The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying or roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat.
Overcooking will render the buds gray and soft, and they then develop a strong flavour and odour that some dislike. – Wikipedia
It is exactly for that reason that I make it my way……and my family love it!
half a punnet of mushrooms or more
1 onion chopped
500 gr of Brussels Sprouts
olive oil and butter
Salt and Pepper
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Cut the Brussels sprouts and half a punnet (or more) mushrooms in quarters.
Heat the oil and butter in a frying pan over medium-high heat and lightly stir fry the onions and mushrooms.
Add the Brussels Sprouts. Season with salt and pepper. Cook Brussels sprouts 3 to 5 minutes to begin to soften.
Add roughly chopped almonds just before its served.