Evelyn's Get-Your-Own-Quart Brussels Sprouts

If you need some encouragement to eat Brussels Sprouts, take some from my 7 year old, who ate almost a whole quart with her fingers while standing at the kitchen counter last weekend. Here's the recipe that did it:

1 quart Brussels Sprouts

1 T olive oil

a few dashes EACH of dried basil, thyme, pepper

1/2 t salt

1/2 cup (or so) of water

Slice the bottoms off the sprouts, then slice them all in half longways. Save the loose leaves that fall off. Heat the oil. in a large skillet. (I love cast iron.) Lay the sprouts, flat sides down, in the pan. Sprinkle herbs & salt. Cook for 2 minutes or so. Flip them all over (they should have some brownish coloring before you flip them.) Add the water--enough to let them cook w/out sticking--add more herbs & salt, then cover for 2-3 minutes to steam. Add the loose leaves for the last 2 minutes.

Sprouts are ready when a fork sinks in easily (but not TOO easily. You don't want them to be mushy.)

Serve immediately--and take some for yourself before your kids gobble them up. My husband was bummed he only got one last weekend. I wasn't policing them very well, especially once I got MINE. :)