Brussels, Sauteed - Master Cookbook Recipe # 689
These sautéed sprouts are a testament to how simple ingredients like butter and olive oil can create a restaurant-quality side dish. By halving the sprouts and using a combination of sautéing and steaming, you get a beautiful golden exterior with a perfectly tender center every time.
This is recipe #689 in Tammy’s Master Cookbook.
Ingredients
- 1 lb. Fresh Brussels sprouts
- 2 Tbsp Olive oil
- 3 Tbsp Salted butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Optional: Parmesan cheese for topping
Instructions
- Prep the Sprouts: Wash the Brussels sprouts, trim off the woody stems, and cut them in half. If you have jumbo sprouts, cut them into quarters to ensure they cook evenly.
- Heat the Skillet: Place the olive oil and salted butter in a large skillet over medium-low heat until the butter is melted and shimmering.
- Season & Sear: Add the Brussels sprouts to the skillet and sprinkle them with salt and pepper.
- Sauté: Cook the sprouts uncovered on medium-low heat for about 5 minutes, allowing them to start browning.
- The Steam Finish: Cover the skillet with a lid and cook for another 5 minutes. This traps the moisture and finishes cooking the sprouts until they are tender.
- Rest & Serve: Turn off the heat and let them sit until you’re ready to serve.
- Top with a sprinkle of Parmesan cheese if you're feeling fancy!
Notes
For the best flavor and texture, try to place the sprouts cut-side down in the skillet during the first five minutes to get a beautiful golden caramelization. If you want a little extra brightness, a small squeeze of fresh lemon juice or a dash of garlic powder can really make the flavors pop right before serving. These are simple enough for a weeknight but tasty enough for a holiday spread!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg