Brussels Sprouts are not the tastiest things ever. They can smell a little like dirty socks when they’re cooked, and the smell lingers in the taste.
These, thankfully, don’t taste or smell like that.
I wish I’d thought to take a picture of just the Brussels Sprouts, but I didn’t. Quinoa and Steak are easy to make, so no recipes for them today.
These Brussels Sprouts taste wonderfully fresh and green. Even Rob liked them, and that says something.
Garlic Brussels Sprouts
1/2 pound Brussels Sprouts
3 cloves of Garlic
Salt and Pepper
1. Bring a pot of unsalted water to a boil while cleaning the Brussels Sprouts.
2. Trim the ends off of the Brussels Sprouts, clean of any wilted leaves or bad spots, and cut into halves (quarters if they’re much larger than the others).
3. Boil Brussels Sprouts for 5 minutes and drain well.
4. Heat olive oil in a large pan over medium high heat. Add garlic and saute for 2-3 minutes. Add Brussels Sprouts, cut side down, and cook until crisped brown, roughly 5-8 minutes. Stir and continue to cook until desired doneness, roughly another 5 minutes. Salt and pepper to taste.