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 of the Brussels sprouts. It has even convinced some of my Brussels sprout hater friends into Brussels sprout lovers. 🙂 Hope you enjoy.
Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: 4 servings
Ingredients
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
Directions
- 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
