If you had told me a few years ago that I’d like brussels sprouts, I would have thought you were crazy! Now I crave them.
This recipe is keto, Whole 30, gluten-free…. all the things because it’s so simple and only has a few ingredients. By slicing the sprouts thin, you avoid the common issues with cooking brussels sprouts: mushy or undercooked centers. Also, the balsamic vinegar cuts the bitter taste and makes them slightly sweet.
One caveat: your kitchen will smell like cabbage. Trust me– you won’t care once you taste them.
FYI, I did some research before writing this post. The brussels sprout earned its name from being popular in Brussels, France. They are a member of the brassica family, closely related to kale, cauliflower, and mustard greens. In addition, brussels sprouts are high in fiber, vitamins, minerals, and antioxidants. (source)
I usually buy brussels sprouts at Costco, and this recipe uses about half a bag (about 1 pound). To begin, slice the sprouts about into thirds or fourths, discarding the hard stems.
Heat about two tablespoons of olive oil in a pan over medium high heat, and add the brussels sprouts. Add 1 teaspoon of sea salt and 1/4 teaspoon pepper.
Allow the sprouts to cook for about five minutes until they are starting to brown on the bottom. Give them a stir, and spread them out again in an even layer. Let them cook for about five more minutes, or until they are browned slightly (see the picture below).
Now, remove the brussels sprouts from the heat, and add two tablespoons of balsamic vinegar. Stir it all together, and serve.
This is a great side dish with steaks, burgers, chicken, pork, etc. It pretty much goes with any protein. For the easiest meal ever, pick up a rotisserie chicken, and roast some baby potatoes in the oven while you make this. A small glass of red wine is optional.
Here’s a printable PDF version of this recipe:
Let me know if you try these! I’d love to know how they turned out.
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