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
- Prepare the Brussels sprouts by trimming off the ends, removing loose and yellowing leaves, and cutting them in half, top to bottom.
- 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.
- Crush, peel and roughly chop the Garlic cloves.
- Peel and thinly slice the Brown Onions.
- Soften the Chicken broth cube in 1/2 cup warm water.
- Place the Olive Oil and all of the ingredients, except the canned Tomatoes and Chicken broth, into a large wok, over High heat.
- 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.
- Pour in the canned Tomatoes and the Chicken broth. Stir well.
- Cover the contents of the wok with a lid, and reduce the heat to Medium-Low.
- After 3 minutes, remove the lid and stir.
- Steam the vegetables until the Brussels sprouts are tender but still crisp and green.
- Remove the lid after 5 minutes, and remove a sprout to taste. Cook a few minutes more if necessary.
- Serve immediately.