How to Cook Brussel Sprouts - Brussel Sprout Recipe

There are many ways to cook brussel sprouts, which are very small green cabbages that grow on a stalk. You can make roasted brussel sprouts, steamed brussel sprouts, fried brussel sprouts, grilled brussel sprouts, baked brussel sprouts. You can cook them in the oven, on the stove, or on the grill. No matter which way you choose to prepare this vegetable there are many delicious and healthy brussel sprout recipes out there that will satisfy your taste buds. Below you will find one such recipe that I have come up with, along with a list of ingredients, step-by-step cooking instructions, and pictures to go along with each step.

• Brussel Sprouts (on a stalk or loose ones)
• Leek (2 bunches)
• Celery (1 stalk)
• Salt
• Canola Oil
• Dried Parsley Flakes
• Roasted Sesame Seeds
• Aji Mirin (Rice Cooking Wine) (1 tbsp)

Take two bunches of leek. Cut leek in half (horizontally). Take apart the green stalks and set aside. Then take the white part of the leek cut in half (vertically) and take apart. Wash both the green stalks and the white ones thoroughly to remove any dirt or sand. Once the leek is washed take a cutting board and cut the leek into thin slices. Place the leek slices into a bowl or dish.

Take a stalk of celery, thoroughly wash it, and cut into cubes. Place into a bowl or dish.

Take the brussel sprout stalk and remove the brussel sprouts from the the stalk. Throw the stalk away. Thoroughly wash all the brussel sprouts and cut each one into four wedges. Place the cut brussel sprouts into a separate bowl.

If you go to your local store and can't find brussel sprouts on a stalk you can buy ones that are packaged or those that are loose.

Take a large skillet, add enough canola oil to cover the bottom of the skillet, and place on medium heat. Once the skillet is heated add the sliced leek and cook for approximately 5-6 minutes. Make sure you stir occasionally and add oil if needed. Once 5-6 minutes is up remove the leek into a bowl.

Add canola oil to the skillet and throw in the celery cubes. Cook for about 5-6 minutes. Make sure you stir occasionally and add oil if needed. Once 5-6 minutes is up remove the celery into a bowl with the leek.

Add canola oil to the skillet and throw in the brussel sprouts. Cook for about 7-8 minutes. Since brussel sprouts absorb the oil quickly, keep adding it so they don't burn or get stuck to the skillet. Then add the leek and the celery and stir. Add a desired amount of salt, sprinkle with roasted sesame seeds, and dried parsley flakes and stir. Finally, add about a table spoon of Aji Mirin (rice cooking wine) and stir everything again. Cook for about 5 minutes or so. Once done. Let sit for a few minutes and then remove from the heat. Brussel sprouts should be crunchy. If you prefer them softer then cook them a little longer.

Once you have finished cooking the brussel sprouts you can use them as a side dish to go along with your meat, fish, rice, pasta, or potatoes. You can also eat them by themselves with some soft white bread.

The approximate cooking time for this recipe is 30 minutes.

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