Sautéed Brussel Sprouts

No ratings yet

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

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: fruit, vegetables

Servings: servings

Calories: 157kcal

Ingredients

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

Instructions

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.

Nutrition