If you would have told me when I was a kid that this strange looking little miniature cabbage like vegetable would be a regular in my adult dinners, I would have told you that you were nuts! When my mother pulled the bag of frozen Brussels sprouts from the freezer, I was just sure that I was being tortured.
But a few years ago I saw them in the produce section and thought they looked so green and pretty. I bought them not really knowing what to do with them. I may or may not have let them set in my refrigerator until they ruined. Eventually I experimented with them and created the following recipe.
Easy Brussels Sprouts Sauté
Servings: 4 Total Time: 25
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups Brussels sprouts cut in half
- Sea salt to taste
Directions
- Cut Brussels sprouts in half.
- Heat olive oil and butter in a skillet over medium heat until butter melts.
- Add Brussels sprouts and loose leaves to pan and stir to coat with oil and butter. Cover with a lid and stir every 5 minutes. Brussel sprouts are done when they can easily be pierced with a fork.
- Sprinkle with sea salt to taste.
Do you have a favorite brussels sprout recipe? If so share in the comments below.
