
Sauteed Brussels Sprouts
User Reviews
5.0
150 reviews
Excellent

Sauteed Brussels Sprouts
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Brussels sprouts seasoned and sauteed until tender-crisp are the perfect side dish for any meal!
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Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- ¼ cup shredded Parmesan cheese optional
- kosher salt to taste
- black pepper to taste
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Instructions
- Trim the bottom of each sprout and remove any discolored leaves. Cut the Brussels sprouts in half from top to bottom (or thirds if large).
- Heat olive oil in a large skillet over medium-high heat.
- Add the Brussels sprouts, flat side down if possible, and cook sprouts for 12-15 minutes or until tender-crisp, stirring occasionally. (Don't stir too much, you want them to brown and caramelize on each side).
- Move the sprouts to one side of the frying pan and add butter and garlic. Cook the garlic just until fragrant, about 1 minute. Season the Brussels sprouts with salt & pepper and toss with the garlic and butter in the pan.
- Remove from heat and sprinkle with fresh parmesan cheese if using.
Notes
- Store leftover Brussels Sprouts in an airtight container in the fridge for 3-4 days. Reheat in a skillet on the stovetop.
Nutrition Information
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Calories
129
(6%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
153mg
(6%)
Potassium
441mg
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
990IU
(20%)
Vitamin C
96.4mg
(107%)
Calcium
122mg
(12%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
Calories | 129 | 6% |
Carbohydrates | 10g | 3% |
Protein | 6g | 12% |
Fat | 8g | 12% |
Saturated Fat | 3g | 15% |
Cholesterol | 11mg | 4% |
Sodium | 153mg | 6% |
Potassium | 441mg | 9% |
Fiber | 4g | 16% |
Sugar | 2g | 4% |
Vitamin A | 990IU | 20% |
Vitamin C | 96.4mg | 107% |
Calcium | 122mg | 12% |
Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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