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!
How to Saute Brussels Sprouts
Ingredients
- 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)
Method
- 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.
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