I posted a colored version of this picture on my photo blog and commented that I never liked Brussels sprouts.  To my surprise, I received a lot of Brussels sprouts recipes.  Very exciting!   I’ve been trying all the suggestions and enjoying them.   I’m shocked that I actually LOVE Brussels sprouts, now.  Shocked! Here’s a recipe my friend shared with me. I love the mix of the mushrooms, onions and Brussels sprouts.

Peel off marred outer layer
Cut in half
Put in colander and wash (run water over them, gently toss with hands)
Let them drain and dry; bounce them around in the colander a little to get out excess water
Sautee the brusssel sprouts in a little bit of Extra Virgin Olive Oil. After a few minutes chopped (but not finely chopped) onion, Once sprouts are softened (no where near mushy), add sliced mushrooms and cook until sprouts are tender and onions have begun to caramelize. The last steps will be on highest heat without burning the food.
Add salt and garlic powder (or fresh minced garlic) when you add the onions.

This is my photo submission to Black and White Wednesday, a culinary photography event, which Susan of The Well-Seasoned Cook created and hosts.   Stop by her blog to see who else played and learn how to play along with us. 

Paz