Sauteed Brussel Sprouts – lightly charred and crisp on the outside and deliciously meaty on the inside flavored with garlic, butter, red wine vinegar and a touch of Creole seasoning for a little heat. A fantastic healthy side dish that comes ready in no time!
Happy Monday, everyone! Just three (3) more days to go before Thanksgiving Day and I’ve already made ahead a couple of side dishes and frozen some bread dough and pie crusts. Wheeew!
It was such a busy weekend for me since I was assigned to bring the baked goods, but you know me, I always go the extra mile, especially for my loved ones.
So this leaves me here sharing a super EASY SIDE DISH that you can make on the day itself. Presenting…an elevated version of your Sauteed Brussel Sprouts using six (6) simple ingredients (including the brussel sprouts). Let’s dig in!
What are Brussel Sprouts?
Brussel sprouts are a cultivar group of the same species as cabbages, grown for its edible buds. The leaf of this vegetables are typically 1.5–4.0 cm in diameter and definitely look like miniature cabbages. It has been popular in countries like Brussels, Belgium (it may have gotten the name there) and other parts of Europe.
These cabbage-babies look alike here are rich in Vitamin A, C, and K with moderate amounts of B vitamins, essential minerals, and dietary fiber. You can find them in peak season from late August to March.
What Do Brussel Sprouts Taste Like?
First off, you don’t want to eat Brussel Sprouts raw as they can be fairly bitter to your taste buds. But they can be nutty and savory if they are cooked properly. They pair well with salty food like bacon, but will also do well with light acidic vinaigrettes and lemon zest.
How to Clean Brussel Sprouts?
To clean the Brussel Sprouts, simply remove all the dirt or dust, trim the ends of it, then rinse in a large bowl of cold water. Then transfer it to a colander to separate it from the dust or any floating sediment in the water bowl. Pat dry before trimming or storing them.
How to Trim Brussel Sprouts?
Using a sharp knife, trim off the bottom of the core. Discard any loose outer leaves that may fall off. And then, slice each sprout in half lengthwise through the stem. You can do this trimming process up to 3 days in advance. Once you’re done trimming them, simply store them in the crisper drawer of the fridge in a zip-top bag.
Cooking Brussel Sprouts
Oh, we do love, love Brussel Sprouts here at home, including my son. He’s gotten to like it; be it this sauteed version or this Balsamic Baked Brussel Sprouts.
In case, you’re not yet a fan of these green cuties, there are actually plenty of ways on how to cook Brussel Sprout. It doesn’t have to be complicated, but just enough to cook them so they can be slightly tender and to bring out its wonderful nuttiness. They can be steamed, boiled, braised, baked (roasted), or as simple as sauteed.
How to Store Sauteed Brussel Sprouts?
Cooked brussel sprouts can be kept in the fridge for 3 days. Just let it cool completely after cooking, store in an airtight container and label.
To reheat, gently warm refrigerated sauteed brussel sprouts in a large skillet over medium-low heat until warmed through. You can also warm them up in the oven at 350F for about 5 minutes.
What to Serve with Brussel Sprouts?
These are just some of the main dishes that we love to serve with sauteed brussel sprouts. I guarantee you that you’ll be licking your plate clean.
- Baked Crispy Chicken Legs
- Slow Cooker Pork Loin
- Blackened Spatchcock Chicken
- Braised Beef Short Ribs
- Marinated Grill Skirt Steak
- Oven Tri Tip Roast (pictured above)
More Quick and Easy Side Recipes You’ll Love
- Green Beans and Bacon
- Sauteed Kale
- Sauteed Mushrooms
- Honey Glazed Carrots
- Sauteed Spinach
- Baked Acorn Squash
How To Make Sauteed Brussel Sprout
Heat the butter and oil in a large skillet over medium-high heat. Once the butter and oil has melted, add in the garlic slices and saute until they start to turn golden, about 2-3 minutes. Remove garlic from pan using a slotted spoon and set aside. You do not want to leave the garlic in the pan longer than that as they will burn easily.
Add the creole seasoning and thoroughly mix it into the butter mixture.
Place the brussel sprouts face down into the pan and leave untouched for 5-7 minutes until the side face down starts to brown. Flip and saute for 5-7 minutes more until brussel sprouts are evenly cooked on both sides.
Add the red wine vinegar and saute some more for 1-2 minutes. Serve immediately or keep warm until ready to use.
Sauteed Brussel Sprouts
- 1 tablespoon (14g) butter
- 1 tablespoon (14ml) olive oil
- 3 garlic cloves , thinly sliced
- ½ teaspoon (2g) creole seasoning
- 1 cup brussel sprouts (trimmed and sliced in half)
- 2 tablespoons (30ml) red wine vinegar
- Heat the butter and oil in a large skillet over medium-high heat.
- Once the butter and oil has melted, add in the garlic slices and saute until they start to turn golden, about 2-3 minutes.
- Remove garlic from pan using a slotted spoon and set aside. You do not want to leave the garlic in the pan longer than that as they will burn easily.
- Add the creole seasoning and thoroughly mix it into the butter mixture.
- Place the brussel sprouts face down into the pan and leave untouched for 5-7 minutes until the side face down starts to brown.
- Flip and saute for 5-7 minutes more until brussel sprouts are evenly cooked on both sides.
- Add the red wine vinegar and saute some more for 1-2 minutes.
- Serve immediately or keep warm until ready to use.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.