Crunchy Sautéed Brussels Sprouts


This is my favourite way to eat Brussels Sprouts; they’re not squishy or sulphury tasting, just crisp with a bit of caramelized browning on them from being sautéed in a hot pan. Being cut into small slivers helps them cook quickly, so they don’t become overdone.
I add shallots for their mellow, toasty flavour, and of course a sprinkling of salt and pepper when they’re on the plate.

Crunchy Sautéed Brussels Sprouts
to serve two people

Ingredients:

One handful of sprouts per person
1 small shallot
2 tablespoons coconut oil or butter
salt and pepper to taste

Instructions:

1. Slice the shallot finely.
2. Clean and trim the sprouts, cut them in half lengthwise, and then slice thinly lengthwise. The thinner you can make the slices, the better.
3. Place a frying pan on the stove at low medium heat, and melt your coconut oil or butter, and throw in the sliced shallot. Let the shallot cook for a couple of minutes until it’s just starting to turn lightly golden.


4. Add the Brussels sprouts, and stir gently to coat them with the melted oils.
5. Turn up the heat to medium/medium high. Keep stirring the sprouts so that they don’t burn, but just start to turn brown on the edges.
6. As soon as the sprouts have turned bright green and have caramelized spots on them, transfer to a plate, and sprinkle with salt and pepper to taste.

Printable Version:

Crunchy Sautéed Brussels Sprouts

Prep Time 10 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • One handful of sprouts per person
  • 1 small shallot
  • 2 tablespoons coconut oil or butter
  • salt and pepper to taste

Instructions

  1. Slice the shallot finely.
  2. Clean and trim the sprouts, cut them in half lengthwise, and then slice thinly lengthwise. The thinner you can make the slices, the better.
  3. Place a frying pan on the stove at low medium heat, and melt your coconut oil or butter, and throw in the sliced shallot. Let the shallot cook for a couple of minutes until it's just starting to turn lightly golden.
  4. Add the Brussels sprouts, and stir gently to coat them with the melted oils.
  5. Turn up the heat to medium/medium high. Keep stirring the sprouts so that they don't burn, but just start to turn brown on the edges.

  6. As soon as the sprouts have turned bright green and have caramelized spots on them, transfer to a plate, and sprinkle with salt and pepper to taste.
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