Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 19, 2009 05:44 AM

Brussel Sprout question.

Usually I slice brussels in half and braise in chicken stock. Also, I roast them. Last night I sliced them thin and sauteed them in a little olive oil. We loved the crunch of them but they needed a herb or something to jazz up the flavour. Any suggestions for sauteed brussel sprouts. Thank-you.

  1. Click to Upload a photo (10 MB limit)
  1. Garlic, lemon thyme and maybe just a hint of lemon zest
    I also normally roast them with rosemary, garlic and some crushed red pepper flakes- Im sure that that would work in a sautee as well...

    1. Ooooh yes. Caramelize a few chopped shallots in olive oil. Add a teaspoon or two of sugar to help get them nice and brown. Stir in a couple tbs. of sherry vinegar, salt and pepper.

      Stir in thinly sliced brussels sprouts and saute and the edges are just brown. Add a half cup of water and a tbs. of butter, stir until water evaporates.

      Remove from heat, stir in crumbled bacon and serve.

      I based it off this recipe:

      I find the use of sherry vinegar and adding bacon are changes for the better though.

      1. I like to cook some bacon, chop and set aside. Then I caramelize a chopped onion and garlic in the bacon fat and then add the sprouts with some olive oil (very little) and add the chopped bacon back in. It adds a nice flavor to a sauteed brussel sprout. Healthy? No. Delicious? Yes.

        3 Replies
        1. re: CreativeFoodie42

          I second creativefoodie42 for bacon and onion. I don't use garlic, but top it with chopped parsley. It's a great paring with Brussels sprouts.

          I also like to caramelize shallots and mix them with a little cider vinegar and sugar before adding the cooked BS.

          Another option would be browning the shallots, adding lemon juice, nutmeg, s & p and some chopped up chestnuts. Very seasonal as well.

          1. re: chicgail

            I may or may not have a garlic addiction :-)

            1. re: CreativeFoodie42

              I'll never tell. Consider me an enabler.

          1. I always start cooking brussel sprouts by chopping them in half and browning them-really develops flavor. I finish in a variety of ways, including deglazing the pan with white wine, adding some chicken stock and hitting it with a little butter and lemon.
            Garlic, onions, and shallots all work with sprouts.