Brussels sprouts are small, round, green vegetables, almost always about 1 to 2 inches wide. They belong to the cabbage family, including kale, broccoli, collard greens, and cauliflower. Brussels sprouts look like miniature cabbages, but they are milder in flavor.
Brussels sprouts are mushy to eat when cooked; they can also be served raw when crumbled. They are packed with nutrients and can be included in many meals.
Brussels Sprouts with Garlic
– 500g of Brussels sprouts
– 4 cloves of garlic
– 1 handful of parsley
– ½ glass of white wine
– 1 pinch of salt
– Olive oil
Bring a pot of water to a boil and, once it reaches the boiling point, cook the Brussels sprouts for approximately three minutes over high heat.
Reserve the Brussels sprouts in half a glass of cooking water for later.
Peel and chop the garlic cloves and fresh parsley.
In a frying pan, heat a little olive oil. When hot, sauté the minced garlic over medium heat until they start to turn color.
Add the parsley and Brussels sprouts to the pan and cook together for three minutes.
Try to add more salt if you consider it necessary. When the preparation is ready, turn off the heat.
Serve and enjoy them accompanied by roasted potatoes.