Sautéed Brussels Sprouts
Make these creamy sautéed Brussels Sprouts topped with roasted and crunchy sunflower kernels. A healthy and delicious vegetable side dish!
Servings: 4 Servings
Calories: 128kcal
Ingredients
- 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
Plant milk: I am not using a lot in this recipe, only one to two tablespoons. But it is enough to add a creamy texture and the flavors of the plant milk itself. Note that based on the type of milk you use, the taste might differ. I prefer creamy and nutty milk like pea or flax milk. Make sure not to use flavored milk (like vanilla); it doesn't add justice to this dish.
Nutrition
Calories: 128kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 63mg | Potassium: 519mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 98mg | Calcium: 71mg | Iron: 2mg
