Brussels Sprouts Saute Recipes

SAUTEED BRUSSELS SPROUTS

Steps:

• Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
• Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
• Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
• Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

SAUTéED BRUSSELS SPROUTS

Steps:

• 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.)
• 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.
• 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.
• 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.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts; cook, stirring often, until beginning to brown in places, 3 to 4 minutes. Add shallot and reduce heat to medium. Cook, stirring often, until the Brussels sprouts are beginning to soften and char and the shallot begins to caramelize, 3 to 4 minutes. Remove from heat; stir in butter, lemon zest, lemon juice, salt and pepper until the butter has melted.

SAUTEED BRUSSELS SPROUTS

Steps:

• In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

BRUSSELS SPROUTS SAUTE

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.

BRUSSELS SPROUTS SAUTE

Steps:

• Cut each brussels sprout lengthwise in half.
• In 5 quart dutch oven over high heat in hot oil, cook sprouts, stirring often, 5 minutes.
• Add mustard, salt and 1/4 cup water.
• Reduce heat to medium; cover and cook until tender, about 5 minutes, stirring occasionally.

BRUSSELS SPROUTS AND APRICOT SAUTE

Steps:

• Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
• Stir lime juice into sprouts mixture just before removing from heat.

CRISPY GARLIC SAUTEED BRUSSELS SPROUTS

Steps:

• Mince the garlic and set aside.
• Heat up a skillet (cast-iron preferred) with the oil on medium-high heat. Add the minced garlic and saute until they turn crispy and brown. Make sure you don't burn the garlic.
• Drain the garlic and oil IMMEDIATELY through a strainer. Separate the crispy garlic and the garlic-infused oil.
• Add the oil back into the skillet on high heat. When the skillet is very hot, add the brussel sprouts and quickly saute. Toss back and forth with a spatula. The outer leaves of the brussels sprouts should turn dark and crispy.
• Add the crispy garlic, chicken bouillon powder and salt. Stir to combine well with the brussels sprouts. Turn off the heat and serve immediately.