Tuesday, November 17, 2009

Sauteed Brussels Sprouts Recipe

Brussels Sprouts. The vegetable we all love to hate. I definitely remember the horrible smell whenever my mom cooked these when I was a kid. But now that I know a few different ways to prepare them, I really love them. Here is one of those ways. I will list the amounts I used for two servings, but this can be made in larger quantities for a crowd quite readily. (Say for Thanksgiving, for example.)

Sauteed Brussels Sprouts

8 oz. Brussels Sprouts
1/4 Onion
1 tsp Olive Oil
1/2 tsp Sugar
1 Tbsp Chopped Walnuts
A Splash of Liquid (Water, White Wine, or Broth)

Cut the bottoms off the sprouts and slice them. If you have a lot, use your food processor. Since I only had a handful, I used my trusty chef's knife. Thinly slice the onion. Heat the olive oil in a non stick skillet over medium heat. Add the onion and cook until very soft and beginning to caramelize, about 12 minutes. Add the brussels sprouts and cook for about 10 minutes more. Sprinkle the sugar over the top and add a splash of your liquid of choice. Continue to cook until softened and beginning to caramelize, about 7 minutes. Remove from heat and sprinkle walnuts over top.


  1. Recently saw somebody on food network (maybe Guy Fieri?) who did brussel sprouts with a whole lotta bacon...

  2. Mmmm......bacon. I haven't tried it with brussels sprouts before.