Are you tired of bland, mushy Brussels sprouts that make everyone at the table groan? Prepare to revolutionize your vegetable game with this incredibly easy and mouthwatering sauté that transforms these little green gems into crispy, caramelized delights that will have everyone asking for seconds. In just 25 minutes, you'll create a side dish so delicious, it might just become the star of your meal!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Wash Brussels sprouts thoroughly under cool running water, removing any discolored or damaged outer leaves.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, ensuring they are roughly the same size for even cooking.
- Pat the halved Brussels sprouts completely dry using clean paper towels to ensure proper caramelization during sautéing.
- Heat olive oil in a large skillet or sauté pan over medium-high heat until the oil is shimmering but not smoking.
- Add minced garlic to the hot oil and sauté for 30 seconds, stirring constantly to prevent burning.
- Carefully place the halved Brussels sprouts cut-side down in a single layer in the hot pan, ensuring they are not overcrowded.
- Allow Brussels sprouts to cook undisturbed for 5-7 minutes, developing a golden-brown caramelized surface on the cut side.
- Gently flip the Brussels sprouts and continue cooking for an additional 5-6 minutes until they are tender and have a deep golden color.
- Season with salt and freshly ground black pepper to taste, tossing to distribute the seasoning evenly.
- Transfer the sautéed Brussels sprouts to a serving dish and serve immediately while hot and crispy.
Tips
- Drying is Key: Thoroughly pat your Brussels sprouts dry before cooking. Excess moisture prevents proper caramelization and can lead to steaming instead of sautéing.
- Cut-Side Down Matters: Always place the flat, cut side of the sprouts facing down first. This ensures a beautiful golden-brown crust that adds incredible flavor and texture.
- Don't Overcrowd the Pan: Give your Brussels sprouts space. Overcrowding will cause them to steam instead of developing that desirable crispy exterior.
- Medium-High Heat is Your Friend: The right temperature is crucial for achieving that perfect caramelization without burning.
- Fresh Garlic Makes a Difference: Use fresh garlic cloves for the most vibrant flavor, and be careful not to burn them when sautéing.Pro Tip: For extra flavor, consider finishing your Brussels sprouts with a splash of balsamic vinegar or a sprinkle of Parmesan cheese just before serving!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
