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Sauteed Brussels Sprouts

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This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Source: Everyday Food, November 2009
Total Time Prep Servings

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577
  • PhyllisASyres
    22 SEP, 2014
    Made this in 2008 for a Xmas Eve dinner; got the recipe from MS' thanksgiving DVD I watched the previous month; simply delicious; needless to say that this dish has been served a number of times since.
    Reply
  • Gene R
    29 MAR, 2014
    My favorite quick, light meal of all time. The lemon is good, but with lime all the tastes and texture come together in a way I can only describe as perfect. Absolute best with fresh, sweet sprouts cut in halves or thirds (for big ones).
    Reply
  • MS11061662
    28 NOV, 2013
    My niece made these brussel spouts for our Thanksgiving meal and they were a smash hit. Add some mushrooms.
    Reply
  • marychippers
    3 NOV, 2010
    This is a great, tasty way of cooking brussel sprouts. I use grapeseed oil and saute cut up shallots first then add brussel sprouts with your choice of Dash seasonings. My guests went wild over them!! I used to simply steam and put butter on.
    Reply

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