Brussels Sprouts Medley

Finally I have concocted a recipe for Brussels sprouts that does not leave them a mushy strong-flavored mess. The Victory Garden Cookbook, 1982, says, “Brussels sprouts 'ripen', picking up a strong flavor during storage, so it's best to use them as soon as possible after harvesting to guarantee a delicate flavor.”


  • 4 Tb Olive Oil
  • 500 gm fresh Brussels sprouts, not too large
  • 3 medium-sized Carrots
  • 3 to 4 large Garlic Cloves
  • 1 medium Brown Onion
  • 1/3 cup mixed, pitted Olives (I use green olives and Kalamata olives.)
  • Salt and freshly ground Black Pepper
  • 1 can 400gm (14 oz) crushed Tomatoes with juices
  • 1 cube Oxo (or other) for Chicken broth, softened in 1/2 cup water


  1. Prepare the Brussels sprouts by trimming off the ends, removing loose and yellowing leaves, and cutting them in half, top to bottom.
  2. Prepare the Carrots by peeling, cutting off the ends, then cutting each carrot in half lengthwise. Next, slice each half into 1/8″ thick half-moons.
  3. Crush, peel and roughly chop the Garlic cloves.
  4. Peel and thinly slice the Brown Onions.
  5. Soften the Chicken broth cube in 1/2 cup warm water.
  6. Place the Olive Oil and all of the ingredients, except the canned Tomatoes and Chicken broth, into a large wok, over High heat.
  7. Sauté the vegetables for 4 to 5 minutes, tossing with two spatulas the entire time, to soften the Garlic and Onions and thoroughly heat all of the vegetables.
  8. Pour in the canned Tomatoes and the Chicken broth. Stir well.
  9. Cover the contents of the wok with a lid, and reduce the heat to Medium-Low.
  10. After 3 minutes, remove the lid and stir.
  11. Steam the vegetables until the Brussels sprouts are tender but still crisp and green.
  12. Remove the lid after 5 minutes, and remove a sprout to taste. Cook a few minutes more if necessary.
  13. Serve immediately.




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