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You can never go wrong with a green vegetable at dinner time. I serve a vegetable every night, like roasted asparagus, almond green beans, or these simple but satisfying Brussels sprouts.
Brussels sprouts have a bad reputation sometimes: people remember the overcooked soft cabbage that grew up forced to eat. These sauteed Brussels sprouts are full of flavor and have the perfect texture – there are no mushy vegetables here! Best of all, this dish takes only 15 minutes to cook.
How are sautéed Brussels sprouts made?
It's easy to make tasty and buttery Brussels nozzles that will surprise at dinner time. First, melt a little butter in a pan. Cut the Brussels sprouts in half and place them upside down in the pan. After a few minutes, stir the sprouts and add the garlic, chicken stock, and seasonings. The sprouts will simmer for a few minutes until tender. Once the sprouts are ready, drain the liquid from the pan and the sprouts will be ready to serve with a little parsley for garnish.
How to prepare Brussels sprouts
Make sure to wash the Brussels sprouts well. You want to cut a thin slice off the end of the stem and remove any damaged outer leaves. Before you cook them, the last thing you want to do is cut the Brussels sprouts in half. Cutting the sprouts in half helps the sprout medium cook, and you can also get a good sear on the sprouts.
Tips for the Perfect Brussels Sprouts
- Choose Brussels sprouts that are similar in size to cook at the same rate. I prefer to get smaller buds when available, I think they are more tender.
- To make this vegan recipe, use olive oil instead of butter and vegetable broth instead of chicken broth.
- Add the garlic towards the end of the cooking time so that it does not burn.
- This recipe calls for an Italian dry seasoning that is a blend of herbs like oregano, parsley, and basil. It is available in the spice aisle of most grocery stores. Alternatively, you can substitute your favorite dried herbs in the same amount.
Brussels sprouts stir fry variations
While I enjoy this recipe as it is, sometimes I add other ingredients that I have in the house to give a little flavor to things.
- Sun Dried Tomatoes: Add 1/3 cup sun-diced tomatoes packed in oil.
- Mushrooms: Cook 8 ounces of sliced mushrooms before adding sprouts to skillet.
- Shallots: Substitute 1/4 cup finely chopped shallots for garlic.
- Olives: Add 1/3 cup sliced kalamata olives.
- Cheese: Sprinkle feta or Parmesan cheese over sprouts before serving.
- Pine Nuts: Add 1/4 cup toasted pine nuts just before serving.
Are Brussels sprouts healthy?
Brussels sprouts are very healthy. They are cruciferous vegetables related to cauliflower, broccoli, and cabbage. Brussels sprouts closely resemble small cabbages. They contain nutrients like vitamin K, vitamin C, folic acid and manganese. They also have fiber and antioxidants. Go ahead and grab some Brussels sprouts, your body will thank you!
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If you want Brussels sprouts that are tasty, tender, and perfectly cooked, try this recipe. These Brussels sprouts are not only stylish enough for the holidays, but also easy enough to go to the usual dinner rotation.
More great garnish options
- Roasted green beans
- Sauteed mushrooms
- Fried corn
- Roasted zucchini
- Roasted pumpkin
Sauteed Brussels sprouts
These sautéed Brussels sprouts are cooked with butter, garlic, and herbs until tender and caramelized. An easy and versatile garnish that pairs perfectly with chicken, beef, and seafood, and is a great addition to any festive meal.
Preparation time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Servings: 4 Calories: 101kcal
- 3 tablespoons of butter
- 1 pound Brussels sprouts cut in half
- 2 teaspoons minced garlic
- 1 teaspoon dry Italian seasoning
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of pepper
- 1/2 cup chicken stock or vegetable stock
- 1 1/2 tablespoons of chopped parsley can also use green onions or fresh dill
- Melt butter in large skillet over medium-high heat.
- Add Brussels sprouts and cook 3-4 minutes or until golden brown.
- Add garlic, Italian seasoning, salt, pepper, and chicken stock. Bring to a simmer. Cook for 4-5 minutes, stirring occasionally, until sprouts are tender.
- Drain any excess liquid. Sprinkle with parsley, then serve.
Calories :: 101kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 368 mg | Potassium: 229 mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1120 IU | Vitamin C: 6.8mg | Calcium: 40mg | Iron: 2.6mg