Brussels sprouts sauteed in a light blend of herbs and spices allow the true flavor of this vegetable to shine through. Though there are many ways to prepare Brussels sprouts, this is by far the fastest. In this case, saving time doesn’t mean missing out on flavor and texture. You’ll get the taste, texture, and the beautiful addition of aromatic herbs in this recipe.
Brussels sprouts stay in season from midsummer until well into the winter months in North America. That makes this meal easy to create with fresh (and local) sprouts for a good part of the year!
This simple side will soon become a staple in your meals. Toss it on salads or sever it alongside your main dish. I usually toss it in a bowl with quinoa and have it alongside a simple salad. Either way, it’s incredibly easy to pull off this dish. Oh, and did I mention it can be done in just a few minutes? Trust me; you’ll want to give it a try.
Tip: In the picture you can see both small and large sprouts. For this recipe, try to get the larger ones. They will cook more evenly according to the recipe.
The Perfect Side of Brussels Sprouts
- 1 pound of Brussel sprouts
- ¼ red onion Thinly sliced
- ½ tbsp garlic salt
- 1 tsp black pepper
- 1 tbsp brown sugar (can substitute with agave)
- 2 tsp chipotle powder
- 1 tsp dried tarragon
- 2 tbsp olive oil
- 1/4 cup water
Shred Brussels sprouts by slicing them into strips
Slice red onion into thin strips
Put non-stick pan on medium high heat
Add olive oil to pan and heat for 2-5 minutes
Add in Brussels sprouts and red onion
Let sautée for 2-3 minutes
Add in garlic salt, black pepper, brown sugar, chipotle powder, and terrego.
Add water and let steam for 5-8 minutes (depending on your preference of firmness)