Sautéed Brussels Sprouts
Updated Oct. 28, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brussels sprouts, trimmed and halved
- 3 to 4tablespoons fat (olive oil, schmaltz, duck fat or the fat rendered from 8 ounces of bacon, sausage or chorizo)
- A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles
- Lemon juice, vinegar, pickled onions or shallots
- Salt and pepper to taste
- Chopped fresh herbs like parsley, cilantro or mint (optional)
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Preparation
- Step 1
If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Step 2
Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don’t touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they’re nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Step 3
Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Step 4
Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts’ meaty flavor profile, it’s also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
Private Notes
Comments
For those of you who've never eaten Brussels sprouts any other way but boiled, you are in for a treat! Sautéing them brings out a sweetly nutty flavour that gets totally lost in water. For the aromatics, I tend to keep it simple and use garlic and lemon zest along with salt and pepper. These have gone from being a vegetable we never ate, to one that's in constant dinner rotation at our house!
Another alternative: purchase the larger sprouts. Slice them into 1/4 " pieces, keeping the loose pieces that fall off. Toss all in olive oil, add garlic, salt and pepper. Roast in 425 oven for 15 minutes or until the stray pieces are nicely brown and crispy and the slices are soft but not mushy. Add Any other spices to your taste.
I sautée 6 to 8 large sprouts until the cut sides are browned and then braise the sprouts in a mix of 1 oz brandy, 3 oz dry white wine and 1 oz of vodka containing 1 crushed garlic, tsp each of thyme and rosemary leaves, and braise for about 7 - 8 minutes. Remove the sprouts and set aside. Then I add 1 TBS balsamic vinegar To the pan and reduce the liquid by at least half or a little more. Then, I pour the liquid over the sprouts and serve.
Very easy recipe and tasted great! I used a whole sliced white onion, lime juice and mint. Red pepper flake and to top off I used pomegranate seeds. This added a touch of sweetness which I think this dish needs.
This is simple and really good. I used a lot more garlic and regular onions as opposed to scallions. My husband was eager to have it again.
I finished with chopped garlic, then a couple of splashes of apple cider vinegar, salt and pepper, and finally a healthy drizzle of Mike’s Hot Honey. Outstanding! I love sweetness with the bitter sprouts.
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