Best Brussels Sprouts Saute Recipes

BRUSSELS SPROUTS & KALE SAUTE

Steps:

• In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

BRUSSELS SPROUTS SAUTE

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.

BRUSSELS SPROUTS SAUTE WITH APPLES AND ONION

Steps:

• Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender.
• While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes.
• Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned.
• Drain sprouts and add to the skillet along with the thyme, salt and pepper.
• Cook tossing gently just one or two minutes longer.

BRUSSELS SPROUTS AND APRICOT SAUTE

Steps:

• Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
• Stir lime juice into sprouts mixture just before removing from heat.

BRUSSELS SPROUTS SAUTE

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.

SHREDDED BRUSSELS SPROUTS SAUTé

Steps:

• In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
• Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.

GARLICKY BRUSSELS SPROUTS SAUTE

Steps:

• Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
• Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
• Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
• Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
• Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.