Sautéed Brussels Sprouts

I didn’t grow up in a household that served much in the way of vegetables. While other kids were being forced to eat asparagus, cabbage or brussels sprouts we were complaining about green peas. Finally, when I was a bit older I remember asking my Mom if we could try something new. She brought home and cooked frozen brussels sprouts, and they were terrible. That incident pretty much made me hesitant to try another unknown vegetable until I met my hubby. His family introduced me to cabbage and since that moment I have intentionally tried so many new vegetables, and fruits for that matter. I had fresh blueberries for the first time about a month ago. Love.

When I saw this package in the store I knew this was the perfect time to finally reintroduce myself to these tiny little green bundles of flavor. Sure I’ve cooked with them before, and I think doing so is the main reason I felt brave enough to try them alone, but how to cook them without being disguised in cream? That was the million dollar question. I searched recipes and finally decided to make them the same way I make my fried cabbage. They turned out wonderful and will making their way to our table as regularly as cabbage does, and cabbage does a lot.


Sautéed Brussels Sprouts

1 carton brussels sprouts, bottoms trimmed and halved
4 tablespoons non-salted butter
1 tablespoon canola oil
½ onion, diced
1-2 tablespoons seasoning blend, your choice

Over medium heat in a large skillet sauté the chopped onions in the butter and canola oil until done and/or translucent.

Add the brussels sprouts and seasoning to the skillet, stir and cook until caramelized. You can cover it with a lid and continue cooking over low heat for 25-45 minutes or until they become completely soft.


They seriously turned out fabulous. No joke, I am a brussels sprout convert. Yum.