Since it is January I thought I might do a series of recipe posts on vegetables. I was having a conversation with my friend the other day and we were discussing how we get our kids to eat veggies. I personally don’t love vegetables. Especially green ones. So I try really hard to make them tasty for myself. The result is my kids usually eat them too.
There are two main ways I like to cook veggies: sautéed and microwaved. Today I am going to talk your through sautéing Brussels sprouts. Yes, I spelled that right, the B is capital. Brussels Sprouts are in the cabbage family. They are rich in vitamin C and vitamin K. They also have great amounts of vitamin B6, folic acid and dietary fiber. Some people think they have cancer fighting properties as well.
I asked Elijah the other day what foods did he like that I cook. One of the things he said was Brussels sprouts. I am not gonna lie, I was proud.
Here’s what you will need…
One package of fresh Brussels sprouts
1/2 cup to 3/4 cup of chicken broth
1/4 cup cooking wine (optional)
4-5 strips of bacon (I use precooked)
a few cloves of garlic
Cook time is about 25 minutes
So when I am sautéing veggies, I always start with olive oil, bacon and a few cloves of pressed garlic. I like to buy the precooked bacon at Costco so I just chop up a few pieces and toss them in the pan.
While your oil/garlic/bacon mixture is warming up, take your Brussels sprouts and cut them in to 4ths. This is key. They absorb more flavor and are easier to eat when they are small.
Toss your sprouts into the pan add about 1/2 a cup of chicken broth and 1/4 cup of white cooking wine. If you don’t have the wine just use all broth.
Add a few pinches of salt, stir and put the lid on the pan. Let them simmer for about 10 minutes.
After the 10 minutes, remove the lid and continue to cook over med-high heat for about 10-15 more minutes. You want the sprouts to brown and caramelize. My husband likes them crispy, just on the brink of burnt.
If you are feeling super creative, it is also really yummy to chop one bunch of asparagus and add them in the last 10-15 minutes. You can also do the same with artichoke hearts (cut in half).
And I have to give a shout out to my mom. She is the one who taught me how to cook veggies like this. Here is a link to her green beans with basically the same ingredients (wine, garlic and bacon).
Next week, broccoli and asparagus in the microwave.