I love this sauteed Brussels spouts recipe and make it a lot. 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, sautéing them (cooking them in a pan with some oil or butter) is a much better way to go. You can use fresh (recommended) or go with sautéed frozen Brussels sprouts.
Sauteed Brussels Sprouts Recipe: Prep Work
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 sautéed 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!Print
How to Saute Brussels Sprouts
The best cooking method for Brussels sprouts is sauteing in oil or butter, because this preserves their flavor and gives them a crisp, al dente texture you will love.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American
- 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.
- Nutmeg goes nicely with sprouts but you can use curry powder, parmesan cheese, garlic powder or pretty much any other seasoning to give them the flavor you want.
- If you prefer yours soft, not al dente, just cook them longer.
- Using all butter no oil when making this easy sautéed Brussels sprouts recipe? Then 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.
- Serving Size: 6
- Calories: 22
- Sugar: 0g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg