Sauteed Brussels Sprouts – Simple Vegan Blog

0
12

Sauteed Brussels sprouts, an easy, affordable, and delicious side dish. It’s ready in less than 30 minutes and requires only 6 simple ingredients!

Photo of a plate of sauteed Brussels sprouts

These are the best sauteed Brussels sprouts I’ve ever had. It is an extremely simple yet delicious recipe, no oven needed so you can save some energy! I used to hate them, but now that I know how to cook them properly… I’ve completely changed my mind.

This side dish is perfect for holidays such as Thanksgiving or Christmas, as it’s very easy to prepare and it can get really hectic during those days. It’s also a super healthy and nutritious recipe, so it really has everything!

Besides, you can add, change, or replace any of its spices, so it’s totally customizable. I really recommend you give this recipe a try, I promise you’ll love it!

Sauteed Brussels sprouts, a simple, flavorful, and affordable recipe. It makes the perfect side dish for the holiday season, although you could eat it every day if you wanted to! It only requires 6 ingredients and 30 minutes. Hope you enjoy!

How to make sauteed Brussels sprouts – Step by step

Step-by-step photos of how to make sauteed Brussels sprouts
  • Cut the Brussels sprouts in half lengthwise (photo 1).
  • Cook them in a large pot with boiling water for 3 minutes (photo 2), but don’t overcook them.
  • Drain and thoroughly dry them with a dishtowel (photo 3).
  • Heat the oil in a large skillet (photo 4) and cook them in 2-3 batches over medium-high heat on both sides until golden brown (photo 5).
  • Add all the remaining ingredients (photo 6), stir (photo 7), and cook for 1 more minute or until the garlic is golden brown (photo 8).
  • Serve immediately.

Pro tips

  • Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
  • To prepare the Brussels sprouts, just discard the rough edges of the root and remove any yellow outer leaves. You can also cook them whole, although I prefer to cut them lengthwise.
  • Try them before serving and add more salt if needed.
  • Feel free to add any spices, herbs, or ingredients you’d like.
  • You can use any type of oil to make this recipe, although I suggest you use extra virgin olive oil.
  • Replace the oil with water or vegetable stock if you don’t eat oil.
  • Cayenne flakes can be substituted by cayenne powder, but feel free to omit this ingredient if you’re not into spicy food.
Close-up shot of a plate of sauteed Brussels sprouts

What are Brussels sprouts?

Brussels sprouts are like small cabbages. They are a super popular side dish because they are affordable and nutritious. This vegetable contains lots of vitamins and nutrients and is also rich in antioxidants.

How long will these sauteed Brussels sprouts keep?

If you have any, keep the leftovers in a sealed container in the fridge and they will last in good condition for 4-5 days.

How to serve sauteed Brussels sprouts

I love to serve them with a little bit of maple syrup, tempeh bacon, and vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones).

They’re also great with some lemon juice or lemon zest on top, but you should add them right before serving. Another option is serving them with some meat substitutes like tempeh or seitan.

Looking for more side dish recipes?

Side shot of a plate of sauteed Brussels sprouts

Did you make this sauteed Brussels sprouts recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a plate of sauteed Brussels sprouts

Sauteed Brussels Sprouts



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 4 1x

  • Side Dish

  • American

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Sauteed Brussels sprouts, an easy, affordable, and delicious side dish. It’s ready in less than 30 minutes and requires only 6 simple ingredients!

Ingredients

  • 1 pound Brussels sprouts (500 g), rinsed and trimmed
  • 23 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • Dash of cayenne flakes (optional)

Instructions

  1. Cut the Brussels sprouts in half lengthwise.
  2. Cook them in a large pot with boiling water for 3 minutes, but don’t overcook them. This step is optional, as you could only sautée the sprouts in a skillet, although they get softer and taste better this way.
  3. Drain and thoroughly dry them with a dishtowel.
  4. Heat the oil in a large skillet and cook them in 2-3 batches over medium-high heat on both sides until golden brown (about 2-3 minutes each side).
  5. Add all the remaining ingredients (garlic, salt, pepper, and cayenne flakes), stir, and cook for 1 more minute or until the garlic is golden brown.
  6. Serve immediately with a little bit of maple syrup, tempeh bacon, vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top, or with some meat substitutes like tempeh or seitan.
  7. Keep the leftovers in a sealed container in the fridge for 4-5 days.

Notes

  • Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
  • To prepare the Brussels sprouts, just discard the rough edges of the root and remove any yellow outer leaves. You can also cook them whole, although I prefer to cut them lengthwise.
  • Try them before serving and add more salt if needed.
  • Feel free to add any spices, herbs, or ingredients you’d like.
  • You can use any type of oil to make this recipe, although I suggest you use extra virgin olive oil.
  • Replace the oil with water or vegetable stock if you don’t eat oil.
  • Cayenne flakes can be substituted by cayenne powder, but feel free to omit this ingredient if you’re not into spicy food.
  • Nutritional info was calculated using 2 tbsp extra virgin olive oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 119
  • Sugar: 2.7 g
  • Sodium: 179 mg
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 12.4 g
  • Fiber: 4.8 g
  • Protein: 4.5 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in November of 2018, but was republished with new photos, step by step instructions, and tips in October of 2019.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here