When I was growing up, I never liked brussels sprouts. You know, as you get older, your tastes change and you’re willing to try new things. So, since brussels sprouts are really healthy for you, I decided to try them again. Using this brussels sprouts recipe, I found out they’re not as bad as I used to think. In fact, when I use the fresh brussels sprouts, I actually kind of like them! (but, shh, don’t tell my mom! I’ll never live it down.)
This brussels sprouts recipe was originally from the Taste of Home magazine, but I changed it a little to meet our dietary needs. I do that to just about all of the recipes I use. I change them up to meet our dietary needs and our tastes. You can read more about how I do that in my post, 14 Ways to Adapt Existing Recipes to be Heart Healthy.
You only need 5 ingredients to make this brussels sprouts recipe! I buy brussels sprouts when they’re on sale for usually $0.98/pound. Since they don’t weigh very much, it’s inexpensive. I always have sugar, parsley and margarine on hand. So, the only other thing I had to buy was the sliced water chestnuts. My normal brand of water chestnuts wasn’t available, so I had to purchase this brand. It was $0.26 more than my normal one, so I wasn’t too happy about that! I mentioned it to the store clerk and she was surprised they were out of the other brand. She even went to check for me, but no luck!Do you like brussels sprouts? I didn't used to, but using this brussels sprouts recipe, I found out they're not as bad as I used to think. Find out what recipe and what kind of brussels sprouts made me change my mind!Click To Tweet
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This recipe is really quick and easy to make. Depending on how long the main dish cooks for, depends on when I cut the brussels sprouts. If the main dish takes an hour or more to cook, I will cut these up while the main dish is cooking. If it takes less than that to cook, I will cut everything first, including the brussels sprouts.
As I mentioned at the beginning of the post, I prefer to use fresh brussels sprouts. I like the taste of them better; I think they have a more mild taste than the frozen ones. However, if fresh isn’t available, I will buy a bag of frozen brussels sprouts.
So, how do you prepare the brussels sprouts? I peel off a couple of the outer leaves (until it looks good and there’s no brown on the leaves). You can see what they look like in the picture above, on the left of the cutting board. The next step is to rinse them. Then, I cut off the bottom stem. Next, I cut the brussels sprouts in half (the ones you see on the right). That’s it, easy!
Then, you stick the halved brussels sprouts in a pan and cover them with water. I think they look so pretty in the pan. You also add in the parsley and sugar. Over medium heat, bring to a boil. Cover and simmer for 10 minutes, or until tender. I check to see if they’re tender by sticking a fork in them. If the fork goes in easily, then I think they’re tender enough and they’re done. Then, you drain them.
Add water chestnuts and margarine; heat through. That’s it! Your brussels sprouts are cooked and ready to eat with your main dish.
This night, we had our brussels sprouts served with sweet n’ sour sausage. Here’s the Sweet n’ Sour Sausage Recipe Made Healthier for You. We also usually have it with bread, either torta rolls or Hawaiian rolls.
This meal makes enough for 2 nights, so the next night all we have to do is heat it up in the microwave. Everyone scoops out how much they want on their plate and we heat each plate up for about 2 minutes. In just about 10 minutes, dinner is ready the second night! Nice and easy!
A healthy, quick and easy vegetable side dish. Just a few simple ingredients that are easy to prepare. You'll have a delicious vegetable to go with any meal!
- 1 tsp dried parsley
- 1 tsp sugar
- 2 pints fresh brussels sprouts, halved (I just calculate how many brussels sprouts each person will eat for 2 nights and buy that amount)
- 1 can (8 ounces) water chestnuts, drained
- 1 tablespoon light margarine
In a saucepan, over medium heat, bring water, parsley and sugar to a boil.
Add brussels sprouts.
Cover and simmer for 10 minutes or until tender; drain.
Add water chestnuts and butter; heat through.
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Here are some of the kitchen supplies I used to help me make the recipe:
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