By Katie O’Neil
This is a great recipe I created before I became vegan and adjusted it as I made the switch. It’s something simple and light that will keep you full. It’s a wonderful way to enjoy some of the natural flavors that Brussels sprouts offer. It has even convinced some of my Brussels sprout hater friends into Brussels sprout lovers. 🙂 Hope you guys enjoy.
Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: 4 servings
1.5 pound fresh Brussels Sprouts
6 cloves garlic (sliced or minced)
Extra Virgin Olive Oil to taste
0.5 tsp Sea Salt
.5 tsp Fresh Ground Pepper
.5 tsp Garlic Powder
Seasoning Salt (optional) 0.5 tsp
2 cups water
Rinse Brussels sprouts. Cut off the bottom of the stem, then cut sprouts in half.
Pour Olive Oil in a large skillet – use enough to coat the bottom nicely. Place the halved Brussels sprouts into the skillet and cook on medium heat.
While the pan and sprouts are warming up, add 4-6 cloves of garlic (sliced or minced) into skillet. Stir. Add salt, pepper, garlic powder, and seasoning salt.
Stir all together coating the sprouts with oil and seasoning. Once coated add 2 cups of water to the skillet and cover.
Leave over medium heat for 15 minutes. Periodically check on the sprouts to make sure water hasn’t completely evaporated.
After about 15 minutes sprouts should have a deep green coloring and be tender when poked with a fork. Taste test.
Sprouts should be tender and melt when bitten into. Add additional seasoning if wanted.
Allow the rest of the water to evaporate, then serve.
*The garlic and seasoning proportions can be changed based on your taste level. I enjoy garlic, so I like to add additional garlic clove