Sauteed brussels sprouts with shallots is a simple recipe that transforms a few ingredients into an offering sure to satisfy even the pickiest of eaters.
Brussels sprouts, they are either loved or hated. Much of the time that depends on how you ate them as a child. When I was younger, my parents used to buy the frozen ones. Which is great, if you know how to prepare them. However, I feel it takes a little more than salt to make this vegetable palatable. It wasn’t until I was an adult that I began to appreciate brussels sprouts.
Kim and I were at the store doing our usual weekly shopping when we noticed brussels sprouts were on sale. I was hesitant to try them again due to my past experiences. However, we went ahead and purchased them. I went home that day and scoured our cabinets looking for something to add to the sprouts. Typically, when it comes to working with a new ingredient, I think about flavors and combinations I already know I enjoy. For me, it’s easier to develop a recipe using that method. Since I already love garlic and shallots, it seemed like a win-win situation. Furthermore, I found you don’t need a lot of seasonings when working with those two ingredients.
So, I decided to keep things simple. A little garlic, shallots, and olive oil seem to be the perfect compliments to brussels sprouts. With that being said, I understand people may find this recipe to be missing something. If that is the case, try adding garlic powder, onion powder, and crushed red pepper. Those seasonings also work well with what’s already in the recipe. All in all, I hope you enjoy this offering and if you find it lacking, feel free to modify it to your liking. Thank you for stopping by and have a lovely day!
First, you will need to wash the brussels sprouts and pat them dry. I always remove the first layer of the sprout for presentation. Sometimes the outer layers have dirt or spots on them. Then slice the sprouts in half lengthwise. Afterward, put them in a bowl and toss with the olive oil. Remember to use a grade of olive oil that can handle the heat. Extra virgin olive oil might be a little too delicate for this recipe. Once the sprouts are prepped, preheat your saute pan or skillet. For this dish, I used a cast iron skillet to ensure the brussels sprouts browned properly. Go ahead and add some salt and pepper, just don’t go crazy because you can always add more at a later time.
On medium heat, cook the sprouts for about 5 minutes, stirring occasionally. The next step involves adding the shallots and letting the vegetables continue to cook. At this point, you want to start checking the color of the vegetables. You should start to see the sprouts soften a bit as well. After about 5 minutes have passed, add the garlic and let the dish cook for 3 to 5 minutes or until the garlic is soft. Do not let it overcook or the garlic will become bitter. Now that the vegetables have finished cooking, remove them from the heat and enjoy. You could also sprinkle the finished product with parmesan cheese or almond slices.
Used in this Recipe:
- 1 Pound of Brussels Sprouts (16 ounces)
- 1 Shallot Sliced
- 1 Tablespoon of Olive Oil
- 2 Cloves of Garlic (medium in size)
- Salt and Pepper to taste
Wash brussels sprouts, slice in half and toss with olive oil.
Preheat saute pan or skillet on medium heat.
Cook Brussels sprouts for approximately 5 minutes in preheated pan.
Add shallots to pan and cook for additional 5 minutes while stirring vegetables.
Add garlic and cook for additional 3 to 5 minutes or until garlic is soft. Stir while cooking.
Remove from heat and enjoy. Sprinkle with Parmesan cheese or almond slices.