Growing up, I loved brussels sprouts. I have no idea what I held on to memories of liking them. Maybe because every other kid in the word hated them. Either way – once popular opinion got to me that was it for me and brussels sprouts for many, many years.

Fast forward to my late twenties. I have had a love affair with them for the past two years. Who knew they could be so versatile, quick and easy to make?

I usually throw them in a deep skillet with water and steam them until all water is gone then sprinkle with salt and pepper. Really, that is my favorite way to eat them. Simple, easy, delicious. This way is great too though…

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Braised Brussels Sprouts

(Serves 2)

Ingredients: 

• 1 pound brussels sprouts (fresh or frozen will work)
• 1 Tbsp coconut oil
• 1 small onion, chopped lengthwise into slivers
• 1/4 cup water
• 1 Tbsp stone ground mustard
• S & P to taste

Directions:

Cutting brussels sprouts in half lengthwise. Melt coconut oil in a large sauté pan over medium heat. Add the onion and a pinch of salt, cook for 5 minutes or until onions are translucent. Add the Brussels sprouts and another pinch of salt, cook while stirring frequently until Brussels sprouts become bright green. In a small bowl, mix together the water and mustard. Add water and mustard mixture, stir, and cover with a lid. Continue to cook until Brussels sprouts are tender enough to pierce with a fork, 10 minutes. Season with salt and pepper.

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Viola! Not a lot of direction or preparation for this recipe! These make a great side dish to quinoa or basmati rice. It is also completely acceptable to eat them as a meal. I am guilty of doing so.

Did you enjoy brussels sprouts as a child? Do you enjoy them now? If so – how do you like to prepare them?