I think the ratings would be higher with a few adjustments. Use Mediterranean olive oil. It is extremely light and so flavorful. Use Lawerys salt and pepper. Toss your Brussel sprouts with the oil, salt & pepper in a bowl. You are just using enough oil at this point to
coat them. Let them marinade up to an hour.
Make sure they are room temperature before sauteing. Use additional oil sparingly, since they are already coated. You can always add more. You want them to get crispy on the outside, not drenched in oil.
I would also highly recommend cutting several semi thick pieces of fresh garlic. Take a large garlic bulb. But it in quarters. Make your slices from those pieces. This will be added in the mix that needs to be marinaded. Sweet yellow onions, red bell peppers, mushrooms and precooked bacon pieces are also a nice compliment with the Brussel sprouts.
Always prepare this dish in a non stick skillet. Brussel sprouts are a delicate vegetable & will fall
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.
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).
Rating: 3 stars
My niece made these brussel spouts for our Thanksgiving meal and they were a smash hit. Add some mushrooms.
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.