Garlic Butter Artichokes and Brussels Sprouts

I’m new to brussels sprouts. I have vague memories of my mom serving mushy green balls as a side dish with dinner, unfairly getting a yucky reputation. Since they are so healthy, packed with vitamin K, C, B6, folate, etc., I wanted to give them another try. Their composition reminded me of artichoke hearts, so I decided to try them together.

I melted 1/4 cup margarine (vegan butter-style Earth Balance) in a large nonstick frying pan over medium heat. Then I added about a tablespoon or so of minced garlic and let it simmer while I cut the sprouts in half. I used a whole package from Aldi–I think 12 oz. I drained 2 cans of quartered, canned artichoke hearts and added the sprouts and artichokes to the pan at the same time.

I turned up the heat and cooked until they were browned. I added some chipotle red pepper to mine. I thought it was excellent, but we all agreed the sprouts could be softer (next time I’ll probably cook them for a bit first, then add artichokes). I bet it would be good (and higher in calories) with some nutritional yeast or Parmesan-style topping. Catboy is not a fan of artichokes, and did not care for this dish. Hunny Bunny ate it, but wasn’t crazy about it.

How do you like your brussels sprouts? Have you always liked them, or did your tastes/priorities change after childhood, like mine?

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