Recipe by Julesong
So many people think they don't like brussels sprouts - it's sad, because they're such a wonderfully tasty vegetable! I figure they must have had them prepared badly when they were younger, because everybody I fix them for change their minds about them. My latest conquest was my husband, who thought he didn't like them, either. He has since changed his mind, of course.
Top Review by Cindy Lynn
I made these for dinner a couple nights ago with brussel sprouts from my garden. Both of my daughters (who love garlic) wouldn't even try them. :-(( Oh well, their loss. My husband loved them and wants me to make them again. I thought they were a nice change of pace, but probably won't make them very often. An observation my husband made (and I agree) is that the garlic butter really tends to reduce the "strong flavor" natural to brussel sprouts. I'll have to try these out on our son and his fiancée the next time they come for dinner. Our son, like both his parents, loves brussel sprouts. Thanks for sharing Julesong.
- 14 -40 Brussels sprouts (7-10 per person)
- 1⁄4 cup butter, melted
- 3 cloves garlic, minced
- salt, to taste
- pepper, to taste
Directions See How It's Made
- If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
- To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
- You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
- Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
- While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
- When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.