I have always loved Brussels Sprouts. Even as a kid I would eat them while other kids turned up their noses at the funny looking little (sometimes) bitter balls.
This week's score of yummy alternative eating features our friend the little sprout. And, it will teach those willing to give them another try how to make them better, not bitter!
So, I just wanted to basically use my sprouts as a main lunch course and planned to add whatever I came up with to rice. I rinsed my sprouts and took off any leaves that didn't look fresh. Oh, I should mention I am talking about fixing fresh sprouts. Like from the produce section. LOL. Okay now that we are on the same page...
After rinsing I cut the sprouts in half and made a slit near the more narrow portion of each half. This is important because cutting and slitting them allows the sprout to absorb the flavor of your seasonings, resulting in a nice fresh taste and not a bitter little sprout taste. Then I sautéed some onion in a little olive oil and earth balance butter-like spread. I added the sprouts and then added pepper and sea salt. Now, I wanted my sprouts to cook through a little so I also added about a third a cup of water - kind of par boiling the sprouts but as the water got absorbed and steamed off I let the spouts get just a tiny bit browned.
The picture above is not mine but they looked very similar. I fixed a batch of rice and this was my lunch for two days this week. Rock ON Outlaw Vegan Lazy Food Prep Woman!