Sauteed Brussels Sprouts

by Jenn on March 8, 2009

in Dairy Free,Diabetic Friendly,Gluten Free,Vegetarian


Brussels sprouts are one of those foods that most people wrinkle their nose at, as some terrible food their parents tried to make them eat when they were young.  It gets a bad rap, just like spinach and all of those other crazy *healthy* vegetables, but I would argue that they are unfairly discriminated against.  And really, I think a lot of that has to do with how most people cook them.  I always remember eating them as just some random over-boiled in water vegetable, and even I couldn’t eat more than a couple before my limit was up.  Personally, I think that is just boring.  No wonder no one gets excited about brussels sprouts!

So here is a way to eat them that is slightly different and I will argue is MUCH MUCH tastier. I got the inspiration from this from my Williams-Sonoma cookbook, but I changed the ingredients to give it a bit more flavor.


brussels sprouts (1-2 lbs)
minced garlic (2 cloves)
italian herbs, salt & pepper
balsamic vinegar

1. Wash the sprouts, chop off the bottoms and peel off the leaves, and then when you can’t anymore slice the inside into thin slices (so it will cook quickly)
2. saute in EVOO, garlic herbs, salt and pepper on med-high heat until soft (5-10 min., this is supposed to be quick)
3. drizzle some balsamic on top and stir quickly, then serve.


This is super simple, super healthy, and you’ll never believe that you might actually like Brussels sprouts!


brannyboilsover March 8, 2009 at 3:58 pm

I love Brussels sprouts and agree that they do not deserve their bad rap!

Laura November 9, 2011 at 3:48 am

I have been roasting them in sesame oil and sea salt…really yummy.

Jenn November 9, 2011 at 9:28 am

Oh that sounds wonderful!

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