Brussels sprouts are low in calories, also low-carb, packing just 8 grams per cup raw, including 3 grams as fiber. And they’re nutrient powerhouses, providing a range of vitamins, minerals, antioxidants, and a little bonus plant protein. They are easy to make and super healthy.
Brussels sprouts often appear on the most loathed veggie list. I find that’s often the case when they’ve only been consumed boiled, which can result in a somewhat slimy, stinky hen cooked properly, when cooked properly, Brussels sprouts taste fantastic. Charred and crispy on the outside, lightly caramelized and meaty on the inside. The texture and flavor of these sautéed Brussels sprouts is outstanding and it is easy to make.
|Fresh Brussels Sprouts||1 pound|
|Fresh Parsley||1 tbsp.|
|Olive oil||2 tbsp.|
|Black Pepper||1 tsp.|
Cut the Brussels sprouts on halves. You can start with steaming them for a about 4-5 minutes that way you can charred them really quickly in the pan.
Heat a non stick skillet or if you have a iron skillet and add the olive oil over medium high temperature. Add the Brussel sprouts and stir them with a wooden spoon. Add the salt and pepper and stir them again. Cook them for a 3-4 minutes or until they get charred on both side and have the wonderful caramelized color.
Remove from the pan and sprinkle with fresh chopped parsley. You can add if you like parmesan cheese and pine nuts or walnuts to give a different texture and flavor to the dish.