Brussels Sprouts Saute Food

SAUTEED BRUSSELS SPROUTS

Sauteed Brussels Sprouts image

Make and share this Sauteed Brussels Sprouts recipe from Food.com.

Provided by Lori Mama

Categories Low Protein

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb Brussels sprout, cleaned, cut in half stem to top, thinly sliced cross wise
4 shallots, halved and thinly sliced
4 tablespoons butter, divided
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 cup water
salt and pepper, to taste

Steps:

In medium skillet over medium high heat, melt 2 tablespoons butter.
Saute the onions until softened.
Season with salt and pepper.
Add the vinegar and sugar.
Mix until sugar has dissolved.
Remove to bowl and set aside.
Add another 1 tablespoons butter to the pan.
Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
Add the water, 1 tablespoons butter and cook, uncovered, until done.
Toss with the onions and heat through.

Nutrition Facts : Calories 341.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 257.8, Carbohydrate 29.3, Fiber 5.9, Sugar 10.3, Protein 7

BRUSSELS SPROUTS SAUTE

Brussels Sprouts Saute image

This is quick and easy to make, and we think the Dijon mustard goes really well with the brussels sprouts.

Provided by Chef PotPie

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 (10 ounce) boxes Brussels sprouts, thawed
3 tablespoons cooking oil
2 tablespoons Dijon mustard
1/4 teaspoon salt

Steps:

Cut each brussels sprout lengthwise in half.
In 5 quart dutch oven over high heat in hot oil, cook sprouts, stirring often, 5 minutes.
Add mustard, salt and 1/4 cup water.
Reduce heat to medium; cover and cook until tender, about 5 minutes, stirring occasionally.

More about "brussels sprouts saute food"

Shred 1 pound Brussels sprouts in a food processor. Saute 4 thinly sliced shallots in 2 tablespoons butter over medium heat, 3 minutes. Season with salt and pepper.
From foodnetwork.com

See details

Add Brussels sprouts; cook, stirring often, until beginning to brown in places, 3 to 4 minutes. Add shallot and reduce heat to medium. Cook, stirring often, until the Brussels sprouts are beginning to soften and char and the shallot begins to caramelize, 3 to 4 minutes. Remove from heat; stir in butter, lemon zest, lemon juice, salt and pepper until the butter has melted.
From eatingwell.com

See details