Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water.
Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat.
Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored.
Story Behind this Recipe
While Brussels sprouts are full of nutrition, they also have a distinct bitterness. Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.
Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender. For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients.