These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.
Brussel sprouts are high in calcium, potassium and has zero saturated fat. So, load up on these sprouts to lose weight. Make sure you don’t overcook your Brussel sprouts, as they tend to lose their vitamin C content very easily.
- 1 small bag Fresh Brussels Sprouts
- 2 cloves of Garlic
- 1 to 2 tsps. Olive Oil (optional)
- Pinch of Red Chili Powder
- 1/4 tsp. Black Pepper Powder
- Pink Salt (very light)
Nicely washed Brussels Sprouts.
Trim the stems and pull up the outer leaves to get the tender/clean Sprouts.
Cut each of the Sprout into two halves (bigger ones into quarters).
Add a little olive oil to the pan. Adjust the heat to medium. Start with garlic followed by the Brussels Sprouts.
After a good stirring, cover the pan with a lid. Turn the heat to low. Cook the Sprouts for about 2 to 3 minutes with a frequent stir.
Once the Brussels Sprouts are quite done. Stir-cook them on medium or medium-high heat, until golden brown.
Our beautifully pan seared Brussels Sprouts are ready to serve! Season it with some red chili powder, black pepper powder, and pink salt.
Notes: This is my favorite way of preparing the Brussels Sprouts as a side dish. Making even better with crunchy walnuts and dried cranberries.
The other variations are pairing it with blue cheese. Or bake them up with freshly grated parmesan cheese and serve along a few fresh lemon slices.