Brussel Sprouts

 Sorry the picture is not all that inviting

My kids love brussel sprouts. They ask for them every time we are at the store. Just try and picture the strange looks I get in the store with three kids begging for brussel sprouts. And the even stranger looks I get when I tell them "not this time". They particularly like the frozen ones in the Green Giant packets with the butter sauce. These are similar but start from fresh, don't get all mushy and I can make as many or as few as I want.

 

1 lb brussel sprouts

6 Tbsp unsalted Butter

2 Tbsp. Flour

1 c. water

1 chicken bouillon cube

Cut the ends off the brussel sprouts and cut the large ones into quarters and the small ones in half. 

Heat the butter in a large skillet, add the brussel sprouts and cook until browned in spots and glossy looking. Sprinkle the flour over the top stirring to combine. Cook while stirring for one minute. Add the water and chicken bouillon. Cover and turn the heat down. Cook until the brussel sprouts are tender when pierced with a fork. Serve immediately.

Optional and tasty: Saute 6 strips of bacon and remove from the pan. Use the drippings instead of butter and continue with the recipe as above. Just before serving crumble the bacon and sprinkle on top.