Brussel Sprouts are in season
Uncle Calvin was making us jealous the other day when Julienne and I saw him sautéing up some yummy brussel sprouts on Skype…so, we obviously had to go out and buy some for ourselves. These tiny cabbage sprouts are a close runner up, trailing right behind my all-time favorite veggie mr. broccoli!
Can I have some more
We can safely say that this little girl takes right after her mamma – I think she ate 12 out of the 16 little sprouts! I think the only thing we need to worry about is how much gas she will produce later today ha ha.
Here is my super fast and easy-to-make Brussel Sprouts recipe, sure to get your little ones to eat their veggies! Try it out and let me know your thoughts.
- 15 - 18 brussels sprouts
- 1 1/2 tablespoons butter *
- 3 cloves of garlic (peeled and smashed with the flat of a knife)
- 1 large sprig of fresh rosemary
- Rinse the brussels sprouts with lukewarm water to remove any dirt. Remove and trim just a bit off the stem. Rinse and drain.
- Fill a small pot with lightly salted water and bring to a rolling boil**. Add brussels sprouts, butter, garlic and rosemary and boil about 10 - 15 minutes***. Cover the pot, leaving a slit for the steam to escape.
- Drain and serve immediately.
* There are so many different butters to choose from here in Italy, just as vast as their milk selection. Burro Galli (pictured above) is one of my favorites, nice full-flavored butter, perfect for cooking and baking. ** This recipe can also be made by steaming the brussel sprouts instead of boiling. Just add all the ingredients together and steam for about 5-10 minutes. *** My family likes eating their brussel sprouts a bit more soft then crunchy, so we boil them for about 10 - 12 minutes, you can try to cook them for 6-10 minutes if you like them just a bit tender.