A simple yet yummy dish that taught me what my daddy called “little bitty cabbages” could taste even yummier when you try something different.
All of my life we always ate Brussel sprouts boiled in a little water with butter added in. They were good but they never came close to this. Daddy was a simple man, but at least he liked Brussel sprouts. 😉
That was one thing we had in common. Of course there were many more yummies that mama made, but we won’t go into all of those now. This was a new experience for me and I’m glad I tried it.
My family has never cared for Brussel sprouts. In fact, they kind of give them the heebie geebies. You know what those are right? Kind of like when you think of a food and it makes a shiver or something like yuck run down your spine.
Well…maybe not quite that bad, but you get the picture.
My family actually never cared for most green things. I think they sort of believed that green was a better color for grass and trees and stuff like that. That said, it made a better food for nature’s animals such as birds and squirrels, etc.
So….like many cooks in the home, you try to find a way to bring those green yummies into the family diet. This is one of the ways that worked. Everyone learned that Brussel sprouts do not have to be your enemy. In fact, it doesn’t have to be punishment at all.
And so the Sauteed Brussel Sprouts and Mushrooms recipe was born.
This is a pretty quick throw together. You can pair this with about any meat dish and have an awesome meal. It goes super as a side dish for an awesome grilled steak, baked chicken or a great lemon pepper fish.
Keep in mind also…the health benefits are amazing. We’ll attach those down at the bottom so don’t forget to take a lookie.
In case you are not familiar with shallots (I wasn’t at first). Here’s a couple of different pics to help you find what you’re looking for:
Health note...Brussel sprouts are absolutely an excellent source of both vitamin C and vitamin K.
This means they are an excellent vegetable to be eating during cold and flu season. They will help strengthen the immune system.
This recipe provides the healthy omega fatty acids from both Brussel sprouts and the olive oil so never fear. 😉 This is good for your heart.
All of that good stuff along with fiber, choline and potassium makes the Brussel sprout an excellent addition to your family’s meal plate!
- 2 pounds fresh Brussel sprouts
- 8 shallots or you can substitute appropriate amount of white onion, green onion or purple onions
- 4 crushed cloves of garlic
- Olive oil
- Vegetable stock or other flavor you have on hand
- 1 cup mushrooms
- ½ cup bacon broken and crumbled, if desired
- Prepare Brussel sprouts by peeling off external leaves and quartering the sprouts.
- Chop shallots/onions fine.
- Cover the base of a large skillet with olive oil and place the Brussel sprouts with cut sides down into the pan.
- Sprinkle the onions and garlic over the Brussel sprouts.
- Allow them to begin to caramelize. They will smell really good about now and be starting to brown. Flip them over.
- Add broth enough to keep a thin layer in the bottom of the skillet.
- Add in mushrooms and/or bacon as desired.
- Flip and stir the sprouts until caramelized well on all sides and tender.
- Serve this dish hot for the best flavor. If desired season with salt and pepper, but it’s really not needed.
If anyone still has doubts about the dish you are preparing, tell them to think of them as baby cabbages. Tell them someone’s daddy made that up so he could get his kids to try them. The really cool thing is that when they did….they loved them. 😉
You never know. It might work!
If your family doesn’t care for mushrooms, just leave them out. The Sauteed Brussel Sprouts are awesome anyway.
Please let us know what combination you try and how your family responded. We’d love to hear how we are helping kids and grownups learn to like their greens.
Hope you enjoy this Yummy recipe!