We have become big fans of Brussels sprouts. People have made way too many unfair comments about these guys. Don’t pick on them just because they look like miniature cabbages. And it’s not their fault that they’re often over-cooked.
Try mixing these babies with herbs and spices or cooking them gently with some of your other favorite fall vegetables, and you’ll have a great treat. We have convinced our most skeptical co-workers to try them… and now they are recommending them to everyone!
Here is a slow-cooker recipe that we made recently for our co-workers. It is a great side dish for our Asian–Style Country Ribs!
Brussels Sprouts with Pimentos
Fix-It and Forget-It Lightly, Revised and Updated, page 224
Makes 8 servings
Prep Time: 10 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 3½- or 4½-quart
2 lbs. Brussels sprouts
¼ tsp. dried oregano
½ tsp. dried basil
2-oz. jar pimentos, drained
¼ cup, or 1 small can, sliced black olives, drained
1 Tbsp. olive oil
½ cup water
1. Combine all ingredients in slow cooker.
2. Cook on low 6 hours, or until sprouts are just tender.
70 calories (20 calories from fat), 2.5g total fat (0g saturated, 0g trans), 0mg cholesterol, 25mg sodium, 11g total carbohydrate (3g fiber, 5g sugar), 3g protein, 20%DV vitamin A, 100%DV vitamin C, 4%DV calcium, 10%DV iron