Sauteed Brussels Sprouts Recipe

Sauteed Brussels Sprouts Recipe

Sauteed Brussels Sprouts Recipe

I was never much of a Brussels Sprout fan but I have always been a balsamic vinegar and olive oil fan.  Long before Brussels Sprouts became an “it” food I have been making the following recipe.

My favorite sauteed brussel sprouts recipe

Sauteed Brussels Sprouts in Balsamic Vinegar

2 Cups Brussels Sprouts

2 Tablespoons Olive Oil (enough to coat the bottom of a frying pan)

1 Tablespoon chopped garlic (I use the pre-chopped garlic that you get in a jar).  If you like garlic add more!

Heavy sprinkle of balsamic vinegar, if you like to measure use about a quarter cup

Parmesan Cheese

Cut the Brussels Sprouts in half.  Heat olive oil in a frying pan.  I always wipe the olive oil around the pan with a paper towel to make sure the bottom of the pan is covered in oil.  You need enough olive oil to keep the Brussels Sprouts from burning.  Heat the garlic in olive oil on medium high heat.

Garlic burns easily so this should only take a minute or so.  Add the halved Brussels Sprouts and cook until they are tender or the consistency you like.  I prefer them to be a little crunchy.  While the pan is still hot sprinkle on the Balsamic Vinegar.

It should be hot enough for the vinegar to sizzle when it hits the pan.  Use cheap balsamic vinegar, save the good stuff for your salads.  Cook for about 5 minutes or until there is no liquid vinegar in the bottom of the pan.  Sprinkle with Parmesan cheese.

Serve as a side dish to chicken, pork, fish, turkey or steak.

Leftovers can be kept in a sealed food container in the fridge for a few days.  You can either heat them up  in the microwave or a pan on the stove.  They are great leftover.

Nutritional Value of Brussels Sprouts

One cup of Brussels Sprouts has 38 calories, balsamic vinegar about 14 calories and a tablespoon of olive oil 119 calories so this recipe is low calorie and healthy.

One cup of Brussels Sprouts has 342 mg of potassium and  contains 124% of your daily requirement of Vitamin C.  They also have 3 grams of protein and small amounts of Vitamin B-6 and Magnesium.

I attend a neighborhood Thanksgiving Dinner every year and every year I take Sauteed Brussels Sprouts and never have any left over.



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