Crispy on the outside and tender on the inside, these sautéed Brussels sprouts are the ultimate side dish for any occasion. With a simple preparation that highlights their natural nutty flavor, this recipe is a quick and healthy addition to your weeknight dinners or holiday feasts.
Brussels sprouts sometimes get a bad reputation, but when cooked properly, they transform into a mouthwatering dish that even skeptics will enjoy. This recipe keeps things simple, allowing you to customize it with your favorite spices and flavors.
Tips for perfect brussel sprouts:
- Use Fresh Sprouts: Look for bright green Brussels sprouts with tight leaves for the best results. Avoid any that are yellowing or have wilted leaves.
- Avoid Overcrowding: If you’re doubling the recipe, cook the sprouts in batches to ensure they get crispy and caramelized.
Why you'll love this recipe:
- It’s quick and easy: ready in under 20 minutes, this dish is perfect for busy nights.
- It’s healthy and nutritious: brussels sprouts are packed with vitamins, fiber, and antioxidants.
How to cook the sprouts?
Start by rinsing the sprouts under cold water to remove any dirt. Trim the stems, and peel off any damaged or loose outer leaves. Halve each sprout lengthwise to ensure even cooking.
Use a large skillet to give the sprouts enough room to cook evenly. Heat it over medium heat and add your olive oil, butter, or a mix of both. Let the oil shimmer or the butter melt until slightly sizzling.
Place the sprouts in the pan in a single layer. Don’t overcrowd the pan, as this can lead to steaming instead of browning. Let them cook for 5-7 minutes, mixing often, until the sides are golden brown and caramelized.
Once the sprouts are browned, toss in the minced garlic and soy sauce. Sprinkle the sprouts with salt and black pepper, stirring gently to combine. Let everything cook for another 3-5 minutes, stirring occasionally to ensure even cooking. The sprouts should be tender but still slightly crispy.
For a burst of flavor, drizzle balsamic vinegar or squeeze fresh lemon juice over the sprouts in the final minute of cooking. Stir to coat them evenly, allowing the liquid to slightly reduce and glaze the sprouts.
Transfer the sprouts to a serving dish and garnish with a pinch of red pepper flakes if you like a bit of heat. Serve immediately for the best taste and texture.
Sautéed Brussels Sprouts
Ingredients
- 450 g fresh Brussels sprouts trimmed
- 2 tbsp olive oil or butter or a mix of both for extra flavor
- 3 cloves garlic minced
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 2 tbsp dark soy sauce
Instructions
- Start by rinsing the sprouts under cold water to remove any dirt. Trim the stems, and peel off any damaged or loose outer leaves.
- Use a large skillet to give the sprouts enough room to cook evenly. Heat it over medium heat and add your olive oil, butter, or a mix of both. Let the oil shimmer or the butter melt until slightly sizzling.
- Place the sprouts in the pan in a single layer. Don’t overcrowd the pan, as this can lead to steaming instead of browning. Let them cook for 5-7 minutes, mixing often, until the sides are golden brown and caramelized.
- Once the sprouts are browned, toss in the minced garlic and soy sauce. Sprinkle the sprouts with salt and black pepper, stirring gently to combine. Let everything cook for another 3-5 minutes, stirring occasionally to ensure even cooking. The sprouts should be tender but still slightly crispy.
- For a burst of flavor, drizzle balsamic vinegar or squeeze fresh lemon juice over the sprouts in the final minute of cooking. Stir to coat them evenly, allowing the liquid to slightly reduce and glaze the sprouts.
- Transfer the sprouts to a serving dish and garnish with a pinch of red pepper flakes if you like a bit of heat. Serve immediately for the best taste and texture. Enjoy!