Description
These sautéed Brussels sprouts are fast to make and full of flavor! They’re caramelized outside and crisp tender on the inside.
Ingredients
Scale
- 1 pound Brussels sprouts (off the stem)
- 1/4 cup water
- 1/4 teaspoon each garlic and onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter (or olive oil for vegan)
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- Add-ins: Shredded or grated Parmesan cheese (optional), pine nuts, chopped pecans or walnuts (optional)
Instructions
- Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Quarter any very large sprouts (to make similar sizes for even cooking).
- In a small bowl, mix the water with garlic powder and onion powder.
- In a large skillet, add the oil and butter. Heat on medium high heat until shimmering. Add the sprouts and turn as many as you can cut side down. Cook for 3 to 4 minutes without touching them, keeping an eye on the pan to catch them just as they turn brown.
- Once browned, flip the sprouts with a spatula. Pour in the water with seasonings and stir. Cook 1 to 2 minutes until the water cooks out.
- Once the water cooks out, reduce the heat to medium. Add the salt and fresh ground black pepper. Cook to the desired tenderness, another 6 to 7 minutes until tender but not soft (test with a fork). If the pan becomes dry and browned, add a splash of water again and continue to stir as it cooks out. Taste and add a few sprinkles of kosher salt to taste. If desired, add a sprinkle of Parmesan cheese (our favorite). Serve warm.
- Category: Side dish
- Method: Sauteed
- Cuisine: American
- Diet: Vegetarian
