Brussels sprouts are often the neglected vegetable that many people do not want to eat. You need to try brussels sprouts this way! This will change your mind on brussels sprouts.
By cooking the brussels sprouts at a high temperature, it caramelizes the brussels sprouts giving them a sweet glaze. It leaves them soft on the outside, and slightly crunchy on the inside giving it the perfect texture.
For about the last two years, brussels sprouts have been the perfect vegetable side dish to eat along side a deliciously seasoned chicken breast.
Why Eat Brussels Sprouts?
Brussels sprouts are a nutrient dense vegetables. They are packed with vitamin, K, C, A, manganese. They are rich in antioxidants, high in fiber and contain Omega-3 fatty acids.
My little sister is a picky eater when it comes to vegetables. She does not like green beans, peas, onions, mushrooms, zucchini and more, but she does eat brussels sprouts! The first time I made these brussels sprouts I asked everyone to give them a try just to humor me because I thought they were good. She liked them!
Instructions – How to Sautee Brussels Sprouts
Gather Your Ingredients
- Brussels sprouts – These are nutrient dense vegetables.
- Olive oil – coat the bottom of the pan generously to help create the caramelized nature of the brussels sprouts.
- Lawry’s Seasoning Salt – I personally prefer to use this seasoning salt over normal salt because it is a combination of seasonings. It includes, salt, sugar, paprika and turmeric, onion and garlic, without giving an overpowering taste to the dish.
- Pepper and garlic powder – Adds flavor and spice to the sprouts!
Prep and Cook
- Wash the brussels sprouts, cut the ends off of the sprouts and place flat side down in the pan.
- Fry for 10 minutes or until golden-dark brown, flip over and fry for another 10 minutes.
Sauteed Brussels Sprouts
- 20 Brussels Sprouts
- 2 tbsp olive oil
- Lawry's, pepper, garlic powder
- Place the brussels sprouts in a strainer and wash under running water.
- Place the brussels sprouts on a cutting board, cut off the white ends, and cut in half. Place flat side down in a pan.
- Drizzle roughly 2 tablespoons of olive oil on the brussels sprouts, and sprinkle with Lawry's, pepper, and garlic powder.
- Turn the stove on medium heat and place a lid on the pan. After roughly 10-15 minutes, flip the sprouts over to brown the other side. Place the lid back on the pan and cook for another 10-15 minutes.
- Finish off the brussels sprouts by adding some parmesan on top while in the pan, cover for 5 minutes, and enjoy!
Finishes for Brussels Sprouts
If you are a bit timid to eat brussels sprouts this way, finish them off with some Parmesan or some balsamic vinegar to help cut back on the taste.
Leftover Brussels Sprouts
I personally like brussels sprout leftovers for lunch the next day or two. I like to eat them with sausage or pasta for my sack lunch to take to work.
What to Eat With Brussels Sprouts
There are so many different things that you can eat brussels sprouts. On a summer day, grilling up a nice sausage on the side makes for a delicious pairing. Other ideas are with some oven fried chicken or herb and garlic chicken thighs.