Wow – Thanksgiving break feels like such a long time ago and all eyes (and ears) are on Christmas now. My Christmas lights have been up since October, so I’m very super excited for this! But you’re still not ready for another gigantic-I’ll-ate-so-much-i-can’t-move meal yet, I totally understand. So, instead of making some heavy meal, how about we try something healthier?

Brussels Sprouts trivial: Where are Brussels Sprouts from?

*drum roll*…Brussels, in Belgium. ITS IN THE NAME! I totally had my mind blown; never thought about BRUSSELS sprouts that way before, but apparently you need to capitalize the B since its for Brussels, the city/region. Now you can never read it the same way again! Check it out the next time you go to the grocery store, I bet they have Brussels capitalized. Remember to grab some on the way out! Because they’re really easy to make.

WHAT YOU NEED

(1) Brussels Sprouts / (2) Olive Oil / (3) Pan

STEPS

(1) Chop each of the sprout into half
***Please, please be careful with this. These sprouts are like tiny cabbages, and its easy to roll around. Don’t chop your finger off!

(2) Put some olive oil in the pan

(3) After the pan is hot, put Brussels sprouts into pan

(4) Cook for 4-8 minutes

(5) You’re Done! Add salt & pepper and enjoy.

Fancy it up

version 1: add herbs such as Sage, and cook with the sprouts

version 2: you can bake it instead of using a pan (e.g. http://allrecipes.com/recipe/67952/roasted-brussels-sprouts/)

Honestly, despite all the many recipes on the web, these are the only variations I’ve tried because the simple version is already so damn awesome!

Illustrated by Marko Mille (@marko_mille).