Sautéed Brussels Sprouts are a delicious and nutritious snack or side dish. It’s one of the easiest ways to cook brussels sprouts and they actually taste good. Yey!
Brussels sprouts are fast becoming one of my favourite vegetables. Gone are the days of boiling them to death on Christmas Day! These little nuggets of green yumminess are best when they have bit of bite to them. They take no more than 10 minutes to cook and sautéing gives them a gorgeous golden colour. If you are not sure about the humble brussels sprout then give them another go with this recipe, it’s totally worth another try.
I recommend these as a snack on their own. Sounds nutty but I’ve happily eaten a plate of these of lunch. They are tasty and make you feel rather smug at your healthy choice of lunch (following with a handful of bourbon biscuits is not so healthy – ahem…).
If you want to impress on you next Roast Dinner, these sautéed brussels sprouts would make a perfect accompaniment to your meat and two veg.
Sautéed Brussels Sprouts
2-3 tbsp Olive Oil
Brussels Sprouts, as many as you can handle! I used about 450g
Large pinch of Coarse Sea Salt
Lemon juice, optional
Prepare the brussels sprouts by trimming the stalk and then slicing through the middle lengthways, discarding any outer leaves that aren’t looking pretty.
Steam the sprouts for 5 minutes over a pan of boiling water (or in a steamer if you have one). Then remove from the heat.
Heat the oil in a heavy-bottomed frying pan over a medium heat.
When the pan is almost smoking add the brussels sprouts in an even layer in the pan and fry for 3 minutes on each side, turning with tongs.
Remove the pan from the heat and sprinkle with salt and lemon juice, if using.