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Brussel Sprouts. You either hate them or you love them. I used to HATE brussel sprouts! The smell. The aftertaste. And the stinky farts.

But this recipe--which is quick and easy--had me licking my fingers and asking for more! It is sooooo tasty. Feel free to tweak it to your liking.

Don't give up on brussels yet...

Step 1: What You'll Need

You only need four simple ingredients to make these delicious brussels:

1. Brussel sprouts (I used a 16 ounce bag for this recipe)

2. Butter or margarine (use between 1/4 and 1/2 cup, give or take)

3. Salt to taste

4. Splash of lemon juice

You will also need a cutting board, skillet, and knife.

Prep Time: 2 minutes

Cook Time: 5-7 minutes

Total Time: 7-9 minutes

Step 2: Halve the Brussels

Open your bag of brussel sprouts. I could only find microwaveable bags of brussel sprouts at my local grocer, they work just the same.

Rinse them off and cut them in half.

Step 3: Melt the Butter, Add the Brussels

Next, you want to turn the heat on to Medium-High (my number on my stove was a 7, or slightly above).

1. Put your butter into the skillet and allow it to melt a little (and coat the bottom of the pan) as it heats up.

2. Add your brussel sprouts in. You don't have to wait until the pan preheats to do this. You also don't have to wait until all the butter is melted.

NOTE: Add as little or as much butter as you need to cover all of your brussels, and keep them from sticking to the bottom of the pan. Think of it like a glaze in this recipe.

3. Coat the middles (white/yellow parts) with the butter. Then flip them down onto the pan and coat the outsides with the butter.

Step 4: Add Salt & Juice, Then Saute

1. Add a splash of lemon juice. This helps to give the sprouts an amazing flavor, but it also counteracts the bite and aftertaste of the brussels. Now they're easy to eat and enjoy! I did a quick circle around the pan with the lemon juice.

2. Next, add a dash of salt. I just used my salt grinder and made a circle around my skillet, salting all parts evenly in a single coat of salt.

3. Saute the brussel sprouts on Medium-High heat (with the middles still down) for about 5-7 minutes. Be sure to move the sprouts around a little to make sure they're not sticking. Also, keep "basting" them (for lack of a better word) with the butter, juice, and salt "glaze."

NOTE: Remember when sauteing that larger or harder brussels will need more time to cook to get the right tenderness (the smaller ones will get done first). My suggestion would be to remove the smaller ones after they're done, and finish cooking the bigger ones until they're tender. This note is particularly important if you dislike brussels, or if the person you're feeding them to dislikes brussels. Otherwise, the bigger ones won't be as delectable as the smaller ones, and might turn you or your guest off.

Step 5: Finished When Browned

Your brussel sprouts are perfect when the butter "glaze" has thickened a little (and has browned or caramelized a bit), they're tender, and the brussels have browned. (See pics) Sometimes mine are quite brown, but oh so delicious!

Now you're ready to enjoy!

These brussels are the perfect mix of light and savory, but still filling. They are tender, yet still wonderfully textured, and the flavor seeps into every bite. They truly are my new favorite comfort food (and my kids, too)!

<p>When I cook them like this I add a splash of soya sauce very tasty!</p>
Sounds good :) I like Bragg's soy sauce so might give this a try. Thanks for stopping by!
<p>They become dangerously delicious when sprinkled with Parmesan Cheese.</p>
<p>OK now -- I read your comment and had just a few left on my plate. I let my wife try one (see comment above -- she has never cared for brussies before) and she said, &quot;Oh, my. You better go cook up the rest of them!&quot; (I had cooked up half a bag for me and my daughter...) She had now proclaimed that she actually LIKES brussel sprouts..!</p>
LOVE IT! :D
<p>Sounds good :)</p>
<p>I made these for dinner today. (My daughter and I like Brussies but my wife doesn't particularly care for them.). My wife said she would try one. She said, &quot;Wow. I would certainly eat these!&quot; and proceeded to scoup nearly 1/4 of the batch onto her plate! My daughter had proclaimed them the best ever. I think next time I will go a little lighter on the lemon juice, but they are definitely up there on the &quot;I WILL make these again!&quot; list...</p>
Yes!!! What a fantastic comment! So glad you all enjoyed! This is definitely the recipe that made me a brussel believer too ;)
<p>Ok, so I made these tonight and I think they might have been the least disgusting brussels I have ever eaten. Really not bad at all. Might even make them again. :D</p><p>Thanks for posting this recipe. :)</p>
Hallelujah! I'm glad you tried them and maybe even liked them ;)
<p>When I was a kid, (I'm 71 now) my mom boiled them -- often 'til the pan went dry. Absolutely ghastly! My older brother said he didn't know brussel sprouts came any other way than burnt.</p><p>My wife has gotten me to &quot;accept&quot; them by sauteing in oil, with onions &amp; <em>bacon</em>. We'll have to try it your way.</p>
<p>Ick! I'm glad your wife made progress though. Yeah, definitely try this recipe and let me know what you think! They may look a little darker when you're done, but trust me, they are NOT burnt or burnt tasting. Mmm mmm :)</p>
<p>just thought i would let you know i &quot;remixed&quot; this for current contest ( https://www.instructables.com/id/Add-Some-Color-to-Dinner-3-Ways/ )</p>
Aww I'm flattered. Thanks! :)
<p>Try adding some balsamic vinegar to the skillet and minced garlic.</p>
Sounds good! Thanks for sharing :)
<p>They're good - but makes the house smell like farts :( </p>
<p>lol...Try this recipe..No fart smell included ;)</p>
<p>I did it tonight. I used a mix of butter, bacon fat, and chicken schmaltz. </p><p>Served up with a nice sous vide steak and fries. It was _really_ delicious - and (almost) no fart smell!<br><br>No more oven for me - this was really quick and easy.</p>
Awesome! They look great! Glad you tweaked it to make it your own and that you enjoyed. :)
<p>add a little American style mustard (think hotdog style mustard) to make this recipe even better</p>
Sounds very interesting. Definitely worth trying for someone who likes mustard. I like mustard so I might try that sometime. Although I'm probably biased, I love this recipe the way it is lol. But you never know ;) Thanks for sharing and visiting!
<p>Do you think this recipe would work with Frozen Brussel sprouts?</p>
<p>I strongly suggest not to thaw them, them right in the pan with butter and give them a little extra time. I actually think they come out a little better from the freezer and I've thought about freezing fresh ones just because of that; I chickened out, but I'm telling you, they're great from the freezer to the pan.</p>
That makes sense. Sometimes thawed out things don't taste as good. Lol idk kcode-mcneil...try it both ways and let us know what you prefer. :) I'm really interested to hear for others who have the same Q's.
<p>You just need to thaw them not cook them. If you oven roast them they do not need to be thawed first</p>
Thank you IMP for the clarity. I never get them frozen so I was just guessing. Lol :)
You would probably have to boil them first and then after they are cooked through saute them like I do here for enough time to brown them and thicken the glaze sauce. Please try it out and let us know what works :)
<p>My &quot;not so secret&quot; recipe has always been to glaze the inner side with orange marmalade, sprinkle with real bacon bits, and broil them in the oven. This looks REALLY good too and I might even try combining your recipe as a pre-prep to mine. Thanks!</p>
<p>You're welcome :) And thanks for sharing your recipe too!</p>
<p>I just love sprouts, always made them with bacon lardons, will try this tonight :) x</p>
Awesome! Let us know how they turn out! Don't be afraid to let them brown...Mmm mmm ;)
<p>My diabetic husband eats the things several times a week! Yuck! He even steams them for breakfast! I sympathetically share my grandson's aversion to them, however, this recipe with suggested variations (bacon, anyone?) could almost lead me into temptation... Report to follow in a few days.</p>
I find that the key to success (esp when you don't like them) is having them cut up (even 3 times or more, instead of halves) so the flavor of the buttery glaze seeps into every bite. That's really key. And cooking them long enough until they're all done and kind of caramelized. It's really key to the flavor coming out as delicious instead of the traditionally disliked &quot;brussel sprout&quot; flavor. When these brussels are done, they don't really taste like that weird-aftertaste, somewhat bitter &quot;usual&quot; flavor of Brussels...They taste more like broccoli or cabbage. :) Hope you enjoy!
<p>Will it also work on the old farts in Brussels?</p>
<p>lol. I find that this recipe takes it down a notch for sure ;)</p>
<p>I've used a similar technique on Belgian Endive and it's amazing how sweet and caramelized it tasted after having the inner face browned in butter. Try it out.</p>
<p>Yes! Caramelized is the perfect word! These &quot;caramelize&quot; with the buttery glaze. It sounds delicious over Belgian Endive too :) </p>
<p>The saying &quot;little green men from Mars,&quot; along with brussel spouts <br>being the shape of what people nowadays think of when they think of an <br>alien's head caused my friend to nickname these vegetable as &quot;Martian <br>heads.&quot; So my kids grew up calling Spouts by this name. </p><p>It also made it easier to get the kids to eat them :)</p><p>I need to try cooking them this way for sure - although I love them anyway they are fixed. Thanks for sharing.</p>
<p>Sprinkle with Parmesan cheese for extra flavor! </p>
<p>Mmm sounds good :)</p>
<p>Boil them for about 6 minutes, then when you follow this recipe they will all be done at the same time, regardless of size.</p>
<p>Great idea! I will have to try that sometime!</p>
<p>I've always been a Brussels sprouts lover, but only ate them steamed or microwaved. I'll give them a try this way. I'm sure they will be even better than usual! Thanks for the inspiration.</p>
<p>You're welcome! And thanks so much for your kind words :) Let me know how it goes.</p>
<p>THanks for the wright up. I also do these using a table spoon of olive oil, shake in a ziplock, ass some aslant &amp; pepper. Place on parchment paper in a cookie tray and into a over at 425 for 10 - 15 minutes. My wife never liked sprouts until I made them this way, she says it tastes like popcorn!</p>
<p>Not all sprouts are equal! There are now over 40 different varieties (many new ones where they have bred out the bitter aftertaste that we all hate).</p><p>Most sprouts in the shops now are the new sweet varieties.</p><p>If you are feeling brave, grate them into a salad - honestly, it's pretty good!</p>
Wow...I didn't know that! I will have to see if I can find different varieties...I'd love to try them...Maybe even right into my next salad ;)
<p>Looks like a great recipe.</p><p> I usually start with a little oil in the pan before the butter. That prevents the butter from burning. (I don't know if that matters if you're using fake butter.) I usually use real butter for better flavor, but it is a little more tricky when sauteeing with it.</p><p> You say to add enough butter to cover the sprouts. That would take over a pound. Would it be clearer if you say, &quot;enough to cover the bottom of the pan&quot;?</p>
<p> A little bacon fat helps, too, but there goes your &quot;vegan&quot; claim!</p>

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