Brussels sprouts are one of the easiest veggies to prepare, found at your local farmers’ market. They have a slightly nutty, cabbage-like flavor and are really versatile – they can be steamed, roasted, sauteed, seared, shredded and braised. Nutritionally speaking, these brassicas are an excellent source of vitamin K and vitamin C.
Years ago, I would purchase them frozen and throw them in the microwave for a fast and easy accompaniment to lunch – those days are long gone…
Pan Fried Garlic Brussels Sprouts have become a family favorite – our 14 year old daughter especially likes them. Typically, we enjoy them with eggs or as a side to our main meal.
4 tablespoons grass-fed organic butter
1oz organic garlic (3-5 large cloves), minced
2lbs organic Brussels sprouts
2-3 teaspoons sea salt, depending on taste
Fresh cracked black pepper, optional to taste
- Trim and wash Brussels sprouts. Cut in half or thirds depending on size.
- In a medium-large skillet, melt butter over medium-high heat.
- Add minced garlic and stir to prevent burning.
- Add Brussels sprouts to garlic, stir and cover. Cook 2 minutes.
- Shut heat (but leave on burner). Stir, add salt, cover and let rest 3 minutes.
- Stir again, add black pepper and serve.
*Radical Homemaker Quick Tip*
Season: Brussels sprouts can usually be found September – February.
Look For: Bright green, hard sprouts. It’s quite normal for them to be sold on a stalk when purchasing at the farmers’ market.
Store Them: Unwashed, in an airtight container in the fridge. Best used within 3-5 days.