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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Growing up, I always loved Brussels sprouts. One day I discovered that this was unusual. When I got married, I made sure to learn my dad's recipe, so that I could show my sprout-hating husband that they really were a delicious food. It worked. Ingredients:
16 -20 ounces brussels sprouts |
3 -4 tablespoons butter |
1 -2 chicken bouillon cube |
Directions:
1. Boil Brussels sprouts until tender - usually about 3 minutes. Note: Fresh is generally better than frozen, but the most important thing to remember when choosing your sprouts is that the bigger they are, the more bitter they taste.
2. Melt butter in a saucepan.
3. Add bouillon and Brussels sprouts, saute for 5-10 minutes.
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