Brussels Sprouts

I didn’t have Brussels sprouts until my twenties and it was the best thing ever!  I didn’t understand why people wouldn’t like them because they were delicious to me.

And then I had a couple rounds of super bitter sprouts and I ‘got it’.  Since then, I’ve been trying to figure out what made them bitter and how to avoid it and well, the people who like Brussels sprouts are always the ones who’d toss ’em with butter or bacon.  Works for me!

Serves: 1
  • 1 small shallot
  • 1 clove garlic
  • generous teaspoon of butter
  • 6-8 Brussels sprouts
  • Sprinkle of salt and pepper, to taste OR Herbamere


  • Chop shallot and garlic and toss into frying pan.  Cook over medium-low heat with the pat of butter.
  • While shallot and garlic are softening, cut the ends off all Brussels sprouts and halve them.
  • Increase the heat to medium-high and once shallot and garlic have browned, add the Brussels sprouts and allow them to sear on both sides.
  • Season with salt/pepper or Herbamere.
  • When the sprouts have browned on both sides, add a splash of water to your pan (about 1/4 cup) and allow the liquid to evaporate.  If the sprouts are still hard, repeat the water-and-evaporate-process into they are softened.  They are ready to eat once they’ve softened to the core.


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