Sauteed Brussels Sprouts

5 from 1 reviews

Even Brussels sprout naysayers will like these tender, sauteed Brussels.


2 bags (or 1 branch) of Brussels sprouts

3 tablespoons olive oil

Salt and pepper to taste


Cut the end off the Brussels sprouts.  Then, using a sharp paring knife, carefully carve out the core.  Once you've cored all the Brussels sprouts you can begin separating the leaves into a large bowl.  (You can do this a day or two ahead and cover the bowl and leave it in the refrigerator until ready to saute them).

Add 3 tablespoons of olive oil to a large saute pan and heat over medium-high heat.  Add the Brussels sprout leaves and salt and pepper to taste.  Saute for about 10 minutes.  Taste and adjust seasoning if needed.  Serve hot or at room temperature.