Last updated on December 22nd, 2021 at 08:27 am
Got some Brussels sprouts and don’t know what to do with those miniature cabbage heads? Try this simple, 5-ingredient easy Brussels sprout recipe – it’s the perfect vegetable side dish for the cold season!
I wasn’t the biggest fan of Brussels sprouts, but I’ve got a motto: “If it’s on sale or in season: get it”. That’s how I ended up making many dishes with Brussels sprouts last year. Did not share any of them, because you need to plan those things. You can’t just cook the Brussels sprouts and eat them too. You need to plate them, take pictures and pretend that you don’t eat at your desk in front of a computer like 90% of humanity. It’s called evolution. Not this year. This year, I’ve taken the time and actually took step by step photos. Not very good, but hey, it’s something. And since I got lightroom, I get to make them look better than a 90’ies supermodel. But they taste good, mkay. Good for vegan dishes, meat or fish dishes, whatever you decide to eat.
You’ll need 5 ingredients:
How To Prepare Brussels Sprouts in 10 Minutes
Step 1: Cut each Brussels sprout in half…did not take a lifetime and it honestly surprised me.
Step 2: Add them to a nonstick pan with the rest of the ingredients and cover with a lid for about 3-4 minutes, stirring in between.
Step 3. Remove lid and stir occasionally for 3-4 more minutes.
Step 4. Serve and enjoy!
Some Health Benefits and Things You Did Not Know About Brussels Sprouts
This is a new thing we’ll be starting here: learning something new. The world is a wonderful place, full of miracles and surprises and the more you know, the more you look for them and the more you see them. A recipe and a TED talk, you’re welcome. Here are some interesting things you might not have known about Brussels sprouts:
- they’re actually Belgian and pretty old (some people say they started coming up in the 1200’s).
- Cabbage, cauliflower and broccoli are their relatives, their brothers from another mother. The name of that stinky family is the Brassica family. Arugula is the sophisticated one out of that bunch and yes, she rarely comes to family gatherings. “You think you’re better than me, Arugula?”. “Did someone just fart or is the Brussels brother talking?” That’s just what I imagine a conversation between Brussels sp. and Arug. goes like. I think it’s pretty accurate.
- Brussels sprouts can grow at temperatures between 7-24C or 45-75F
- Overcooking Brussels sprouts will result in a strong sulfur smell (and if’ve taken a chemistry class you know it doesn’t resemble roses)
- Brusssls sprouts are poor in calories and rich in nutrients, which is a good thing for a food.
- They’re a great source of several vitamins like vitamin A, C, K and many B vitamins. They’re also a good source of iron, magnesium, zinc and fiber.
If you want to know more about Brussels sprouts, you can learn a lot here.
I hope you enjoy this easy Brussels sprouts recipe! It’s a great vegetable side dish for meat, fish or plant based dishes with tofu or legumes.
More Easy Side Dishes:
- 2 cups Brussels sprouts
- 2 garlic cloves
- 1 tbsp olive oil
- Salt and pepper
- Cut the Brussels sprouts in half.
- Stir in a nonstick pan with olive oil and salt and pepper at medium high, then cover the pan with a lid and let cook for 3-4 minutes.
- Uncover the pan and stir occasionally for 2-3 minutes. Please do not stir the entire time, let them "roast" for a little and then stir making sure to flip the Brussels sprouts so they can get nicely brown on each side.
- Serve immediately and store leftovers in an airtight container in the fridge.
Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 181mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 4g