Friday, October 25, 2013

Pan Roasted Brussel Sprouts

I know it's October and it's the season of the gourds (pumpkin/butternut squash,etc...) but I just can't get enough of Brussels sprouts. I have Alicia Silverstone to thank for that. I posted about it here 2 years ago when I finally tried it for the first time oven roasted. I've been eating them since! Read about the benefits of eating Brussels sprouts.

So this time I tried it pan roasting, and the results where delicious. Here's what I did:


1 T. olive oil
1 T. minced garlic
1 cup of chopped onions
A lb. of Brussels sprouts (yums) - rinced and cut in half
1/2 cup vegetable broth
2 T Dijon mustard
Dash of salt and pepper 

Heat oil over a low-medium heat. Add garlic and onions and saute for 2 minutes. Add Brussel sprouts, cover and cook for 5 minutes. Add 1/4 of the vegetable broth and let cook for another 10 minutes. Add the mustard and stir, and serve.