Easy Sautéed Brussels Sprouts
- PREP 10min
- COOK 10min
- TOTAL 20min
This easy recipe is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work.
*Use a good-quality, thick balsamic vinegar or a balsamic glaze for this recipe.
You Will Need
1 pound (450g) Brussels sprouts
2 tablespoons butter or olive oil
3 medium garlic cloves, minced, 1 tablespoon
½ teaspoon fine sea salt or more to taste
½ teaspoon fresh ground black pepper
1 tablespoon good-quality, thick balsamic vinegar
½ cup (57g) dried cranberries
½ cup (70g) pine nuts, lightly toasted
Directions
1Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them.
2Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook.
3Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes.
4Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed.
Adam and Joanne's Tips
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
- The nutrition facts provided below are estimates.