I recently tried brussel sprouts for the first time and it’s seriously my favorite vegetable now. Growing up, I thought brussel sprouts couldn’t possibly taste good, so I never tried them. Not once. Over the years I’ve heard friends talk about how delicious they are, always to my surprise, and I finally decided to try them to see what the fuss was all about. To say that I was surprised at how much I liked them is an understatement. So, the next step was to make some sauteed brussel sprouts for my kids.
We’ve made them so many different ways now – on the stove top, in the oven mixing the brussel sprouts with bacon, onions, apples, balsamic vinegar and more. While we came up with a lot of variety, our favorite way is to enjoy them by themselves sauteed and steamed with some coconut oil, salt and pepper. The coconut oil adds a natural sweetness to them, and we prefer how much softer they are on the stove top.
Our sauteed brussel sprouts recipe is about as simple as it gets, but the dish is so flavorful and healthy that I had to share it with you.
Sauteed Brussel Sprouts
Sauteed Brussel Sprouts
This recipe make four servings and is gluten free, top 8 allergen free and vegan.
Ingredients
- 1 lb. brussel sprouts
- 2 tbsp coconut oil
- Salt to taste
- Pepper to taste
Instructions
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Wash, and cut the brussel sprouts in half.
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Add the coconut oil to a medium sized pan.
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Heat oil over medium heat.
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Add brussel sprouts to the heated pan, and sprinkle with salt and pepper.
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Cook on medium heat for 10 minutes, stirring regularly until softened and browned.
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Add 1/4 cup water to the pan, turn the heat down to simmer, cover and continue to cook until it's evaporated.
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Enjoy!
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