Brussels sprout are among the many hidden delicacies within the produce section of the supermarket. Children weep in their presences and parents shrug in the slight ignorance of not knowing how to cook them. Do not fear any longer! After reading this post I can expect all parents to be running to their local food store and Brussels flying off the shelves! Before I go on I have to apologize my camera’s battery died last night so there will be no pictures this time around. Without further ado this recipe is simple, cheap, and delicious!

Ingredients & Costs

(From Hannaford’s in Belfast)


1 lb of Brussels Sprouts -$3.49

2 Sticks of Butter – $ 1.99

1 Bulb of Garlic – $0.49


Total – $5.97



1. First prep the Brussels by pealing back damaged and gross leaves. Then, cut off the remaining part of the stem at the bottom of the Brussels. Finally,with the same knife press and ‘x’ into the bottom where the stem was cut off. Chop as much garlic as necessary into small chunks and put aside.

2. Because prep for Brussels is very time-consuming do not heat pan on stove till about half way through prep. Place pan on stove top at medium heat add butter let the pan heat.

3. Add Brussels to the heated pan with butter, cover and let cook for about 20 minutes. Add salt and pepper (optional).

4. About half way through cooking (10 Minutes) add garlic. Stir occasionally to cook Brussels evenly and prevent garlic from burning.

5. Once finished let Brussels cool down for 5-10 minutes and serve.



The reason for the ‘x’ in the bottom of the Brussels allows each one to cook thoroughly. Brussels are much tastier when cooked all the way through. This one of the many reason I feel Brussels are not a common dinner food many people either burn the outside and under cook the middle or just under cook the entire sprout. So, next time you decide to not pick up Brussels sprouts for dinner remember pressing an ‘x’ into the bottom with a knife is a fool-proof way of cooking each one evenly and to perfection. Also, have you ever stuffed Brussels sprouts before? That’s right I said ‘stuffed’. It is possible and oh man they are delicious. Cut each Brussels in half and fry them in butter for about 10-15 minutes. After you let them cool down use a melon baller to gently scoop out the middle. Save the excess taken from the middle to add into the filling later. Leave enough outside leaves so the sprout will still be sturdy. Then, make a mix of cream cheese and sour cream, like you would for crab Rangoon, and put  in whatever you like. I put in mushrooms, garlic, the excess from the middle, and additional spices. Once the filling is whipped to a smooth consistency, use a teaspoon or a baby’s spoon to place the filling in each empty Brussels. This is the most time-consuming part of the recipe. Once all Brussels are filled, place them on a cookie sheet. Set the oven to around 420 degrees. While oven is heating sprinkle bread crumbs then Parmesan cheese over each Brussels and place in the oven till the cheese has melted and the tops are golden brown. This is a recipe that was created ‘off a whim’ last Christmas when I was trying to decide what I would cook and bring over to our holiday party.