Sautéed Brussels Sprouts
Even Brussels sprout naysayers will like these tender, sautéed Brussels sprout leaves.
Ingredients
- 2 bags or 1 branch of Brussels sprouts
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Using a sharp knife, cut the end off the Brussels sprouts. Discard any leaves that come away after cutting off the ends.
- Cut all the Brussels sprouts in half. Then cut out the core by cutting a v-shape at the cut ends.
- Separate all the brussel sprout leaves.
- Add 3 tablespoons of olive oil to a large sauté pan and heat over medium-high heat. Add the brussels sprout leaves and salt and pepper to taste. Sauté for about 10 minutes. Taste and adjust seasoning if needed. Serve hot or at room temperature.
Notes
You can core and separate the brussel sprout leaves the day before and store them in a zip top bag in the refrigerator.