Brussels Sprouts

Tossed and Covered

My mom is always saying, “I found a new Brussels Sprouts recipe.” My first question is always, “Oh yeah, how many ingredients?” I like most of my vegetables pretty simple…just how they come, with some salt and pepper…I eat sprouts 3-4 times per week regularly. They are just so freaking good, and easy. Here is what I do…

Turn pan on medium heat

Cut the end off the sprouts, cut sprouts in half

Lay cut side down in pan

Walk away for 5-10 minutes (watch tv, talk to brother, clean something…)

Check for level of browned-ness…(or black if I walked away too long)

Add a few tablespoons of water, toss, and cover

Walk away for 5-10 minutes (watch tv, talk to sister, clean something…)

Come back, stab with fork…decide how much longer I’m willing to wait to eat…

**Add Salt, Pepper, sometimes Nutritional Yeast…A squeeze of lemon can be good…but takes effort. I often just eat them plain, with NOTHING but the glorious flavor of the SPROUTTASTICNESS.

Pile on plate/in bowl…let cool (so I don’t burn my mouth)

Oh my lord, I’d like some sprouts now…

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