I’ve become a new fan of Brussels sprouts and here is a simple recipe that tastes great.

Brussels sprouts

1 lb fresh Brussels sprouts
1/4 cup vegetable stock
salt, to taste
black pepper, to taste
1/2 tablespoon Herbes de Provence *see note

Clean the Brussels sprouts by trimming the bottom and removing and spotted outer leaves.  Cut each sprout into half or quarter depending on the size.  Place in a pot with the vegetable stock and seasoning over medium heat.  Once the stock begins to boil, stir and lower the heat slightly.  Cook for about 5-7 minutes or until they are tender.

Serves 4-6


You can make Herbes de Provence by combining the following ingredients:

  • 3 Tablespoons dried marjoram
  • 3 Tablespoons dried thyme
  • 3 Tablespoons dried savory
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon fennel seeds