1/4 Photos of Sauteed Brussels Sprouts
I served these to a room full of Brussels Sprout haters…. they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
My Private Note
Units: US | Metric
- 1Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- 2Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- 3Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- 4Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
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Nutritional Facts for Sauteed Brussels Sprouts
Serving Size: 1 (81 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 97.8
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 1.9 g
- Cholesterol 3.8 mg
- Sodium 316.3 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.7 g
- Sugars 1.4 g
- Protein 1.6 g
The following items or measurements are not included: