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A New Approach on How to Cook Brussels Sprouts

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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


  1. Heat up the broth in a large wide pan, and add the Brussels sprouts once the liquid is bubbling.
  2. 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.
  3. 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


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