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Sweetly Sautéed Brussels Sprouts

[ 5 ] April 19, 2012 |

 

Brussels sprouts get such a bad rap. A terrible, terrible rap. Is it in every child’s genes to H-A-T-E Brussels sprouts?

You know why they are so hated? Because most people just steam the little devils and soak them in butter. YACK. Let me tell you how to cook Brussels sprouts. Okay?

They are so yummy!

(Poor little baby cabbages. They’re so tired of being bullied.)

This recipe will be the recipe that launches a million ships. Or whatever. Everyone will love it.

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Sweetly Sautéed Brussels Sprouts

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 Servings

Serving Size: 1/4 of finished dish

Sweetly Sautéed Brussels Sprouts

Tell your kids to close their eyes and they'll never know they're eating Brussels sprouts. Shhhhhh ;)

Gather

16 ounces of Brussels Sprouts, quartered
1/8 cup sliced shallots
1 tablespoon olive oil
1/8 teaspoon of salt
2 tablespoons toasted walnuts, chopped (or pecans)
1 tablespoon brown sugar

Step by step

  1. Wash and quarter Brussels sprouts (peel off any yucky outside leaves).
  2. Peel and thinly slice shallot.
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  4. Toss in shallots and cook for 1-2 minutes, until tender.
  5. Add Brussels sprouts and 1 tablespoon of brown sugar to the pan, and cook for 15-30 minutes, stirring occasionally, but not too much because you want them to hold together and get a little caramelized. The longer you cook, the more caramelized they get. Caramelized = OMGood.
  6. In the last minute, toss in 2 tablespoons of toasted, chopped walnuts (or pecans) and stir.
  7. Serve. Enjoy. And feel the love for the Brussels sprouts.

Nutrition

WW PP 3, Calories 115, Total Fat 6.0g, Saturated Fat 0.7g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 13.6g, Dietary Fiber 4.6g, Sugars 4.7g, Protein 4.9g Vitamin A 18% • Vitamin C 161% Calcium 5% • Iron 10%

Feingold Stage 1

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Enjoy and don’t forget to come back and sing the praises of Brussels sprouts! Tell all your friends, too, okay?

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Category: Side Dishes

About Christy: Thirty-six year-old wife and mom to BJ (8) and Mia (4). I'm the editor at the Sisterhood, a Feingold mom, I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.

  • Pattymullaley

    I sautee my Brussels sprouts pretty much the same. I have never tried nuts. I use fennel seed and no sugar (I’m diabetic) The rest is the same. I will be adding nuts next time to try. They are so awesome sauteed.

    • http://christy.shrinkingjeans.net Christy_TheSistherhood

      I think the nuts just add a little extra oomph and some crunch! I will have to try fennel seed…..I’ve also used maple syrup in lieu of brown sugar, so maybe amber agave might be an option….

  • http://www.thedailymel.com/ Mel (@TheDailyMel)

    I recently “discovered” roasted Brussels Sprouts thanks to my Weight Watchers leader.  I’ll have to give this recipe a try!

    • http://christy.shrinkingjeans.net Christy_TheSistherhood

      I love roasted sprouts, too! I think I might be roasting some today and posting them sometime soon. I really think Brussels sprouts have been neglected for too long ;)

  • Karen

    Never really liked the little guys, but I now love them. I made these tonight but I had no pecans so I used pine nuts. They were very good. Yum. I gave it a lot more stars but it only allowed me to put two