This two-step method of blanching and then sautéing Brussels sprouts yields the perfect texture – tender on the inside and caramelized on the outside. Pre-blanching Brussels sprouts in boiling water cooks them evenly through while a quick sauté in a hot skillet crisps and caramelizes the outer leaves. The result is a beautiful side dish, perfect alongside meats and other hearty mains.
1. Sauteed Brussels Sprouts Recipe
Ingredients
- 1 1⁄2 pounds Brussels sprouts, trimmed and halved
- 2 quarts water
- 1 tablespoon salt, plus more for blanching water
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper
Instructions
Fill a large pot with 2 quarts of water and bring to a boil over high heat. Generously salt the water until it tastes salty like the ocean.
Add the halved Brussels sprouts to the boiling water and blanch for 4-5 minutes. Drain into a colander and immediately run under cold water to stop the cooking. Set aside.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted. Add the minced garlic and red pepper flakes and cook for 1 minute.
Increase the heat to high and add the blanched Brussels sprouts. Cook for 5-7 minutes, stirring frequently, until browned and slightly crisped on the edges.
Remove from heat and season with salt and freshly ground black pepper to taste. Serve warm.
The quick blanching cooks the Brussels sprouts through without overcooking and softening them. It also brightens the color.
Sautéing them in very hot oil afterward caramelizes the outer leaves and enhances the nutty flavor while keeping the insides tender.
Feel free to change up the sauté flavorings. Bacon, shallots, lemon, and thyme also pair deliciously. Toss with balsamic vinegar just before serving.
These blanched and sautéed Brussels sprouts make a sophisticated and delicious side dish for holiday meals and dinner parties, and also pair nicely with simple weeknight roasts and pan seared proteins. The two-step cooking method brings out the very best texture and flavor.
