Here’s a fast and easy way to cook Brussels sprouts. They are not mushy this way, nor are they bitter. Below is a video demonstration of cooking sauteed Brussels sprouts, followed by the written recipe. I hope this helps!

Enjoy,
Judi

Easy Brussels Sprouts with Garlic and Lemon
Makes About 5 Servings

1 Tbsp extra virgin olive oil
2 large cloves garlic (or 4 medium cloves), chopped
1 lb fresh Brussels sprouts
Salt to taste
About 1/3 cup water, or more if needed
Juice of 1 lemon (about 4 tablespoons)

Wash the Brussels sprouts and remove any damaged leaves. Trim a small slice off the stem end, and cut them in half or into fourths, if large; set aside.

Warm a skillet that has a lid, over medium heat. Add the oil then the chopped garlic. Sauté the garlic about 1 minute. Add the prepared Brussels sprouts. Sprinkle with salt, as desired. Sauté the vegetables briefly. Add water, 1 or 2 tablespoons at a time, then cover and allow them to steam. Stir them often to prevent burning and monitor the liquid, adding more water as needed. Reduce heat to medium-low if needed to keep the vegetables from burning. About half way through the cooking time (after about 5 minutes), add the juice of one-half of a lemon, about 2 tablespoons. Continue cooking, stirring often, and steaming with the lid on, until the sprouts start to brown and are crisp-tender, about 10 minutes, or until they are as tender as you want. When finished, remove them from the heat and drizzle with the remaining lemon juice, about another 2 tablespoons. Serve.