Sauteed Brussels sprouts, an easy, affordable, and delicious side dish. It’s ready in less than 30 minutes and requires only 6 simple ingredients!
1 pound Brussels sprouts (500 g), rinsed and trimmed
2–3 tbsp extra virgin olive oil
4 cloves of garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper
Dash of cayenne flakes (optional)
Cut the Brussels sprouts in half lengthwise.
Cook them in a large pot with boiling water for 3 minutes, but don’t overcook them. This step is optional, as you could only sautée the sprouts in a skillet, although they get softer and taste better this way.
Drain and thoroughly dry them with a dishtowel.
Heat the oil in a large skillet and cook them in 2-3 batches over medium-high heat on both sides until golden brown (about 2-3 minutes each side).
Add all the remaining ingredients (garlic, salt, pepper, and cayenne flakes), stir, and cook for 1 more minute or until the garlic is golden brown.
Serve immediately with a little bit of maple syrup, tempeh bacon,vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top, or with some meat substitutes like tempeh or seitan.
Keep the leftovers in a sealed container in the fridge for 4-5 days.
Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
To prepare the Brussels sprouts, just discard the rough edges of the root and remove any yellow outer leaves. You can also cook them whole, although I prefer to cut them lengthwise.
Try them before serving and add more salt if needed.
Feel free to add any spices, herbs, or ingredients you’d like.
You can use any type of oil to make this recipe, although I suggest you use extra virgin olive oil.