Better Eat your Brussels Sprouts!


I have a new obsession in the food department right now: Brussels Sprouts. They are kind of a trendy vegetable in that they are popping up all over restaurant menus and cooking shows and so I thought I would give it a try. I had no idea what I was missing out on…I LOVE these little guys! When Keith travels for work I have been known to make a whole bowl of them just for myself for dinner!

I start by sauteing red onion and garlic in olive oil in the pan…

Then I wash and slice the Brussels sprouts and toss them in once the onions are nearing translucent along with a little salt and pepper…
I purposely put them face down because I like to brown them as it adds great flavor:

Once the sprouts are nice and brown on one side I add just enough water to cover the bottom of the pan and place a top on to steam the sprouts for the final cooking (about 5 -7 minutes)…

Once they are done the sprouts (as well as the caramelized onions) go into the bowl and I give it a sprinkle of Parmesan cheese and voila: Bon Appetite!

SO so yummy. I promise, you have to try it at least once. And if you do, let me know what you think?

Or, do you already like Brussels sprouts, have any great tips of your own?

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Tracy Carson is a Licensed Associate Professional Counselor, a wife to her Prince Charming whom she has been married to for 10 years and a Mom of two precious boys, 5 and 3. Tracy has a passion for helping women feel beautiful inside and out and works hard in her faith based counseling practice, Professional Counseling Associates, ( specializing in the treatment of women’s issues: especially anxiety, development, and eating disorders and counts it a privilege to come alongside of women as they overcome the stress that can come with new life transitions. When Tracy is not in her professional role, you can probably find her out running or trying to figure out how to incorporate the newest fashion trends into her wardrobe. Follow her on twitter @tkcarson


  1. Tracy, we LOVE brussels sprouts in our house, too. We prepare them a few different ways. My one question for you is whether you’ve ever tried halving or quartering them, or if cooking them whole is your preferred way? For some reason I have always cut small ones in half or big ones in quarters, but if I”m doing all that work for nothing then I’d much rather save myself a step?

    We often saute with onions similar to what you describe, but we’ve also come to LOVE roasting them. Just toss in a little olive oil and salt/pepper (almost like you would if you were roasting red potatoes) and roast on a cookie sheet at 350 for 25 minutes or so. They get nice and crispy on the outside and have that roasted flavor. I’ve also roasted carrots on the same cookie sheet and then the kids have a veg too (they haven’t come around on the brussels sprouts yet).

    Thanks for sharing a great recipe!

    • Um, yeah. I just read this again and saw that you DO slice them. Sorry – they looked whole in the pic! Need another cup of coffee… 😉

  2. I love brussel sprouts, too, and only started eating them recently! I also love them roasted, with carrots and potatoes. When I roast a whole chicken, I toss the vegetables with olive oil, salt, pepper, and thyme, and then roast the chicken right on top of the vegetables! All the delicious drippings from the chicken help season the vegetables, and it’s an amazing dinner! 🙂

  3. can’t do it. Even with your lovely pictures and parm on top. Just one of those forced veggies as a kid that I still can’t do as an adult. LOL


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