When it’s too hot to turn on the oven and roast Brussels sprouts, try this simple stove-top recipe.
Sauteed Brussels Sprouts
Olive oil for the pan
Fresh Brussels sprouts (about 4 oz. per serving)
Salt and pepper to taste, or other seasonings as desired
Use a skillet with a lid for this recipe.
Cut Brussels sprouts in half (quarters if they’re large). Heat pan and add oil.
Add Brussels sprouts to pan, face down. Sprinkle with salt and pepper.
Allow to cook without stirring or turning for about 5 minutes or until they begin to brown nicely on one side.
Turn Brussels sprouts and put the lid on the pan. Steam them for another 5 minutes or so, until cooked through. They will be tender but not limp.
Note: large Brussels sprouts might need a couple more minutes, but not too many. For best results, try to choose Brussels sprouts that are similar in size.
Copyright 2020 Barb Szyszkiewicz for Cook and Count