In this easy recipe, Brussels are sauteed until browned and then tossed with a bit of garlic and a sprinkle of parmesan cheese if you’d like. So much flavor in so little time!
An Easy Side Dish
There’s no need to boil these green beauties, this sautéed Brussel sprouts recipe is easy!
If you’ve got brussels sprouts you likely have the rest of the ingredients on hand.One pan is all you need!Brussels sprouts can be trimmed up to 4 days ahead of time.Leftovers are great added to a salad chilled.
How to Trim Brussels Sprouts
If you’ve never seen Brussels sprouts grow before, they grow sticking out of a huge stalk (kind of like thorns on a rose stem). Using a sharp knife, slice across the base of the sprout to remove it from the stalk or just simply break it off. Most of the time in the store, you’ll find Brussels sprouts already removed from the stalk. Here’s how to prepare them: Brussel sprouts will retain their shape even if they are cut into quarters, wedges or coins due to their tightly packed leaves.
How to Make Sauteed Brussel Sprouts
Brussel sprouts can be steamed, boiled, roasted and of course, sauteed! These sauteed brussel sprouts are a super easy way to get cooking
Holly’s Tips
Don’t stir too much, you want the Brussels sprouts to brown.To cook the sprouts a bit quicker, add 2 tablespoons of water after adding the sprouts to the heated pan. It will help steam them a little bit.Add the garlic at the end of cooking (the last minute) so it doesn’t burn.A sprinkle of parmesan is optional but delicious. Stir it in right before serving.
Recipe Variations
Swap out the butter and oil for bacon fat.Add a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving.Skip the parmesan cheese and add a sprinkle of pine nuts or almonds and a drizzle of maple syrup before serving.Chop some fresh herbs like thyme or parsley for serving.
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