Garlic Brussels Sprouts

I was one of the probable millions of kids in the US who grew up utterly convinced (without necessarily even having tried one! I know I didn't) that brussels sprouts were the DEVIL. I don't think I even knew what they looked like but I had read enough stories of kids being sent to bed without supper because they refused to eat the dreaded brussels sprouts that I was convinced that they were the most disgusting vegetable on the planet. I think this fear may have been instilled as well by my generation's parents, who were probably raised on boiled crappy sprouts with no seasoning, which I'm sure probably would be pretty gross.

Then a few months ago, on a whim, I bought a basket of sprouts at Dillon's, just to see if they were any good. If not, I'd never buy them again. I roasted them with garlic and was SURPRISED. They just tasted like cabbage! I like cabbage! What the hell. Since then I have also made them from frozen in butter sauce (also good).

Tonight I made chicken breasts in teriyaki sauce (Alex: not bad but the portions should have been smaller or flatter for better sauce-age; me: not bad but needed more spice and less sugar, which is funny because I actually ran out of sugar and wasn't able to put a full 1/2 cup in), as well as aromatic brown rice I had made previously (Alex: too dry, me: not done enough because for the life of me I cannot get the damn lid sealed tightly enough on the pot that the liquid doesn't evaporate before the rice is completely done, and also not enough garlic flavor because I screwed up and added my 2-clove pile instead of my 4-clove and had to toss more in near the end), and garlic brussels sprouts (Alex: no comment).

I made them from frozen, which some people say makes them disgusting. I also may have overcooked them; they were baby brussels sprouts so some of them were fairly tiny and quite soft to the bite. I don't really care though. So so good. And good for you too!

Garlic Brussels Sprouts

1 10-oz package frozen brussels sprouts
2 cloves garlic, minced
1 tbsp butter, divided
1 tsp olive oil
Salt and pepper to taste
1/4 cup chicken broth

Heat olive oil and 1 tsp butter over medium heat. Add garlic, saute 2-3 minutes or until aromatic and golden. Add sprouts, toss to coat. Add broth, salt and pepper. Cover and simmer 13 minutes or until cooked through. Drain any remaining liquid; add remaining butter and toss until melted.