I used to despise brussels sprouts. My early experiences were straight from the frozen food aisle: soggy and tasteless. It was only a year ago when I bought some from Whole Foods and cooked them, closely following guidance from Super Natural Cooking goddess, Heidi, that I fell head over spaghetti for these mini cabbages. They are currently my favorite vegetable and I'm always looking for different ways to cook them. This is my newest method. Adding breadcrumbs can turn this side dish into a full meal.
- 1 bag of brussels sprouts (about 15)
- 2 cloves of garlic; diced
- 1 teaspoon of Cajun spice
- Juice of one lemon
- 1 cup of Bread crumbs
- 1 tablespoon of olive oil
- 2 knobs of butter
- 1/2 cup of water
- Cut off the base stem. Wash sprouts.
- Cut sprouts in half; aim for making them the same size. For the big ones, cut them in thirds.
- Mix the sprouts in a bowl with a tablespoon of olive oil; sprinkle with salt and mix using your hands.
- Heat a pan on medium; add a knob of butter.
- Place sprouts in pan “face” down. Add the bigger sprouts first, placing them in a single layer. Do not crowd the pan.
- After pan heats up, turn heat off and cover for five minutes or until the sprouts are tender.
- Turn heat back to medium.
- Add another knob of butter.
- Add garlic and Cajun spice to the butter. Mix.
- Add breadcrumbs.
- Add 1/2 cup of water and lemon juice.
- Mix and heat fully.
- Serve immediately.