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Sauteed Brussel Sprouts

By Edited Jul 19, 2015 0 0

Brussel sprouts seem to be one of those vegetables you either love or hate, and most seem to hate.  Hopefully learning to make sautéed brussel sprouts can help you either convert or convert someone else to the cause.

 One of the ways to help a person trying these for the first time, or trying them again, is to cut them in half, and then cut the core out.  Just give a couple quick swipes with the knife and get most of it. 

Sauteed Brussel Sprouts(69907)
The core will sometimes get a little bitter, and to be extra sure of getting a good impression the first time, just cut those out.    Just be less selective when you serve them the following times.

 The following recipes are pretty easy to size up and down.  Start small and fix just a couple.  How many times have you eaten a few bites of something and thought it was good, then hated it by the end.  Just start small with these recipes.  Try to be looking forward to the next time.

 

 


 Sauteed Brussel Sprouts - 1

 

 12 brussel sprouts, cut in half
¼ onion diced
1 tbsp olive oil
1 tsp mustard
salt
pepper

Boil the brussel sprouts in water for 5 minutes and drain.  Heat the oil and mix in the mustard.  When they have combined fully, throw in the onion and caramelize.  When the onions are translucent, mix in the brussel sprouts and cook until tender.  Salt and pepper to taste.

 

 


Sautéed Brussel Sprouts – 2

 

12 brussel sprouts, cut in half
2 tbsp olive oil

Toss the brussel sprouts in 1 tbsp of oil.  Heat other oil in a small skillet over medium heat.  Put the brussel sprouts the pan flat side down.  Cook until tender, about 5 minutes.  Turn over and cook 1 more minute.  Serve immediately.

 

 


Sautéed Brussel Sprouts – 3

 

12 brussel sprouts, cut in quarters and cored

1/8 cup shallots
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tsp thyme, chopped
salt and pepper

Heat oil over medium heat.  Add all ingredients except salt and pepper.  Heat 3-5 minutes until tender.  Salt and pepper to taste.

 

 


 

Sautéed Brussel Sprouts – 4

12 brussel sprouts, cut in half

¼ onion diced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp butter
salt
pepper

Boil the brussel sprouts in water for 5 minutes and drain.  Heat the oil.  Add onions and caramelize.  When the onions are translucent, mix in the brussel sprouts and cook until tender.  Add the balsamic vinegar and toss, add butter, heat, and toss.  Salt and pepper to taste.

 

 


 

Sautéed Brussel Sprouts – 5 (Really just a variation of #4)

12 brussel sprouts, cut in half
2 strips of bacon
¼ onion diced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp butter
salt
pepper

Boil the sprouts in water for 5 minutes and drain.  Heat the oil.  Add onions and bacon.  Cook until the onions caramelize and the bacon becomes crispy.  When the onions are translucent, mix in the brussel sprouts and cook until tender.  Add the balsamic vinegar and toss, add butter, heat, and toss.  Salt and pepper to taste.

Sauteed Brussel Sprouts

Note:  You can use left over bacon for this.  Just plan ahead!!


These easy to do recipes can get you started on adding these under appreciated vegatables to your list of foods you eat.  Adding sautéed brussel sprouts to your menu will allow you to fill less guilty the next time you are eating a piece of cheesecake!!

http://en.wikipedia.org/wiki/File:Brussels_sprout_closeup.jpg

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