Easy Sauteed Brussels Sprouts Recipe
When I remember Brussels sprouts from my childhood, unfortunately the memory makes me grimace a bit! I assumed Brussels sprouts were supposed to be soggy and flavorless but actually I have discovered a new way of cooking them. That’s right, read on to discover an easy sauteed Brussels sprouts recipe which might just convert even the most die-hard sprout hater!
Although a lot of people just boil them, adding a pinch of bicarbonate of soda to keep them vivid green, sauteing them (cooking them in a pan with some oil or butter) is a much better way to go.
I like to trim off the bottom, remove a few outer leaves and then slice them horizontally a few times. Then I toss them in the wok with my oil, butter or oil/butter mix, and cook them, stirring often, until they are al dente or tender. Depending on what I am serving with them, I might add a pinch of nutmeg or some curry powder. That’s how I like to prepare my easy sauteed Brussels sprouts recipe.
Sprouts are pretty cheap where I live and if I find myself using the same side dishes night in night out, they are always a good go-to vegetable, because they are nutritious, versatile and, if cooked right, flavorful!
- 1 package fresh Brussels sprouts
- 1 or 2 tablespoons cooking oil or butter or both
- Pinch of salt (not if you are using salted butter)
- Nutmeg (optional)
- Cut the hard bit off the bottom of each sprout and remove 2 or 3 of the outer leaves to expose the clean ones.
- Heat a tablespoon of oil in a wok or pot, or use butter, or some oil some butter.
- Slice the sprouts horizontally a few times to get slices.
- Toss them in the hot fat with the salt, and saute gently, stirring occasionally.
- When the sprouts are tender, they are done.
- This will only take 5 minutes or so.
- Stir in a pinch of nutmeg now if you wish.
- Serve hot, with your meat, poultry or main dish choice.
If you prefer yours soft, not al dente, just cook them longer.
If you are using all butter no oil when making this easy sauteed Brussels sprouts recipe, bear in mind butter can burn, so keep the temperature low or else add a little oil to the butter.
The amount of fat depends on the size of the bag of sprouts. If I am cooking for 2, I use half a smallish bag plus a tablespoon of fat.