Sautéed Brussels Sprouts
My sautéed Brussels sprouts recipe yields tender, caramelized sprouts with garlic and parmesan flavor. They’re quick and make a fabulous healthy side dish. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 81kcal
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 cups brussels sprouts trimmed and halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon parmesan cheese to serve, optional
Instructions
- Add the butter and olive oil to a non-stick skillet or pan. Once melted, add the garlic and cook for 1-2 minutes, until fragrant.
- Add the brussels sprouts, salt, and pepper, and saute them for 8-10 minutes, adding a few spoonfuls of water halfway through to prevent burning.
- Remove the brussels sprouts from the pan and sprinkle with freshly grated parmesan.
Video
Notes
TO STORE: Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
TO FREEZE: Freeze cooked sprouts in an airtight container or ziplock bag for up to 6 months.
TO REHEAT: Reheat Brussels sprouts in the microwave, in a pan, or in a preheated oven until warm.
Recipe variations
- Add bacon. Brussels sprouts and bacon go hand-in-hand. Simply cook the bacon until crispy, set it aside, and use the bacon grease instead of olive oil to sauté the sprouts.
- Give them some crunch. Toss the sprouts in toasted pine nuts for added texture.
- Include some citrus. 1-2 tablespoons of fresh lemon juice can add brightness and cut through the ‘green’ flavor I know not everyone loves. A little lemon zest never hurt, either.
- Garnish them with fresh herbs, like parsley or thyme, or a drizzle of balsamic glaze.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Sodium: 344mg | Potassium: 178mg | Fiber: 2g | Vitamin A: 430IU | Vitamin C: 38mg | Calcium: 36mg | Iron: 1mg | NET CARBS: 2g