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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.

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  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: http://www.epicurious.com/recipes/foo...

      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.

            1. Bittman has a great bacony brussel sprouts recipe.

              1. One of our favorite ways to prepare them is shaved. My wife is not a bacon eater so I usually just sweat out a couple of shallots and toss in the shaved sprouts, a dash of acid and braise until soft. Crunch is good too.

                1. my son does a fantastic salad with shaved brussel spts, tossing in some brown butter, lemon juice and parm (s&p)- sooooo yummy

                  1. agree with most people on the bacon and onion front...really nice additions to brussels. A good brussels "hash" is bacon, onion, apples, pecans, and brussels all browned up and caramelized, maybe deglazed with some apple cider.

                    1 Reply
                    1. re: CoconutMilk

                      Bingo! I bought sprouts, apples and apple cider at the farmers market this weekend. I am definitely going to use this preparation.

                    2. hard to disagree with most of this. in any event, get 'em good and hot so that there's some dark spots.

                      1. toasted pine nuts, lemon zest and juice

                        1. My favorite is to first brown pecans in butter, pull out the pecans and carmelize onions in the pecan butter, then add thinly sliced brussels sprouts, cook until done, and add the chopped pecans back before serving. It's made brussels sprouts eaters out of brussels sprouts haters :-)

                          1. Occasionally when I get a really great marbled piece of steak. I'll use the fat left over and cook the brussel sprouts with it. Along with some shallots and a splash of vinegar to lighten up the greasy taste.

                            1. There's also a great recipe on epicurious for brussels sprouts in a horseradish cream sauce.

                              1. I like to stir fry them and finish them off in a braise of a little homemade sweet and sour: kethcup, apple cider garlic, salt and soem sort of hot pepper (fresh, sauced, chili, jap., whatever I've got).