This will likely divide opinion as I know brussel sprouts are HATED by most people. I remember when I was growing up and my grandmother cooking brussel sprouts (only ever at Christmas, thank God!) and she used to boil the absolute arse off it, leaving all the goodness in the water and leaving all the goopy mess on the plate – yack!
It took me a while to go back to brussel sprouts and I’m glad I did because they are nutrient dense. They are an excellent source of vitamin C and vitamin K. They are a very good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. The cooking method used here keeps all the nutrients in the pan, without loosing the nutrients in the boiling water.
Makes enough for 4 people
400 g brussel sprouts
1000 ml of vegetable stock (either homemade or prepared as per packet)
2 cloves garlic, finely chopped
Cracked black pepper
1. Wash and trim the brussel sprouts and cut in half
2. Spray a large fry pan with 1 cal spray over a high heat.
3. Place each brussel sprout cut down into the pan and add the chopped garlic over the sprouts.
4. After a minute or two add enough of the stock to just cover the sprouts, at this point add a good few grinds of black pepper to taste.
5. When the stock has been absorbed keep slowly adding the stock until the whike litre has been fully absorbed. This should take between 5 and 10 minutes.
6. Serve immediately.
Let me know in the comments if you’ve tried it and liked it?