There's been a lot of chatter lately in the low carb world about roasted Brussels sprouts. The pictures and recipes that I've seen look delicious. Until now, I've never cooked raw Brussels sprouts, only frozen ones. I decided to give it a try to pan roast some for my dinner last week. The results were heavenly -- yes, I said that about the "dreaded little cabbage heads" that most people won't touch! You don't know what you're missing.
My Mom would cook Brussels sprouts when I was a child and I would be the only one in the family to eat them with her. My sister wouldn't touch them with a ten ft. pole. hahaha! I still like them today--and once again, I'm the only one in my family who will eat them. That's ok...they're low carb so I can enjoy them all to myself.
Pan Roasted Brussels Sprouts
1 lb of raw Brussels Sprouts, trim ends & remove any wilted leaves
Add sprouts to a pot with enough water to cover. Bring to a boil, cooking for 5 minutes or until fork tender. Drain well.
Melt 2 TBSP butter in a large frying pan over medium-high heat. Stir in 1 tsp minced garlic. Slice the sprouts in half lengthwise and add flat side down into the pan. Fry for 1-2 minutes and then gently turn to coat in the butter. Fry until the tops are nicely browned. Flip over to the flat sides once again and continue cooking until the sprouts are nicely browned, too. Keep a close eye on them while they are cooking so that they do not burn.
I like to splash on a bit of red wine vinegar right before eating them.