This easy recipe for sautéed Brussels sprouts is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work.
*Use a good-quality, thick balsamic vinegar for this recipe or use a balsamic glaze.
1 pound Brussels sprouts
2 tablespoons butter or olive oil
3 medium garlic cloves, minced (1 tablespoon)
1/2 teaspoon fine sea salt or more to taste
1/2 teaspoon fresh ground black pepper
1 tablespoon good-quality, thick balsamic vinegar
1/2 cup dried cranberries
1/2 cup pine nuts, lightly toasted
Remove any tattered, tough, or bruised outer leaves. Thinly slice each Brussels sprout into discs. Alternatively, you can shred them. To do this, cut each sprout in half lengthwise, and then place them cut-side-down and slice into shreds.
Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and the salt. It might seem like too much for the pan, but as it cooks, the sprouts will wilt down.
Cook, stirring occasionally until the Brussels sprouts are bright green, tender, and you start to notice a few shreds turning light brown; 4 to 6 minutes.
Turn the heat to low, and then stir in about half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed.