This easy Brussels sprouts recipe results in tender, vibrantly green and flavorful sprouts. Often Brussels can be tough or overcooked, making them either hard for young kids to chew or too mushy or bitter to be appreciated. By chopping them smaller, sauteeing them, and adding flavorful toppings, this recipe helps you avoid those pitfalls and bring out the best in the Brussels. It’s quick to make on the stovetop, and is customizable to your family’s preferences. I love the “jeweled” version with pomegranate and walnuts shown here, but you can add a variety of other toppings either in addition or instead, like lemon juice, lemon zest, or shaved Parmesan cheese. Some kids may prefer them plain with no toppings, and that is a tasty option as well. No matter how you make them, they will add a pop of color and some wonderful nutrients to your holiday meals. Even if you don’t think your kids will want to try this, you could invite them to help make it as a way to familiarise them with the ingredients. Peeling the outer leaves off of the sprouts and picking the seeds out of a pomegranate are great tasks for kids.
–14 oz whole Brussels sprouts
–1/2 a small onion or two shallots, optional
–3 Tablespoons olive oil plus extra for drizzling
–1/2 teaspoon sea salt
–1/4 cup water
–1/4 cup chopped, roasted walnuts
–1/4 cup pomegranate seeds
–Fresh lemon juice
–Other raw or roasted nuts
–Shaved Parmesan cheese
–Red chili flakes
1) Wash the Brussels sprouts, trim any rough ends/stems, and peel away any damaged outer leaves.
2) Cut each sprout in half, lay the halves flat on the cutting board, and slice them into thin pieces. Depending on the size of the sprouts, you will likely be cutting each half into thirds.
3) Slice the onion or shallots (if using them) into thin strips about the same size as the pieces of Brussels.
4) Warm the olive oil on medium/high heat in a large sautee pan/skillet.
5) Add the onion and sautee for 3-4 minutes or until translucent
6) Add the Brussels sprouts, salt, and the water and cook for 10-15 minutes, stirring occasionally, until the water has evaporated and the sprouts and onion have begun to brown.
7) Transfer them to a serving dish, add your desired toppings, drizzle with a little extra olive oil, and sprinkle with a pinch more sea salt.
GREEN BEAN VARIATION: this recipe can also be made with green beans for anyone who doesn’t care for Brussels sprouts. You can either keep them whole (stems removed), or slice them into halves or thirds before cooking.