SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
SNAP PEAS & BRUSSELS SPROUTS SAUTE
Make and share this Snap Peas & Brussels Sprouts Saute recipe from Food.com.
Provided by CountryLady
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a medium pot of salted water to boil; add the sprouts and boil on high for about 7 minutes or until tender.
- With a slotted spoon, remove sprouts to a bowl & return pot to heat.
- Bring water back to the boil, add the snap peas & cook for 3 minutes, strain & combine with sprouts.
- Heat butter in a skillet on high heat, add the strips of pepper & sauté for 3 minutes.
- Add the peas and the sprouts and toss lightly just until shiny; season with salt and pepper.
Nutrition Facts : Calories 51.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.4, Carbohydrate 5.6, Fiber 2.1, Sugar 2.1, Protein 1.4
SAUTEED SNAP PEAS & BRUSSELS SPROUTS
Make and share this Sauteed Snap Peas & Brussels Sprouts recipe from Food.com.
Provided by CountryLady
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a medium pot of salted water to boil.
- Add the Brussels sprouts and boil on high for about 7 minutes or until tender.
- With a slotted spoon remove sprouts to a bowl.
- Return pot to heat.
- Bring water back to the boil and add the snap peas.
- Cook peas for 3 minutes and strain, add peas to bowl with sprouts.
- Heat butter in a skillet on high heat and add the strips of pepper.
- Sauté for 3 minutes.
- Add the peas and the sprouts and toss lightly just until shiny.
- Season with salt and pepper.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
SAUTEED BRUSSELS SPROUTS
Make and share this Sauteed Brussels Sprouts recipe from Food.com.
Provided by Joe Turner
Categories Low Protein
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.
- Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.
- Serve immediately.
Nutrition Facts : Calories 43.7, Fat 0.6, SaturatedFat 0.1, Sodium 314.8, Carbohydrate 8.7, Fiber 3, Sugar 2, Protein 3
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