I did not even try a Brussels sprout until recently because they seemed to always have a bad reputation. Now, they do seem to be a bit of an acquired taste, but my husband and I have been finding ways to enjoy them. The other night we sauteed them and they came out quite nice.
Have a look:
Here is what we did:
2 cups trimmed Brussels sprouts
1/4 cup mini portobello mushrooms
1 Tbsp olive oil
2 Tbsp water
1/2 tsp dried thyme
2 tsp fresh dill
1/4 tsp salt
1/4 tsp fresh ground pepper
To trim the Brussels sprouts, rinse them, cut off the stem ends, remove discolored leaves, and cut them in half.
Heat oil in pan. Add sprouts, thyme and dill, saute for about 10 minutes. Add water, mushrooms, salt, and pepper. Cover and cook for 3 more minutes. Stir occasionally. Sprouts should be tender. Remove and serve!
***I only added the mushrooms because we had a few hanging around. My husband does not care for them, so I only put a few in. However, they did go well with the recipe!