Sautéed Brussels Sprouts
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  • 24 small brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup grated cheese of your choice
  • Sea salt
  • freshly ground pepper
Wash and trip the Brussels sprouts.  Cut the sprouts in half gently rub each half with olive oil.  Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Place the Brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for roughly 5 minutes.  The bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gage whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.

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