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Best Sautéed Brussels Sprout Recipes

Best Sautéed Brussels Sprout Recipes


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Sautéed Brussels Sprout Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Sautéed Brussels Sprout Cooking Tips

Different vegetables have different cooking times – cook each type separately and then combine.


Amy Robach’s Pan Sautéed Brussels Sprouts

A few days ago I got a text from our daughter, Amy. She asked if I had a good recipe for Brussels sprouts, because if I didn’t, she did. Nope, not me. In fact, I avoid them like the plague. Why? Memories of these foul-smelling, boiled miniature cabbages are definitely hard to replace. And no, vinegar never disguised the flavor. She texted me her basic recipe, and I made it the next night as a side dish to accompany grilled chicken. Amy said she makes it every week and her kids absolutely love it. I wasn’t expecting much, but wow, was I surprised!

We’ve all been told about the health benefits of Brussels sprouts: low in calories, high in nutrients like Vitamin K and C, and high in fiber. They’re also rich in antioxidants and a great plant source of Omega-3 fatty acids. But they also need to TASTE great!

For this recipe, you’ll need a pound of Brussels sprouts, bacon, onion, olive oil, chicken broth, balsamic vinegar, and Parmesan cheese (optional). To save time, buy pre-halved, washed Brussels sprouts at the grocer’s, or use whole Brussels sprouts and cut them yourselves in a matter of minutes. Rinse to remove any dirt, then use a knife to cut off the end of each Brussels sprouts and cut in half lengthwise, tip to trimmed end.

Start with 3 pieces of thick bacon (or 4 regular sliced). Amy told me to use kitchen shears (Korean method) to cut up the bacon into small squares. I opted to use my sharp kitchen knife instead. Guess who was right? Sometimes Mom doesn’t know best, and it wasn’t long before I switched to the kitchen shears. Much easier!

In a heavy-bottomed pan over medium-high heat, add bacon bits and cook until they start to crisp, then add chopped onion and olive oil. Cook until onions are translucent. Won’t take long over higher heat, so don’t forget to stir. Add halved Brussels sprouts, a little course salt, fresh pepper, and the chicken broth. Cook until they reach a golden brown on both sides.

Take off the heat, stir in a little balsamic vinegar, and sprinkle on a handful of Parmesan cheese. Place the lid over the pan to melt the cheese, if desired. This recipe serves four each serving has only 6 net carbs. Keto AND delicious!


Recipe Summary

  • 1 tablespoon olive oil
  • 2 teaspoons crushed garlic
  • ¼ white onion, chopped
  • 1 (16 ounce) package trimmed Brussels sprouts
  • salt and ground black pepper to taste
  • garlic powder to taste

Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.


7 Best Brussels Sprouts Recipes Even the Pickiest Eater Will Love

The best Brussels sprouts recipes will make you fall back in love with this crispy, crunchy cruciferous veggie. Unfortunately, Brussels sprouts have unfairly earned a reputation for being bitter, mushy green balls that are reserved only for Christmas dinner. But in reality, these underappreciated greens deserve to be the star of the show — as long as they’re prepared correctly.

Cooking Brussels sprouts is a complicated science. The secret to the perfect Brussels sprout is a combination of the right cooking oil and a very hot oven. If you have those two things, it only takes 10 to 15 minutes before you can enjoy a flawless pan of roasted Brussels sprouts. And once you’ve done that, you can add them to any of our favorite Brussels sprouts recipes. Keep scrolling to see the best Brussels sprouts recipes that the whole family can enjoy — if you’re willing to share, that is!

Brussels Sprouts With Honey Apple Cider Vinegar

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Ingredients

As I mentioned previously, I was able to pull out all of these ingredients from my pantry or refrigerator without needing to make a trip to the grocery store. Chances are, you probably have a large majority of these ingredients, too.

  • Brussels sprouts &ndash You can either buy the kind in a mesh bag and trim/shred them yourself -or- some grocery stores actually sell them shredded in the produce section.
  • Leftover ham &ndash It does not technically need to be leftover spiral cut ham from a holiday dinner, but if you do have some it will save you a grocery store trip.
    • If you are purchasing the ham for this recipe, buy a thick cut from your deli counter that is about ¼-inch thick. Hickory smoked is my personal preference, but you can also get maple glazed, black forest, or country ham.
    • Some hams, like country ham, are dry-cured and will need additional liquid or oil to make sure the recipe turns out OK.

    • Dijon mustard &ndash I prefer Dijon mustard since it gives this recipe a nice kick, however, feel free to use spicy yellow mustard or whole grain mustard.
    • Chili garlic sauce &ndash If you are not a fan of spice, you can always leave this ingredient out. Sriracha sauce will also substitute nicely.
    • Brown sugar &ndash Sometimes a recipe just needs a touch of brown sugar. However, coconut sugar or white sugar will make great substitutes.


    Honey Balsamic Brussel Sprouts

    I love that brussel sprouts are so easy to make with just the simplest ingredients, such as this Honey Balsamic Brussels Sprouts.

    They look so adorable and they are healthy as a side dish.

    Honey and Balsamic vinegar are two ingredients that pair so well together.

    The sweetness of the honey balances off the tartness of the vinegar.

    When they are combined together in a simple dish, they lend so much flavors and nuance to the main ingredient, be it protein (for example: honey balsamic chicken) or Brussels Sprouts.


    Our 7 Best Brussels Sprouts Recipes

    BRUSSELS SPROUTS GALORE!
    Belonging to the same cruciferous vegetable family as cauliflower, cabbage, and broccoli, these little "cabbage look-alikes" are healthy and delicious! Their slightly meaty taste is perfection when combined with nearly any spice blend! Though peak flavor is from October to Spring, Brussels sprouts are available and delicious year round and are easier to prepare than you might think!

    A few of these recipes use a method of cooking called "blanching". Don't let the word scare you - the process is actually quite simple. If you can boil a pot of water, you can blanch a vegetable! This process is essentially boiling vegetables for just as little as a few moments to as long as several minutes (depending on the vegetable) until they are bright in color and partially cooked through. The veggies are then transferred to an ice bath to put an immediate stop to the cooking process. The end result is vegetables that are bright, beautiful, and vibrant, but not overcooked!

    Here are 7 of our favorite ways to prepare and enjoy Brussels Sprouts anytime of the year!

    "OVEN ROASTED CHILI GARLIC BRUSSELS SPROUTS"

    Ingredients

    • 6 oz Brussels sprouts
    • 1 Tbsp olive oil
    • 1 tsp garlic powder
    • 1 Tbsp chili powder

    Instructions

    1. Preheat oven to 400° F
    2. Using food scale, weigh out 6 oz Brussels Sprouts
    3. Toss all ingredients in a bowl
    4. Pour Brussels sprouts onto a large oven safe pan make sure they're not touching
    5. Spray with cooking spray
    6. Bake for 35 minutes

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "OVEN ROASTED PARMESAN BRUSSELS SPROUTS"

    Ingredients

    • 6 oz Brussels sprouts
    • 1 Tbsp Olive Oil
    • 2-3 oz Parmesan Cheese, grated*
    • 1 tsp garlic powder
    • 1 tsp Mrs. Dash Table Blend
    • 1 tsp pepper

    *MRC Clients: refer to your menu for exact protein portion sizes. This recipe uses 1 serving of hard cheese

    Instructions

    1. Preheat oven to 400° F
    2. Lightly spray cookie sheet with cooking spray
    3. In a bowl, combine Brussels sprouts (halved and ends trimmed) with remaining ingredients
    4. Toss together evenly coating all Brussels sprouts
    5. Spread onto cookie sheet and make sure they're not touching
    6. Cook for 35 minutes

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat, 1 protein
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "CRISPY GARLIC SAUTEED BRUSSELS SPROUTS"

    Ingredients

    • 6 oz Brussels sprouts
    • 1 TBSP olive oil
    • ½ packet of Metabolic Research Center's Chicken Bouillon (High Nutrient Supplement)
    • 1 tsp Mrs. Dash Garlic and Herb
    • 3 cloves garlic, minced

    Instructions

    1. Heat skillet with oil on medium-high heat.
    2. Add minced garlic and saute until crispy and brown, but not burnt.
    3. Drain garlic and oil through strainer into another container, separating the crispy garlic and garlic-infused oil.
    4. Add the oil back into the skillet on high heat.
    5. Add the Brussels sprouts and quickly saute. Toss back and forth with a spatula. The outer leaves of the Brussels sprouts should turn dark and crispy.
    6. Add the crispy garlic, Chicken Bouillon and Mrs. Dash to the pan and stir to combine.
    7. Remove from heat and serve immediately, and serve!

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat, 1/2 High Nutrient Supplement (Clear)
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "CRISPY SKILLET BRUSSELS SPROUTS WITH BACON"

    Ingredients

    • 2 strips uncured bacon cut into ½ inch pieces, approximately 100 calories
    • 6 oz Brussels sprouts
    • 2 cloves of garlic, minced
    • 1 tsp olive oil
    • 2 TBSP Mrs. Dash table blend
    • 1 TBSP pepper
    • Optional: 2 TBSP low sodium chicken broth for deglazing

    Instructions

    1. Rinse and then trim both ends of Brussels sprouts.
    2. Bring a pot of water to boil, add Brussels sprouts. Cook about 3-5 minutes depending on the size of the sprouts.
    3. Drain and shock by rinsing with ice cold water immediately to stop the cooking process.
    4. When cooled, cut in half lengthwise, larger ones can be quartered. Pat dry with paper towel.
    5. Heat a large pan to medium heat and add the chopped bacon, letting cook for a minute.
    6. In the same pan add the olive oil, Brussels sprouts and garlic, then turn heat up slightly and cook until they start to brown around the edges and bacon is crisp, 8 to 10 minutes.
    7. Season with Mrs. Dash and pepper
    8. Deglaze the pan with low sodium chicken broth.
    9. Remove Brussels sprouts from heat and serve.

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "BRUSSELS SPROUTS SALAD"

    Ingredients

    • 6 oz Brussels sprouts, shredded
    • 1 small apple, diced
    • 2-3 oz diced or shredded cheddar cheese*
    • 1/2 oz chopped pecans

    *MRC Clients: refer to your menu for exact protein portion sizes. This recipe uses 1 serving of hard cheese

    • 1 Tbsp dice green onions
    • 1 Tbsp dijon mustard
    • 1 packet low calorie sweetener of your choice
    • 1 Tbsp apple cider vinegar
    • 2 Tbsp of water
    • To taste: sea salt, freshly ground black pepper

    Instructions

    1. Place the shredded Brussels sprouts in a bowl alone with the apples, cheese and pecans.
    2. Place the green onions, vinegar, dijon mustard, water, salt and pepper and sweetener in a jar or small bowl.
    3. Shake jar or whisk vigorously in bowl to combine.
    4. Pour the dressing over the salad. Toss to combine, and serve.

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat, 1 carbohydrate, 1 protein
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "GARLIC LEMON ROASTED BRUSSELS SPROUTS"

    Ingredients

    • 6 oz Brussels sprouts
    • 1 Tbsp of olive oil
    • 2 tsp fresh lemon juice
    • 2 tsp Mrs. Dash (table blend)
    • 2 tsp pepper

    Instructions

    1. Preheat oven to 400° F.
    2. Wash Brussels sprouts, remove ends and halve them lengthwise.
    3. In a bowl toss Brussels sprouts, garlic, oil and lemon juice.
    4. Spread onto a cookie sheet with a lip and season with pepper and Mrs. Dash table blend
    5. Bake for 10 minutes.
    6. Toss, and then bake for another 15 minutes.
    7. Serve and enjoy!

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!

    "SMASHED BRUSSELS SPROUTS"

    Ingredients

    • 6 oz Brussels sprouts
    • 1 Tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tsp thyme, chopped
    • 1 tsp each: kosher salt, black pepper
    • 1-1.5 oz grated parmesan cheese*
    • 1-1.5 oz shredded mozzarella cheese*
    • Garnish: fresh parsley, chopped

    *MRC Clients: refer to your menu for exact protein portion sizes. This recipe uses 1 serving of hard cheese (split between two different cheese types)

    Instructions

    1. Preheat oven to 425° F and line or spray baking pan.
    2. Prepare an ice bath in a medium bowl and bring a medium pot of water to a boil.
    3. Add Brussels to pot and cook until bright green and very tender, about 10 minutes.
    4. Remove from water and place immediately into the ice bath to cool for a couple minutes. Then drain the ice bath.
    5. Spread sprouts onto baking pan toss with olive oil, garlic, and thyme. Using the end of a small glass or mason jar, press down on the Brussels sprouts to smash them into a flat patty.
    6. Season each smashed Brussels with a dash of salt and pepper, then sprinkle with mozzarella and parmesan.
    7. Bake until the bottom sides of the sprouts are crispy and the cheese is melted and golden, about 20 minutes. Garnish with parsley and serve warm.

    Makes 1 Serving | Serving Size: Entire Recipe | One Serving Replaces: 3/4 vegetable, 1 healthy fat, 1 protein
    Add: 2oz more of your favorite program friendly vegetable(s) to complete your vegetable serving!


    9 Brussels Sprouts Recipes to Make Anyone a Believer

    The expression “good things come in small packages” certainly applies to Brussels sprouts. They’re the very definition of a superfood, chock-full of vitamin C (a potent antioxidant) and vitamin K (for healthy blood), not to mention a boatload of fiber.

    But it wasn’t too long ago when the kids of the cabbage family were the bane of every child’s dinner plate. And for good reason. Inexplicably, steamed or boiled and served unseasoned was the default preparation for the leafy green orbs and the mushy, foul-smelling results could accurately be summed up in one word: “yuck!”

    Thankfully, nowadays we’re well-versed in how to unlock the veggie’s glorious culinary potential. Here are a few of our favorite ways to spruce up those sprouts.

    Shaved Brussels Sprouts Salad

    A creamy Caesar dressing provides a nice balance to the vegetal notes of raw Brussels. The salad also doubles as a fresh alternative to your standard slaw which makes it perfect for picnics and BBQs. Get our Shaved Brussels Sprouts Salad recipe.

    Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Slicer, $34.97 from Amazon

    Roasted Brussels Sprouts with Almonds and Pecorino

    A drizzle of olive oil and a high heat blast in the oven ensures these sprouts achieve golden brown glory. Almonds provide layers of toastiness while Pecorino Ginepro, a sheep’s-milk cheese laced with balsamic vinegar and juniper, brings just the right hit of salty goodness (feel free to substitute with manchego if the Spanish standard is more accessible). Get our Roasted Brussels Sprouts with Almonds and Pecorino recipe.

    Roasted Pear and Cranberry Brussels Sprouts

    Ayesha Curry’s take on roasted Brussels sprouts is the perfect distillation of fall in a bowl. Serve at Thanksgiving and the side is bound to outshine your cousin’s candied yams and your aunt’s green bean casserole. Get the Roasted Pear and Cranberry Brussels Sprouts recipe.

    Sautéed Brussels Sprouts with Fried Capers

    Don’t let the minimalist simplicity of this dish fool you. The fried capers burst with brininess and add crispy texture to the sautéed sprouts. Get our Sautéed Brussels Sprouts with Fried Capers recipe.

    Braised Brussels Sprouts

    A one-two porcine punch elevates these braised Brussels to hog heaven. Along with the addition of cubed pancetta, the sprouts are cooked in the rendered fat ensuring a crisp exterior. The addition of shallots offer a welcome touch of sweetness to the dish. Get our Braised Brussels Sprouts recipe.

    Brussels Sprouts with Kimchi and Bacon

    Momofuku chef David Chang taps into his Korean roots to drop a flavor bomb on roasted Brussels sprouts. Funky fermented kimchi gets the purée treatment, saucing up the sprouts which are tossed with smoky pieces of bacon and topped with sweet grated carrots. Get the Brussels Sprouts with Kimchi and Bacon recipe.

    Brussels Sprouts and Lemon Risotto

    Brussels sprouts aren’t merely for sides and salads. They’re worthy of a main attraction, particularly when featured in a creamy risotto. Dried figs may seem like an unorthodox addition to the rice, but the fruit provides a gentle hint of earthy sweetness that balances the tang of the lemon. Get our Brussels Sprouts and Lemon Risotto recipe.

    Green Monster Stir-Fry

    You don’t have to be a Red Sox fan to enjoy this innovative veggie stir-fry from Boston-based chef and author Joanne Chang. Beyond the Brussels sprouts, a veritable cornucopia of all things verdant (edamame, peas, cucumber, avocado, lemongrass, and pistachio pesto) join forces with chewy farro for a fabulous meatless meal. Get the Green Monster Stir-Fry recipe.


    More Brussel Sprouts Recipes:

    If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!


    Recipe: Sautéed Brussels Sprouts

    Sautéed Brussels Sprouts are a delicious and nutritious snack or side dish. It’s one of the easiest ways to cook brussels sprouts and they actually taste good. Yey!

    Brussels sprouts are fast becoming one of my favourite vegetables. Gone are the days of boiling them to death on Christmas Day! These little nuggets of green yumminess are best when they have bit of bite to them. They take no more than 10 minutes to cook and sautéing gives them a gorgeous golden colour. If you are not sure about the humble brussels sprout then give them another go with this recipe, it’s totally worth another try.

    I recommend these as a snack on their own. Sounds nutty but I’ve happily eaten a plate of these of lunch. They are tasty and make you feel rather smug at your healthy choice of lunch (following with a handful of bourbon biscuits is not so healthy – ahem…).

    If you want to impress on you next Roast Dinner, these sautéed brussels sprouts would make a perfect accompaniment to your meat and two veg.