Brussels Sprouts with Garlic and Parsley

"The sulfur in Brussels sprouts is needed for circulation, and they are good in the winter to help keep us warm"- Dr. Bernard Jensen (1908-2001)

 Brussels Sprouts, I call them mini Cabbages, has to be dressed well to like them. In this recipe Brussels Sprouts are wearing garlic, herbs and spices.
*** Before any cooking, Brussels Sprouts should be washed and trimmed.
=1. Wash and peel off any yellow leaves. Cut away the stem end.

 =2. Cut a cross in the bottom of the stem and it will cook at the same time as the outer leaves.

 Brussels Sprouts have different sizes. Cut a deep cross in the bottom of the large Brussels Sprouts.

For Brussels Sprouts with Garlic and Parsley You need:
~Brussels Sprouts. I think it is around 4 cups. Usually I buy 1 little basket.
~ Butter organic
~ Half of 1 Lemon or can be less if you have less of Brussels Sprouts.
~ Salt (I use "Herbamare" by A.Vogel), Pepper to taste.
~ Spices of your choice. I use Cajun mix by Clef des Champs. Also works well Couscous or Curry spices. 

 ~ Fresh Garlic 2 cloves
~ Fresh Parsley.
~ Preheat an oven to 350C (180F)

 =1. Sprinkle on Brussels Sprouts fresh squeezed lemon juice.

 =2. Season with salt, pepper and spices of your choice.

 =3. Cut Butter with cheese slicer

 =4. Lay the butter on the Brussels Sprouts evenly.

 Cover with a foil.
 Place in the preheated oven for 45 minutes. **Every 15 minutes check on them** and stir the sprouts.
=5. Do not put any liquid, like water or stock. Brussels Sprouts have enough moisture. In this recipe Brussels Sprouts will cook till barely tender on its own moisture with the butter help. Below the picture of ready to eat Brussels Sprouts. But for this recipe it is not all.

 =6. Then, cut fresh Parsley and Garlic.

 =7. Mix with  Brussels Sprouts.

            Done. Bon Appetite:)

      ~Rose from my garden~