The Only Way to Cook Brussels Sprouts

A while back I posted an absolutely amazing way to make Brussels sprouts with a sweet maple syrup glaze … and I can honestly say, that it is just about the only way I like the littleest member of the cabbage family. (SIDEBAR, is it just me or does the word “littleest” look odd?) Why such disdain for the tiny round green things? I suppose it has to do with my childhood, and all those glorious meals my parents would make that included a boiled, soppy, disgusting version of Brussels sprouts. I can literally still remember how horrific the smell was. Like seriously horror-movie worthy. I shudder at the thought.

I literally have to stop myself from shaking just thinking about the smell and the painful realization that I was going to be asked to put those disgusting little balls of green in my mouth. Bleck!

And so, as an adult, I’ve never been a fan. But my husband absolutely loves them. The first time he ever cooked for me, Brussels sprouts were part of the meal. Yea. I still remember thinking, “this is never going to work.” Alas, I stomached them and even liked them. And now I cook them a few times a month and though my favorite way is with maple syrup, I have grown to “stomach” them simply sauteed in butter and garlic : )

Most people say “Brussel sprouts.” But most people, are wrong. It is actually “Brussels sprouts” as they are named for the capital of Belgian. (You’re welcome : )

Maple glazed brussels sprouts

PREP TIME: 15-20 minutes  |  COOK TIME: 15-20 minutes

  • 4 cups Brussels sprouts, cut in half and smashed
  • 2-3 TBS garlic, minced
  • 4 TBS butter, preferably plant-based
  • 1-2 TBS walnut oil (or olive oil is fine)
  • 4-5 TBS pure maple syrup

Cut the stem off the Brussels sprouts, and then cut them in half and smash a few of the larger ones, being sure to keep all of the leaves. Warm the oil and butter in a large cast iron skillet and add Brussels. Cook over medium high, turning frequently until they start to brown, about 6-7 minutes. Add garlic and cook 2-3 minutes. Drizzle maple syrup throughout the pan and cook for another 3-5 minutes, tossing every 30 seconds or so. And that’s it. Enjoy : )

Roasted Cabbage (it’s actually good)

Until very recently―and by very recently I mean like last week kind of recently―the thought of eating the cruciferous vegetable made me want to scream …

Caramelized Carrots

IF I ever I had a favorite vegetable, raw carrots probably wouldn’t make the list—but do this to them, and I swoon!

On Being a Flexitarian


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