Brussels sprouts is one of those veggies that you either hate or love. Usually its the former category. And that’s because, usually, the only way it’s served is boiled. For the record, I do not eat plain boiled sprouts. However, there are great ways to enhance this lowly vegetable; and the recipe given below gives the best in taste and quality. It’s done creole style.

Creole cooking is popular in the southern United States, and it blends West African, French and Spanish influences. In Spanish, the word translates to criollo, a type of cooking also very popular in the Caribbean. Once you’ve prepared Brussels sprouts this way, you’ll love them. This dish goes great as vegetarian meal combined with rice or any favorite grain. This time around we served them over couscous, and it was marvelous. Oh, yes, you can also served them as a side dish with anything from an omelet to the Sunday roast.



1½ pounds fresh or frozen Brussels sprouts
3 tablespoons butter
1 large onion, peeled and sliced into thin rounds
1 garlic clove, peeled and crushed
1 green pepper, white pith removed, seeded and chopped
1 pound tomatoes, washed and chopped
Salt and ground black pepper to taste
¼ teaspoon dried basil
Parmesan cheese


  1. With a sharp knife, trim any tough or discolored outer leaves from the sprouts, and wash them thoroughly. Cut a cross in the base of each sprout.
  2.  In a heavy, medium saucepan, melt the butter over moderate heat. Add the onion, garlic and green pepper. Cook, stirring occasionally, for 8 minutes. Add the tomatoes, sprouts, salt, pepper and basil.
  3.  Reduce heat to low, cover the pan and cook for 15-20 minutes, or until the sprouts are tender. Sprinkle with Parmesan cheese and serve as is or, if preferred , transfer to a warned serving platter.
    Yield: 4 servings.