Basil Garlic Brussels Sprouts

I don't normally step out on my naked roasted sprouts but there wasn't much I could do about the idea of this dish. What started as a fleeting thought soon became all consuming and luckily for me, I got some monster sprouts in my Bountiful Basket this week. In all seriousness, after VegKid and I devoured two platefuls, we danced around the kitchen singing, "There's a party in my tummy. So yummy. So Yummy!" Yep, that happened!

1 pound fresh Brussels sprouts, ends trimmed and halved
1/3 cup red onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil
1/2 cup vegetable broth
salt and pepper, to taste
1 tsp red wine vinegar
  1. Heat a non-stick skillet sprayed or wiped with oil over high heat. When the pan is hot, add the onions and cook for one minute, stirring constantly. Add the sprouts and cook until lightly browned, about 2 minutes. Add the garlic and basil and stir.
  2. Reduce heat to medium and add the vegetable broth and salt and pepper. Cover immediately, and cook until just tender, about 4-5 minutes. Check for doneness. Stir in the vinegar and serve immediately.


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