Brussels sprouts are one of my favorite side dishes. They are delicious and very healthy, plus they are ready in no time. They are a great source of iron and vitamin C!
Although they can also be baked, I like them better this way because they are tastier and it’s not worth complicating your life. In addition, we also save on electricity.
- 500 g de coles de Bruselas (1 libra)
- 2–3 cucharadas de aceite de oliva virgen extra (opcional)
- 4 dientes de ajo, finamente troceados
- 1/4 cucharadita de sal
- 1/8 cucharadita de pimienta negra molida
- Una pizca de cayena molida (opcional)
- Wash and chop the Brussels sprouts for half lengthwise. I like to remove the end because it tends to be tougher and also some outer leaves if they are uglier.
- Cook the cabbage in a pot of boiling water for about 3 minutes to make them softer, but don’t overdo it or they won’t taste good.
- Strain the sprouts, draining the water well. You can use a kitchen towel to soak up excess water, but it’s not necessary.
- Heat the oil in a pan and cook the Brussels sprouts (in batches if they don’t all fit in the pan) over medium-high heat until browned on both sides (about 2-3 minutes per side).
- Add the rest of the ingredients (garlic, salt, pepper and cayenne), stir and cook for 1 minute or until the garlic browns.
- Serve immediately with vegetable protein type < a href="https://danzadefogones.com/seitan/">seitan, tempeh, tofu or vegan-meat-pie.
- Store leftovers in a airtight container in the fridge for 4-5 days.
- Add more or less salt depending on your taste.
- Add the spices, vegetables or ingredients you want.
- You can also use water or vegetable broth if you do not want to use oil.
- The nutritional information is calculated with 2 tablespoons of extra virgin olive oil.