Need a simple, quick recipe for brussel sprouts.

When I make them it doesn’t take that long.

The trick is to slice them, they cook faster.

Slice brussel sprouts into thinish slices while you preheat some oil in a skillet, dd some garlic while you finish slicing.

Then saute the sprouts on highish, hardly stirring. You want to get a good brown.

Now, douse them in broth or water, just enough so that there’s a thin layer of liquid in the pan, but not so much that they’re completely submerged. Salt the liquid heavily.

Cover with a pan partially and steam until tender. Finish with lemon.

You mean Brussels sprouts? ;)

This is the recipe my aunt uses. It’s pretty much the only way I eat Brussels sprouts. I’m typically not a fan.

@andrew (below) Five more mins won’t kill the asker. Or, work fast. Quit whining, Andrea.

Steam them, butter them, eat them. Oh, and of course salt and pepper. But frying them sounds like a good option.

@Allie Ahem. 35 minutes to cook? Try reading the question. ~

Roast them or pan fry them, sliced, with bacon & garlic in a little olive oil. Yummy!

Edit: Only use olive oil if you don’t use bacon. If you’re using bacon, fry it up most of the way first, and cook the sprouts in the bacon grease.

Cook some bacon. Slice the sprouts and fry them up in the bacon grease. Delish! Amazing! What more could you want?

Slice them and cook in chicken broth until done.

Slice them and boil them until done. Sprinkle with crumbled blue cheese and chopped walnuts.

Take half a cup of applesauce and put it in with the sprouts. Microwave for six minutes. Takes the bitter out of the sprout and cooks like lightening. Plus, kids and non-fans love this recipe.

Put your pot with a steamer basket on the stove. Cut off the sprouts’ gnarly root ends, then throw them in the chopper (I don’t have a chopper, I use a grater, but that would take extra minutes). Steam em. Butter em. Throw in Parmesan cheese.

All I do is steam them for 5–10 minutes, depending on the size and how crunchy you like them, and serve with butter and a little of whatever herb suits what you’re serving them with. Grated cheese is good too.

If you have leftovers of brussels sprouts (or cabbage), and potatoes, mash and fry them up together with some onions. This was a popular way of using up leftovers when I was a kid. Best served with bacon and eggs.