Are you tired of eating the same vegetables over and over again? Looking for a new and delicious way to prepare your greens? Look no further than sautéed Brussels sprouts!
Brussels sprouts are often overlooked in the vegetable world, but they are actually packed with nutrients and have a unique flavor that can be enhanced with the right cooking technique. Sautéing is a quick and easy way to bring out the best in these tasty little veggies.
In this article, we’ll share our favorite sautéed Brussels sprouts recipe and give you tips on how to make them perfectly every time. Whether you’re a Brussels sprouts lover or a skeptic, we guarantee that this dish will change your mind. So grab a pan and let’s get cooking!
Brussels Sprouts are my favorite vegetable in the fall and winter season. They are not only delicious but they are also very nutritious. This recipe is quick and easy, taking only 15-20 minutes to prepare and cook. It is a great side dish to any holiday meal, or if you’re like me and make your own Thanksgiving meal, it works well as a side dish.
- 1/2 pound Brussels sprouts, trimmed and halved lengthwise
- 1 1/2 tablespoons raw butter
- 1 tablespoon Coconut oil
- 2 tablespoons pine nuts
- 2 large garlic cloves, thinly sliced
- Salt and pepper, to taste
- Melt a tablespoon of butter in a pan with the coconut oil, over moderate heat. Add garlic and cook until about one minute. Transfer to a small bowl.
- Reduce heat to low and arrange the sprouts in the pan, cut sides down, in one layer. Sprinkle with pine nuts and salt to taste. Let cook, without turning, for about 15 minutes or until the undersides are golden brown and crisp tender.
- Transfer sprouts to a plate, browned sides up. Add more garlic and remaining 1/2 tablespoon butter to the pan and let cook over moderate heat, stirring, until the nuts are more evenly pale golden, about one minute.
- Spoon this mixture over sprouts and sprinkle with pepper.