These sautéed Brussels Sprouts are on your dinner table in less than 30 minutes.
A tad creamy and topped with roasted and crunchy sunflower kernels, this recipe might just become your new favorite plant-based side dish.
This plant-based side dish is creamy, a tad crunchy, and quickly on your dinner table.
Ingredients
Brussels Sprouts: Before cooking, remove the stem and the outer layer of the cabbages. Rinse them in water, and in this case, roughly julienne them. It is easier to cook them this way as they will be ready faster.
Smaller Brussels sprouts are a little sweeter than bigger sprouts. But I have used both in this dish, and since we soften the vegetable and add sweet onions, it matters little in this recipe. No need to boil them. They go raw in the pan because you want a little bite of these veggies!
Shallots and garlic: shallots combined with garlic complement the cabbages, giving them a subtle sweet and savory touch that also brings out the sprouts' natural sweetness.
Butter or olive oil: if you are vegan, or want to avoid dairy altogether, then you want to, of course, opt for olive oil. The taste will be slightly different but no less delicious. You get a creamier version with butter, while olive oil produces a milder and maybe nuttier taste.
Roasted unsalted sunflower kernels: These roasted seeds add a beautiful nutty, and crunchy texture. Feel free to use more than the recommended amount in the recipe if preferred.
Plant milk: I am not using much, only one to two tablespoons. But it is enough to add a creamy texture. Note that the taste might differ based on the type of milk you use. I prefer creamy and nutty milk like pea or flax milk. Ensure not to use flavored milk (like vanilla); it doesn't add justice to this dish.
I often pair this side dish with white fish or oven-roasted salmon (make sure to check my super flavorful and easy buttery wild salmon recipe.) But they make an excellent side dish for any meal or main dish!
📖 Recipe
Sautéed Brussels Sprouts
Mariska RamondinoIngredients
- 1 tablespoon butter or olive oil
- 2 cloves garlic chopped
- 2 large scallions chopped
- 1 pound Brussels Sprouts julienned
- ¼ cup roasted and unsalted sunflower kernel seeds
- 2 tablespoons plant milk preferable flaxseed or pea milk
- Salt to taste
Instructions
- In a large skillet, heat butter over medium heat. Add garlic, scallions and Brussels Sprouts. Season to taste with salt. Cook and stir for 5 minutes.
- Stir in the seeds and the plant milk. Cook and occasionally stir for 20 minutes or until the vegetables are soft, but still, have a bite to them.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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