Similar to what I did with my smashed cauliflower recipe, I wanted to update my main method on how to cook Brussels sprouts, Normally, cooking Brussels sprouts involves me roasting them. However, like with cauliflower, I wanted to try something a little different. Instead, I decided to saute these Brussels sprouts. This is much different than my other Brussels sprouts recipe in that the texture here is far different, but I thought this recipe was a great chance of pace. Try this served over brown rice for a tasty side dish or an easy weeknight dinner.
How to Cook Brussels Sprouts on the Stove Top
- 1/2 pound Brussels sprouts, quartered
- 1/4 cup chicken or vegetable broth
- 1/2 large white onion, chopped
- 2-4 tablespoons garlic, chopped
- 2 green onions, chopped
- Black pepper, freshly cracked
- Brown rice, cooked
- Heat up the broth in a large wide pan, and add the Brussels sprouts once the liquid is bubbling.
- Once the Brussels sprouts are tender, boil off any of the rest of the broth. Add the onions, garlic and green onions, and saute with the Brussels sprouts.
- Once the Brussels sprouts start to get crispy on the outside and when the onions turn clear. Add black pepper and serve over cooked brown rice.
For a vegetable side dish, I really liked the simple flavors in this Brussels sprouts recipe. It came together in about 15 minutes, which is perfect for a super quick meal. Plus, unlike my roasted Brussels sprouts recipe, the sprouts themselves have a great texture contrast, with a tender interior and a crispy outside. I’m not sure if this will be my new go-to recipe for cooking Brussels sprouts, but it certainly made for a delicious change of pace.
Originally published on FaveDiets