Crispy Sautéed Brussels Sprouts

crispy sauteed brussels sprouts side dish

Brussels bring home the gold!
So check this out. If there was an Olympics for vegetables, Brussels Sprouts would totally be half USA Women's Gymnastics team and half USA Women's Water Polo team... though both teams are awesome and gold medal-bearing-badasses, gymnastics are super popular while water polo is kind of under-the-radar. Here's my drift: whether you know 'em and love 'em or they confuse the heck out of you, Brussels Sprouts are super delish and when they're sautéed and dusted with crunchies they are like, irresistible in a mayj way. but.they.are.veggies. #justsayin. Make, eat, enjoy... lather, rinse, repeat. or something like that.

Crispy Sautéed Brussels Sprouts

Prep Time: 10 mins | Cook Time: 8 mins | Serves 2-4

Ingredients
  • 1 lb. Brussels Sprouts, outer leaves removed and halved
  • 2 tbs. olive oil
  • 2 cloves garlic, minced
  • 4 tbs. Panko
  • 4 tbs. Parmesan
  • salt and pepper
The Steps
  1. Prep your veggies: Rinse your halved sprouts under water and make sure they are cleaned and dried well. Heat the oil in a medium-sized sauté pan over medium-high heat.

  2. Saute first side: Place sprouts cut side down in pan, toss in garlic. Let cook for about 2-3 minutes or until the cut sides are golden. Flip them over and shake pan to make sure garlic and/or sprouts aren't burning. If garlic starts to get too golden, lower heat a little to adjust.

  3. Check for tenderness: Take a sprout from the pan and cut into with knife to check to see if they are cooked thoroughly. You want to have a little bit of crunch but a tender inside. If cooked, turn heat of burner down to low.

  4. Top it all off: Sprinkle panko and parmesan over sprouts and toss to combine. Season with salt and pepper and serve warm.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

1 comment:

  1. Brussel popularity is off the charts right now. Definitely the Veggie of the year! Love this dish!

    ReplyDelete

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