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
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
- 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
Find it online: https://victoriahaneveer.com/brussels-sprouts-sauteed/