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Apple Brussel Sprouts
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Sautéed Brussel Sprouts

This Sautéed Brussel Sprouts recipe blends a savory vegetable, with the sweet tanginess of an apple, plus it has an added crunch from the toasted pine nuts. This is a wonderful side to a pork chop or pork tenderloin.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: fruit, vegetables
Servings: 6 servings
Calories: 157kcal


  • 3 Tablespoons pine nuts (sliver almonds will work too)
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 pound brussel sprouts halved
  • 1 apple cut into 1/2 cubes
  • salt and freshly ground pepper


  • In a small pan, toast the pine nuts over medium heat until brown, about 2 minutes. Remove from heat and set aside.
  • In a large saucepan or skillet, add olive oil and butter and cook over medium-heat. When butter is fully melted and starting to foam, add the brussels sprouts cut side down. It's OK if they slightly overlap but don't put them more than 2 deep.
  • Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes. Don't stir! This allows the bottoms to brown and caramelize.
  • After 4 minutes stir sprouts so that browned sides are mostly up. Cook the second side undisturbed for another 4 minutes.
  • When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 minutes until the apples are just soft, about 5 minutes.
  • Add the toasted pine nuts, season to taste with salt and pepper.


Serving: 1serving | Calories: 157kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 20mg | Potassium: 356mg | Fiber: 4g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 66mg | Calcium: 34mg | Iron: 1mg