper to taste
Heat a large heavy bottomed skillet over medium heat (I used a cast iron skillet.) Sauté the onions and garlic in the olive oil until just softened. Add the brussels sprouts, sun-dried tomatoes, basil, salt and pepper and continue cooking, stirring occasionally, until the sprouts are fork tender. Serve immediately.
Servings: 4 Serving Size: ¾ cup
Calories: 65 Fat: 2.6g Sat. Fat: .4g Carbs: 9.3g
Sodium: 88.1mg Fiber: 3.3g Sugar: 3.6g Protein: 3g