Really Yummy Brussels Sprouts for Two

I am really looking forward to spring vegetables.  I love winter squashes, sweet potatoes, and cabbage, but I am really ready for the freshness of the bright green spring veggies.  One winter vegetable I never seem to tire of, however, is Brussels Sprouts.  I love roasted Brussels sprouts, pan seared, steamed; I have even been known to chow down of fresh sprouts (but that is only fun because I can eat them leaf by leaf, it doesn’t really taste great).  I am not one to typically but pre-sliced or pre-cut vegetables, but I happened to find pre-sliced Brussels sprouts at the market and I couldn’t resist them.  So it was time to caramelize some Brussels Sprouts!


This is so simple, fast and tasty.  We had them along side eggs for a quick, light and healthy dinner.

Really Yummy Brussels Sprouts for Two

1/2 Tbsp Safflower Oil

2 cups sliced Brussels Sprouts

2 cloves garlic, minced (from the garden)

Kosher salt, freshly ground black pepper

1/4 cup water

sprinkling of lemon or lime juice


Heat the oil in a skillet over medium high heat.

Add the Brussels Sprouts and garlic, sprinkle with some salt and pepper and stir to coat with oil.


Cook until beginning to caramelize, about 7 – 10 minutes.


Add water and cook about 2 more minutes.  The Brussels sprouts should be vibrant green and still have a little bite to them.  Do not over cook or they will become mushy and a bit bitter.  Check seasoning and serve.  Enjoy!


Serves 2.


2 Comments Add yours

  1. Laurie C says:

    Sounds and looks delicious!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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