Brussels sprouts. Just the name alone can make people say, “No, thank you,” to a dinner invitation. Probably one of the least liked veggies for kids, it is a tasty side dish for many meals. I learned just how unpopular this vegetable is at the grocery store the other day. The clerk at the checkout asked how I was. I stated that I was delightful. He laughed and said he didn’t know anyone who was both delightful and bought brussels sprouts. It was my laugh for the day.
The first time this veggie was offered to the kids, they thought they were being served an inhumane dish. However, with open minds and the right seasonings, they have taken to enjoying (or at least tolerating) brussels sprouts.
What I like about brussels sprouts is the change in menu from typical vegetables, such as corn or broccoli. Also, they require little prep work and cook quickly. Finally, they are rich in vitamin A, vitamin C, and folic acid. Related blogs here.
- 1 pound brussels sprouts
- 2 Tb. butter
- 2 cloves garlic, minced
- 1 lemon
- Trim stems on brussels sprouts and remove outer leaves, if wilted.
- Put enough water in large frying pan to cover the bottom, and add brussels sprouts.
- Cook covered over medium heat, allowing it to boil for approximately 10 minutes or until tender. Remove cover, allowing water to evaporate.
- Add butter, garlic, and juice of the lemon.
- Cook for 2-3 minutes, stirring frequently.
- Serve immediately.