Go-to Brussels Sprout Recipe
My go-to brussels sprout recipe! Including a vegetarian/vegan and non-vegetarian option. Brussels sprouts are one of my favorite vegetables to eat in the colder months. Its so easy to make, and comes out great every single time.
Ingredients
- 1 lb. fresh Brussels sprouts
- 1 cup chicken broth OR vegetable broth
- 1 medium shallot roughly chopped
- 3 cloves of garlic diced
- salt and pepper to taste
- 1 Tb cooking oil of choice. Coconut oil OR Olive Oil
Directions
- Rinse Brussels sprouts under cool water. Trim the hard edge from the bottom of each sprout, pull off any loose leaves, and then cut brussels in half.
- In a medium to large pan, (I like to use a cast iron pan), heat oil on medium heat. Saute garlic and shallots for 2 min, then add Brussels. Cook Brussels until they appear a little bit brown on the edges, just 3-5 minutes.
- Add chicken or vegetable broth to pan and then cover. Reducing heat to medium/low, simmer the sprouts for 7-10 minutes, or until they are easily pierced with the tip of a sharp knife, and all of the liquid has evaporated.
- Add salt and pepper to taste.
- Enjoy Brussels sprouts as a side to a protein and carb for a balanced and nutritious meal!
Comments (5)
Nahhh. Just spray a cookie sheet with olive oil spray. Put sliced in half Brussels Sprout face side down. Drizzle olive oil, season with S&P, throw in 400° oven maybe 20-25 min. Will get flaky brown on edges, and soft in center. Yumm!! Easy peazey.
Mine don’t look as pretty but they taste good! I appreciate having another way to cook Brussels sprouts 🙂
These are the most amazing tasting Brussel sprouts I’ve ever had. I sauted in olive oil and I used veggie broth in mine. I’m sure they’re great either way but the veggie flavor is great!! Thank you so much for sharing. These will be our new Go-to!!
seems like there is too much broth, mine didn’t absorb. maybe cut broth in half? I used a cast iron pan and followed exactly…
I adjusted it! Thanks for the comment.