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I was never a big fan of brussels sprouts until I tasted my friend Nicole’s sautéed recipe. She shreds them first and then sautés them in garlic and oil which really allows the seasoning to flavor every bite. This would make a nice Thanksgiving side dish.

Sautéed Brussels Sprouts

I added some diced shallots along with the garlic and really enjoyed these. Give this method a try if you don’t care for brussels sprouts, you might be pleasantly surprised like I was!

Prep: 5

Cook: 10

Total: 15

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Yield: 4 servings

Serving Size: 1 /2 cup

Ingredients

▢ 1 lb brussels sprouts, outer leaves removed and washed
▢ 1 tbsp extra virgin olive oil
▢ 2 cloves garlic, minced
▢ 1 shallot, minced
▢ kosher salt and fresh ground pepper

Instructions

Finely shred the brussels sprouts after thoroughly washing.
In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden.
Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 82 kcal, Carbohydrates: 12 g, Protein: 4 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 29.5 mg, Fiber: 4.5 g, Sugar: 2.5 g

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts