Simply Delicious Brussel Sprouts

Husband-Tested Recipe from Alice’s Kitchen

Serves 4

We look forward to when autumn comes round, not just because of the cool, crisp, bright, colorful days, but also because of the many fall vegetables that grace our table.  If you remember having dull green, mushy brussel sprouts in your past, you should try these.  Brussel sprouts on your plate should be crisp tender and bright green.  Make this dish and serve it along side some cooked apples, roasted sweet potatoes and maybe pork tenderloin for a fall feast!  (To make this a vegan dish, use olive oil for the butter.)  Lost River Market & Deli has everything you need to make this, including fresh brussel sprouts.

1 pound brussel sprouts

1 Tablespoon olive oil

1 Tablespoon unsalted butter

Kosher salt

Freshly ground pepper

1 clove garlic, minced

1 teaspoon caraway seeds

¼ to ½ cup vegetable broth

Trim the bottoms off the stem end of the brussel sprouts.  Finely shred the brussel sprouts using a chef knife or a food processor with the shredding or slicing blade.  Heat the olive oil and butter in a skillet until melted and sizzling a bit.  Add the sprouts.  Sprinkle with Kosher salt and freshly ground pepper.  Toss the sprouts around in the skillet a bit.  Sprinkle with the garlic and caraway seeds.  Add ¼ cup vegetable broth, reduce the heat to low and cover the skillet with a lid.  After a few minutes, check the sprouts. If the skillet is dry and the sprouts look as if they might be sticking or turning brown, add a bit more broth.  The sprouts are done when they are bright green and just tender.