Here is a super fast and tasty way to make Brussels sprouts on the stovetop. Simply steam them for 4 to 5 minutes, then toss them with garlic butter.
1 ¼ pound brussels sprouts, trimmed and cut in half
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
- Bring one inch of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add brussels sprouts, cover and steam until they are tender but still bright green 4 to 5 minutes.
- Remove the steamer basket from the saucepan and cover the steamer basket with the lid or cover with foil to keep warm.
- Melt butter in the saucepan over medium-high heat. Add oil and garlic and cook, swirling often until the garlic just starts to brown, about 60 seconds. Immediately turn off the heat and add the brussels sprouts, salt and pepper into the saucepan. Stir to coat and serve immediately.
- To meal-prep this recipe, trim and cut the Brussels sprouts and store them in a resealable glass container in the fridge for up to 5 days in advance. Then proceed with chopping the garlic and continuing with the recipe as follows.
- These Brussels are best eaten right away, though they can be reheated. To do so, microwave them on high power for 1 minute 40 seconds or until they are steaming hot. Do no overcook them.
- These don’t freeze well and become mushy.
- Serving Size: 3/4 cup
- Calories: 120
- Sugar: 3 g
- Sodium: 181 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 5 g