Brussel Sprouts- These are the Things I Cannot Do Without!

Who knew brussel sprouts are soooooooo good! I had no clue! Okay, are you starting to see a theme here? I tried to explain that until I was in my late teens/ early twenties my food horizon was none existent! I just was not adventuresome when it came to foods. I only ate what I knew and I certainly did not try anything new- ever.

But, as I got older and was exposed to more types of cuisine, I began to branch out! However, it still blows my mind to think about some of the stuff that I now eat that I just would never have dreamed of eating when I was younger. I have also explained that cauliflower is my latest mind-changer. Well, the one before that was brussel sprouts. I mean, they look like cute little cabbages- oh yeah, I embraced cabbage about 5 years ago…

Soooo, when the opportunity to try brussel sprouts came to me- I tried them and come to find out- they are delicious! From then on, when I saw them on a menu at a restaurant, I ordered them. And then I tried cooking them myself and again, turns out- I could handle it. I want everyone to realize that if they want, they can cook delicious brussel sprouts too!

I buy local produce from the farmers’ stands whenever I can. However, during the winter months those opportunities, where I live, are not always present. I do the rest of my grocery shopping at a regular, big box grocery store. So, I do not have any qualms about buying frozen produce especially since my store sells frozen veggies grown within 300 miles from my home. So, I feel like I am still winning.

I have come to keep frozen brussel sprouts in the freezer at all times and feel naked when there aren’t any in there! With this simple 1-2-3 recipe, I started with frozen brussel sprouts. The first step is to boil the frozen brussel sprouts- like bring them to a hard boil and then continue to let them boil for 8-10 minutes and then drain the water.


The second step is to transfer your brussel sprouts to a greased frying pan on medium heat and add some garlic. I too, like Leigh, subscribe to the train of thought that a lot of garlic, is okay. However, you add the right amount of garlic for your palette and do the same with salt.


I personally like a little burn. I’m not talking set off the smoke detector burn; I’m talking a little dark brown here and there. Essentially, we are stir-frying these suckers but to achieve my slight burn, I don’t stir them constantly. If you do not like a little burn, you will need to stir them constantly until the garlic starts to turn from white-ish to brown-ish.

The third step is to transfer them to your plate, or if you are making a meal out of them like I was, into your bowl!


I imagine that this will not be the last you hear of me cooking brussel sprouts. This is just one way to cook them. I have a whole cue of brussel sprouts recipes to try and share. What is your favorite brussel sprouts recipe?

(Bub’s) Brussel Sprouts 1-2-3
Recipe Type: Simple Veggie Side
Cuisine: Good
Boil and Saute Brussel Sprouts
  • Brussel Sprouts
  • Garlic to taste
  • Salt to taste
  • Cooking Spray
  1. Place brussel sprouts in a pan of water and bring to a rolling boil and let boil for 8-10 minutes.
  2. Drain water and place in a greased frying pan on medium heat with garlic and salt to taste. Stir-fry until garlic is toasted.
  3. Serve and eat while hot.


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  1. That’s how John Macon taught me to cook them except add a handful of crumbled bacon in that pan! Oh and fry them in the bacon grease from your bacon! Sounds good but unfortch I hate em still 🙁

    • Sarah- Leigh was talking about that same premiss but adding bacon, apples & balsamic vinegar- which sounds pretty tasty to me! I still will not do turnips, collards, kale nor rutabagas or eggplant…

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