When I saw this package in the store I knew this was the perfect time to finally reintroduce myself to these tiny little green bundles of flavor. Sure I’ve cooked with them before, and I think doing so is the main reason I felt brave enough to try them alone, but how to cook them without being disguised in cream? That was the million dollar question. I searched recipes and finally decided to make them the same way I make my fried cabbage. They turned out wonderful and will making their way to our table as regularly as cabbage does, and cabbage does a lot.
Sautéed Brussels Sprouts
1 carton brussels sprouts, bottoms trimmed and halved
4 tablespoons non-salted butter
1 tablespoon canola oil
½ onion, diced
1-2 tablespoons seasoning blend, your choice
Over medium heat in a large skillet sauté the chopped onions in the butter and canola oil until done and/or translucent.
Add the brussels sprouts and seasoning to the skillet, stir and cook until caramelized. You can cover it with a lid and continue cooking over low heat for 25-45 minutes or until they become completely soft.
They seriously turned out fabulous. No joke, I am a brussels sprout convert. Yum.