After getting settled back into life here at home, the last few days found me simply exhausted, both from being pregnant and being a mama to a little boy who still doesn’t know how to sleep through the night. This mama brain was not at all conducive to writing profound blog posts, no matter how much I missed blogging in the last week. Thankfully, last night we all got a bit more sleep which made today much more productive than the last few have been, but still all that’s being blogged today is a recipe.
But it’s a very yummy recipe…I was craving these most of this past week and finally made them a couple nights ago…mmm! I never had eaten brussel sprouts until a couple years ago since my dad didn’t like them so we never had them growing up (and I heard horror stories of how bad they were!). Aaron’s family, however, loves them and so I was introduced to how good they were and they’re now one of my favourite vegetables. When I got married and had to figure out how to cook them, I did what I usually do when confronted with a veggie I’m not sure how to cook…I saute it in lots of butter, salt, pepper and garlic powder…and oh. my. goodness. Now that’s the only way I bother cooking them…they’re so good! And it’s so simple, I’m not even sure it would be considered a “recipe”, but I’ll put it here as one anyway, in the hopes that some of you will try them and discover just how amazing brussel sprouts can be.
Sauteed Brussel Sprouts
Place a good amount of butter (about 1/3 to 1/2 cup) in a large cast iron skillet (I’m sure a non-cast iron skillet would work fine…I just love how cast iron cooks things). Quarter brussel sprouts, cutting off tough ends and bad leaves. Place in skillet and heat over medium-high heat. Once butter has melted, stir sprouts to make sure that they’re coated completely. Sprinkle very generously with garlic powder, salt and pepper and stir well. Saute, stirring every so often, until sprouts are bright green and just starting to wilt. Hopefully the seasonings will have coated the sprouts and the cut ends/sides are starting to brown and crisp up. However, do not overcook the brussel sprouts since supposedly (according to the Trader Joe’s brussel sprout bag) this is what cause the unappealing taste that most people associate with brussel sprouts. Enjoy!