Best Ever Brussels Sprouts
"This is the only way I can get my family to eat "baby cabbage" The Sprouts aren't bitter. This one goes with just about everything. I cant remember where it came from. It is one of those the you just remember."
photo by brokenburner
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 411.06 g can beef broth
- 59.14 ml chopped onion
- 453.59 g package frozen Brussels sprouts
- 2.46 ml garlic powder
- salt and pepper
directions
- Combine all ingredients together.
- Cook about 15 minutes until tender.
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Reviews
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I use recipes for inspiration and validation that the ingredients I have on hand will work together. I loved this. Too bad my version wasn't vegetarian but this would work with vegetable broth too. -
These were ok. I think the flavor of the Brussels sprouts were lost in the combination. If you have a picky eater, I would say go for it. If you're a traditional Brussels sprouts enthusiast who likes them with just butter and salt (like us); stick with what you love. Thanks for sharing! -
Picked some fresh sprouts just for this recipe, it well worth the effort! I did omit the salt because I used beef bullion which was plenty salty. Also added some sliced button mushrooms. I cooked them uncovered and the liquid reduced beautifully giving the sprouts almost a glaze. Thanks -
These were excellent! I took the leftovers & added some mushrooms for our side on the second night. -
I love brussel sprouts but my son hates them and he ate three of them. He said they tasted better cooked this way. I followed the recipe exactly as written other then my brussel sprouts were only ten ounces. I didn't add salt and pepper. I loved them and we will be making them like this more often.
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Tweaks
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I started by sauteeing half a small sweet onion, a couple handfulls of matchstick carrots and about 5 sliced baby bella caps, a clove of garlic sliced thin in a half table spoon of butter in a deep-ish skillet. Once those started to soften, I threw in the fresh brussel sprouts which I had cut the ends off, cleaned of spotted leaves and cut in half. I stirred those for a couple minutes. Then I added maybe a cup of beef broth and brought that to a simmer. I put the lid on for about ten minutes on low/medium heat, maintaining the simmer. Then I removed the lid and turned the heat to med/high to almost completely reduce the broth.
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To be fair, I HATE brussels sprouts... and I didn't completely hate these, so there is some merit in that! I used consomme, plus onion powder instead of the onions since I halved the recipe and it felt silly to chop up two tablespoons' worth of onion!! Maybe it was the consomme, but it seemed salty to me... and I do like salt!! It was worth a try, though. Thanks for posting!
RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
