Sautéed Brussels Sprouts - Weekend at the Cottage

Sautéed Brussels Sprouts

Ingredients

Directions

  1. Melt butter in a large skillet set on medium-high heat. Add shallots and cook until soft and translucent.
  2. Add Brussels sprouts and toss to combine. Cook for 3 minutes, tossing occasionally.
  3. Add almonds and drizzle in vinegar. Toss and cook for 1 additional minute.
  4. Add pear, then season with salt and pepper to taste. Toss and serve.
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Sautéed Brussels Sprouts

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Sliced Brussels sprouts sautéed with fragrant shallots and tossed with sliced almonds, pears and a drizzle of apple cider vinegar…

  • clock icon
    20 MIN
  • 8 SERVINGS
Sautéed Brussels Sprouts served from the skillet

SAUTÉED BRUSSELS SPROUTS will turn you into a Brussels sprouts believer!

Brussels sprouts are one of those vegetables that seems to split eaters into two camps; you either love ‘em or can’t stand ‘em. We think these SAUTÉED BRUSSELS SPROUTS are going to change all that. This recipe is super easy to prepare but it’s all about the flavours that come from a simple sauté of choice ingredients. I could go on and on (and on!) but instead…

Let’s make these SAUTÉED BRUSSELS SPROUTS:

Ingredients for Sautéed Brussels Sprouts

INGREDIENTS

Check out the photo of the things you’ll need to make this vegetarian side. The idea for the dish came to me during an ingredient clean up. I was rooting through the cupboard after having picked up Brussels sprouts and grabbed leftover sliced almonds from when I made our PEACH COBBLER, shallots thanks to these ORANGE AND BROWN SUGAR-GLAZED BEETS and pears from the SPICED PARSNIP CAKE. Pulling this sauté together was easy.

The thinly chopped Brussels sprouts

CHOP CHOP

Brussels sprouts are like miniature heads of cabbage, all of the leaves jammed tightly within. Although we sometimes boil or oven-roast them whole, we’re chopping them up in order to cook them really quickly in a skillet.

You can halve and slice the sprouts by hand, but why not use a food processor? Using a slicer attachment with the machine running on medium speed, you’ll be ready to go in less than five minutes. So easy.

Pear, sliced almonds and shallots

FRUIT AND NUTS

The shallots, almonds and pear all make this side dish especially flavourful. The shallots get soft and fragrant in the butter while the almonds add an unexpected layer of nuttiness. The pears kind of seal the deal with a tangy sweetness that plays off the bitterness of the Brussels sprouts. It’s all quite amazing.

Everything being sautéed in the large skillet

SKILLET

Preparing this side dish in a skillet makes for easy work. It’s also a great recipe to practice your wrist flick and toss technique. Very important – don’t overcook the sprouts! You want them to have a bit of crunch when you serve.

Last thing, don’t think you always have to serve a side in a fancy bowl. Sent it to table in the skillet and serve straight away. Look at us getting all rustic!

Sautéed Brussels Sprouts

NOW SERVING

Wondering what to serve with our SAUTÉED BRUSSELS SPROUTS? They go really well with our GINGER LIME SPICED CARROTS and OVEN-ROASTED VEGETABLES. They also pair perfectly with many of our mains. Make sure to look at the very bottom of this page where we’ve attached three of our favourites entrées for your consideration.

Grab your skillet, it’s time to make SAUTÉED BRUSSELS SPROUTS!

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Sautéed Brussels Sprouts

Ingredients

  • 6 cups Brussels sprouts, thinly sliced
  • 2 shallots, peeled and diced
  • 1 cup sliced almonds
  • 1 pear, chopped
  • drizzle apple cider vinegar
  • 1 tablespoon butter
  • sprinkle of kosher salt and pepper

Directions

  1. Melt butter in a large skillet set on medium-high heat. Add shallots and cook until soft and translucent.
  2. Add Brussels sprouts and toss to combine. Cook for 3 minutes, tossing occasionally.
  3. Add almonds and drizzle in vinegar. Toss and cook for 1 additional minute.
  4. Add pear, then season with salt and pepper to taste. Toss and serve.

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