Brussels Sprouts: Quick and Easy!

I’m going to admit something. I was in my 30’s before I ever tried Brussels sprouts. I did not grow up in a home that served many veggies, and if they were on the table they were generally from a can or frozen, and prepared in the microwave. Not the best… and so I refused to eat most of them.

Fast forward to when I actually started caring about what I ate because I realized what an impact it had on how I felt. I needed to try a lot of things! I’ve learned that Brussels sprouts are one of those foods that I want prepared a certain way- must be from fresh sprouts, then quartered and sautéed or roasted. Not from frozen, definitely not microwaved.

So here’s what to do with a pound or so of the little guys:
First, rinse them.
Then, cut the stem part off and toss. Then cut each sprout into quarters (cut in half, then cut those halves in half). I’ll also discard any outer leaves that look kind of blah. The cutting is actually the most time consuming part of the process, but I’m not very fast with a knife.

Add to a skillet that’s been heated on medium to medium-high with about a tablespoon or two of oil (I use coconut or avocado oil, but olive oil would work).

Sauté the sprouts for a few minutes.

Sprinkle them with salt, pepper, and garlic. I forgot this time, but I also like to add some balsamic vinegar to them! The acid helps cut the bitterness. You can also sprinkle some Parmesan cheese, nuts, or try some lemon juice!

Continue to sauté until they start to brown a bit. Only takes about 7-9 minutes. Then serve!

Pretty simple, and easy to experiment with.

Let me know if you try them!

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