Recipe of the Month

Recipe of the Month: June

Brussels in Butter

I never thought I'd like Brussels Sprouts when my only experience with them had been those soggy, boiled little cabbages. Then, my good friend, Stephanie showed me the light with this great Brussels Sprouts preparation. This recipe is so simple and easy - but more than that, it's a DELICIOUS way to get more healthy cruciferous vegetables into your diet. The butter really makes this dish, so don't skim on it! If you are Vegan or Dairy-Free, you can also try unrefined Coconut Oil or Olive Oil with similar results.

Scroll Down and Enjoy!

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1 Bunch of Brussels Sprouts
1 TBSP Butter or Olive Oil

1 pinch of Salt

*You will also need a wide-based pan with a lid*

Wash Brussels in a colander & remove any wilted or yellowed outer leaves.
Slice off the tip of the stem end (unless just removed from the stalk and end is "fresh")
Next, slice each Brussels Sprout in half lengthwise, through the stem
Heat pan over Med-High, add Butter or Oil and swirl to coat bottom well
Lower heat to Med-Low while you add the Brussels, cut-side-down, to the pan, fitting as many in as you can.
Increase heat to Med-High and add a sprinkle of salt
Cover and cook about 5-10 minutes (will depend on your pan, your stove and the size of the Brussels)
When done - the Brussels will be browned slightly on the cut-side and tender crisp throughout. Keep the lid on as much as possible to retain the steam and let your nose tell you when to check!
Lift Brussels out of the pan with a spatula and serve hot - YUM!