Brussel's Sprouts

Check out this link to show you How to pick Brussels Sprouts at the store.

Quick Tip: Common mistake of cooking vegetables (especially Brussels Sprouts) is over cooking, watch vegetables closely and poke with fork until just barely tender and color is still vibrant.

Health Benefits

Lowfat, saturated fat free, very low sodium, cholesterol free, low calorie, good source of dietary fiber, high in vitamin C, good source of folate

Gourmet Recipe

Saute Brussels Sprouts

3 Tbsp olive oil

1 onion sliced thin

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp Italian blend herbs

1 tsp paprika

2 chicken bullion cubes

Cut ends off Brussels Sprouts and wash them. Steam for 7 minutes. Drain and set aside.

Heat a skillet to medium-high, Add olive oil. Add Onions and saute until carmelized. 

Add brussels sprouts, and remaining ingredients. Crush bouillon cubes to combine with seasonings. 

Saute until browned. Lower heat, cover and simmer until tender.  

Simple Recipe

I know I just posted baked Broccoli, but Brussels Sprouts are great in the oven too.

1 1/2 pounds Brussels Sprouts

3 Tbsp Olive oil

3/4 tsp Salt 

1/2 pepper 

Cut off ends of Brussels Sprouts and cut in half. Mix together with oil, salt and pepper. Spread on pan and bake @ 400 degrees for 35-40 minutes until crispy edges and tender with poked fork. 

If you're trying to watch salt intake for high blood pressure, substitute a seasoning blend (like Mrs. Dash) for the salt. 

How do you like to cook Brussel Sprouts?