David Davenport’s Stir-Fried Brussels Sprout recipe can be catered to your tastebuds. Don’t like parsley? Leave it out. Love basil? Add more. David even suggests sprinkling Tamari soy sauce on them, if you wish!

Brussels Sprouts

Sweat shallots in butter, then add spices and mix.

Stir-Fried Brussels Sprouts
David Davenport
Bloomington Cooking School

1 1/2 pounds Brussels sprouts, thinly sliced
2 large shallots, finely chopped
1 1/2 sticks salted butter
1 tablespoon basil, or to taste
1 tablespoon parsley flakes, or to taste
1 tablespoon garlic powder, or to taste
1 tablespoon pepper, or to taste
1/2 tablespoon thyme, or to taste

1) Melt butter in a wok or large frying pan. Sweat the shallots for a few minutes on medium heat.

2) Add basil, parsley, garlic powder, pepper, and thyme and mix.

3) Turn up the heat and wait for the heat to take effect.

4) Place Brussels sprout slices in pan (add the Tamari, if you wish). Turn them over quickly and continuously until the sprouts are crisp-cooked. They will only be cooked for a minute or so.

5) Serve immediately.