Basic Brussels Sprouts

Brussels sprouts,

water

salt

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

So simple,so delicious!<br /><br /><br />

Easy preparation, minimal additional seasoning &amp; absolutely delicious! I used a tablespoon of unsalted butter &amp; a sprinkle of Mrs Dash lemon garlic seasoning before serving. Spouse not a fan of Brussels sprouts enjoyed every last bite. 

There are several vegetables that are best left alone. Brussel sprouts are one of them, and gain nothing by slathering them with fat or bacon, except a LOT of useless calories. This is a healthy food that most people turn into a very unhealthy food full of calories where there were practically none. They are most delicious boiled - not steamed - in salted water.<br />

This is a great recipe when you don’t have time for oven roasting. I used veggie stock in place of water then sautéed mine in a little ghee and minced garlic. In addition to finishing with salt and pepper, I drizzled in some balsamic glaze. It was awesome!

Leave it to Alton Brown. This recipe is brilliant. I made this the other night to see if it would be okay for company, and it's simply the best way to prepare Brussel sprouts--ever. No sauces or pancetta needed. My husband loved it too. Because Alton put a little melted butter on his, I stirred in a small pat of butter before serving. That's all. So darn good!

This a great way to get tender sprouts that are not over cooked Thanks Alton Brown

I steam them then roast them with butter and garlic along with my potatoes.

https://www.foodnetwork.com/videos/altons-basic-brussels-sprouts-0226609

Alton Brown shares cooking basics for tasty-every-time Brussels sprouts.

basic brussels sprouts

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 4

Cost: $2.12 /serving

Author : Alton Brown

Ingredients

Instructions

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