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!
1 cup(88 g) Brussel Sprouts, trimmed and sliced in half
2tablespoons(30 ml) red wine vinegar
Heat the butter and oil in a large skillet over medium-high heat.
Once the butter and oil have melted, add in the garlic slices and saute until they start to turn golden about 2-3 minutes.
Remove garlic from the pan using a slotted spoon and set aside. You do not want to leave the garlic in the pan longer than that as it 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.
Spice it up with a dash of cayenne pepper or pepper flakes.
You can leave out the red wine if desired. It doesn't make that huge of a difference.
Feel free to use Cajun seasoning instead of Creole. Cajun seasoning has a basic blend mix of garlic powder, onion, black pepper, and cayenne pepper while Creole seasoning has those too with more herbs ranging from oregano to basil and paprika.
Add your favorite cheese for toppings to make it more scrumptious.
Put the sauteed brussel sprouts in a skewer and grill them if you want that smoky taste.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.