Sautéed Brussels Sprouts
Sautéed Brussels Sprouts, with onion, pine nuts, and parmesan, are an easy flavorful vegetable side dish recipe.
Servings: 4 servings
- 2 tablespoon olive oil
- 1 pound Brussels Sprouts trimmed and halved
- 1 cup yellow onion diced
- 1/2 tsp kosher salt
- 1/4 tsp pepper freshly ground
- 1/4 cup pine nuts
- 1 tablespoon lemon juice
- freshly grated parmesan cheese for serving
In large sauté pan, heat oil over medium high heat. Add Brussels sprouts and onions. Stir to coat in oil and then allow to brown, stirring only occasionally to prevent burning.
When sprouts are golden brown, add salt, pepper, and pine nuts. Stir and allow to cook for a few more minutes until the nuts get toasted.
When done, remove from heat, toss with lemon juice, and add additional salt, pepper, and/or lemon juice if needed.
Serve warm with freshly grated parmesan cheese.
Nutritional info does not include the parmesan cheese.
- You can use a bag of fresh Brussels sprouts or buy an entire stalk. To trim, remove outer leaves, cut off any brown areas, and slice in half lengthwise through the stem.
- Be sure the oil is hot prior to adding the sprouts and the onion. To get the best golden brown sear, stir as infrequently as possible only to prevent burning and to cook evenly.
- My favorite way to grate parmesan cheese is with a microplane.
Calories: 185kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 550mg | Fiber: 5g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 101mg | Calcium: 57mg | Iron: 2mg