These sautéed Brussels sprouts have an exceptional texture and flavor—so good, in fact, that they’re my favorite method.
All you need is a cast iron skillet, a little olive oil, some salt (maybe a sprinkle during cooking and then wait and add more after cooking together with ground black pepper to test), and about 10 minutes over medium-high heat. And then at the end, add a few pats of butter to help caramelize and add flavor.
If you’ve been looking for an easy, low-effort way to add more vegetables to your meals—and actually enjoy eating them—this quick sautéed Brussels sprouts method is the perfect place to start.
For the Leftovers, Shredded Brussels Sprout and Prosciutto Salad
▢3 ounces thinly sliced prosciutto or ham
▢1 head kale, shredded and sauteed with a little olive oil or a pat of butter and/or cream for a minute (can substitute spinach or lettuce, but don’t wilt those with the heat)
▢ 4 cups shredded brussels sprouts, pan cooked, see above
▢arils from 1 pomegranate
▢1 cup shredded Manchego or parmesan cheese
▢1 avocado, diced
▢1/2 cup raw hazelnuts or cashews or pistachios