Description
Pan-cooked brussels are easy and their golden brown patina and perfectly tender texture is absolutely delicious. They’re a perfect healthy side dish recipe!
Ingredients
Scale
- 2 tablespoons avocado oil, neutral cooking oil or olive oil
- 6 cups Brussels sprouts, trimmed and cut in half (20 oz)
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup water plus more if needed
- 2 tablespoons chopped fresh oregano, thyme and parsley
- 1 tablespoon balsamic vinegar or balsamic glaze
Instructions
- Choose a large heavy skillet with a well fitting lid. Heat oil in the skillet over high heat until just barely starting to smoke. Add Brussels sprouts in a single layer, and let cook, stirring once or twice, until browned in spots, 3 to 5 minutes.
- Add garlic, salt and pepper and cook, stirring once or twice until the garlic is fragrant and just barely starting to brown, 1 to 2 minutes.
- Immediately add water and cover with the lid and let the Brussels sprouts steam until just tender when pierced with a fork, 5 to 7 minutes. If the water seems to completely evaporate add a couple tablespoons more to continue to let the Brussels steam.
- Remove from the heat and stir in herbs. Drizzle with balsamic just before serving.
Notes
To store leftover sauteed brussels sprouts, first allow them to cool completely. Then, store them in an airtight container in the refrigerator.
The leftover sprouts will keep in the refrigerator for 3-4 days.
To rewarm your brussels sprouts, either use the oven (350 F for about 5 minutes, in a single layer), skillet (toss on hot skillet until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mushier with this method.
- Prep Time: 5 mins
- Active Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dishes
- Method: Stove Top
- Cuisine: Vegetables
Nutrition
- Serving Size: 1 cup
- Calories: 128
- Sugar: 4 g
- Fat: 8 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 4 g