Sautéed Brussels Sprouts
Ingredients
The sprouts
-
1
pound
Brussels sprouts, trimmed and halved
The cooking essentials
-
2
tablespoons
extra virgin olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
tablespoon
balsamic vinegar or lemon juice
Optional toppings
-
1 to 2
tablespoons
raw pine nuts or chopped raw walnuts, almonds, or pecans
-
to taste
chopped fresh herbs (like parsley, cilantro, or mint)
-
to taste
Parmesan, feta, or goat cheese
Instructions
- Heat a large skillet over medium-high heat for 4 minutes and add the olive oil.
- Once the oil is hot, add the halved Brussels sprouts, cut-side down, and let them cook undisturbed for 5 to 8 minutes until caramelized.
- Add the salt and pepper, then stir the Brussels sprouts and continue cooking until browned and tender, about 6 to 8 additional minutes.
- Remove from heat and stir in the balsamic vinegar, then add the optional nuts and let them toast briefly.
- Transfer the sprouts to a serving plate and sprinkle with fresh herbs and cheese if desired. Serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
114
Total fat
7g
Total carbohydrates
11g
Total protein
4g
Sodium
441mg
Cholesterol
0mg
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