Brussels sprouts last longer on the stalk. If you grow them in the garden, pick them off as you use them.
Steamed or Boiled, Buttered Brussels Sprouts
- Wash sprouts and steam or put in boiling water 8-10 minutes.
- Remove from water, drain well, return to pot with warm melted butter.
- Shake pan over low heat, covered, to keep from sticking.
- Optional Garnish: drizzle with white sauce or cheese sauce, sprinkle with crisply fried bacon bits or toasted nuts. Or toss with a little balsamic vinegar.
Brussels Sprouts with Tomato
- 4 cups Brussels Sprouts
- 1 tin tomato soup or sauce
- grated cheese
- Steam or boil brussels sprouts and place in a casserole dish blended with tomato soup or sauce.
- Sprinkle grated cheese over top.
- Bake at 350 degrees F about 20 minutes or until cheese is golden and melted and dish is heated through.
Stir-Fried Brussels Sprouts
- 1/2 lb. (250 g) fresh Brussel sprouts
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- salt and pepper to taste
- Wash and trim brussels sprouts. Cut each sprout in half and remove cores. Slice each half into thin strips.
- Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add garlic and brussels sprouts then stir-fry until leaves are bright green and slightly wilted and garlic is softened but not browned.
- Season with salt and pepper
Stir-Fried Brussels Sprouts and Squash with Noodles
- Make stir-fried brussels sprouts, then, while still hot in the skillet, add another tablespoon of olive oil and mix in a cup or more of hot mashed butternut squash or pumpkin.
- Toss with cooked soba noodles mixed with a little sesame oil OR egg noodles with a little melted butter OR spaghettini with grated cheese.
- Garnish with diced cooked bacon or chopped nuts if desired.
